How to make Jerky

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid.

Introduce the video and explain the process of making jerky.

Discuss the importance of choosing cuts of beef with little intramuscular fat, recommending inside round, Cutco Silver Tip, and hanger steak.

Partially freeze the chunk of meat before slicing for consistent thickness.

Slice the beef into pieces between 3/16 and 1/4 inch thick, using a grounded plug as a reference for thickness.

Explain the issue of tailing when using a slicer and how to avoid it by rotating the meat after a few passes.

Mention using a precise slice knife from Victorinox for more consistent slices, but note it won't be perfect.

Mix the Cure and seasoning in a bowl.

If not using a vacuum tumbler, drag the meat slices through the seasoning mixture, then place them in a vacuum bag, covering with just enough water.

Seal the vacuum bag lightly to avoid pulling the solution into the vacuum sealer, and refrigerate for 24 to 48 hours, massaging the bag occasionally.

If using a vacuum tumbler, mix the seasoning, Cure, and water in the tumbler, add the meat, and vacuum tumble for 20-40 minutes, being careful not to overdo it to avoid protein extraction.

Lay the jerky out on a flat rack with a chimney down the middle to allow air to circulate.

Smoke the jerky for one hour at 130°F with dampers wide open, then increase to 150°F, closing dampers two-thirds of the way, and finally to 175°F until the internal temperature reaches 160°F.

Check the internal temperature by folding a piece of jerky over the thermometer probe.

Once the jerky reaches 160°F, reduce the temperature to 160°F and maintain airflow for the drying phase, which can take 3-4 hours depending on conditions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens