Enjoy a protein rich snack with less sodium and no nitrates
We recently bought a wonderful food dehydrator from ALDI to replace the DIY one i built about five years ago. It had served us very well but was difficult to clean down and the timber imparted a subtle flavour that overshadowed the fruits we dried.
To celebrate our new purchase I’ve come up with a great recipe for smokey and spicy beef jerky that is really simple to make!
1) Choose the beef
First off you need to choose a cut of beef that is very lean. Marbling is not your friend when you’re making jerky! If you do have fat, trim it away before your start. I like to use a
- 1.2kg Topside roast (grassfed is even better)
It’s easy to find at the butcher or supermarket and requires little to no trimming.
2) Cut the jerky into strips
Take your Chef/Filleting knife and slice the roast into 3 individual steaks the same thickness. Place them flat on a tray and put them in the freezer for 20-30mins to firm up (but not to freeze). This makes cutting the thin strips much easier. Slice your steaks into 4mm thick slices either with or across the grain depending on your preference. (with the grain will make your jerky more chewy, across will make it more brittle)
3) Sterilise the beef in…
- 1 cup of Malt Vinegar
Place your beef strips into a bowl with the Malt Vinegar, make sure the vinegar coats the surface of the beef and leave it for 10mins while you make your marinade. This will help to kill off any bacteria on the surface of the beef. For more info visit – Oregon State University
4) Marinating You will need –
- 1 tsp Chipotle Chilli Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Table Salt
- 1 tsp Black Habanero Sauce
- 2 Tbsp Sweet Baby Rays BBQ Sauce
Mix these ingredients together in a glass storage container with a lid. Drain the vinegar from the beef strips and add the beef to the marinade. Allow it to marinate overnight and give it a good shake to ensure the beef is thoroughly covered.
(If you want a little extra chilli kick, give your beef strips a very light dusting of chipotle powder once its laid out on the dehydrator trays in the next step.)
5) Dehydrate the jerky and finish it in the oven
Set the machine to 70 degrees and lay your beef strips on the dehydrator shelves without letting the pieces touch one another. Leave it in the dehydrator for 5 hours. You should rotate the shelves to ensure even drying time. Once your jerky is ready lay your jerky on an oven tray and place it in a preheated 130 degree Celsius oven for 10 minutes.
6) Store and enjoy!
Allow your jerky to cool and its ready to be stored or eaten!
In the fridge it lasts 3 – 6 months stored in a glass container and in the freezer it will keep twice that long.