Jerky is one of those food items that has been around for a long time. Native American tribes used to dry their meat out, forming a hard, chewy strip that was both portable and long-lasting. In fact, until the invention of refrigeration, this was really the best way of preserving meat. Now, however, people make jerky not out of necessity but because it's a tasty snack. You can make your own jerky out of just about any lean cut of meat.
Instructions
1. Select your meat. If you use beef, choose a piece that has very little fat on it, such as a sirloin cut. Another option is to use venison or other game meats, which tend to be very lean naturally. By using a leaner cut, you'll save yourself from having to trim off a lot of fat later on.
2. Cut your meat into thin strips, about 1/8 of an inch thick. Ideally, you'll want to use a meat slicer, but if you don't have one, a really sharp knife will do the trick. Meat is easier to cut into thin pieces if you partially freeze it beforehand. Cutting against the grain of the meat will be a little trickier, but it will give you jerky that is much easier to chew when it's done. Remove fat from the strips as you cut, and discard.
3. Marinate the meat overnight. This will help make it a bit more tender. You can use commercially prepared marinade, or make your own. To make your own, blend equal parts of soy sauce and Worcestershire sauce. Let the meat sit in the marinade for about 12 hours. When you remove the meat from the marinade, squeeze it dry between two paper towels to get all the excess liquid out.
4. Season the meat with your favorite herbs and spices. You can buy commercially prepared jerky seasoning, or you can make your own. To own, blend one part onion powder, one part garlic powder, two parts seasoning salt, and three parts any combination of herbs (oregano, basil, cilantro or cumin are perfect). Rub the seasoning into the meat.
5. Dry out the meat. You can do this in a dehydrator if you have one. If you use a dehydrator, be sure to leave space between the strips of meat so that air flows freely. If you don't have access to a dehydrator, don't worry. You can use your oven instead. Set the oven to 150 degrees, and place your meat on a wire rack. Put the wire rack on top of a cookie sheet, and place it in the middle of the oven.
6. Check your meat. After about six hours, check the meat every hour to make sure it is dry. It could take up to 12 hours, depending on how much moisture was in there to begin with. Once the meat is completely dry, store it in an airtight container in the refrigerator until ready to eat. Be sure to eat all jerky within a week of preparation, unless you're able to freeze it.
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