How Long Does It Take to Make Beef Jerky in the Oven

Oven-drying is probably the well-nigh readily accessible method for making beef jerky at home. I wouldn't say that it's the easiest method - a dehydrator wins hither - only everyone has an oven in their kitchen. I've been experimenting with making beef jerky in my electrical oven and I am happy to say that I take finally achieved the results with which I am quite happy.

When making beefiness hasty in the kitchen oven, you need to pay attention to these four of import things:

1. Meat option
2. Nutrient safe
3. Temperature
4. Air ventilation and circulation

Selecting meat for beef jerky

At that place is no best meat for jerky. Whatsoever lean meat tin be used to brand it. I read somewhere that meat for jerky needs to be 93% lean or higher. This is because beefiness fatty does not dry well and becomes rancid quickly. That said, nowadays we make beef hasty not for information technology'south long shelf life without refrigeration merely for its taste. In my house, a batch of hasty doesn't last long plenty for fat to become rancid.

Fatty jerky, without a doubt, tastes awesome. It's also easier to chew. I tried it once from Large John's Beef Hasty - my favorite artisan beef hasty maker - and got hooked for proficient. Yet, making fatty jerky in the oven may be problematic as kitchen ovens' everyman temperature settings aren't low plenty not to melt fat and make your jerky greasy.

Commonly used beef cuts for making jerky:

• Eye of circular
• Flank steak
• Top round
• Bottom round
• Sirloin tip
• Chuck
• Skirt steak

It makes financial sense to become with the cheapest cut you tin can find.

Beef jerky and food condom

There are several methods that are commonly used to ensure that beefiness hasty is safe to eat. USDA recommends to "steam or roast meat to 160 °F before dehydrating it". The reason for doing that is to destroy whatsoever potential pathogenic bacteria (e.grand. Due east.coli and Listeria) present in the meat. One way to accomplish that is to place meat in an oven at 275F for 10 minutes.

Stanley Marianski in his Habitation Production of Quality Meats and Sausages book suggests, as an alternative, to boil the meat for 2 minutes in the marinade, if yous have enough, or in a separately prepared alkali.

What is Cure #i (Pink Table salt) and should I use it when making jerky?

You lot will find a number of recipes using pinkish common salt or curing salt when making beef hasty. This is a necessary step when making dried or cured sausages to ensure that they are prophylactic to eat. Curing common salt, or Cure #1, contains a minor amount of sodium nitrite, which helps prevent harmful bacteria growth. It besides improves colour of the meat (pink every bit opposed to gray) and enhances its flavor.

Cure #1, also known as pink table salt, is regular common salt and simply 6.25% sodium nitrite. Typically, you would employ v grams or 1 level teaspoon of Cure #ane per five pounds of meat.

Morton sells a unlike product called Tender Quick, which serves a like purpose but the ratios used are different. Follow the instruction on the package to encounter how much of Tender Quick you demand to add per specified corporeality of meat.

Drying temperature

Traditionally, beefiness hasty is dried at around 145F. In the kitchen oven, you will take to settle with the lowest setting available. Most kitchen ovens don't get lower than 170F or so. This will issue in a slightly different texture of the jerky as compared to other production methods.

To make oven-dried beef hasty prophylactic to consume, it will be initially heated to 160F in an oven at 275F. This process will take 10 minutes.

Air ventilation and circulation

Every bit common sense would suggest, drying beef jerky means removing moisture from the meat. Hence, it's important to ensure that your oven has an efficient way of removing moisture throughout the drying process. Oven vents are not sufficient for that. You will need to fissure open the oven's door and go on it like that while you are drying jerky. A wooden spoon will come in handy for keeping the door ajar.

If your oven has a convection fan, it may exist a good idea to use it as it will profoundly expedite drying time. With the door open, you will demand to find a way to the go along the button downwardly for convection to work. As well, if the air catamenia is too strong, you may want to place something between the fan and the jerky to disperse the air stream from the fan.

• iii lb meat (93% lean or higher)

For the marinade:

• 1 tsp cherry-red pepper flakes (plus more to sense of taste)
• i Tbsp garlic powder
• one Tbsp onion pulverisation
• i 1/two tsp freshly ground black pepper
• 1 loving cup Worcestershire
• i cup soy sauce (regular, not low sodium)
• one Tbsp liquid smoke (optional; use if y'all want to add together smoky flavor)
• 1/2 tsp Cure #1 (heaping; optional but strongly recommended)

• A lot of beef cuts come up with a fat cap. Trim the fatty off and cut the meat into manageable pieces that volition be piece of cake to slice. Then put the meat in a plastic bag and put in a freezer for a few hours.Freezing volition firm it upward and brand it a like shooting fish in a barrel to slice evenly.

  

• When the meat is business firm, slice it about 3/sixteen" - 1/4" thick. Thinner sliced meat tends to come up out dryer and less chewy. Thicker volition take a long fourth dimension to dry out.

  

• To make the jerky chewy, slice information technology forth the grain.

  

• To brand the jerky less chewy, slice it beyond the grain.

  

• Combine all the ingredients for the marinade in a large Ziploc bag and shake.

• Add the meat slices, milk shake and massage the meat actually well.

  

• Refrigerate for 24 to 48 hours, flipping the bag and massaging the meat every 6-8 hours. Strictly speaking, marination is not necessary, but it makes jerky much more than flavorful inside out and tenderizes tougher beef cuts.

• Remove one rack from the oven so you can get-go hanging the meat slices on information technology. Meanwhile, preheat oven to 300F.

• Hang the meat on the oven rack. The near efficient way is to hang the meat slices vertically, as shown on the picture below. This way you can take about 5 lbs of meat on one rack, properly spaced out.

  

• One time the oven is preheated to 300F, bring the meat in, close the oven door, plough the temperature down to 275F and bake the meat for x minutes. This will bring its internal temperature to the safe level of 160F.

• Drop the temperature further to the lowest setting your oven can go, e.g. 170F. Crack open the oven door and insert a thick wooden spoon to secure information technology in that position.

  

• Subsequently about 30 minutes, when the temperature in the oven has stabilized at its lowest setting, plough on the convection fan, if you oven has it. Information technology will expedite the drying process. You lot will have to find a artistic way to keep the button downward to actuate convection.

• Continue drying jerky until it's gear up. The jerky is dry enough when it bends without breaking, while surface develops cracks when you bend it. This will take anywhere from four to 8 hours, depending on whether y'all apply convection and the thickness of meat slices.

  

For safety considerations I always use Cure #1, merely I made it optional in the marinade recipe. You decide for yourself. Not merely does it brand hasty safer to eat, but it also improves its color and enhances the season.

Oven beef jerky - the results

I did a direct comparison of oven-dried beef jerky to the famous Jack Links. The texture was quite similar. Jack Links jerky was a little more bendy and did not crack when bent. Information technology likewise was softer and more moist due to a variety of additives that it uses. Oven-stale jerky wins in my book. It tastes more traditional and natural. I also preferred the flavor of the oven-stale hasty.

This mail service was updated on January 26, 2019

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Source: https://tasteofartisan.com/oven-beef-jerky/

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