monkfish24
Active member
I've just made some Beef jerky, some of it's main characteristics being that it is generally low in fat, full of protein to help those tired muscles and very filling. It is fairly chewy but without the horrible chewy steak taste so can provide a few seconds interruption in a boring watch. It takes a while to make but I find the results are worth it.
Here's the recipe I work to:
Topside beef rump or a high quality steak piece like a fillet. (pricey I know but if you go to any major supermarket late at night you can find meats that are reduced
)
Cut the beef in to thin strips, trimming off any fat. This will allow the meat to dry out properly when cooking.
Mix up a marinade, I use teryaki sauce with some kind of smoking agent and BBQ spices. Loads of pepper to your taste and loads of salt. The salt will allow the meat to dry out whilst marinading.
Marinade the meat in a bag or tub, in the fridge for at least 8 hours, 24 hour being best.
After marinading, lay foil over the racks in the oven, lay the strips of meat out leaving a small gap between each strip. Turn the oven on so the temperature is around 60 oC, (mine doesn't register at that heat so I keep it to 80 oC and keep the racks on the bottom shelves of the oven.
Then leave there for 4+ hours until the meat is dry but slightly soft to the touch and deliciously chewy. If you let the oven get too hot, the marinade will burn, the meat will go rock hard and it will taste far too strong.
Hope this helps anyone who has thought of doing it, it is simple but delicious!
Here's the recipe I work to:
Topside beef rump or a high quality steak piece like a fillet. (pricey I know but if you go to any major supermarket late at night you can find meats that are reduced
)Cut the beef in to thin strips, trimming off any fat. This will allow the meat to dry out properly when cooking.
Mix up a marinade, I use teryaki sauce with some kind of smoking agent and BBQ spices. Loads of pepper to your taste and loads of salt. The salt will allow the meat to dry out whilst marinading.
Marinade the meat in a bag or tub, in the fridge for at least 8 hours, 24 hour being best.
After marinading, lay foil over the racks in the oven, lay the strips of meat out leaving a small gap between each strip. Turn the oven on so the temperature is around 60 oC, (mine doesn't register at that heat so I keep it to 80 oC and keep the racks on the bottom shelves of the oven.
Then leave there for 4+ hours until the meat is dry but slightly soft to the touch and deliciously chewy. If you let the oven get too hot, the marinade will burn, the meat will go rock hard and it will taste far too strong.
Hope this helps anyone who has thought of doing it, it is simple but delicious!
