Making Beef Jerky

Beef Jerky I’m still in Wanaka, New Zealand, and yesterday we got some beef jerky from the Butcher’s Block in Reese Terrace, Wanaka https://www.butchersblockwanaka.co.nz/?s=block+wanaka It was really good so I decided to try and make my own. I was looking for a beef round eye or a silverside, but I saw a really nice Picanha weighing 1.8kg for 54 NZD, which is about 27 Euro. That’s good value for such a good cut. I trimmed off the skin on the outside to clean it all up then I sliced it at about 1/8 of an inch all the way through. Like many things on the internet, there are thousands of recipes for beef jerky available. So, it comes down to personal preference: do you want sweet jerky, do you want peppery jerky, do you want something in between? We wanted some sweet, but more smokey and peppery and the ingredients reflect this. We marinated the sliced meat for 14 hours and then we dried off the marinade before we put them in the oven. There will be people who will comment on my choice of ingredients, and that’s totally OK. But this was my choice, YOU make it whatever way you want. Most of the recipes I post have loose ingredient lists. Cooking is not a competition. Do what works for you, but please don’t tell me what you don’t like about my recipe. Just do your own. And if you think your way is better, post a video on Youtube and let us know. Brown sugar Smoked paprika Soy sauce Sweet soy sauce Worcestershire sauce Onion powder Salt Pepper Garlic I did add some chilli flakes at the end I started using the oven at 70C (150F) but after 20 minutes I changed the setting to Dehydrator at the same temperature. I planned drying for 4 hours but it ended up at 6 hours in the end. The verdict was good. A little sweet and a nice pepper kick. Beef Jerky is easy to make. Good lean beef, cut thinly, small number of ingredients, an oven or dehydrator, and plenty of time. The result is worth it. Play around with ingredients until you get the formula that works for you. Enjoy.