Turn Your Tough Beef Jerky Into A Mouth-watering Treat: How To Make It More Tender
What To Know
- If sun-drying, place the beef strips on a rack in a sunny location and allow them to dry for several days, or until they are completely dry.
- Tough beef jerky can be caused by using the wrong cut of beef, not marinating the beef for long enough, slicing the beef with the grain, or dehydrating the beef at too high a temperature.
- Properly stored beef jerky can last for up to 2 weeks in an airtight container or vacuum-sealed bag in a cool, dry place.
Tender, chewy beef jerky is a beloved snack enjoyed by people of all ages. However, making it at home can be a challenge, especially if you want to achieve that perfect texture. If you’ve been struggling with tough, chewy jerky, fear not! This comprehensive guide will reveal the secrets to making beef jerky that’s so tender, it will practically melt in your mouth.
Choosing the Right Cut of Beef
The first step to making tender beef jerky is choosing the right cut of beef. Opt for lean cuts with minimal fat, such as top round, flank steak, or eye of round. Avoid cuts with a lot of connective tissue, as this can result in toughness.
Marinating the Beef
Marinating the beef is crucial for both flavor and tenderness. Use a flavorful marinade that contains acidic ingredients like vinegar or citrus juice. These acids help break down the tough muscle fibers, making the meat more tender. You can also add spices, herbs, and seasonings to enhance the flavor. Marinate the beef for at least 12 hours, or up to 24 hours for maximum tenderness.
Slicing the Beef
The thickness of the beef slices will also affect the tenderness. For tender jerky, slice the beef against the grain into thin strips about 1/8-inch thick. This will help prevent the jerky from becoming tough and chewy.
Dehydrating the Beef
Dehydrating the beef removes the moisture, which is what makes it jerky. There are several methods for dehydrating, including using a dehydrator, an oven, or even the sun. If using a dehydrator, set it to 160-170°F (71-77°C) and dehydrate for 4-8 hours, or until the jerky is dry and leathery. If using an oven, set it to the lowest temperature possible (usually around 150-170°F) and dehydrate for 8-12 hours, or until the jerky is dry. If sun-drying, place the beef strips on a rack in a sunny location and allow them to dry for several days, or until they are completely dry.
Storing the Beef Jerky
Once the beef jerky is dry, it’s important to store it properly to maintain its tenderness. Store the jerky in an airtight container or vacuum-sealed bag in a cool, dry place. This will help prevent the jerky from becoming tough or stale.
Tips for Making Beef Jerky More Tender
- Use a meat mallet: Pound the beef slices with a meat mallet before marinating to help break down the tough muscle fibers.
- Add pineapple juice to the marinade: Pineapple juice contains an enzyme called bromelain, which helps tenderize meat.
- Marinate the beef for longer: The longer the beef marinates, the more tender it will become.
- Slice the beef against the grain: This will help prevent the jerky from becoming tough and chewy.
- Dehydrate the beef at a low temperature: Dehydrating the beef at too high a temperature can make it tough.
- Don’t over-dehydrate the beef: Over-dehydrating the beef will make it tough and chewy.
The Finishing Touch
Once the beef jerky is dry, you can enjoy it as is or add a finishing touch. You can sprinkle it with your favorite spices, such as salt, pepper, or chili powder. You can also brush it with a glaze made from soy sauce, honey, or brown sugar.
What You Need to Know
Q: Why is my beef jerky tough?
A: Tough beef jerky can be caused by using the wrong cut of beef, not marinating the beef for long enough, slicing the beef with the grain, or dehydrating the beef at too high a temperature.
Q: How long should I marinate the beef?
A: Marinate the beef for at least 12 hours, or up to 24 hours for maximum tenderness.
Q: What is the best way to dehydrate beef jerky?
A: The best way to dehydrate beef jerky is to use a dehydrator set to 160-170°F (71-77°C). You can also use an oven set to the lowest temperature possible (usually around 150-170°F) or sun-dry the beef.
Q: How long can I store beef jerky?
A: Properly stored beef jerky can last for up to 2 weeks in an airtight container or vacuum-sealed bag in a cool, dry place.
Q: Can I make beef jerky in bulk?
A: Yes, you can make beef jerky in bulk. Simply increase the amount of beef and marinade ingredients accordingly.