How To Make Jerky - No Dehydrator Required - Meat Series 04

Hi you're in Steve's kitchen and today is part of the meat series we are going to make something very simple jerky one of my favorites very expensive to buy if you buy pre-made in the shops but it's so easy to make in fact realistically you just need some good beef and a little bit of salt but it wouldn't be jerky if we didn't add some flavors and spices now if you just come down here I'll show you the beef that we going to need we call this silver side I believe in the US they call it round and this is a fairly lean piece we've cut the meat off or I asked my butcher to trim all the fat off sorry and I'm going to be cutting this beef into slices properly about three quarter of an inch across so what we do I'll just show you what this looks like just slice it through I'm going across the grain and that means the grain on this meat is running in this direction but if you look at that beef it has a lovely marbling of fat in there and that not only is going to give us lots of flavour it makes really good beef jerky so we're going to slice up this beef I'm not going to use this whole joint here about a kilo or two pounds for this recipe if you want to follow along so I'm just going to go and continue to cut this piece of beef up into strips the next thing I'm going to do is lay this piece of beef out flat and to make our jerky I want to cut this into strips probably about a half an inch long so we end up with beautiful strips of beef like that so there you see I have all my beef sliced up and ready to cure now as I said you could actually sprinkle salt on to this it would probably take a tablespoon or two to coat this in salt and that will draw the moisture off I'm not using salt in this recipe what I am using is a light soy sauce which has a high salt content in it so I'm using this to draw the moisture out of our meat so the mix I'm going to use now has the right content of salt to draw the moisture out but the spices and herbs I put in are down to you you can copy what I'm doing you can add other spices and herbs in and just have some fun with the different flavours so we're going to take our beef now just going to pop this into a glass bowl now it needs to be either an earthenware, glass or plastic bowl don't use a metallic bowl now I like the flavor that soy sauce adds and as I said to you it also gives me that saltiness that I need so I've just popped half a cup of soy sauce in there I've got a couple tablespoons of soft brown sugar just to add some sweetness lets put a teaspoon of onion salt in there as well and at least a teaspoon of cracked black pepper I have some dried chilli flakes as well just to give a little bit of spice I'm going to sprinkle some of that on there as well and why not I'm going to a tablespoon of Worcestershire sauce in there as well now we need to coat the meat over with this so best thing really is to get your hands in there and start to turn that meat over get a good coating then we want the salts to do their work the salts are going to draw some of the moisture out of this meat before we cure it So I'm going to pop it in the fridge overnight about eight hours and that will allow some of the water to come out the beef good morning and that beef has been soaking in all those flavors overnight come have a look all the liquid that's come off of there and I did give it a couple of turnovers to make sure it was completely coated it's absorbed all that wonderful flavor now I'm going to show you how to make this with out any dehydrator it's the way I normally make it you don't need any complicated equipment all we're going to need is some nice open airy racks like this we're going to lay our pieces of beef out in the past I have taken the beef put little sterilized paper clips and hung them up in a breezy area and that's a way of letting them dry all you're trying to do is to make sure there is airflow any of the moisture is coming off this meat there's airflow and it's being taken away so take the strips of beef now and we're just going to lay them out on our cookie rack now there needs to be space between each piece of beef as well we want complete airflow around the beef so you can see the way they're lined up now if you had these hung on little paper clips in a nice breezy area they would dry out very quickly now if you're worried about the drips from the juice then you need to put something underneath now I've got a place in my back room here where I can stand these and then all I need is airflow and I'm going to suggest that if you just got a regular household fan you can turn it on a low setting and let it blow across the meat now as that airflow goes across the meat its taking away the moisture and you will be really surprised how quickly this beef jerky dries out one of these batches I'm spicing up a little bit got white paper in here coriander in here this batch here I'm just going to put some white pepper little bit of extra white pepper over the top and the coriander seeds as well so I got two different flavors just to experiment with and they are ready to go and dry so with a simple household domestic fan like that I'm just blowing across the surface of the beef and we can always tilt up the rack a little bit like this but you'd be surprised how quickly this beef is going to dry out now it's been another three hours five hours in total and you'll see the beef jerky has dried out even further and it's quite stiff you can pick it up it's starting to dry out quite well now look at the colors now the beef is going a nice dark color now it's important wherever you are in the world that the humidity will change here in Melbourne we are quite dry if you're in a country where the humidity is high you are going to want to actually do this in the warmer months it's been a little short of 24 hours but I want to show you now what's happened to my beef jerky overnight so just come with me take a look just how dry this beef jerky has gone now it's pretty firm its dehydrated as much as I like I like it a little extra moisture let's get this back in the kitchen I'll show you what it looks like so you can see now just how stiff that beef jerky has become I've got a piece of the peppery jerky here and I will just cut that through it is beautiful and tender you can see in the center there hopefully that's going to focus now I'm going to cut myself a slice of this off that is ready now you can continue to dry this a little further if you like your beef jerky much drier but I like it like this and it'll probably be gone pretty damn quickly so let's give this a try it's chewy I'll just swallow that normally I chew that for ages and get all flavor out of it now you can experiment with the different seasoning on this you could even add a sprinkling of extra salt on as well but I can tell you isn't difficult to make it tastes delicious it's a much cheaper way of buying it in the stores so if you decide to give this a go tell me what seasoning you use comment down below and share some pictures across to me on Facebook or Google+ I'd love to hear how it goes anyway be good thank you for watching again share the love give this one a thumbs up and I'll see you in the next episode so you know what I'm going to be nibbling on for the rest of the day beef jerky and I hope you've enjoyed the little meat series that we've been doing I'll leave a link up here to it and to another video as well I'd love to hear your comments take care and see you the next video be good

Channel: Steve Owens

Views: 2,331,270

Keywords: Beef Jerky, Jerky (Dish), Food Dehydrator (Product Category), How to make jerky, jerky recipe, dried beef, biltong, meat series, meat, home curing, homemade, Steve owens, Stephen Owens, Steve's Kitchen, #StevesKitchen, Soy sauce, chilli, smoked, snack, paleo, beef, survival, jerky, food dehydrator, raw meat, how to make jerky, homemade jerky, make jerky at home, How to Make Dried Sausage, homemade beef jerky, simple beef jerky recipe, how to make beef jerky without a dehydrator

Id: jDVo0XW2GOM

Length: 7min 56sec (476 seconds)

Published: Tue Apr 14 2015

Reddit Comments

[u/villescrubs]

That is really cool thanks for sharing! Is anyone able to tell me how the bacteria is killed without salt or cooking?