Buzz
Dried beef is a tasty snack made by drying lean beef to enhance its savory flavor. You can use various cuts of beef such as flank, sirloin, or tenderloin. The key is to marinate the meat with both dry and wet spices to elevate the taste. Both food dehydrators and ovens can be used to effectively dry the beef. Simply dry the meat at a low temperature for at least 3 hours, and you'll have a delicious, protein-packed treat.
Ingredients
- 1.5 kg beef
- 240-350 ml marinade
- 15-60 g seasoning mix
Yields 12 servings
Steps
Prepare and Marinate the Meat
Choose a lean cut of beef. When making dried beef, you can use almost any lean cut. Fatty beef will spoil and reduce the shelf life of your dried beef, so opt for the leanest piece you can find.
- Flank, lower round, sirloin, or eye of round are good options for dried beef.
- Ground beef is also a choice, though its texture will differ significantly from traditional dried beef.
Trim visible fat. To improve the shelf life of your dried beef, use a sharp knife to remove any remaining fat. Be careful to remove just the fat without losing any meat.
- This step will help make your dried beef healthier and prolong its storage time.
Freeze the meat for 1-2 hours to make slicing easier. After trimming the fat, place the meat on a tray and freeze it for 1-2 hours. The meat should be firm but not fully frozen.
- Though optional, freezing the meat slightly will make it easier to slice thin, even pieces.
Slice the meat into pieces about 0.3 – 0.5 cm thick. Use a sharp meat slicer to cut the beef into long strips. If you prefer a chewier texture, slice along the grain. Slice against the grain for a more tender result.
- If possible, use a meat slicer to achieve uniform slices. A slicer is especially useful when making large quantities of dried beef.
Marinate the meat if you want to enhance its flavor. When making dried beef, you can use marinades to infuse flavors like cajun, teriyaki, or smoky notes. Place the meat in a large zip-lock bag and pour in 240–350 ml of your preferred marinade.
- Cajun-flavored dried beef: use 1/2 cup (120 ml) olive oil, 1/4 cup (60 ml) vinegar, and 1/3 cup (80 ml) Worcestershire sauce.
- Teriyaki-flavored dried beef: use 1 cup (240 ml) soy sauce, 2 tablespoons (30 ml) honey, and 2 tablespoons (30 ml) rice vinegar.
- For a simple and tasty marinade, combine 1/2 cup (120 ml) Worcestershire sauce and 1/2 cup (120 ml) olive oil.
Add spices to the marinade for extra depth of flavor. Sprinkle your favorite spices into the marinade bag. You should add a total of 1-4 tablespoons (15-60 g) of seasoning. Some popular options include 1 tablespoon (15 g) garlic powder, 1 tablespoon (15 g) black pepper, and 1 teaspoon (5 g) fresh ginger.
- Try rubbing some salt, pepper, cinnamon, and chipotle chili powder on the outside of the meat.
- Other great options include coriander, caraway, cloves, and nutmeg.
- Honey, crushed red pepper flakes, and black pepper also work well for a lightly sweet and mild dried beef.
- Consider using crushed oregano, chili powder, garlic powder, and bird's eye chili.
Refrigerate the meat for 6-24 hours to allow the flavors to soak in. After marinating, toss the meat to ensure the spices are evenly coated. Seal the bag tightly and refrigerate for at least 6 hours. For a deeper flavor, marinate for up to 24 hours.
- The longer the marination, the more intense the flavor of your dried beef.
Use a paper towel to blot the meat and remove excess marinade. After marinating the meat for the desired time, take it out of the refrigerator and use a clean paper towel to blot each piece. Drying the marinade off helps speed up the drying process.
- You can place the meat on a baking tray or plate to absorb the excess marinade.
Dry the beef
Dùng máy sấy thực phẩm để sấy cho dễ dàng và hiệu quả. Máy sấy thực phẩm là thiết bị xử lý thực phẩm ở mức nhiệt thấp trong thời gian dài. Nó giúp loại bỏ nước trong thực phẩm mà vẫn giữ nguyên các enzyme tươi. Nếu dùng máy sấy thực phẩm làm khô bò, bạn sẽ để ở nhiệt độ 71 độ C.
- Đây là lựa chọn đơn giản và dễ dàng nhất để làm khô bò.
- Đọc hướng dẫn sử dụng máy sấy để làm theo hướng dẫn cụ thể của thiết bị.
Sấy thịt bò trong lò nướng nếu không có máy sấy thực phẩm. Nếu bạn không có máy sấy thực phẩm thì cũng không sao. Bạn vẫn có thể chế biến khô bò dễ dàng bằng lò nướng. Hãy làm nóng trước lò nướng đến 79 độ C.
Xếp từng miếng thịt cách nhau một khoảng trống. Nếu dùng máy sấy, bạn sẽ đặt từng miếng thịt trực tiếp lên vỉ sấy ở giữa. Nếu dùng lò nướng, bạn lót giấy bạc dưới đáy khay nướng và đặt vỉ sấy kim loại vào giữa khay. Nhớ chừa một khoảng 0,2 cm giữa các miếng thịt để đảm bảo thịt khô đều.
- Các lát thịt sẽ không khô đều nếu bị chồng lấn lên nhau.
Sấy thịt trong lò nướng 3-8 tiếng. Trung bình, bạn sẽ mất khoảng 4-6 tiếng để sấy khô bò, nhưng thời gian này có thể sẽ nhanh hơn hoặc lâu hơn tuỳ vào loại máy sấy, lò nướng, nước ướp và cách thái thịt. Cứ mỗi 1,5 -2 tiếng, bạn nên kiểm tra thịt một lần để tránh sấy quá lửa. Lấy ra một miếng khô bò, chờ cho nguội và ăn thử. Nếu kết cấu của miếng thịt đã đạt yêu cầu, bạn hãy lấy khô bò ra khỏi lò. Nếu miếng thịt còn quá mềm, bạn hãy sấy thêm 1-2 tiếng nữa.
- Khô bò nếu được sấy quá lửa sẽ rất cứng và khó ăn.
Lấy khô bò ra khỏi máy sấy hoặc lò nướng và để cho nguội. Trước khi ăn hoặc bảo quản, bạn cần chờ cho khô bò nguội. Nếu dùng máy sấy thực phẩm, bạn có thể dùng đũa gắp từng miếng ra đĩa. Nếu dùng lò nướng, bạn hãy dùng miếng nhấc nồi lấy khay nướng ra ngoài và đặt lên bếp.
- Khô bò sẽ nguội trong vòng 1-3 tiếng.
Using and Storing Dried Beef
Try a piece of freshly dried beef. Once the dried beef has cooled down, it's ready to enjoy. Snack on a piece whenever you're craving something healthy and satisfying. Dried beef can be eaten on its own or added to other dishes.
- Try sprinkling dried beef over a salad.
- Add a few pieces to steamed Brussels sprouts for extra flavor.
- Make a twist on scrambled eggs with cheese by adding minced dried beef.
Store dried beef in a paper bag for 1-2 days if it’s not fully dried. If the dried beef is still a little moist after cooling, place it in a paper bag and leave it for a couple of days. Check the moisture level daily and transfer the dried beef to an airtight container once fully dry.
- The paper bag helps absorb the moisture from the beef.
Store dried beef in a zip-lock bag or glass jar for short-term storage. While dried beef won’t spoil because it's already dried, its quality will degrade over time. For best quality, store it at room temperature for up to 2 weeks, in the fridge for 3-6 months, or in the freezer for up to 1 year. Keep it in a cool, dry place.
- Whenever you're craving a snack, just open the bag or jar and enjoy a piece of dried beef.
- Long-term exposure to air will cause the dried beef to lose its freshness.
Use a vacuum sealer for long-term storage. A vacuum sealer is ideal for preserving dried beef, as it removes all air from the bag, which is a major factor in reducing the quality and freshness of dried beef. To use, place the dried beef in a plastic bag, seal the opening, and put it in the vacuum sealer. Press the "Vacuum sealer" button to extract the air.
- Once vacuum-sealed, dried beef will remain fresh for over a year in the freezer.
- Turn off the machine once all the air has been removed from the bag.
Things You Need
- Food dehydrator
- Oven
- Sharp knife
- Dehydration rack or baking tray
- Air-tight container
- Zip-lock plastic bags (optional)
Tips
- For making vegan jerky, you can use gluten or marinated tofu instead of beef.
- Label the date when you make the jerky on the bags or jars to track its freshness.
Warning
- You should check the jerky every few weeks to ensure it isn't developing mold.
