Yes, this is a beefy jerk. We’re talking about beef jerky, though.
Making your own beef jerky saves more money than almost any—
Eh? You think the “beefy jerk” caption is a tad juvenile?
I’m sorry. How about I share a little bit of interesting history and etymology?
People Who Know These Things™ say the word jerky probably comes from South America, specifically the Quechua word ch’arki, which means “dried, salted meat.”
Some other People Who Know These Things™ also say the food, if not the name, comes from South Africa, where they make cured meat strips they call biltong, from the Dutch words bil (“buttock”) and tong (“strip” or “tongue”). So calling your beef jerky “ass tongue” or “tongue butt” might keep your friends from mooching so much of—
What’s that? You’d rather go back to sophomoric jokes about the douchebag in the photo?
Okay, fine. Next time you see someone like that, grab your crotch and say, “I got some beef you can jerk right here!”
Now, here’s how you can make the stuff and save a buttload of money.
Food made from scratch is just plain better than store-bought, and here’s why:
- It saves money: Sometimes lots of money.
- Ingredient accountability: When I make it at home I know exactly what I’m eating, and I can avoid the preservatives, dyes, and other unnecessary junk in most processed foods.
- I’m in charge: I don’t have to settle for whatever’s available at the store; I can tailor a recipe to my heart’s content, not to mention anyone else I’m feeding.
It Saves Money:
I went to Wal-Mart today to get stuff for beef jerky and also do a bit of comparison shopping:
The London Broil is $8.74 a pound; it’ll lose about half its weight while being made into jerky, so a pound of homemade beef jerky will cost you $17.48.
Store-bought beef jerky, on the other hand, is $27.84 a pound, 62 percent more than homemade.
Ingredient Accountability:
Here’s the list of ingredients for that package of beef jerky:
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Sensitive to gluten? Trying to cut down on sodium or carbs? Suspicious about unspecified “flavors”?
Sucks to be you!
And those are the ingredients for a fairly high-quality beef jerky. Don’t even get me started with all the crap in cheap jerky like Slim Jims!
Here’s the list of ingredients for that London Broil:
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I’m in Charge!
Notice how all those extra ingredients are in “Original Beef Jerky”?
I wouldn’t blame someone for looking at a display with “Teriyaki Beef Jerky,” “Spicy Beef Jerky,” and “Honey BBQ Beef Jerky,” then spotting “Original Beef Jerky” and thinking, “That’s what I want: just plain beef jerky!”
Do you really want just plain beef jerky? Nothing but beef? Make it yourself and avoid the extras.
It’s even better than that, though: I love mango habanero salsa, for instance. I’ve never seen mango habanero beef jerky for sale anywhere, but I can make it!
What if you’re addicted to garlic? What if you want a taste of China—can you make sweet and sour jerky? General Tso’s jerky? Spicy mustard beef jerky?
Yes, yes, and yes: Go for it!
Okay, let’s get to work. There are only two must-have ingredients in beef jerky:
- Ingredients!
- Beef
- Time
From here it’s just five steps:
- Choose your cut
- Trim it
- Slice it
- Put stuff on it if you want
- Dry it
Choose Your Cut
Which cut of beef? Here’s what you don’t want: Fat and/or connective tissue. Well-marbled beef makes for excellent grilling or roasting, but for jerky you want your beef as lean as possible.
Fat, especially marbling, won’t end well: If you leave it attached, your jerky can go rancid at room temperature. If you try to heat it until the fat renders, your jerky can get rock-hard and tasteless.
Connective tissue is also a problem: If your beef has any silverskin, fascia or elastin, your jerky will have gummy, chewy chunks or layers.
I like London Broil; flank steak or rump roast are also popular choices. You could use filet or chateaubriand, but that’s silly; you’ll spend a fortune.
Sometimes you’ll see a pot roast or rump roast with minimal fat. Any lean cut should work just fine.
Trim It
The reason I like London Broil is that it usually has minimal fat. Sometimes it has a line or two of fascia running through but it’s easy to trim around. If you have to trim out a lot of fat or connective tissue you can end up with lots of little chunks of jerky instead of nice neat strips.
Slice It
Once you trim your beef it’s time to slice it up. For the best results, stick it in the freezer for 60 to 90 minutes: That’ll stiffen it up and make it easier to slice neatly.
Slice across the grain, just like pot roast or brisket. Consistency is key: You might want thicker pieces that would be labeled “Beef Tenders” at the store, or bacon-thin strips. Either way, the more consistent the thickness, the better the results. Random thicknesses of slices and chunks will wind up with Goldilocks jerky: Some that’s just right plus some that’s too dry or not dry enough.
Put Stuff On It If You Want
Wet:
I like to marinate my jerky; there are lots and lots of options. See below for a sample marinade recipe and a few suggestions for store-bought options. You can keep it simple—dash on some WASH YER SISTER! or soy sauce—or as elaborate as you want.
Whatever you use, be generous with it so all the pieces will be covered. Marinade for 24 to 48 hours; move it around occasionally to get everything a good chance to soak it all up. I like to put everything in a freezer bag, stick it in the fridge and turn it over occasionally.
Dry:
Other good options are dry brines, spices or rubs: You can keep it as simple as a some salt and pepper, or try any rub you like. Sometimes I use Daddy Hinkle’s; I also like Rufus Teague’s rubs.
By the way: If you’re experimenting, there’s no reason you can’t separate a batch of jerky and try three or four different marinades or spices. If you don’t like the results, you won’t have invested much in it; if you love it, make more.
Here’s a simple marinade recipe:
- Ingredients:
- 1 1⁄2 to 2 lbs. beef
- 2⁄3 cup WASH YER SISTER! sauce
- 2⁄3 cup soy sauce
- 1 tbsp. honey
- 2 tsp. freshly ground black pepper
- 2 tsp. onion powder
- 1 tsp. liquid smoke
- 1 tsp. red pepper flakes
The directions couldn’t be simpler: Whisk everything together in a container.
Now it’s time to dry it!
Dry It? How?
You can get great results with a smoker or dehydrator, if you have either available.
You can also just air-dry it. I saw a video with Alton Brown rigging up a dryer with two chairs, a box fan on its side, and an air-conditioner filter to hold the jerky. Sure, if you want to go all mad scientist.
It’s just as easy to put a baking sheet on the counter and put your jerky on cooling racks. Might take 12 hours or more, but you won’t have to worry about drying it too much or burning it.
Roasting in your oven will also do just fine:
If you used a marinade, blot the strips with paper towels and place them in a single layer on a broiler or roasting rack.
Set your oven’s temp as low as possible; somewhere around 165° is ideal, but best to keep it below 200°.
Put the rack in the oven but don’t close it: Prop the door open a couple of inches with a wooden spoon or tongs or something; this lets air circulate and helps it get dry; it also helps keep it from getting too hot).
Turn it over every hour or so; remove when it’s done. This might be anywhere from a couple of hours to all day, depending on what cut you’re using and how thick it is. If the jerky has any marinade left on its surface, blot it again while it’s still warm.
If you need to store your jerky for a while or send it as gifts or whatnot, you can buy silica gel packets to keep it from doing unspeakably evil things when no one’s looking.
Try These Two Tricks For Perfect Jerky!
Here’s the first magical trick: Practice!
Here’s the second trick: Take notes! Jot down which cut of beef you used, how you trimmed it, which marinade or seasoning you tried, how you dried it, and so on. Before long you’ll dial in a recipe you really love, or five recipes you love.
Stop reading and get out there and jerk it! Beef appetit!