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Posts Tagged ‘jerky’

I’ll be the first to admit, I’m a bit of a kitchen nerd.  I read cookbooks like novels, have cupboards full of dishes and cooking appliances and even own a chef’s uniform – yes I’m serious!    But, about 10 months ago I made my best purchase yet … my Excalibur Dehydrator!  I can’t say enough good things about it and my friends will attest to me bragging about my 15 square feet of drying space!    The purchase was in large part due to my need to find a way to pack healthy non-perishable paleo snacks for overnight work trips and to help me stay fueled during my various outdoor pursuits.  Having also lived in Ontario up until recently, it was also a great way for me to savor the summer berry harvest all year-round.    The great thing is that pretty much any fresh food item can be dehydrated, giving you clean, natural and portable healthy foods free of preservatives.  This is especially true when it comes to Beef Jerky. 

All of my jerky recipes start with about 2 kg of very lean beef.  It is important that you use a lean cut of meat, trimmed of any excess fat as it is the fat that can make the jerky go rancid if stored for a long period of time.  Lean meat is also great on the wallet as the leaner cuts also tend to be the cheaper ones.  I’ve had great success with flank steak, sirloin tip or inside round, each having a slightly different texture when dried.  Lately, I’ve been using an Inside Round Roast (aka Pot Roast) as it is a bit more tender then the others, marinades well and slices easily.  

Ingredients:

  • Lean Beef, trimmed of fat and sliced against the grain 1/8 – 1/4 inch thick
  • 2 tbsp Old Fashioned Grainy Dijon mustard – I like the Maille brand
  • 2 tbsp maple syrup
  • freshly ground salt & pepper

Let’s get Drying:

  1. In large bowl, mix together mustard and maple syrup.  Season with salt & pepper
  2. Add sliced beef to marinade and toss to coat
  3. Cover and marinade in refrigerator overnight
  4. Lay beef out in single layer on mesh dehydrator trays
  5. Dehydrate at 160 degrees for about 8-10 hours – total time will depend on meat thickness
  6. The beef is done when you take a piece and bend it in half and it cracks but does not break apart
  7. Beef can be stored in air tight container in cool dry place or refrigerator for a couple of months – but I”ll be surprised if it lasts you that long!   
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