Tips for Making Jerky at Home

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The SuperBowl is upon us. Instead of soggy nachos and greasy chips, impress guests with homemade beef jerky. Chef Josh Fuehr, the executive chef at Mirabel, the luxury golf community in North Scottsdale, shares his no-fail tips for making jerky at home–plus, the recipe for Mirabel’s well-loved jerky.

Tips for making jerky at home:
-Always start with quality meat. Flank steak works well.
-You can ask your local butcher to slice the meat for you to ensure even slices.
-If you have time, marinate the meat for up to three days. This ensures the steak tenderizes and soaks up all the flavors of the marinade.
-Be sure to frequently stir the mix while marinating to evenly coat the slices of steak.
-Equipment: a food dehydrator, mixing bowl and tongs.

Mirabel Beef Jerky recipe:
1 quart of Kikkoman soy sauce
1 – 21 oz. bottle of sweet soy sauce
1 cup Worcestershire sauce
2 cups of brown sugar
2 tablespoons of garlic powder
2 tablespoons of onion powder
1 teaspoon of black pepper
7lbs of flank steak, sliced into strips ¾ inches wide and ¾ inches thick

Mix the marinade and the meat in a large pan and cover with plastic wrap. Marinate for 72 hours in the refrigerator. Wearing food service-grade disposable gloves, mix the meat once every 12 hours to ensure even marinating. Re-cover the pans with fresh plastic wrap after each mixing. After marinating for 72 hours, lay the meat out on the racks of your food dehydrator being sure the pieces do not touch each other. Sprinkle lightly with fresh ground black pepper. Dehydrate according to the manufacturer’s instructions. We dehydrate our jerky at 145 degrees fahrenheit for 14 hours. (Time will vary with the make and model of your dehydrator.) Store in heavy zip lock bags and enjoy. Jerky will stay fresh for approximately two to three weeks.

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