Customizable Homemade Beef Jerky

Not just meat, but a real delicacy! Homemade beef jerky is a dish that you can completely customize, from the amount of salt to the desired spices. This beef cut will look great on your holiday table!
cook time: 240h
Lucas Halstead
Customizable Homemade Beef Jerky

Nutrition Facts (per serving)

141
Calories
6g
Fat
2g
Carbs
18g
Protein

Ingredients (8 portions)

Basic:

Garlic 30 g
Salt (small) 5 tbsp
Sugar 1 tsp
Beef 1 kg
Dry spices 10 tsp

Recipe instructions

Step 1

Step 1
How to make beef jerky at home? Prepare the necessary ingredients. It is better to take beef without veins, but if there are any, then trim them as much as possible. Divide the meat into several parts. Mix salt and sugar and sprinkle each piece on all sides. You may need a little more or less salt. It should completely cover the pulp. Place the meat in a container, cover with a lid or cling film and refrigerate for 3 days.

Step 2

Step 2
Periodically turn the meat over and drain the resulting juice. After three days of salting, rinse the pieces well under running water and dry with paper towels. Leave the meat on the table for 20-30 minutes. If juice comes out again, dry the pieces again.

Step 3

Step 3
You can use absolutely any spices you like in the recipe. It is also better to regulate their quantity at your discretion.

Step 4

Step 4
Pass the garlic through a press. Carefully coat each piece of salted beef on all sides. You can use garlic powder at this stage.

Step 5

Step 5
Mix the spices thoroughly. The amount of spices can be reduced as much as possible initially, leaving, for example, only garlic, black and red pepper.

Step 6

Step 6
Sprinkle the beef with seasonings.

Step 7

Step 7
Wrap the pieces of meat in gauze or light, breathable fabric and tie with thick threads.

Step 8

Step 8
Hang the pieces in the refrigerator under the shelf. In the autumn and spring seasons, instead of a refrigerator, you can use, for example, an attic or other well-ventilated, cool room. Let the meat dry for five to eight days. The longer the meat evaporates, the drier it will turn out. In the first days of weathering the meat, more liquid may leak onto the gauze, then the fabric should be replaced with a new one.

Step 9

Step 9
If you welcome the pronounced taste of spices, then beef can already be consumed in this form. Cut the meat into the thinnest pieces possible and serve.

Step 10

Step 10
You can rinse the finished beef under running water, removing all the spices, dry it with paper towels, wrap it again in cloth and put it in the refrigerator for half an hour to an hour. Then cut the meat into thin pieces and serve. There will be no spices left on the meat, but the taste and smell will be present. Bon appetit!

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