Beef Jerky Recipes, Tips & Videos
Beef Jerky Facts
Back before refrigeration took over this country, dried beef and pork was a staple of daily life. Pioneers, cowboys, trappers and others who braved the frontiers of the US would bring along dried meat and add it to their meager supplies of flour or corn meal to make up the bulk of their food intake during their long sojourns away from major cities. Anyone who's ever read the "Little House" books will recognize the term "salt pork" which was basically pork bellies that had been salted down to preserve it over the winter months. Eaten alone or put into stews and soups, salt pork was heavy in fat and calories which was exactly what they needed to sustain them.
Beef jerky is an offshoot of salt pork and has become wildly popular as a "take-along" snack. According to Wikipedia, "The word "jerky" comes from the Quechua term Charqui, which means "to burn (meat)". Drying has always been a common way to preserve meat. By drying in
thin slices in the sun and wind next to a smoky fire, the meat is protected from insects that would otherwise lay eggs in the raw meat. Ancient peoples — for example, the Inca— prepared jerky from the animals they hunted or husbanded." Today, jerky is made by cutting meat into strips and then marinated in a spicy, salty or hot liquid. It is then slow dried under a low heat or salted and sun-dried.
While technically jerky can be made from almost any meat, the most common one is beef jerky. Google "jerky" and you'll find thousands of pages on where to buy beef jerky and how to make your own. Some of the more unique sites offer the ability to make deer jerky, buffalo jerky,
elk jerky and turkey jerky. We have a couple of recipes for jerky that will have you rethinking any preconceived notions about this food.
Beef Jerky Recipes
This jerky recipe is also great for Deer or Beef. Many say the best jerky recipe is the one you make yourself.
3 lbs meat, cut into thin slices
1 Tbs. salt
1 tsp. garlic powder
1 tsp. onion salt
1/3 C. Worcestershire sauce
1 tsp. hot sauce
1 tsp. black pepper
Soak overnight. Bake on racks, not pans, in oven for 11 hours or longer at 120 degrees,
turning occasionally. The best way to do it is in a food dehydrator. If you like a pie
crust that is not soggy, brush the inside bottom with egg white before filling and place the
pie plate on a cookie sheet when baking. You will have a nice crust, wrap the edges of the
crust in foil after brushing the entire top with egg white and you will have a beautiful
evenly browned golden crust.
More Beef Jerky Recipes: Basic Beef Jerky Hamburger Jerky
Recipes To Make with Beef Jerky
You might also want to take a page from our ancestors and try cooking jerky in a recipe that traditionally uses beef or pork such as chili. Just remember to cut down on the salt as the jerky can be highly salted to begin with.
This hearty southwestern chili is chunky with pork, sausage, and beans.
1 lb. boneless pork country-style ribs, cut into 3/4-inch cubes
1/2 lb. fully cooked smoked sausage, cut into 1/2-inch slices
1 C. chopped onion
1 C. chopped celery
2 cloves garlic, crushed
1 15 oz. can black beans, rinsed and drained
1 15 oz. can tomato sauce
1 10 oz. can diced tomatoes with green chilies
1 C. beer (room temperature), or water
2 tsp. chili powder
1/2 tsp. ground cumin
Salt and pepper, to taste
Place all ingredients in 4-qt. slow cooker; mix gently. Cover and cook on low heat setting
for 8-10 hours until pork is tender.
Tips: Serve from the slow cooker directly over hot cooked rice, with cornbread or with corn
tortillas, and accompany with celery and carrot sticks. Garnish with a dollop of sour cream
and chopped fresh cilantro, if desired.
More Recipes to Make with Beef Jerky: Basic Texas Chili Firefighter's Chili Real Texas Crockpot Chili
Beef Jerky Recipe Tips & Videos How To Make Beef JerkyThis is replaced by the Flash content.