Jerky is long thin strips of meat that is devoid of fat, marinated and dried over low heat to create a perfect snack that is preserved without refrigeration. The term ‘jerky’ has been derived from the South American native Quechua word ‘Charqui’, which means ‘to burn’. Jerky is prepared from meat of domestic and wild animals. While domestic animals include cow, pig, goat, sheep or lamb, wild animals can be deer, elk, caribou, kudu, springbok, kangaroo, bison and moose. Other animals such as turkey, ostrich, salmon, alligator, tuna and horse are also being largely used these days. Traditionally, the meat was dried under the sun or over a small fire, but today other sophisticated ways are used that include an oven, a smoker or a dehydrator. Given here are two jerky recipes for preparing beef and lamb. Read on to know them.
- 2 pounds Flank Steak
- 2/3 cup Worcestershire Sauce
- 2/3 cup Soy Sauce
- 1 tbsp Honey
- 2 tsp Black Pepper (ground)
- 2 tsp Onion Powder
- 1 tsp Liquid Smoke
- 1 tsp Red Pepper Flakes
- Trim and remove all the excess fat from the steak flank.
- Place the steak pieces in an airtight bag and freeze it for 2 hours till they are nice and firm.
- Slice the steak pieces into thin long stripes.
- Place the strips in a large mixing bowl.
- Add Worcestershire sauce, soy sauce, honey, black pepper, onion powder, liquid smoke and red pepper flakes to the meat strips.
- Mix the contents with your hands till they are evenly spread.
- Place the marinated strips in an airtight zip lock bag and refrigerate for 6 hours.
- Remove the strips from the refrigerator and pat them dry.
- Place the strips on air filter papers and stack filter papers on top. Continue stacking strips and air filters. Finally, place an air filter on top of the last strip.
- Remove the fan from the box fan.
- Place the stacked strips on top of a box fan and tie them together with bungee cords.
- Put the fan back in its upright position and set it to medium.
- Let the meat dry for at least 12 hours.
- Store the strips in a container in a cool and dry place for 3 months.
- 750 g Lamb Fillets
- ¼ cup Soy Sauce
- ¼ cup Worcestershire Sauce
- 1 tsp Black Pepper (ground)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Salt
- ½ tsp Chili Powder
- ¼ tsp Celery Seed
- Cut the lamb fillets into thin long slices.
- Combine together soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, salt, chili powder and celery seed in a large bowl. Mix well.
- Add the lamb strips and mix to coat evenly.
- Transfer the strips on a plate or shallow dish. Cover the dish and marinate in the refrigerator overnight. Turn once or twice to re-coat the strips.
- Place aluminum foil on the lower rack of an oven.
- Pierce toothpick through each end of the lamb strip and hang it from the top rack in the oven. Make sure that the meat does not touch the rack.
- Cook the strips for 6 to 8 hours at 60 °F (140 °C) with the oven door partly open to allow the steam escape.