If you’re into the whole noble ideal of nose-to-tail eating, which is using as much of the animal as possible, then you should be a jerky fan. Jerky is designed to use those lean cuts usually found in the hindquarter, that are usually a little tougher and definitely not conducive to cooking up as a rare steak.
The time it takes to dry out the jerky depends on many factors, include humidity, thickness of cut, marinade etc. Generally, it will take between 8-10 hours, but if you’re in doubt leave it in a little longer. It’s always better to err on the side of dryness.
Because of the length of the marinade and cook time, I usually prepare the beef right before bed, then get it in the dehydrator first thing in the morning.
1 kg AngusPure beef eye of round
1/4 cup soy sauce
3 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
1 tbsp fresh coriander seed, crushed
1/4 cup water
Place the meat in the freezer to firm for about an hour. This will make it easier to cut.
Using a sharp knife, cut the meat into thin strips no thicker than 1/4 inch.
Place strips into large zip-lock bag.
Add all marinade ingredients in a bowl and stir to combine. Add mixture to meat, ensuring all pieces are well coated. Place bag in fridge.
You should marinade 6-8 hours but not too much longer.
After marinading, work one piece at a time, patting it dry with a paper towel then layering it in the dehydrator.
Turn the machine on, and allow to dehydrate until done. This process may take anywhere between 6-10 hours.
As an optional but recommended finishing step, arrange finished jerky on a baking sheet, and place in a preheated oven (135C) for ten minutes.
Allow jerky to cool, then place in a zip-lock bag if you're planning to eat within a week or so, otherwise you can vacuum seal batches of it and store it in the freezer for up to two months.
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Recipe by Jess Pryles
Jess Pryles is the AngusPure ambassador and a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specialising in red meat, with penchant for grilling and bourbon. She's also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.