Country Bob's Beef Jerky Recipe and Giveaway (2024)

FAQs

What's the best cut of meat for beef jerky? ›

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

Traditionally, jerky was made using the sun, wind and smoke from fires to preserve and extend the shelf life of meat. Drying and smoking results in meat products that have a long storage life, allowing for the preservation of large amounts of meat that could be stored and consumed later.

As long as beef jerky has been produced, packaged, and stored properly, it can be enjoyed indefinitely. That's not to say it's immune from mishandling. If jerky has not been properly dehydrated or packaged, it can lead to issues such as mold and going rancid.

As it relates to the softness of the jerky—the less moisture, the tougher the jerky. Too much moisture, however, and the jerky can mold. The goal is to strike the perfect balance for your preference. The most important thing when making jerky at home is to make a jerky that is fully-cooked and shelf-stable.

You can understand why, since processing jerky takes time, and a pound of meat only produces about 1/4-pound of finished jerky. However, it really is a manageable process that you can do at home.

Bottom round

If you want to make beef jerky with a rough and rugged texture, bottom round is the cut of meat you should select. Compared to the previously mentioned top round, this cut is quite a bit tougher but it's even more flavorful.

Making your own beef jerky at home is not only incredibly simple, but it is also cheaper than buying quality store-bought jerky. Plus, you'll be able to control all the ingredients that go into making it; no weird stabilizers or unpronounceable additives.

Sugar is a natural preservative which can help keep a jerky fresh for longer. It marries with the salt in the jerky formulation to create a more robust product, less likely to spoil. Sugar is also hygroscopic which allows it to retain moisture from the air. This helps create a softer, moister jerky that lasts longer.

The simple answer is because it doesn't have enough moisture to support the growth of bacteria. Bacteria need water to grow, and jerky has very little water content thanks to its production methods. As a result, jerky can last for months without refrigeration - as long as it's stored in a cool, dry place.

Beef jerky is generally safe for dogs to eat, provided that it comes from a single dried meat source and does not contain any additives or preservatives that may be unsafe for dogs. Beef jerky intended for human consumption may contain seasonings that, while safe for people, can be harmful ingredients for dogs.

What is the white stuff on my beef jerky? ›

White spots on beef jerky can be mold, fat, or salt. Proper identification is key. Fat and salt particles on the outside of beef jerky are perfectly safe to eat, but jerky that shows any signs of mold should be discarded.

Storing jerky for short term, anywhere between 1 to 3 months, will require an air tight container such as a stand-up pouch, Mylar bag or mason jar. Depending on the consistency you wish to retain adding a food-grade desiccant will allow your jerky to maintain a constant level of moisture.

35ml apple cider vinegar: Acids are essential for food safety since they inhibit the growth of microbes. This ingredient will not just add a distinct taste but help ensure your jerky is safe for consumption.

Dehydrating beef jerky for too long can lead to over-drying. While this may not pose as immediate a health risk as undercooking, the implications for your taste buds are dire.

Are you wondering, “Do I need to tenderize meat before making beef jerky?” Yes, you do — and the best way to do it is with a marinade. Marinating meat tenderizes it and adds flavor before you make that tasty jerky. Your marinade needs to contain at least one acidic ingredient, like vinegar, wine or soy sauce.

Loin – A cut that's lean and full of flavor, making it perfect for dehydration. It's a prime cut that results in excellent jerky. Roasts – These are larger cuts, like the shoulder or haunch, that can be sliced thin and dehydrated to make jerky. They're lean and flavorful, making them great for dehydration.

Consistent thickness is the name of the game when it comes to jerky slicing. Slicing your jerky evenly will ensure that each piece cooks and dries at the same rate. This prevents over-drying and under-drying. We recommend slicing meat for jerky at a thickness between 1/8" and 1/4" with the perfect thickness at 3/16”.

Homemade beef jerky, on the other hand, should last one to two months if you store it in an airtight container after making it. If you store beef jerky in a Ziplock bag in your pantry, it'll last about a week. And, if you store your beef jerky in the fridge, you can expect it to last one to two weeks.