Many people consider beef jerky to be a special treat and a popular snack. If you enjoy beef jerky, you might be curious about the processes that go into making the delicious jerky that you’ve grown to love and savor. You’ve found the right place because this post will specifically cover that.
The process of making beef jerky involves slicing thin cuts of meat, marinating and seasoning the meat, cooking and dehydrating the meat, and then vacuum-sealing the finished beef jerky.
Thats the process in a nutshell. A delicious batch of beef jerky, like Stoltzfus Meats premium beef jerky, requires a lot more effort.
What is beef jerky made out of?
Beef, liquid ingredients, and dry ingredients are used to make beef jerky.
- Soy sauce, Tamari, Worcestershire sauce, Teriyaki sauce, liquid aminos, and coconut aminos are examples of liquid ingredients.
- Ingredients in the dry form (seasonings such as salt, pepper, garlic powder, smoked paprika, onion powder, chile flakes, and others)
When it comes to ingredients for beef jerky, the possibilities are endless.
Here are the five key steps to making beef jerky.
Slicing Beef Jerky
Slicing is the first step in the creation of beef jerky.
Top Round, Flank Steak, London Broil, Top Sirloin, Sirloin Tip, Round Roast, Bottom Round, and Rump Roast are typical beef cuts used to make beef jerky. Some beef jerky is even made with Filet Mignon.
Ground beef jerky is a distinct variety of the snack made using a different method. Traditional beef jerky is made with whole-muscle beef.
Find out more about the ideal cuts of beef for jerky.
Regardless of the beef cut, it’s crucial to begin with a lean cut. All observable fat is removed from the meat before it is cut into slices for jerky.
Because the meat is cut against the grain, the natural meat fibers are broken down. This creates the optimal chew and bite. When it comes to slicing, there are numerous possibilities. A knife, hand slicer, or slicing machine can be used to cut the meat into slices.
One insider’s trick is to temper or partially freeze the meat before slicing. This makes it simpler to produce even cuts with a consistent thickness. Some producers also choose to use a meat tenderizer at this stage, which makes the meat even softer by creating tiny pinholes in it.
Lean beef whole muscle pieces are hand-thinly sliced at People’s Choice Beef Jerky. We believe in using 100% American beef, sourced right here in the USA We never use imported or frozen beef.
We believe in quality. In the end, higher-quality raw materials result in higher-quality finished goods. To ensure that it meets our high standards for quality, each piece of meat is cleaned of any extra fat.
The beef is properly prepared, and after that, we use a slicing machine to make thin, precisely sized jerky strips. The jerky pieces are relatively uniformly thick thanks to the slicing machine.
Each piece is meticulously examined to ensure that it upholds our high standards. To ensure even cooking, getting consistent thickness during the slicing process is essential. Otherwise, some pieces will come out overcooked and others undercooked.
Marinating Beef Jerky
Marinating is done as the next step in the production of beef jerky.
Sliced meat is combined with a mixture of dry spices and liquid ingredients. A sufficient amount of time must be allotted to ensure that the marinade penetrates the meat’s fibers as well as its surface.
The marinade recipe comes down to personal preference. You can use an infinite number of flavor combinations, from basic jerky to gourmet jerky. Similar to marinating your favorite meats in the home kitchen, the process of making beef jerky.
Salt, freshly ground black pepper, red pepper flakes, brown sugar, sodium nitrite, garlic powder, onion powder, paprika, worcestershire sauce, soy sauce, and liquid smoke are typical components of the jerky marinade.
Generally speaking, the longer the marinating period, the richer and more complex the flavor will be. When it comes to time, there is undoubtedly a point of diminishing returns, but we advise a minimum of 30 minutes and a maximum of 24 hours.
Before cooking, we give the meat and marinades enough time to thoroughly meld and combine at Peoples Choice Beef Jerky. A longer marinating period not only enhances flavor but also breaks down the meat’s fibers, making the meat more tender.
Laying Beef Jerky
Laying the beef jerky onto stainless steel screens is the third step in the production of beef jerky.
Hands are used to lay each piece of sliced, marinated jerky. This step is crucial to ensure that the entire batch of jerky cooks uniformly because the pieces must be evenly spaced on a single layer and gently dropped onto the screens. The laying step doesn’t have any short cuts or tricks. The quickest and best method to finish this step is by hand.
The good news is that Peoples Choice Beef Jerky employs some of the most skilled and knowledgeable individuals. In fact, some of our staff members have worked for us for more than 25 years. These are true jerky artisans. Making beef jerky is not just our line of work; it is also how we live.
Cooking Beef Jerky
Cooking and drying are the fourth and final steps in the process of making beef jerky. Low and slow is the secret to deliciously-tender beef jerky.
The procedure is the same whether the jerky is prepared in a commercial oven or a food dehydrator at home. Food safety is crucial when handling meat products, and the most crucial steps in the process are cooking and drying.
Most of the time, cooking and drying are done at the same time, but there is one small but crucial difference.
The process of cooking guarantees that the beef jerky reaches an appropriate temperature at which all bacteria and pathogens are eliminated. The meat is fully cooked and ready to eat when it reaches a minimum internal temperature of 160°F.
Drying guarantees that the jerky is dried and shelf-stable. When the beef jerky’s water activity falls below a reasonable threshold, it becomes shelf stable and doesn’t need to be handled differently or refrigerated.
The cooking time for beef jerky varies depending on the thickness of the meat. 5 and up to 8 hours.
Average cooking temperatures range from 165 to 185 degrees Fahrenheit. This temperature range guarantees that the beef jerky is thoroughly cooked. The humidity in the oven is maintained at a constant level throughout this cooking process.
When the jerky is placed under a water activity of, the jerky must be shelf-stable. 85. The dryness will extend the shelf life.
Because of the constant low humidity and high temperature, the beef jerky is shelf-stable and doesn’t need to be refrigerated. The last step must be completed before snacking can start on the jerky.
Packaging the Beef Jerky
Packaging is the fifth and last step in the production of beef jerky.
The jerky is prepared for packaging once it has been fully cooked and dehydrated.
A variety of packaging options are available, from bulk boxes for butcher shops and meat markets to individually wrapped packages ideal for snackers on the go.
No matter the packaging style, it’s crucial to keep the jerky in an airtight container. The jerky is kept fresh by removing oxygen from the sealed container.
Learn more on How to Store Beef Jerky.
Beef jerky in its truest form is very simple. Its seasoned and dried meat—nothing more, nothing less.
Some manufacturers overprocess and complicate beef jerky, but at Peoples Choice Beef Jerky, we’re committed to upholding our family’s legacy of straightforward, uncomplicated beef jerky.
We take great pride in our process. It is testament to our tradition. Every step of our process still includes a handmade component on purpose. It is how we uphold custom, recall our past, and guarantee the highest-quality goods. Simply put, things are better done by hand.
In our humble opinion, hand-made beef jerky is best. This allows for a greater attention to detail. This focus on detail results in jerky that is higher-quality, better-tasting, and healthier for you. We prefer to believe that the best jerky is made with a little time, effort, and a handmade touch.
We are LAs Original Beef Jerky. We have been making natural, traditional beef jerky by hand for more than 89 years and four generations.
A food fanatic and lover of all things beef. Sara has an unhealthy obsession with all things beautiful, so you can usually find her playing with her dog Pearl, checking out new wine bars, or experimenting with makeup.
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How It’s Made : Beef Jerky
What is beef jerky made out of animal?
The most well-known type of jerky is made from beef (cow meat), as the name implies. Lamb, venison from deer, and pork from pigs can all be used to make jerky. Jerky has also been produced using the meat of fish, buffalo, alligators, kangaroos, and elk, though this is much less common.
What part of the cow is beef jerky?
Commercial beef jerky typically uses the top and bottom rounds of the short loin rather than a particular flavor. Numerous steak cuts, including porterhouse and NY strip steak, are made from the short loin of the cow. Therefore, the short loin is where the steak jerky that you purchase is from.
Is beef jerky actually healthy?
In addition to being a good source of protein, beef jerky also contains significant amounts of zinc, iron, vitamin B12, phosphorus, and folate. It is also portable and has a long shelf life, making it a great choice for on-the-go.
Is jerky just dried meat?
Jerky is a portable, dried meat product that is useful for outdoor athletes, campers, and backpackers. It requires no refrigeration. Almost any lean meat, such as beef, pork, venison, or smoked turkey breast, can be used to make jerky.