Jerky is a popular snack in the USA and Western Europe that stands for dried meat or fish pieces with the spices.
We’ll cook a beef jerky, marinated in the Worcestershire sauce with chili. Actually, there is a great variety of marinades for this dish.
You can even make up yours: all you need is liquid + favorite spices + salt, and that’s it. But Worcestershire sauce with chili is some sort of classic, which is why I recommend starting with it.
What exactly is this jerky? Imagine thin sliced dried beef in the spiced and flavored marinade. Moderately hot, but at the same time makes you want a glass of cold beer or wine.
You need to keep in mind, that you’ll run out of this snack very fast. While another piece melts in your mouth, your hand already goes for the next one.
Also, you can use this dish as a new variation for different sandwiches, burgers, and even salads. Add a bit of dried meat to the main ingredients and here it is, a fresh new note in the regular recipe.
What You Need to Cook Beef Jerky With Beer
INGREDIENTS:
- 500 g (1,1 lb) of beef (the less fat the better)
- 65 ml (4,4 tbsp) of Worcestershire sauce
- 1 clove of garlic
- 1 tsp of ground chili
- ½ tsp of ground black pepper
- ¼ tsp of salt
- ¼ tsp of Cayenne pepper
EQUIPMENT:
- Food processor (preferably, but not necessarily)
How to Make Beef Jerky With Beer: Step-by-Step Instructions🔪
STEP 1. PREPARE THE MEAT
You can chop meat (500 g (1,1 lb)) in different ways: with a knife, food processor, slicer, and so on.
But no matter what you’ll choose – firstly you need to freeze meat a bit, to make the process more convenient.
I’m going to use a food processor for slicing and before freezing I cut it into pieces that can easily enter the input slot of the food processor.
Sliced meat put to the freezer for 3-4 hours.
STEP 2. SLICE THE MEAT, PREPARE THE MARINADE AND PICKLE.
The main thing you need to know is that you need to slice against the grain. Another way, it would be impossible to chew it.
All the slices should have the same thickness, so I recommend using exactly the food processor or slicer. If you don’t have one at home – slice with a knife. Slices should be approximately 2 mm thick, the longer they are the better.
When the meat is ready, transfer it to the big bowl and prepare the marinade. Mix 65 ml (4,4 tbsp) of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.
Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.
STEP 3. FINISH THE PREPARATION
Heat the oven up to 80 degrees.
Layout the pickled slices on the baking sheet covered with parchment. Good when there’s a little liquid in the meat slices. So it’s preferably to shake off the extra liquid before laying out in the baking sheet, and secondly, absorb the rest with a paper towel.
I needed two baking sheets to fit all the meat. When the oven is warmed up (actually, you don’t need to wait until then – it’s not necessarily) put the baking sheets in the middle.
All you need now is to wait. Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.
After the meat is ready, jerky will dry a bit more. Keep that in mind, for time control.
In the hermetic container, jerky can be stored for 3 weeks. So, cook double or even triple portion at once (where to get so many baking sheets and how to place them in the oven – that’s a tricky question) and there should be enough beer to watch Euro-2016 with friends.
Beef Jerky With Beer
Equipment
- Food processor (preferably, but not necessarily)
Ingredients
- 500 g beef (the less fat the better)
- 65 ml Worcestershire sauce
- 1 clove of garlic
- 1 tsp ground chili
- ½ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp Cayenne pepper
Instructions
- Cut 500 g of meat into pieces that can easily enter the input slot of the food processor. Sliced meat put to the freezer for 3-4 hours.
- Slice against the grain. All the slices should have the same thickness -2 mm - and the longer they are the better. Put the slices to the big bowl.
- Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.
- Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.
- Heat the oven up to 80 degrees.
- Layout the pickled slices on the baking sheet covered with parchment, shaking off the extra liquid before, and secondly, absorbing the rest with a paper towel. Put the baking sheets in the middle of the oven.
- Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.
Nutrition
