Tired of overpriced, unidentified bagged beef jerky or dried meat at the supermarket? The good news is, you can make your own at home. Not only does this give you control over the ingredients, ensuring your health, but it also gives you a sense of accomplishment.
Your home slicer is the secret weapon in this DIY gourmet journey. It ensures that the thickness of your sliced meat is uniform, which is the key to the taste of the finished product.
Preparation: From meat selection to freezing
Whether you’re making beef jerky or preserved meat, the key to success lies in the first step of preparation.
Choose the right meat: For beef jerky and dried meat, choose lean meat with less fat and less fascia . Recommended cuts include flank steak, round steak, or sirloin . Avoid high-fat cuts, as the fat can easily deteriorate during the drying process.
Cleaning and shaping: The meat is thoroughly trimmed of all visible fat, fascia, and silverskin. The meat is then shaped into a suitable shape for the slicer, usually a cuboid or cylinder.
Freeze thoroughly: This is the most critical step for your slicer to function. Place the entire piece of meat in the freezer for 1-2 hours , until the outside is firm but the center is still slightly softened. This “half-frozen” state allows the blade to easily cut flat, even slices.
Step 1: Use a Slicer to Cut Perfect Slices of Meat
Once the meat has reached that perfect “half-frozen” state, it’s time to start slicing.
Beef jerky thickness: Adjust the slicer thickness to 3-5 mm . This thickness ensures that the meat slices dry quickly while still giving the finished product enough toughness and texture when chewed.
Thickness of meat jerky: Meat jerky requires thinner slices, usually adjusted to 1-2 mm . Thinner slices are easier to handle and more convenient for beating into fluffy “meat floss” fibers.
Keep pushing steadily and let the slicer do the work. You’ll end up with a bunch of slices of meat that are consistently thick, which is nearly impossible to achieve when slicing by hand with a knife.
Step 2: Make Beef Jerky
Marinate: Place the sliced meat in a bowl and add your preferred marinade. A classic recipe includes light or dark soy sauce, white or brown sugar, black pepper, and garlic powder . The white sugar helps color the meat, while the light soy sauce provides a salty flavor. Combine the meat and marinade thoroughly, cover with plastic wrap, and marinate in the refrigerator for at least 4 hours, preferably overnight.
Air drying or baking:
Oven: Lay the meat flat on a baking sheet (preferably with a rack to allow for air circulation) and place in a preheated oven. Set the oven temperature to 70-80°C (160-175°F) and use a spoon or chopstick to prop the oven door slightly open to allow moisture to escape. Bake for 3-6 hours, until the meat is dry and al dente.
Food dehydrator: This is the most professional tool. Spread the meat slices on the tray, set the temperature and time, and wait.
Cooling and storage: The prepared beef jerky should be stored in an airtight jar or bag after it has cooled completely.
Step 3: Make meat floss
Cook: Put the sliced meat into a pot, add water, ginger slices and cooking wine, and cook until the meat is very soft .
Shredding: Remove the cooked meat from the heat and let it cool slightly. You can shred it by hand, or for a more efficient method, blend it in a stand mixer with the paddle attachment on low speed. This will quickly turn the meat into fluffy shreds.
To cook: Add a small amount of oil to a frying pan, add the shredded pork, and stir-fry over low heat. Season with soy sauce, sugar, and a pinch of white pepper . Continue stir-frying until the pork is dry, crispy, and fluffy, then turn off the heat.
Cooling and storage: Spread out the fried jerky to cool, then store in an airtight container.
Summarize
Making beef jerky and pretzels has never been easier with a slicer. It’s not only a great way to save money, but also the beginning of taking control of your diet and having fun making them.
