This Salt and Pepper Beef Jerky is a great snack to have on hand when the next meal seems a lifetime away and you want something satisfying to your tastebuds that’s not laden with sugar.
Normally I’d season beef jerky with spices such as smoked paprika and hot chilli, but I thought I’d go back to basics this time and keep it really simple.
I love, love, love Global knives and how they hold their edge better than any other knife I’ve ever tried. Whilst they are definitely a luxury kitchen item, if you spend as much time as me in the kitchen I reckon you are fully justified in treating yourself to at least one decent knife!
Jerky was the perfect recipe to put it through its paces, as you need those sheets of beef to be super thin. Unsurprisingly, the blade of my shiny new 11cm fluted cooks knife glided through the meat as if it were butter.
I dry our jerky using a dehydrator, but if you don’t have one, check out the instructions here to dry it in a low oven instead. Whichever method you choose, remember that you’re dealing with raw meat that won’t be cooked a high temperature to kill any bacteria, so ensure everything that touches the meat is perfectly clean and sterile. Oh, and remove any fat as you go as the fat will spoil in storage and ruin your jerky.
Talking of storage, I found this really interesting PDF on the safety and storage of jerky which will be useful if you’re not planning to scoff it within a few days. I tried the first of their options but it made my jerky really crispy. In fact, weirdly it ended up tasting like crispy bacon?!
Happy jerkying people ;)
- 600 g silverside beef lean
- 2 teaspoons fine salt
- 1 tablespoon freshly ground black pepper
Pop the piece of beef in the freezer for an hour to firm up which will make it easier to slice.
Sharpen your knife, then slice the meat as thin as you can possibly get it. There will always be bits that are thicker than others so don't fret about it too much.
I always cut against the grain of the muscle fibres as it makes for a less chewy jerky but try it both ways to discover your favourite method.
Place the slices of beef into a large ziploc bag and sprinkle over the salt and pepper. Seal the bag then massage the meat through the plastic with the aim of getting the seasoning to touch every single piece of beef.
Lay out on your dehydrator or oven shelves ensuring that the pieces don't touch or overlap.
Dry until the meat is dry but still flexible. Leave to cool then pop in a sealed tub.
You'll probably find that different pieces in different areas of the dehydrator or oven will dry at different rates, just take the 'done' bits out to cool while the rest finishes off.
Huge thanks to Steamer Trading Cookshop for sending me this Global knife to review, it’s a very welcome addition to my kitchen.