Beef Jerky


Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. We use hops because, Brewed Food!

  • Ribeye – (2 lbs)
  • Marinade
  • Soy – (1/4 cup)
  • Mirin – (1/2 cup)
  • Sesame oil – (1 Tb)
  • Ginger – (1 Tb)
  • Garlic – (1 Tb)
  • Green onion – (2 Tb)
  • Malt extract – (1/2 cup)
  • Sterling (low alpha acid) hop pellets – (1 tsp)
  • Equipment List
  • Deli Slicer
  • Cutting board
  • Knife
  • Quart container
  • Metal spoon (peel ginger)
  • Freezer bag
  • ½ sheet tray
  • Paper towels
  • Dehydrator

Procedure

  1. Partially freeze ribeye, 30-40 min
  2. Using deli slicer, cut to 1/8”
  3. Place steak slices into a freezer bag and add marinade
  4. Marinate for 3-6hr
  5. Pull slices from marinade and pat dry on paper towels
  6. Grind hops to a powder and dust over steak slices
  7. Dehydrate at 155°F for 4hr. Reduce temp to 125°F for 2 hr
  8. Allow to cool to room temperature
  9. Store in plastic bags with paper towels to wick off excess moisture