How To Make Beef Jerky - Great British Chefs

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Silverside is a good cut of meat to use for beef jerky as it is lean with little fat which means it is less likely to spoil. It is also a cheaper cut of meat which is beneficial as the meat will lose a good amount of its weight once dried. Some like to slice the beef with the grain rather than against it to help it stay in one piece; however, slicing against the grain gives a more tender result. If you don’t have access to an expensive dehydrator don’t worry – it’s easy enough to make the jerky in your oven at home as long as it is able to go to temperatures as low as 70°C.

Ingredients

Metric

Imperial

• 1kg beef silverside
• 1 tsp garlic powder
• 1 tsp onion powder
• 100ml of Worcestershire sauce
• 3 tbsp of salt
• 1 tbsp of black pepper

Method1Place the beef in the freezer for an hour to make it easier to slice2Slice against the grain of the beef to a thickness of about 0.5cm3Place the marinade ingredients into a small saucepan and bring to the boil4Leave to cool before pouring over the beef then leave to marinate in the fridge overnight5The next day, preheat the oven to 70°C6Place the strips of beef onto a wire rack over a baking tray 7Transfer the tray into the oven and keep the door slightly ajar with the help of a wooden spoon 8Cook for around 3 hours until dried out 9Remove from the oven and leave to air dry for up to 24 hours

Variations

The ingredients used to marinate the beef can be varied in a number of ways. For a Mexican flavoured jerky, add lime and jalapenos. For a an Asian twist use lemongrass, ginger and fish sauce in the marinade or for a smoky taste try marinating the beef in barbecue sauce or adding a touch of liquid smoke.

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