How It’s Made: The Process of Making Beef Jerky

Beef jerky is a popular snack food that has been around for centuries. It’s made by taking raw beef, curing it with salt and seasoning, then slowly air drying or smoking it until the moisture content is very low. This article will explain the full process of how beef jerky is made in detail.

A Brief History of Beef Jerky

The origins of beef jerky can be traced back hundreds of years to the time of the Inca Empire in South America. Indigenous tribes like the Quechua would preserve meat by salting and drying it into a product they called “ch’arki”. Spanish explorers learned this technique from the native peoples and brought it back to Europe, where it was adapted with local seasonings into a snack item called “charqui”.

When colonists and pioneers traveled across North America, jerky became an important staple food because it was nonperishable, portable, and nutrient dense. Native American tribes like the Comanche were prolific producers of jerky from bison, elk, and deer. Over time, beef became the most popular meat for making jerky in the US.

Modern food companies started mass producing jerky using industrial techniques in the 1900s Today it’s a billion dollar industry, with jerky enthusiastically consumed by people across America

Selecting the Beef Cuts

The first step in making beef jerky is selecting the right cuts of beef. The object is to choose very lean, flavorful cuts that will dry well. Top round, bottom round, flank steak, sirloin tip, and eye of round are excellent choices because they have little fat. Fattier cuts don’t work as well because the fat can go rancid during the drying process.

The meat should be as fresh as possible for food safety. Grass-fed beef is often preferred by jerky aficionados for its robust and complex flavor. Grain-fed beef works perfectly fine too as long as it’s high quality.

Preparing the Raw Meat

Once the beef is selected, it needs to be properly prepared before marinating and drying. Whole muscle cuts are trimmed of any fat, sinew, or silverskin since these parts won’t dry properly. The meat is then sliced across the grain as thinly as possible, usually about 1⁄4 inch thick. Slicing against the grain makes the jerky easier to chew.

If the beef is partially frozen or very cold, it slices more cleanly. Having the beef near frozen also improves food safety by limiting bacterial growth. The slices are then usually lightly pounded to make them a bit thinner and more tender.

Creating a Brine or Marinade

Now the sliced and prepared beef is ready for the marinade that will flavor and cure it. There are many classic jerky marinades, both sweet and savory. A basic marinade often contains Worcestershire sauce, soy sauce, black pepper, garlic powder, liquid smoke, and salt or a curing agent like sodium nitrite.

The marinade brings salty, umami flavors to the party while the salt and nitrites help preserve the meat and kill bacteria. Almost any combination of spices and seasonings can be used in the marinade to create unique flavor profiles. Jerky aficionados enjoy experimenting with their own custom marinades.

The beef slices are immersed in the marinade anywhere from 2 hours to overnight in the refrigerator. This allows the flavors to really penetrate the meat. For food safety, it’s important not to reuse marinade and contaminate it with raw meat juices.

Cooking and Drying Process

Now the curing and flavoring is done and it’s time to cook and dehydrate the jerky strips. Getting the moisture content down is key to preservation and shelf stability.

Many small scale jerky makers start by heating the marinated slices in an oven or food dehydrator until they reach an internal temperature of 160°F. This step ensures any harmful bacteria are killed by heat. After this precooking, the meat strips are dried for many hours at 130-145°F, either in a dehydrator or low oven. Drying times range from 4-12 hours.

Industrial jerky plants often rely on large convection ovens to quickly cook and dehydrate the jerky all in one step. The key is bringing the meat up to 160°F and removing moisture slowly to concentrate flavors. Specialized drying equipment blows extremely hot, dry air over the jerky strips to accelerate water removal.

Final Drying and Storage

Once the jerky cools down after the drying process, it will become stiff and brittle. The final moisture content should be around 15% or less so microbes can’t grow. Before packaging, taste tests are done to ensure proper flavor and texture. If needed, the jerky can be dried further to reach the right consistency.

For storage, waterproof and airtight packaging is ideal. Vacuum sealing or purging out all the oxygen helps maximize shelf life. Properly dried jerky can last 1-2 months sealed at room temperature. Refrigerating or freezing jerky extends the shelf life even longer.

Enjoying Delicious Jerky!

With that, the jerky making process is complete! From whole muscle cuts of beef to flavorful dried strips, it takes time and care to make great jerky. The end result is a savory, addictive snack that’s portable and delicious. Jerky makes a perfect high protein hiking food or road trip nibble.

Next time you’re enjoying your favorite jerky, you’ll know the whole story behind how it was transformed into that tasty dried perfection. With some practice, you can even make your own jerky at home and customize it to your taste.