How to make the best beef jerky in 8 easy to follow steps.

What are the secrets behind making great tasting beef jerky?

You know – that succulent, meaty, full flavour jerky that you just want to munch and munch?

The good news is that you can make your very own jerky in your own humble kitchen – no need for a fancy dehydrator. You’ll be blown away – and your mates too – by just how easy it is to make great tasting beef jerky.

STEP 1: THE BEEF

Source the best quality beef possible. For us, this means making sure our beef is grass-fed and finished, and preferably purchased from our local butcher or meat wholesaler. As for the cut, it has to be super lean so our preference is Topside, but Silverside will work just as well.

STEP 2. THE SLICE

Pop the whole cut of beef into the freezer for about 2-3 hours. This will ensure the meat is firm but not fully frozen, which will make it easier to slice thinly. When removed from freezer, slice into thin pieces about 3-5mm. The thinner your slices, the less dehydration time is needed –  as well as allow each slice to absorb more flavour from the marinade.

(Personally, when making small batch jerky in our own kitchen at home we skip this step and jump straight into slicing with a very sharp chef’s knife. However, if you’re not confident with your knife skills, it is best to freeze, it does make the slices more consistent). 

STEP 3. THE FLAVOUR

It’s time to get creative – Prepare your marinade.

We love to use a combination of dry spices and herbs, pure sauces (Tamari/Soy/Fish), good quality salt and some honey. We avoid using ready made marinade sauces, or any pre-made sauces at all as  these are usually loaded with sugars and preservatives.

Make sure you marinade is combined really well, use a whisk if needed.

STEP 4. THE MARINATE

Using a glass container, submerge all sliced beef into the marinade and pop into the fridge for overnight or up to 24 hours.

STEP 5. DRY

a) Dehydrator method – depending on your dehydrator, lay beef slices directly on racks and stack onto the dehydrator. Make sure you rotate these racks during the course of the dehydration process (generally, the ones closer to the heating element will dry faster).

b) Electric oven method – line baking trays with baking paper and then lay out sliced beef flat, making sure no folds or slices are overlapping. With this method, it is important to set the oven to a low temp (about 80-100 degrees Celsius) and leave the oven door cracked open a little to ensure air is circulating and to keep the temp down.

With both methods, you will need to flip slices over a few times to ensure both sides are evenly cooked.

STEP 6. WHEN’S IT READY?

You will know that the jerky is ready when it has turned a dark ‘cooked beef’ colour and is quite stiff when picked up and attempted to bend. If there are any soft bits, leave in the dehydrator/oven for just a little longer.

STEP 7. EAT

 Jerky is best shared with friends.

STEP 8. AND REPEAT

Go back to Step 1 and give it a go again – new flavours, new marinade, new jerky experience.

So, now you’re a masterchef, right? Share your jerky creation with us @justjerky and we may collab with you on a special edition Just Jerky flavour.

How to use beef jerky in your daily cooking adventures – Part 2

Try our beef jerky spinach and bean stew recipe 

Just Jerky Spinach and Bean Stew – Serves 2

 

Just Jerky spinach and bean 1

Just Jerky spinach and bean 1

Ingredients

1x 50g Just Jerky Herbed

1 can cannellini beans, rinsed

2 cups chopped spinach (frozen or fresh)

2 cloves garlic

½ onion, diced

1 potato, diced (can sub for ½ sweet potato)

1 cup chicken stock or water

3 tablespoons olive oil

½ bunch fresh herbs, chopped (parsley, basil, coriander – or whatever you have)

2 thick slices of sourdough bread

Method

Soak chilli jerky pieces in water for 1 hour. Drain and slice into 1cm pieces.

Heat 2 tablespoons of olive oil in frying pan, add diced onion and garlic and saute for 2 minutes.

Add potato, chopped spinach and cannellini beans and continue to saute for 2-3 minutes. Then add the sliced jerky.

Pour the chicken stock into the pan to coat all ingredients and turn heat down to simmer for 20-30minutes, or until there is not more liquid left.

Season with salt and pepper, toss in your favourite fresh herbs and drizzle with olive oil

Serve with sourdough toast.

 

Just Jerky spinach and bean 2

Just Jerky spinach and bean 2

Just Jerky heads to Bells Beach

Call it what you will, but the hectic-ness of the lives we live meant that Easter weekend totally snuck up on me.

Before I knew it, I was struck by a sudden … “what the heck am I going to do for four days”… kinda’ feeling. Which made me feel bad for thinking I could just sit around eating Just Jerky & watch the surfing on telly the whole time…

… or perhaps I could…

In true impromptu fashion I called up Torquay’s camp ground after my Saturday morning run and coffee. We managed to score a camp site for the night. Stoked! My girlfriend and I loaded up the car as quick as we could, forgetting most of the essentials, but luckily we remembered the Jerky and Swag – So, if all failed, at least we had these things to hold us down over-night.

Opening up maps, we punched in ‘Bells Beach’ and followed Siri’s mundane voice out of Melbourne’s hustle and bustle and into the open air and freedom.

We headed straight to Bells, hoping to catch a glimpse of the women at the WSL. Unfortunately, it seemed that EVERYONE else had the same idea too. The carpark was full and there was a two hour wait to get to the beach. With my impatience getting the better of me, we headed into Torquay camp ground to check in.

At the camp site, we pitched Just Jerky’s famous 5 star sleeping arrangement… the SWAG. It’s a big-boy double, so naturally we were the talk of the camp – and since neither my girlfriend or I are large humans, we had more than enough room to laze about, without feeling like we were glamp-ing (glamour camping).

With our nosey camping neighbours looking on, I managed to pitch the swag in record time. Leaving, what I hope, was a WOW factor in the miniture-city camping maze surrounding us.

Next up we surfed a few hours down at Torquay. The 2-4ft right points rolled in with perfection as the local groms licked at our heels. I must admit that the future of surfing is in very good hands – albeit young hands. The young folk are impressive to say the least.

Back at the campsite, we munched into some jerky and complimentary beers as we met and shared stories with our newly-met Swag neighbour (he had a swag too). Our chats continued well into the night, supported by a few more beers and wines. But, with the realisation that we needed to get up bright & early to catch the men surf round 2, we headed to the Swag for a well deserved nights sleep.

The morning alarm sounded, and within the next 30min we’d packed up and left our campsite. Still half asleep, we headed straight to Bells. But, alas – another line. For a mile or two the red and white lights revealed cars stretching for several miles as the night lifted. This time though, our patients paid off. We were in.

Over the course of the next few hours we witnessed the worlds best battle it out in heavy 8-12ft conditions. For me seeing Kelly Slater surf was, without exaggerating, a life highlight. The grandeur he exhibits is second to none. We all know Kelly transcends the surfing world, but his holistic perspective in business, scientific innovation and his impact in environmental causes is something that I personally appreciate. How does the dude have time to do it, do all of it?!? … Perhaps he needs some Just Jerky, eh?

After been so close and personal with the bells and the South Australian environment, both my girlfriend and I were taken aback by the raw beauty and power of the coast – something we’re both looking forward to experiencing more as we continue to Swag about throughout Straya.

On the road back, and after a few more devoured Just Jerky packs, we made it back home – tired from our whirlwind trip, but with big grins plastered on our faces from seeing and experiencing so much from such a quick trip.

So – Easter turned out exactly as first thought – sitting about eating jerky and watching surfing 😉

Here are a few pics of our travels.

Enjoy.

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Into the wild with beef jerky

Curiosity has driven our explorations.

Just Jerky is Australian’s Finest & Best Beef Jerky – buy online at www.justjerky.com.au

We crave the feeling of riding remote waves, darting down the face of snow covered slopes, and hiking tirelessly into the untouched wilderness.

While adversity bears its jagged teeth, we always trust in our beef jerky to fuel the next steps forward.

It’s these moments of adventure that define Just Jerky.

Wherever you adventure next, do it with Just Jerky’s beef Jerky.

Share your adventures with us on Instagram, Facebook, or Google +

Pre-workout: A quality approach

Pushing the limits in your workouts will certainly help get you to the next level. And, with the excitement of a big workout looming, one commonly overlooked area is the pre-workout phase.

A methodical and disciplined pre-workout routine helps give you added strength and focus at the pointy end of your workout when your lungs and muscles are burning. Additionally, it helps to focus your mind and body to get it ready & raring to go!

Here are three simple tips to help get you ready for your next workout:

1.Goals – Take a moment or two to think about what you want to get out of your workout? Acknowledge the challenges you’ll face during the workout, and how you’ll react when confronted by each challenge. Gaining an appreciation for how the workout fits in with your big picture goal will help keep you focused throughout the workout too.

2. Fuel – Eating the right types of fuels before each workout helps give you the confidence to push harder for longer. Before each workout be sure to hydrate in the hours leading up to the workout. Consuming high-protein snacks like Just Jerky’s beef jerky will help give your body and muscles more fuel to burn. Sometimes eating too much can make you feel fatigued, but making sure you’re fuelled adequately in relation to the intensity and duration of the workout will help you finish strongly.

3. Warm Up – Warming up your body and major muscle groups helps to get your body ready before you go for it. Sometimes adding a little intensity to your warm up can help to kick-start your lungs and heart – preparing them for the switch into workout mode once you get going. Warming up with dynamic exercises helps your body and muscles loosen up too. If you like to stretch, do so sparingly and gently – too much stretching can actually cause muscles fibres to tear and become weaker.

We hope these three tips help with your next workout.

Share your story with us using #dailyadventure & #justjerky

Learn more about how to snack right before workouts 

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