Running around the city takes a lot of energy, whether you’re busy doing work or actually running for health. Beef jerky is one of the foods you can take to give a boost of delicious energy. Being food lovers, here’s how you can grind meat to make beef jerky.
Rich and flavorful original ground beef jerky is quick and easy to make and requires no marinating. Marinated beef jerky adds extra flavor but the liquid needs to be kept to a strict limit of one ounce per pound of meat. Many people prefer ground beef jerky as it is easier to chew but the texture is completely different from sliced beef jerky.
It is important to choose the right cut of meat as it will make all the difference to the taste and chewiness of the jerky. The best cut is one that has the least amount of fat possible. Too much fat should be avoided at all costs as it can spoil and ruin the jerky.
The following tips will save you a lot of time and money when purchasing a cut of beef for making jerky:
– Choose very fresh meat and never purchase meat that has passed its sell-by date.
– Purchase the correct amount of meat for the batch you want to dry. As a rule, meat loses about two-thirds of its weight when dried, so for every one pound of jerky, you will need about 3 pounds of meat.
– Inspect the cut of beef to ensure that it is very lean.
Run the meat twice through a meat grinder – first through a coarse grinding plate and then through a medium one – before mixing it with the rest of the ingredients. Use a strong grinder like the Sunmile SM-G50 or similar electric models.
Commercially produced jerky seasoning kits are available or you can make your own recipe. Follow the package directions by mixing and blending all ingredients very well.
Refrigerate the mixture for about 24 hours to bind the meat together. Remove the meat from the fridge and load it into a Jerky Gun. Make sure there are no air pockets and shoot strips directly onto a dehydrator tray or a baking sheet if using an oven.
If you don’t have a Jerky Gun, spread the ground beef out on a flat surface, cover it with a piece of wax paper, and roll it out to about ¼ inch thick. Slice into strips of about 4 – 5 inches long and 1 inch wide and place evenly spaced on a baking sheet.
In a dehydrator the jerky will take about 3 – 5 hours to dry at the highest setting of 160 degrees Fahrenheit depending on the size of the batch. If using an oven, preheat the oven to 300°F and heat the beef for 10 minutes. Reduce the heat to the lowest setting, usually about 175°F, and open the oven door a crack. Leave the jerky in the oven until it has completely dried out.
Ground beef jerky is usually done when it feels dry to the touch and the strips can be bent without breaking. If it breaks in half it has probably been dried for too long.