Remove the moisture from beef to make jerky.
Beef jerky is dried and seasoned beef that takes on the flavor of the method used to prepare it. The method used to create beef jerky can also determine the juciness of the final product is. Beef jerky can be cooked, dried naturally, dried artificially or smoked.
Types and History
There are two distinct methods of finishing beef jerky with variations on both to produce a variety of consistencies, textures, thicknesses and flavors. The drying method of beef jerky preparation predates cooking methods because simple meat drying requires only the sun as a heat source. Over time, other forms of preparing beef jerky have surfaced, including shade drying and cooking methods. Both methods are used in modern jerky preparation.
Cooking
Cooking jerky is best done in a conventional oven, typically at a temperatures of approximately 200 degree Fahrenheit. Cooking is quicker and tends to produce a chewier consistency in comparison to the drying methods because of the higher temperature. Actual cooking time and temperature will vary based on recipe and cut of beef, with thicker cuts requiring more cooking time to achieve the right texture.
Drying
Drying beef jerky is done at lower temperatures than conventional cooking, which means that drying can take significantly longer. There are several ways to dry beef jerky, including using the sun, an oven or a commercial food dehydrator. Drying jerky between 140 and 160 degree Fahrenheit produces hard, flavorful jerky that cracks slightly when it's bent. Dehydrators combine heat with air flow facilitation for efficient and effective drying.
Smoking
Smoking is not used as frequently as cooking or drying methods, but it is another method of preparing beef jerky. Smoking is typically used by professionals with access to a smoke house. It presents its own set of challenges but the result is an authentic hickory smoke flavoring that is difficult to achieve through other preparation methods.
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