Dried meats have a rich history that dates back centuries. The term “jerky” is commonly used to describe lean trimmed meat that has been cut into strips and dried through dehydration to prevent spoilage. The word itself is derived from the Quechua word “ch’arki,” meaning “dried, salted meat,” and the salt used in the process helps to inhibit bacterial growth.
Originally, ch’arki was popular in Peru, Bolivia, and Chile, where the meat was salted and dried in the sun. In the United States, the name was changed to jerky and became a staple of the Wild West, with cowboys often carrying it in their saddlebags.
Today, jerky remains a popular snack for its high protein content, with some varieties containing over 65% protein. Traditional recipes use salt as a curing agent, although in the past, people were not as concerned with daily sodium intake.
If you’re looking to make your own jerky, this recipe is a great place to start. It’s easy to follow and yields delicious results. Whether you’re a fan of beef, turkey, or other meats, homemade jerky is a tasty and satisfying snack that’s perfect for any time of day.
Equipment
- Dehydrator
Ingredients
- 1 1/2 lb Beef Roasting Joint
- 1 tbsp chile flakes
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp worcestershiresauce
- 3 tsp garlic
- 1 tbsp olive oil
Instructions
- Slice the meat thinly, add the seasoning, olive oil and marinate for 24 hours
- Place the the meat on the dehydrator trays leaving enough space between the slices to circulate the air.
- check after about 6 hours. The meat should not bend easily.