Welcome to Mutherfudger’s
About 12 months ago, I bought a dehydrator so that I could dry iced cookies quicker in order to get on that all important second layer of detail. I justified the expense (which wasn’t that huge actually) to my husband saying that we could also use to it to dry bananas (he loves the chewy ones) and also to make beef jerky. I had him at beef jerky. A year later, and he has finally made me make good on my promise.
I like jerky, but not as big a fan as my husband is. I am sure he could sit and gnaw his way through an entire cow’s worth of jerky if I let him. As snacks go, its pretty good though. Majority of the fat is removed before marinating, and it’s high in protein. Great for gym days, or taking with you for an energy boost if you are one of those outdoorsy types.
I have included the basic marinade in the recipe but feel free to play with this a little by adding other flavours such as chilli flakes or pepper corns.
There are some people that have concerns about the safety of jerky, because it is essentially dried raw meat. I can assure you it is quite safe, especially beef. The main concern with beef is E.coli, which is potentially present on the outside of the joint. If you are at all concerned, then you can wash the outside of the joint in vinegar. The salt in the marinade will help make the meat inhospitable to bacteria, plus bacteria needs moisture to thrive, so dried goods are usually pretty safe too. On top of all that, I dried the jerky at the highest temp my dehydrator would go – 70°C/160°F which is high enough to kill E.coli and Salmonella. Put it this way, it’s no worse than eating a medium-rare steak. Other meats, such as chicken , turkey or pork, are cooked prior to drying.