Author Note: This article is part of a collection from the previously lost Bordering Bears website, and has thus been re-uploaded and archived.
I love cooking and creating recipes. Lately, Ash and I have quite enjoyed various types of jerky from the shops. However, we found that the amount you get isn’t much considering the price.
As usual, I decided I’d try to make my own because, why not?
Ultimately, this went well, so I figured I’d share my recipe with you as best as I can. I can’t give exact amounts because, bluntly, I’m a nightmare in the kitchen and rarely weigh my ingredients, instead going by texture or taste.
- Beef – we used a 400g pack of braising steak
- Honey – Enough to coat all the beef (about 100g)
- 1tsp garlic granules
- 1tsp ground ginger
- 1tbsp light soy sauce
- 1tbsp dark soy sauce
- 2tbsp water
- Salt and pepper
Cut your beef into thin strips, roughly 0.5cm thick. Cut off any fat or gristle.
Mix in a bowl with all the other ingredients and leave in a bowl covered in cling film to marinade for about 24 hours.
After marinading, lay your strips of beef on a mesh tray or rack, over another tray. This will allow the heat to permeate all the meat, and the tray will catch the drips. Trust me you do not want this honey marinade dripping all over your oven.
Bake in the oven at 70 degrees Celsius for about 3.5 hours. This time can be altered depending on whether you want crunchy jerky or more tender jerky. We found that 3.5 hours gave a perfect balance.
It is important to mention a safety aspect here. Generally, most people don’t use the oven for that long, so it can be easy to forget it is on. Do not forget to set a timer!
On a side note, I forgot I put a timer on and fell asleep, resulting in very crunchy jerky. Thankfully, our oven automatically shuts off after an extended period.
You can eat your finished jerky straight out of the oven, or wait for it to cool.
Keep your jerky in a sealed container and eat within a couple of days.
Nutritional Information (Roughly)