The exact origin of beef jerky is challenging to pinpoint, as dried and preserved meats have been a part of various cultures throughout history. However, the concept of drying meat as a method of preservation dates back centuries and is not exclusive to any particular individual or culture.
Historically, many ancient civilizations used drying techniques to preserve meat for times when fresh food was scarce. Native American tribes, for example, are known to have sun-dried meat, including buffalo and elk, for long-term storage. Similarly, in various parts of Asia, Africa, and the Middle East, drying and curing meats were common practices.
The term "jerky" itself is believed to have originated from the Quechua language of the Inca people in South America. The Quechua word "ch'arki" means dried, salted meat, and this concept likely influenced Spanish settlers who encountered similar preservation methods in the Americas.
In the context of beef jerky, as we know it today, the method of marinating and drying strips of meat to create a flavorful, portable snack has evolved over time. As for its popularity in the United States, Native American tribes and pioneers are known to have used similar preservation techniques for meats during westward expansion.
While the exact person or culture responsible for "inventing" beef jerky remains unclear, it's safe to say that the concept of drying and preserving meat is ancient and has been independently developed in various cultures around the world. Today, beef jerky is enjoyed globally in different forms and flavors.
Simple Basic Beef Jerky
Ingredients:
4 to 10 pounds of lean beef roast, thinly sliced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon red powder chile or smoked paprika (optional, for added flavor)
Instructions:
Prepare the Meat:
Choose a lean cut of beef and slice it into thin strips, about 1/16 to 1/8 inch thick.
Season the Beef:
In a bowl, combine salt, black pepper, onion powder, garlic powder, red chile powder, or smoked paprika (if using). Mix the seasonings well.
Coat the Beef:
Place the sliced beef in a shallow dish and evenly coat the strips with the seasoning mixture. You can also put the seasoning in a plastic bag and shake the beef strips to coat them evenly.
Marinate:
Allow the beef to marinate for at least 1-2 hours in the refrigerator. For a stronger flavor, you can leave it overnight.
Preheat the Oven or Dehydrator:
If using an oven, preheat it to the lowest setting (usually around 170-180°F or 75-80°C). If you have a food dehydrator, follow the manufacturer's instructions for beef jerky.
Pat Dry:
Remove the marinated beef from the refrigerator and pat the strips dry with paper towels to remove any surface moisture.
Arrange on Racks:
If using an oven, place the beef strips directly on oven racks or use a baking sheet lined with parchment paper. Make sure there is space between the strips for air circulation.
Dehydrate or Bake:
For an oven, prop the door open slightly to allow moisture to escape. Bake for 4-6 hours or until the jerky is dry and firm but still chewy. Check periodically and rotate racks if needed.
If using a dehydrator, follow the manufacturer's instructions for drying beef jerky.
Cool and Store:
Allow the beef jerky to cool completely before storing. Store in an airtight container or vacuum-sealed bags for longer shelf life.
This basic beef jerky recipe relies on simple seasonings for flavor, making it easy to prepare with common kitchen ingredients. Adjust the seasonings to suit your taste preferences.
Enjoy your no-sauce, basic beef jerky!
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11 сен 2021
