Grass-Fed Beef Jerky | One tomato, two tomato

One tomato, two tomato

Grass-fed beef is perfect for jerky. Naturally lean, the rich mineral flavor of the beef shines through. Luck for me Santa left a fab new dehydrator under the Christmas tree. (Thanks Mom & Ron!) I fondly remember the venison jerky my Dad used to make. He would marinate the jerky in teriyaki sauce or red wine, then dry smoke-dry it over a low fire on the BBQ. Rich, tangy and chewy, the whole family loved it. It didn't last long in my house.

For my grass-fed beef, I made two kinds of jerky, one with smoked salt, maple and mustard, the other with dark soy and garlic chili paste. The smoked salt added major dimension to the meat with a pleasant sweet-sharp tang from the maple and mustard. The dark soy sauce, which is like soy molasses, was sweet and savory, with a nice kick from the chilies. Both jerkies were meaty and lightly chewy. Jerky makes an excellent lean-protein snack. It will be perfect for camping, hiking and on mushroom forays. If it lasts that long.

A note on food safety: Many dehydrator books tell you that you "must" pre-cook then dehydrate meat at 155 degrees for safety reasons, fully cooking it. But my preference is the traditional route. I dried my raw beef at 90 degrees. Is there a risk? Some. But I know where my beef is from, how it was raised and processed. Using whole muscle cuts has a much lower risk of bacterial contamination than using ground meats. Salted, thin slices cure fast, minimizing exposure to harmful bacteria.

Grass-Fed Beef Jerky

1/18/13

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Garlic Chili Teriyaki Jerky Recipe

By Tammy Kimbler

Ingredients:

1.5 lbs grass-fed or lean beef (like round or sirloin)

3 tbs honey

1.5 tsp fresh ginger

1 tsp freshly ground black pepper

1/2 tsp garlic powder

1.5 tbs dark soy sauce

1 tbs light soy sauce

1 tbs garlic chili sauce

1.5 tsp vinegar

Smoked Salt Mustard Maple Jerky Recipe

By Tammy Kimbler

Ingredients:

1.5 lbs grass-fed or lean beef (like round or sirloin)

1 tbs smoked salt

3 tbs grainy mustard (I used my Stout Beer Mustard)

3 tbs dark maple syrup

1 tsp freshly ground black pepper

Instructions:

Remove all visible fat and connective tissue. The fat will go rancid if left on the meat. Cut the meat into 1/4 inch thick strips. I made mine about 4 inches long, 1 inch wide. They shrink as they dry. The length was purely based on the cut of beef. If you cut with the grain you'll have chewier strips, cut across the grain will be easier to chew. Add all the marinade ingredients to a bowl, mix, then add the beef. Using your fingers, work the marinade throughout the meat. Marinate over night in the refrigerator.

Lay the strips on drying mat for the dehydrator, or on a rack set over a cookie sheet for the oven. Set your dehydrator for 90 degrees. If using the oven, set it on the lowest temp. Leave the door open if the temp is high. Dehydrate the beef until it is dry and stiff. Mine took about 10 hours over night. Store in an air tight jar on the shelf for one month, or in the refrigerator or freeze for even longer storage. Makes 2 quarts.