Cajun Beef Jerky Recipe (2024)

FAQs

Why add vinegar to beef jerky? ›

When making beef jerky, adding vinegar to the mix helps tenderize the meat. The acidic properties of vinegar work to weaken the meat's collagen tissue, making it less tough. Collagen is what gives meat its structure, but it's also responsible for making it chewy.

As it relates to the softness of the jerky—the less moisture, the tougher the jerky. Too much moisture, however, and the jerky can mold. The goal is to strike the perfect balance for your preference. The most important thing when making jerky at home is to make a jerky that is fully-cooked and shelf-stable.

The ideal time to marinate jerky is 16 hours, but an acceptable range is 8 to 24 hours. This time frame allows the marinade to saturate the outside of the meat and the salt to penetrate beyond the surface, seasoning the entire piece of meat.

Sugar is a natural preservative which can help keep a jerky fresh for longer. It marries with the salt in the jerky formulation to create a more robust product, less likely to spoil. Sugar is also hygroscopic which allows it to retain moisture from the air. This helps create a softer, moister jerky that lasts longer.

After heating to 160°F or 165°F, maintaining a constant dehydrator temperature of 130°F to 140°F during the drying process is important because: the process must be fast enough to dry food before it spoils; and. it must remove enough water that microorganisms are unable to grow.

The best cuts of meat for beef jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.

Brush the Jerky with a Liquid

Soy sauce, Worcestershire sauce, vegetable, beef, or chicken broth, liquid smoke, and water all work wonders.

To cook the meat before dehydrating follow these steps: Place the jerky in a sealed oven until the internal temperature of the meat reaches 160°F or 165°F for poultry (around 10 minutes depending on the thickness of the meat).

The Downside of Overhydration: Loss of Flavor and Texture

Dehydrating beef jerky for too long can lead to over-drying. While this may not pose as immediate a health risk as undercooking, the implications for your taste buds are dire. Over-dehydrated jerky loses its chewy and palatable texture.

Once cool, check for the following visual signs: The jerky should have a dry, leathery appearance. Any intramuscular fat should be rendered and cooked out. Any residual fat should have a deep, rich, golden brown color.

How to make jerky soft and tender? ›

Finally, after falling down an internet rabbit hole of pitmaster video tutorials, I learned the secret to making tender jerky at home: adding plenty of sugar to the marinade. The extra sugar not only helps preserve the meat but also locks in moisture.

Excessively long marination times can result in the meat absorbing too much flavor, overshadowing the natural taste of the meat and making the jerky overly salty or intensely flavored. Texture-wise, over-marinated jerky can become too soft, losing the traditional chewy texture that defines good jerky.

Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours.

The Standard Range. The majority of dehydrators will recommend a temperature range of 160°F to 165°F (70°C to 74°C) for beef jerky. This range ensures not only the thorough drying of the meat but also addresses the primary safety concern: eliminating harmful bacteria.

Acidic ingredients like vinegar, lemon juice, yogurt and wine weaken collagen and protein in meat. Once the proteins are broken by acid, one loose protein can bond with another and trap liquid in the meat, making it juicy and tender. Yay!

Not at all. Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderize meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.

Vinegar is included in the manufacture of many varied sausages and charcuterie. Functions include tenderizing the meat as well as contributing a fermented sour-like taste.