we are going to make something very simple jerky one of my favorites very

expensive to buy if you buy pre-made in the shops but it's so easy to make

in fact realistically you just need some good beef and a little bit of salt

but it wouldn't be jerky if we didn't add some flavors and spices

now if you just come down here I'll show you the beef that we going to need we

call this

silver side I believe in the US they call it

round and this is a fairly lean piece we've cut the meat

off or I asked my butcher to trim all the fat off sorry

and I'm going to be cutting this

beef into slices properly about three quarter of an inch across so what we do

I'll just show you what this looks like just slice it through I'm going across the

grain

and that means the grain on this meat is running in this direction

but if you look at that beef it has a lovely marbling

of fat in there and that not only is going to give us lots of flavour it

makes

really good beef jerky so we're going to slice up

this beef I'm not going to use this whole joint here about a kilo or two pounds

for this recipe if you want to follow along

so I'm just going to go and continue to cut this piece of beef

up into strips the next thing I'm going to do

is lay this piece of beef out flat and to make our jerky I want to cut this

into strips probably about a half an inch

long so we end up with beautiful strips

of beef like that so there you see

I have all my beef sliced up and ready

to cure now as I said you could actually sprinkle salt

on to this it would probably take a tablespoon or two to coat this

in salt and that will draw the moisture off I'm not using salt in this recipe

what I am using is a light soy sauce which has a

high salt content in it so I'm using this to draw the moisture

out of our meat so the mix I'm going to use now has the right content of salt to

draw the moisture out but the spices and herbs I put in

are down to you you can copy what I'm doing you can add other spices and herbs in

and just have some fun with the different flavours so

we're going to take our beef now just going to pop this into a glass bowl now it needs to be

either

an earthenware, glass or plastic bowl don't use a metallic bowl

now I like the flavor that soy sauce adds and as I said to you

it also gives me that saltiness that I need so I've just popped

half a cup of soy sauce in there I've got a couple tablespoons

of soft brown sugar just to add some sweetness

lets put a teaspoon of onion salt in there as well

and at least a teaspoon of cracked black pepper

I have some dried chilli flakes as well just to give a little bit of spice I'm going to

sprinkle some of

that on there as well and why not I'm going to a tablespoon of Worcestershire sauce

in there as well

now we need to coat the meat over with this so best thing really is to get your

hands in there

and start to turn that meat over get a good coating

then we want the salts to do their work

the salts are going to draw some of the moisture out of this meat before we cure it

So I'm going to pop it in the fridge overnight about eight hours

and that will allow some of the water to come out the beef

good morning and that beef has been soaking in all those flavors overnight

come have a look

all the liquid that's come off of there and I did give it a couple of turnovers to

make sure it was completely coated it's absorbed all that wonderful flavor

now I'm going to show you how to make this with out any dehydrator it's the way I

normally make it you don't need any complicated equipment

all we're going to need is some nice open airy racks like this

we're going to lay our pieces of beef out in the past I have taken the beef

put little sterilized paper clips and hung them up in a breezy area and that's

a way of letting them dry

all you're trying to do is to make sure there is

airflow any of the moisture is coming off this meat there's

airflow and it's being taken away so take the strips of beef

now and we're just going to lay them out

on our cookie rack now there needs to be space between each piece of beef

as well we want complete airflow around the beef

so you can see the way they're lined up now if you had these hung on little

paper clips

in a nice breezy area they would dry out very quickly

now if you're worried about the drips from the juice then you need to put

something underneath

now I've got a place in my back room here where I can stand these

and then all I need is airflow and I'm going to suggest that if you just got a regular

household fan you can turn it on a low setting

and let it blow across the meat now as that airflow goes

across the meat its taking away the moisture and you will be really

surprised how quickly this beef jerky

dries out one of these batches I'm spicing up a little bit

got white paper in here coriander in here

this batch here I'm just going to put some white pepper little bit of extra white

pepper over the top and the coriander seeds as well

so I got two different flavors just to experiment with

and they are ready to go and dry

so with a simple household domestic fan like that I'm just blowing across the

surface of the beef

and we can always tilt up the rack a little bit like this but you'd be

surprised how quickly

this beef is going to dry out

now it's been another three hours five hours in total and you'll see the beef

jerky has dried out

even further and it's quite stiff you can pick it up it's starting to dry out quite

well

now look at the colors now the beef is going a nice dark color

now it's important wherever you are in the world that the humidity will change

here in Melbourne we are quite dry

if you're in a country where the humidity is high you are going to want

to actually do this in the warmer months

it's been a little short of 24 hours but I want to show you now what's happened

to my beef jerky

overnight so just come with me take a look just how dry

this beef jerky has gone now it's pretty firm its dehydrated as much as I like I

like it a little extra moisture

let's get this back in the kitchen I'll show you what it looks like

so you can see now just how stiff that

beef jerky has become I've got a piece of the peppery jerky

here and I will just cut that through it is beautiful and tender

you can see in the center there hopefully that's going to

focus now I'm going to cut myself a slice of this

off that is ready now you can continue to dry this a little further if you like

your beef

jerky much drier but I like it like this

and it'll probably be gone pretty damn quickly so

let's give this a try

it's chewy I'll just swallow that normally

I chew that for ages and get all flavor out of it now

you can experiment with the different seasoning on this you could even

add a sprinkling of extra salt on as well but I can tell you

isn't difficult to make it tastes delicious it's a much cheaper way

of buying it in the stores so if you decide to give this a go

tell me what seasoning you use comment down below and share some pictures

across

to me on Facebook or Google+ I'd love to hear how it goes

anyway be good thank you for watching again share the love give this one a

thumbs up and I'll see you

in the next episode so you know what I'm going to be nibbling on for the rest

of the day

beef jerky and I hope you've enjoyed the little meat series that we've been doing

I'll leave a link up here

to it and to another video as well I'd love to hear your comments

take care and see you the next video be good