Homemade Dehydrated Chipped Beef

Dehydrating beef keeps it longer and makes it lighter.

Drying has been used for hundreds of years as a means of preserving beef for extended lengths of time. It is also easier to transport over long distances, for it is lighter and easier to pack than fresh or frozen meat. Hikers and athletes commonly use dried beef as a quick and easy protein. Creating dried beef chips at home is cost-effective and a simple process. They can also be jazzed up with a multitude of spices and flavors, for the plain meat is a good medium for experimentation. Add this to my Recipe Box.

Things You'll Need

• 2 lb. beef chuck steak
• Sharp knife
• Cutting board
• Deep skillet
• 3/4 cup marinade
• Paper towels
• Dehydrator
• Airtight container

Instructions

1. Trim off any excess fat on the edges of the meat to prevent future spoilage.

2. Place the beef chuck in the freezer for 20 minutes, to slightly freeze it.

3. Set the meat on the cutting board and slice it so it is less than 1/4-inch thick.

4. Mix the marinade and beef, and place it in the skillet. Set the pan on the stove at medium-high heat. Simmer the meat for five minutes.

5. Remove the meat and place it on the paper towels to drain the marinade off.

6. Arrange the strips evenly around the racks of the dehydrator, making sure none of the pieces touch.

7. Turn the dryer on according to manufacturer's instructions.

8. Dry for three hours and then check the meat to see if is dry and cracks. This means it is done. If the meat breaks, it is over-dried.

9. Store in an airtight container for two weeks.

Tips & Warnings

• Prolong the life of the jerky by refrigerating or freezing it.

References

• University of Minnesota Extension: Processing Meat in the Home
• Ask the Meatman: Food Safety of Jerky
• Cooking with SusieQ: Jerky Recipes
• National Center for Food Preservation: Drying Jerky
• Backpacking Chef: Dehydrating Meat