How to make beef jerky beef in the oven?

Take Me On The Go beef jerky is dried in special cooking dryers, but beef can also be prepared at home by drying it in the oven.

Before you decide to dry your meat in the oven, you need to find out if your oven has a "fan" function. With this function, you can maintain air circulation in the oven, which is extremely helpful during drying. If your oven does not have a fan function, we recommend drying the beef longer and turning it over at least once.

BEEF JERKY WITH WINTER SPICES

In Latin America, it is common to season meat with cinnamon, and in Asia, with ginger. With the addition of cloves, we get an autumnal, wintery flavor that we've been wanting to try for a long time.

For the first time, we recommend starting with a smaller amount of beef. Feel free to follow the proportions of this recipe.

Ingredients

• 450-500 g lean beef (ham or sirloin is best)
• 1/2 cup soy sauce
• 1/8 teaspoon of cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon black pepper (or cayenne pepper if you like it hotter)
• 1/2 cup brown sugar

You can also add spices at your discretion. If you like anise, ground anise will also work well with this spice mix.

After drying the specified amount of beef, we should get about a third of its original amount, that is, about 150 grams of dried beef.

Let's try it!

Recipe

1. Cut the beef into thin strips (about 1 cm wide and 0.5 cm thick). The thicker the slices, the longer the beef will dry. But don't get too wet and don't cut the translucent beef, because it won't be there at all once it dries :)
2. Mix the marinade ingredients. Soy sauce with sugar first, then add spices. Let the marinade sit for a while until the sugar dissolves. Those in a hurry can heat the marinade in the microwave or on the stove to dissolve the sugar faster.
3. Mix the beef strips with the marinade.
4. Let the meat marinate. The beef should marinate for at least 1 hour, but overnight or even overnight will give it a richer flavor.
5. Place the beef on the oven rack so that the pieces do not touch each other. If your oven is smaller, you can hang the beef pieces - this way they will fit more.
6. We recommend placing a tray with baking paper or a paper towel at the bottom of the oven to make it easier to clean after drying. If your oven has a pyrolysis function, then get dirty :)
7. Dry for about 4-6 hours at 70-75°C with the fan function. The exact drying time depends on your oven and how dry you like your beef jerky. If it is still rubbery after drying, we recommend drying it longer.
8. After drying the beef, let it cool. Store in a sealed, dry package. It is best to store in the refrigerator.

The result

After 4.5 hours in the oven, our beef jerky looked like this:

Before we started, we expected a slightly different result. We wrote that about 150 g of dried beef should remain, but we got about 300 g ourselves. If you like drier beef, you can dry it longer. In our version, the beef turned out with fat (white spots in the photo).

The taste surprised both us and the friends who tasted it :)

Although we marinated for only 1.5 hours due to urgency, we managed to get a really rich taste of beef. The fact that the beef turned out to be unexpectedly sweet was surprising. This unique recipe can surprise even the beef jerky fans who have tasted a lot. However, dried beef with such an unusual and bright taste is to be enjoyed little by little, no more than a few pieces at a time.

Our verdict: the recipe is excellent, the result is surprising both in taste and quality, but this unique version of beef jerky will appeal more to those who like to try unconventional combinations of flavors.

If you don't have that much time and desire to dry beef yourself, you can always try perfected TAKE ME ON THE GO tastes :)