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Grid Iron Meat

Minute Steak Beef Jerky

Beef jerky is a great snack that’s both protein-rich and full of flavour. Making it at home using a Ninja Foodi with a dehydrate function is straightforward and allows you to customise the seasoning to your taste. Here’s a detailed guide to help you make your own beef jerky.

INGREDIENTS
  • 500g Minute Steaks
  • 60ml soy sauce
  • 60ml Worcestershire sauce
  • 1 tbsp honey
  • 2 cloves garlic, finely minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chilli flakes (optional, for a bit of heat)
METHOD

  1. Prepare the Beef: Cut the minute steak into strips or whatever shape pieces you prefer.
  2. Marinate: In a bowl, combine soy sauce, Worcestershire sauce, honey, minced garlic, smoked paprika, onion powder, black pepper, and chilli flakes if using. Add the beef strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavours to penetrate the meat.
  3. Prepare for Dehydration: Remove the beef strips from the marinade and pat them dry with paper towels. This step is crucial to ensure they dehydrate properly.
  4. Dehydrate: Arrange the beef strips in a single layer in the Ninja Foodi’s dehydrator trays. Set the Foodi to dehydrate at 70°C (160°F) for about 4-6 hours. Check the texture of the jerky as it dehydrates; it should be leathery and chewy but not crispy.
  5. Cool and Store: Allow the jerky to cool completely before storing it in an airtight container. It can be kept for up to 2 weeks.

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Native Breed Beef – Minute Steak – 500g

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Preparation Time: Around 30 minutes (slicing and preparing the marinade).
Cooking Time: Total Dehydration Time: 4-6 hours.

Hot Tips

  • Marinate Effectively: The longer the beef marinates, the more flavourful the jerky will be. Overnight marination is recommended for the best results.
  • Check Periodically: Since every cut of meat and dehydrator is slightly different, start checking your jerky after about 3 hours to ensure it does not over-dry.

Pairings

Alcoholic Drinks

  1. Craft Beers:
    • Pale Ale: The hoppy bitterness of a pale ale balances the smoky and salty flavours of the jerky.
    • IPA (India Pale Ale): With its strong hop flavours and higher alcohol content, IPAs can cut through the richness and spiciness of beef jerky.
    • Stout or Porter: These darker beers with their roasted malt flavours complement the smoky aspects of jerky very well.
  2. Whisky:
    • Bourbon: The sweet, vanilla, and caramel notes of bourbon contrast nicely with the savoury and spiced aspects of jerky.
    • Scotch: A peaty Scotch works particularly well with smoked jerky, enhancing both the meat’s and the drink’s smoky qualities.
  3. Red Wine:
    • Cabernet Sauvignon: The full-bodied nature and tannic backbone stand up to the intense flavours of jerky.
    • Zinfandel: Its bold fruitiness and often peppery flavour can enhance similarly spiced jerky.

Non-Alcoholic Drinks

  1. Ginger Beer: The spiciness and slight sweetness of ginger beer make it a refreshing counterpart to the salty, intense flavour of jerky.
  2. Sparkling Water: A chilled, fizzy sparkling water can cleanse the palate between bites, especially with spicier versions of jerky.
  3. Iced Tea: Unsweetened or lightly sweetened iced tea, particularly with a squeeze of lemon, offers a refreshing and slightly tannic complement to salty snacks like jerky.
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