the Breville Test Kitchen
Spiced Beef Jerky
A great beef jerky starts with a marinade that’s packed with flavor and that’s exactly what this recipe has. The oven’s ability to consistently maintain a safe temperature range makes it ideal for dehydrating meat.
1 day total time
20 mins active time
Medium
Makes 200g
Ingredients
Measurements:
450 g lean beef, such as sirloin or top roundall fat and sinew removed
3 tbsp dark brown sugar
2 tsp kosher salt
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp onion powder
1 tsp sweet paprika
¼ tsp freshly ground black pepper
Instructions
- 1Wrap the beef and freeze for 2 hours or until partially frozen. This makes it easier to thinly slice, but over freezing will make it too hard to slice. Meanwhile, continue to the next step.
- 2Place the sugar, salt, garlic powder, cayenne pepper, cumin, onion powder, paprika and pepper in a bowl and mix to combine.
- 3Thinly slice the beef across the grain for a tender jerky. Use a sharp knife so it doesn’t tear. Place the beef and spice mix in a large resealable bag and shake to coat. Refrigerate for 8 hours or overnight.
- 4Arrange half of the beef in a single layer in the air fry basket. Refrigerate the remaining beef until required.
- 5Place the basket in rack position 3. Set the oven to Dehydrate, Super Convection, 71°C, for 3 hours and press Start.
- 6The jerky is ready when it is dry and firm. It should be dark and still slightly pliable, not crisp. If not, dehydrate it longer. Remove the jerky from the basket and place it on a wire rack to cool. Repeat with the remaining beef.Tip: If it is dried for too long, it will be tough rather than chewy.
- 7Serve the jerky or store in an airtight container. Refrigerate for up to 4 months or at room temperature for 3 weeks.
