Beef jerky is a tasty protein-packed snack that satisfies cravings when you’re on the go. While there are many flavors and prep methods, getting that satisfying crispy jerky texture just right can take some trial and error.
In this guide, I’ll share my best tips for making your homemade beef jerky come out perfectly crispy every time With the right techniques, you’ll have everyone raving over your extra-crispy jerky creations
Why Texture Matters with Beef Jerky
Crispness is key for great eating jerky. Here’s why it makes a difference
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The crisp texture gives jerky a more satisfying crunch when eaten. Soft jerky can seem overly chewy.
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Extra crispy jerky has a pleasant mouthfeel and is easier to chew.
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Crisp jerky generally lasts longer without becoming soggy over time.
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The crisping process enhances the flavors as the meat caramelizes.
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People just tend to prefer jerky with a good crackle over limp, leathery jerky strips.
Preparation Tips for Crispy Jerky
Proper prep is crucial for achieving optimum crispy beef jerky:
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Start with lean cuts – Flank steak and bottom round work great. Excess fat prevents crisping.
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Trim well – Carefully trim off any visible fat and membranes for best texture.
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Partially freeze – Lightly freezing makes slicing thinner, uniform strips easier.
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Cut across grain – Slice about 1⁄4 inch thick against the grain of the meat.
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Marinate properly – Let meat soak in flavors for at least 2-3 hours before dehydrating.
Dehydrating Keys for Maximum Crispness
Your dehydrating technique also impacts the final jerky texture:
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Use racks – Lay strips flat on dehydrator racks without overlapping.
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Keep temperature low – Around 155-165°F is ideal; too hot causes case hardening.
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Allow long time – It can take 8-12 hours for meat to fully dehydrate and crisp.
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Flip midway – Rotate strips at least once mid-dehydration for even crisping.
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Check often – Monitor doneness so jerky doesn’t over-dry into overly hard chips.
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Rest before eating – Let jerky cool and set the texture for 10-15 minutes once dried.
With the right prep, marinade, and dehydration process, you can achieve excellent crispy results every time you make homemade beef jerky. Adjusting variables like meat cut, slice thickness, temp, and time can help fine-tune the perfect crisp jerky texture you crave. Get creative with flavors and enjoy your handcrafted crispy jerky!
Introduction: Crispy Fried BEEF CHIPS
In a dehydrator, making crispy beef jerky chips can take hours and hours. This recipe? It’s a breeze. These thin slices of beef are flash fried in under a minute and a half. Holy cow, are they ever crisp! Imagine the crunch of bacon — but beef. They don’t take nearly as long to make and don’t cost nearly as much as a gourmet bag of beef chips. Anyone without a dehydrator nor air fryer can make these at home.
Step 2: Thinly Slice
Using a very, very sharp knife, slice the beef into no more than 2mm in thickness. With the beef partially frozen, this will be an easy process.
Of course you can make any marinade for your beef chips. Just keep in mind, the higher the sugar content, the quicker the burn rate. Of course eliminating any sugar will quickly turn these into keto-friendly chips.
For my marinade, I used for every pound of beef:
1 cup ginger ale
3 tbsp soy sauce
1 tsp sesame oil
Place the beef slices in the marinade and let sit in the refrigerator for an hour.
Remove beef slices from marinade and drain over a cooling rack for about 10 – 15 minutes. You want to minimize the amount of water in the beef.
HOMEMADE CRISPY MEAT CHIPS
FAQ
What is the best meat for crispy beef jerky?
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How are beef crisps made?