What To Know
- The jerky is done when it is dry to the touch and has a leathery texture.
- Store the jerky in an airtight container or vacuum-sealed bag in the refrigerator for up to 2 weeks.
- Jerky can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Crafting your own homemade jerky is a rewarding experience, and with the NuWave Oven, it’s easier than ever. This guide will provide you with a step-by-step process to create mouthwatering jerky in the comfort of your own kitchen.
Choosing the Right Meat
The type of meat you choose will significantly impact the taste and texture of your jerky. Lean cuts of beef, such as top round or flank steak, are ideal for making jerky. Other options include venison, turkey, or chicken.
Marinating the Meat
Marinating the meat is crucial for infusing it with flavor and tenderizing it. Combine your desired seasonings, such as soy sauce, Worcestershire sauce, garlic powder, and chili powder, in a bowl. Submerge the meat in the marinade for at least 4 hours, or up to overnight.
Slicing the Meat
Once the meat is marinated, slice it into thin, even strips. The thickness should be around 1/8 inch to 1/4 inch. Thin slices will dehydrate faster and result in a crispy texture, while thicker slices will be chewier.
Dehydrating the Jerky
The NuWave Oven is an excellent tool for dehydrating jerky. Preheat the oven to 145°F (63°C) and place the meat strips on the wire rack. Set the timer for 6-8 hours, depending on the thickness of the slices.
Checking for Doneness
During the dehydration process, check the jerky regularly to ensure it doesn’t overcook. The jerky is done when it is dry to the touch and has a leathery texture. If it’s still moist, continue dehydrating for an additional hour.
Storing the Jerky
Once the jerky is completely dehydrated, let it cool to room temperature before storing it. Store the jerky in an airtight container or vacuum-sealed bag in the refrigerator for up to 2 weeks. For longer storage, freeze the jerky for up to 6 months.
Seasoning Ideas
Experiment with different seasonings to create unique flavors. Here are some popular options:
- Classic: Soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper
- Spicy: Sriracha, cayenne pepper, chili powder, cumin
- Sweet and Tangy: Honey, brown sugar, orange juice, Dijon mustard
- Teriyaki: Teriyaki sauce, ginger, garlic, sesame seeds
- Italian: Olive oil, balsamic vinegar, oregano, basil, thyme
Troubleshooting
- My jerky is too tough: Dehydrate the jerky for a shorter period.
- My jerky is too chewy: Dehydrate the jerky for a longer period.
- My jerky is not drying evenly: Rotate the wire rack during dehydration.
- My jerky is burning: Reduce the oven temperature or dehydrate for a shorter period.
Wrapping Up
Making jerky in a NuWave Oven is an effortless and rewarding endeavor. By following these simple steps, you can create delicious, homemade jerky that will satisfy your cravings. Experiment with different flavors and seasonings to find your favorite combinations. Enjoy the process and the delicious results!
Frequently Asked Questions
Q: Can I use ground meat to make jerky?
A: No, ground meat is not suitable for making jerky.
Q: How long can I marinate the meat?
A: You can marinate the meat for as little as 4 hours or as long as overnight.
Q: Can I dehydrate jerky in a regular oven?
A: Yes, you can, but the NuWave Oven provides more precise temperature control.
Q: How do I know if my jerky is done?
A: The jerky is done when it is dry to the touch and has a leathery texture.
Q: How long can I store jerky?
A: Jerky can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
