art<\/em>.<\/p>\nIn search of the perfect marinade, he polled everyone: hard-core survivalists, friends\u2019 grandfathers, chefs, and beyond. Then he split-tested the best and simplest recipes that didn\u2019t require a smoker or a food dehydrator. He submerged near-identical meat slices into 2\u20135 containers of marinade at a time. Sometimes he tested a different brand or amount of teriyaki sauce, and other times he added a random ingredient like truffle oil or mustard. It became something of an obsession.<\/p>\n
The following recipe is what won all the taste tests.<\/p>\n
This recipe is intended for home cooking, not for the wilderness, but it can be adapted for the wild.<\/p>\n
Hands-on Time<\/strong><\/p>\n15 minutes<\/p>\n
Total Time<\/strong><\/p>\n15 minutes plus 24 hours for marinating and up to 24 hours for drying and cooling<\/p>\n
Gear<\/strong><\/p>\n\n- Knife<\/li>\n
- Large container with lid<\/li>\n
- Aluminum foil<\/li>\n
- Wooden or plastic serving spoon<\/li>\n<\/ul>\n
Ingredients (to make 2.3kg (5lb))<\/strong><\/p>\n\n- 2 kg (5 lb) lean brisket<\/li>\n
- 470 ml (2 c) Kikkoman soy sauce<\/li>\n
- 470 ml (2 c) Worcestershire sauce (Neil likes Lea & Perrins)<\/li>\n
- 470 ml (2 c) thick, flavorful teriyaki sauce (Kikkoman Takumi Garlic & Green Onion or, Soy Vay Veri Veri Teriyaki)<\/li>\n
- 240 ml (1 c) liquid smoke (it\u2019s not always easy to find, so any brand will do)<\/li>\n
- 120 ml (1\/2 c) Karo dark corn syrup (you can also try blackstrap molasses)<\/li>\n
- 3T garlic powder<\/li>\n
- 3T onion powder<\/li>\n
- 3T sesame seeds<\/li>\n
- 3T brown sugar<\/li>\n
- 1t cayenne pepper<\/li>\n<\/ul>\n
PREP<\/span><\/strong><\/p>\n00<\/strong>
\nPut the meat in the freezer for an hour to make slicing easier. Slice meat with<\/em> the grain as thin as possible (less than 0.6 cm or 1\u20444″). If you\u2019re lazy or not great with the knife, call the butcher ahead of time and ask him to slice 2 kg (5 lb) of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.<\/p>\nPICKUP<\/span><\/strong><\/p>\n00<\/strong>
\nIn a large container, mix the 470 ml (2 c) soy sauce, 470 ml (2 c) Worcestershire sauce, 470 ml (2 c) teriyaki sauce, 240 ml (1 c) liquid smoke, and 120 ml (1\/2 c) dark corn syrup.<\/p>\n01<\/strong>
\nAdd the 3 T garlic powder, 3 T onion powder, 3 T sesame seeds, and 3 T brown sugar. Throw in 1 t of cayenne pepper. Add more if you like it spicy, but a little goes a long way. Note: cayenne pepper is also great for putting on a cut to stop bleeding, and it doesn\u2019t sting.<\/p>\n![\"Homemade](\"https:\/\/content.artofmanliness.com\/uploads\/\/2012\/11\/Shot18_BeefJerkyProcess_109.jpg\" "\\"Shot18_BeefJerkyProcess_109\\"")
Make sure your meat is completely submerged in the marinade.<\/p><\/div>\n
02<\/strong>
\nStir well, then drop your meat into the marinade. Your meat should be fully submerged.<\/p>\n03<\/strong>
\nOptional<\/em>: Sometimes I\u2019ll take a smaller container and play with a slightly different marinade, adding in different oils, spices, and notes (even soda, wine, or beer) to the same base marinade. I\u2019ll add in a little of the sliced meat for a batch of experimental jerky.<\/p>\n04<\/strong>
\nClose or cover the container(s), then leave in the refrigerator for at least 24 hours.<\/p>\n05<\/strong>
\nOnce the meat is well marinated, it\u2019s time to dry it: Cover the bottom of your oven with aluminum foil. Things will get mess<\/p>\n![\"Homemade](\"https:\/\/content.artofmanliness.com\/uploads\/\/2012\/11\/Shot18_BeefJerkyProcess_221.jpg\" "\\"Shot18_BeefJerkyProcess_221\\"")
The higher the racks are placed in the oven, the better.<\/p><\/div>\n
06<\/strong>
\nPlace the meat on the racks of your oven, one next to the other (see pic above). The higher the racks are placed in the oven, the better. If you like, you can put the meat on aluminum foil or hardware cloth.<\/p>\n07<\/strong>
\nSet your oven temperature to 70\u00b0C (160\u00b0F), or 80\u00b0C (180\u00b0F) if you\u2019re in a rush. Crack open the oven door by sticking a wooden or plastic serving spoon in the top of the door. Steve Rinella uses a crunched beer can. The goal is to dry the meat but avoid cooking it.<\/p>\n08<\/strong>
\nLet it dry for 3 hours, then turn over the jerky. After another 3 hours, it should be done. The total time, however, is dependent on the thickness of the meat and the temperature of the oven. The jerky is done when it\u2019s dry enough that you can rip off a piece easily, but before it snaps when you bend it.<\/p>\n09<\/strong>
\nLeave meat out in the air to cool. It is now ready to eat. The longer you leave it out to cool, the drier it will get. After no longer than 24 hours, store it in sealed Ziploc bags. Without refrigeration, it will be good for 4\u20136 months.<\/p>\nHave any other jerky-making tips? Share them with us in the comments!<\/strong><\/em><\/p>\n__________________<\/p>\n
Available now, <\/em>The Four Hour Chef<\/a><\/strong> by Tim Ferriss isn’t just a cookbook (though, you’ll find plenty of recipes in it like this one for beef jerky). It’s a guide on how to learn anything (like cooking) as quickly as possible using a simple system Ferriss has designed to master a wide range of skills.
\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Editor’s Note: This is an excerpt from Tim Ferriss‘ new book, The Four Hour Chef. An Introduction to Dehydrating Food Dehydration is all about removing water from food. Doing this helps to preserve the food (bacteria need water) and concentrate \ufb02avor. It\u2019s a common misconception that you need heat to dehydrate food. But low humidity, […]<\/p>\n","protected":false},"author":13,"featured_media":28763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,222,42273],"tags":[42283],"yst_prominent_words":[],"class_list":["post-28756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-food-drink","category-living","tag-recipes"],"featured_image_urls":{"large":"https:\/\/content.artofmanliness.com\/uploads\/2012\/11\/Shot29_BeefJerkyBeauty_440-500x280.jpg","aom":"https:\/\/content.artofmanliness.com\/uploads\/2012\/11\/Shot29_BeefJerkyBeauty_440-372x230.jpg","reactor-320":"https:\/\/content.artofmanliness.com\/uploads\/2012\/11\/Shot29_BeefJerkyBeauty_440-320x389.jpg"},"_links":{"self":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/28756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/comments?post=28756"}],"version-history":[{"count":21,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/28756\/revisions"}],"predecessor-version":[{"id":137523,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/posts\/28756\/revisions\/137523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/media\/28763"}],"wp:attachment":[{"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/media?parent=28756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/categories?post=28756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/tags?post=28756"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/beta.artofmanliness.com\/app-json\/wp\/v2\/yst_prominent_words?post=28756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Homemade](\"https:\/\/content.artofmanliness.com\/uploads\/\/2012\/11\/Shot29_BeefJerkyBeauty_440.jpg\" "\\"Shot29_BeefJerkyBeauty_440\\"")
<\/p>\n