Unlike traditional jerky, dry beef jerky has a rougher texture and flavor profile. This jerky is dehydrated for an extended period of time and becomes moisture free. The texture is much more like a stiff, chewy slab. If you’d like a snack that withstands for a longer period of time, then dry beef jerky is for you.
What Are The Qualities Of Dry Beef Jerky?
The primary difference in dry beef jerky comes from its low moisture content. Rather than the chewy, pliant sort of jerky you’re used to, dry beef jerky is actually quite brittle. By dehydrating, all the moisture is removed from the food. Making it last for long storage and travel times in a compact shape. It’s tough, the most flavorful, and the longest-lasting.
How Dry Beef Jerky is Made
The process of making dry beef jerky focuses on removing as much water as possible. Achieving a result that is denser and will last longer than other kinds of jerky. Here’s how it’s done:
1. Choosing the Right Meat
For making drier beef jerky, you should use lean cuts of beef, such as top round, eye of the round, or bottom round. The better the dehydration, the less fat in the meat. Because fat can go rancid and doesn’t dry as well, most of the fat gets trimmed off to create a shelf-stable product.
2. Slicing the Meat
The meat is sliced into super-thin strips—usually around 1/8 or 1/4 inch thick. Thin slices help it dry out faster which is necessary when you’re going for the classic hard texture desired.
3. Seasoning and Marinating
After cutting the meat into thin strips, it’s marinated with seasonings to enhance flavor. Since dry beef jerky has such low moisture, strong seasonings are used. Common flavors include pepper, garlic, soy sauce, and sometimes chili for a bit of heat. The longer you leave it to marinate, the stronger the flavor becomes.
4. The Drying Process
Dry beef jerky is made by a long dehydration process, either in a dehydrator or a low-temperature oven. The goal is to extract all the moisture from the meat. Which can take anywhere between 6 and 12 hours depending on how thick the slices are and the drying method. When finished, the product should be tough and dry to the touch.
5. Packaging
After prolonged dehydration, dry jerky is placed in airtight containers to maintain freshness. It can last for months or even up to a year when stored long-term, making it an excellent snack for long-term storage.
Why Choose Dry Beef Jerky?
Long Shelf Life
Because of the intensive drying process, dry beef jerky can stores for months or even longer. It can be kept at room temperature without refrigeration. Making it great for camping, road trips, or emergency food supplies.
Intense Flavor
The dehydration process intensifies the flavors in dry beef jerky, resulting in bolder taste. Spicy, salty, or smoky flavors hit you with each bite. The chewy texture also ensures that it takes longer to eat, making you feel more satisfied.
You can find dry versions of jerky from all sorts of brands!