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    Savory Oven-Dried Spice-Infused Jerky

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    Pixicook editorial team

    A flavorful, savory snack made with spice-infused beef or pork, dried and then shallow-fried for a delightful crispy texture.

    Ingredients for Savory Oven-Dried Spice-Infused Jerky

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Coriander Seeds

    tablespoons

    Substitute chevron-down

    Turmeric

    teaspoons

    Substitute chevron-down

    Ginger, minced

    tablespoons

    Substitute chevron-down

    Garlic, minced

    tablespoons

    Substitute chevron-down

    Cayenne

    teaspoons

    Substitute chevron-down

    Salt

    tablespoons

    Substitute chevron-down

    Boneless Beef Steak

    0 lb

    Substitute chevron-down

    Boneless Pork Shoulder

    0 lb

    Substitute chevron-down

    Peanut Oil

    for shallow-frying

    Substitute chevron-down

    How to Make Savory Oven-Dried Spice-Infused Jerky

    1. Grind Coriander Seeds

    Start by grinding the coriander seeds into a fine powder using a spice or coffee grinder. This step will release their essential oils, ensuring maximum flavor in your jerky.

    2. Create Spice Paste

    Next, create a spice paste by combining the ground coriander, turmeric, minced ginger, minced garlic, cayenne, and salt in a mortar or food processor. This paste will help evenly distribute the flavors throughout the meat.

    3. Prepare the Meat

    Prepare the meat by cutting it into strips that are less than 1 inch wide and about 4 inches long. Make sure to cut across the grain to ensure the meat remains tender after drying.

    4. Rub Spice Paste

    Rub the spice paste thoroughly into the meat strips, ensuring each piece is well-coated. This marinating process will infuse the meat with the rich flavors of the spices.

    5. Air-Dry the Meat

    If you choose to air-dry the meat, hang the strips on metal skewers in a well-ventilated area for 1.5 to 2 days (or up to 2.5 days if the weather is humid). This air circulation will help dry the meat without using heat.

    6. Oven-Dry the Meat

    For the oven-drying method, place the marinated meat strips on a rack set over a roasting pan. Dry the meat in the oven at a low temperature for several hours, turning the strips after the first 1.5 to 2 hours. Continue drying for another hour on the other side. The goal is to reduce the meat's moisture content without completely drying it out.

    7. Store the Meat

    Once dried, store the meat in the refrigerator for up to 3 days. This step helps preserve the jerky until you're ready to cook it.

    8. Shallow-Fry the Jerky

    When you're ready to serve, cut the dried meat into bite-sized pieces. Heat peanut oil in a wok or skillet over medium-high heat and shallow-fry the meat for 3 to 4 minutes. This quick frying will make the jerky tender while adding a delightful crispy texture.

    9. Serve the Jerky

    Serve the jerky hot or at room temperature, and enjoy the flavorful, savory snack with your friends and family.


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