Jerky
Classic beef jerky
A restrained soy-and-pepper seasoning keeps beef at the centre, while cutting across the grain gives a gentler bite.
- WetAir WFD-K1000S
- WetAir WFD-K700BSS
WetAir recipes
Jerky with a choice of marinades: ingredients, thermometer-checked heating, drying and storage, step by step.
Jerky
A restrained soy-and-pepper seasoning keeps beef at the centre, while cutting across the grain gives a gentler bite.
Jerky
Cutting with the grain creates a firmer chew, and coarse pepper with coriander forms a dry aromatic crust.
Jerky
A strained garlic marinade leaves narrow beef pieces fragrant without damp clumps on the surface.
Jerky
A thin vinegar and paprika mixture coats broad flat cuts lightly and adds a smoky aroma without smoking.
Jerky
Soy sauce, ginger and honey form the marinade; after marinating, drain the excess and blot the strips thoroughly.
Jerky
A mustard, honey and vinegar emulsion gives broad strips a thin coating from which excess sauce is easy to remove.
Jerky
Short cross-grain pieces suit a snack bowl, while lime and chilli give them a bright, sharp flavour.
Jerky
A dry coffee-and-sugar rub reinforces roasted notes, while a cross-grain cut leaves a dry edge that can be crumbled.
Jerky
Freshly crushed coriander and cumin add a nutty aroma and a distinctly spiced surface.
Jerky
Khmeli suneli and garlic are rubbed into long beef ribbons designed to be served whole with vegetables.
Jerky
A light maple mixture coats turkey breast thinly, and careful blotting removes wet patches before heating.
Jerky
Paprika and garlic are loosened with vinegar into a thin mixture whose excess is easy to lift from turkey.