Nepalese Jerky
Make Nepalese-style jerky with flank steak, spices, and oven drying. Tips on marinating, drying, storage, and rehydration for curries or stews.
This is an adaptation of the Nepalese equivalent of jerky. Traditionally, the Nepalese use water buffalo meat. The meat is cut into strips, marinated, then hung over the stove to dry. Prepared this way, the meat will last for quite a long time without refrigeration. When ready to use, they cut the meat into cubes, reconstitute it in water, and use it in recipes like fresh meat.
Submitted by: Mabel from Chicago, IL
- Marinate lean flank steak with oil, garlic, ginger, cumin and coriander, then dry on a rack in a low oven or dehydrator.
- Dry until the meat is leathery but not brittle. Aim to heat to 160°F at some point for safety and expect 2 to 6 hours depending on thickness.
- Store fully dried jerky in an airtight container. Rehydrate cubes by simmering in water or broth and add to curries or stews.
Spices
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Preparation Instructions:
Combine all ingredients in a Ziploc bag and squeeze out as much air as possible before sealing. Keep in the refrigerator before cooking.
Preheat the oven to 200 degrees. Lay the beef out on the roasting rack and let dry to desired degree.
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More About This Recipe
The dried meat can be cut into cubes and added to curries or stews and served over hot cooked rice.
Frequently Asked Questions
What cut of meat should I use?
Use lean whole muscle cuts like flank steak or water buffalo when available. Slice across the grain for more tender pieces. For faster drying, cut 1/8 to 1/4 inch thick. If you want cubes after drying, start with slightly thicker strips.
How long should I marinate the meat?
Marinate in the refrigerator for at least 4 hours. Overnight, about 8 to 24 hours, gives deeper flavor. Keep the sealed bag cold until you are ready to dry.
What oven temperature and time should I use to dry jerky?
Set the oven low, around 200 degrees F as the recipe suggests, and dry on a rack. Drying time varies by thickness and moisture, often 2 to 6 hours. For food safety, try to get the meat to an internal temperature of 160 degrees F at some point before or during drying.
Can I use a food dehydrator instead of the oven?
Yes. A dehydrator gives steady airflow and consistent temps. Follow the device instructions and aim for a safe temperature. Many experts recommend bringing whole-muscle beef to 160 degrees F first, then finishing in the dehydrator until leathery.
How do I know when the jerky is done?
Proper jerky should be dry and leathery, bendable without snapping, and not sticky or wet in the center. If you slice a piece, it should be uniformly dry. Thicker pieces take longer. Use a food thermometer to check temperatures if you want added safety assurance.
How long will homemade jerky keep and how should I store it?
Fully dried meat stored in airtight containers can last several weeks in a cool, dry place. For longer storage, refrigerate for months or freeze for up to a year. If humidity is high, keep it refrigerated to avoid spoilage.
How do I rehydrate dried jerky for use in curries or stews?
Cut dried meat into cubes and simmer gently in water or broth until softened. Rehydration time depends on cube size but usually takes 15 to 45 minutes. Once tender, add the meat and the liquid to your curry or stew.
Can I change the seasonings in this recipe?
Yes. The base spices here are cumin and coriander with garlic, ginger and red pepper. You can add soy sauce, salt, sugar, chili powder, or other spices to taste. Keep an eye on salt levels since salt helps preservation.
What cut of meat should I use?
Use lean whole muscle cuts like flank steak or water buffalo when available. Slice across the grain for more tender pieces. For faster drying, cut 1/8 to 1/4 inch thick. If you want cubes after drying, start with slightly thicker strips.
How long should I marinate the meat?
Marinate in the refrigerator for at least 4 hours. Overnight, about 8 to 24 hours, gives deeper flavor. Keep the sealed bag cold until you are ready to dry.
What oven temperature and time should I use to dry jerky?
Set the oven low, around 200 degrees F as the recipe suggests, and dry on a rack. Drying time varies by thickness and moisture, often 2 to 6 hours. For food safety, try to get the meat to an internal temperature of 160 degrees F at some point before or during drying.
Can I use a food dehydrator instead of the oven?
Yes. A dehydrator gives steady airflow and consistent temps. Follow the device instructions and aim for a safe temperature. Many experts recommend bringing whole-muscle beef to 160 degrees F first, then finishing in the dehydrator until leathery.
How do I know when the jerky is done?
Proper jerky should be dry and leathery, bendable without snapping, and not sticky or wet in the center. If you slice a piece, it should be uniformly dry. Thicker pieces take longer. Use a food thermometer to check temperatures if you want added safety assurance.
How long will homemade jerky keep and how should I store it?
Fully dried meat stored in airtight containers can last several weeks in a cool, dry place. For longer storage, refrigerate for months or freeze for up to a year. If humidity is high, keep it refrigerated to avoid spoilage.
How do I rehydrate dried jerky for use in curries or stews?
Cut dried meat into cubes and simmer gently in water or broth until softened. Rehydration time depends on cube size but usually takes 15 to 45 minutes. Once tender, add the meat and the liquid to your curry or stew.
Can I change the seasonings in this recipe?
Yes. The base spices here are cumin and coriander with garlic, ginger and red pepper. You can add soy sauce, salt, sugar, chili powder, or other spices to taste. Keep an eye on salt levels since salt helps preservation.
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