Have you ever heard of cube steak jerky? Well, let me tell you, it’s a game-changer in the world of beef jerky. Imagine taking an affordable cut of beef, mechanically tenderizing it, and transforming it into a delicious, chewy snack. That’s cube steak jerky for you!
Now, you might be wondering, what makes cube steak jerky so special? It’s all about those grooves on the surface of the cube steak. Those grooves act as little pockets for your marinade, resulting in a longer dehydrating process. But trust me, the extra time is totally worth it.
Making cube steak jerky is a breeze. Just flatten the cube steaks, cut them into strips, and let them marinate for a few hours. Then, blot away any excess marinade and load the strips into your trusty dehydrator. Sure, it might take a bit longer to dehydrate because of those marinade pockets, but the end result is oh-so-worth-it.
Once your jerky is fully dehydrated, it’s ready to be devoured. And let me tell you, homemade cube steak jerky can last up to three weeks in an airtight container, or even up to three months if you vacuum-seal it. Talk about a snack that’s both delicious and long-lasting!
So, if you’re on a tight budget or short on time, cube steak jerky is the way to go. It’s affordable, flavorful, and easy to make. Plus, you’ll impress all your friends with your jerky-making skills. Get ready to snack like never before!
- Cube steak is an inexpensive cut of beef that has been mechanically tenderized and is commonly used for making chicken fried steak.
- Cube steak can be used to make beef jerky, although the grooves on its surface can result in a longer dehydrating process.
- Drying the cube steaks thoroughly before dehydrating can help offset the longer drying time.
- Cube steak is a cost-effective choice for making beef jerky compared to other cuts of beef.
What is it?
Cube steak is a cut of beef that’s been mechanically tenderized and is commonly used for making chicken fried steak. However, it can also be used to make delicious beef jerky. So what makes cube steak special for jerky? Well, let me tell you! Cube steak has grooves on its surface that act like little pockets for the marinade. This means the flavors can really get into every nook and cranny of the meat, resulting in tasty jerky.
Now, when it comes to marinades, the possibilities are endless! You can go for a classic Worcestershire sauce and soy sauce combo, or get creative with honey, black pepper, and even a dash of liquid smoke. The choice is yours!
So, grab some cube steak, whip up a marinade, and get ready for some seriously delicious jerky!
To achieve the desired texture, I like to tenderize the cube steak using a meat tenderizing mallet before proceeding with the jerky-making process. Tenderizing techniques are essential because cube steak can be a bit tough if left as is. Here’s how I do it:
- Pound it out: I place the cube steak between two sheets of plastic wrap and give it a few good whacks with a meat tenderizing mallet. This helps break down the meat fibers and make it more tender.
- Marinating magic: The grooves on the surface of cube steak serve as pockets for marinade, which not only adds flavor but also helps to further tenderize the meat. I make sure to let the meat soak in the marinade for at least 4 to 6 hours, or even overnight, to maximize the tenderizing effect.
- Blot away excess: After marinating, I blot away any excess marinade from the cube steak before loading it into the dehydrator. This helps prevent the jerky from becoming too salty and also helps with the drying process.
- Longer drying time: Due to the pockets of marinade, the dehydrating process may take 15 to 20 percent longer than usual. So, be patient and keep an eye on the jerky until it reaches the desired texture.
By tenderizing the cube steak and allowing it to marinate, you’ll end up with perfectly textured jerky that’s both flavorful and tender.
Marinating and Dehydrating
After tenderizing the meat, I love to let it marinate for at least 4 to 6 hours to allow the flavors to penetrate and further enhance the tenderness. Marinating is a crucial step in the jerky-making process as it infuses the meat with delicious flavors and helps to break down the fibers even more. Plus, it adds that extra oomph to your final product!
When it comes to marinades, the possibilities are endless. You can experiment with different combinations of ingredients to create your own unique flavor profile. Personally, I enjoy using a mixture of Worcestershire sauce, low-sodium soy sauce, honey, black pepper, liquid smoke, and spices. This combination gives the jerky a savory, slightly sweet, and smoky taste that is absolutely irresistible. But feel free to get creative and try out different marinades to suit your taste buds.
Now, let’s talk about the dehydrating process. The grooves on the surface of the cube steak, which serve as pockets for the marinade, can result in a longer drying time. To offset this, make sure to thoroughly dry the steak strips before loading them into the dehydrator. This will help speed up the process and ensure that your jerky is evenly dehydrated.
To grab your attention and make things a little more fun, I’ve created a handy table below with some marinade variations that you can try out:
|Spicy Kick||Sriracha, garlic powder, onion powder, cayenne pepper|
|Teriyaki Twist||Teriyaki sauce, ginger, garlic, brown sugar|
|Sweet and Tangy||Pineapple juice, apple cider vinegar, brown sugar, cinnamon|
Remember, the key to a great marinade is to balance the flavors and let them complement the natural taste of the beef. So go ahead, get creative, and give your taste buds a flavor explosion they won’t forget!
Tips for Drying
When drying the meat, it’s important to evenly space the steak strips on the dehydrator trays to ensure proper airflow and consistent drying. This will help prevent any uneven drying or potential for bacteria growth.
Now, let’s talk about seasoning! When it comes to cube steak jerky, you can get creative with your flavors. I personally recommend a combination of Worcestershire sauce, low-sodium soy sauce, honey, black pepper, and a touch of liquid smoke for that smoky flavor. It’s important to let the steak strips marinate for at least 4 to 6 hours, or overnight, to really let those flavors penetrate the meat.
As for dehydrator settings, I find that setting the temperature to around 160°F (71°C) works well for cube steak jerky. And don’t forget to flip the strips halfway through to ensure even drying.
Happy jerky making!
Storage and Shelf Life
I recommend storing homemade cube steak jerky in an airtight container or vacuum-sealed bag to extend its shelf life. This will help keep the jerky fresh and prevent moisture from getting in. Trust me, you don’t want your jerky turning into a chewy, moldy mess.
Here are a few more tips to ensure your jerky stays tasty for as long as possible:
- Keep it cool: Store your jerky in a cool, dry place, away from direct sunlight. Heat and humidity can cause the jerky to spoil faster.
- Handle with care: Avoid touching the jerky with dirty or wet hands to prevent bacteria from contaminating it.
- Don’t forget the fridge: If you want to extend the shelf life even further, pop your jerky in the fridge. It can last an extra week or two in there.
So, follow these storage tips, and your homemade cube steak jerky will be ready to munch on whenever you need a protein-packed snack. Enjoy!
Alternative for Beef Jerky
Alright, folks, let’s talk about an alternative for beef jerky that won’t break the bank. We all know that cube steak isn’t the preferred choice when it comes to making jerky, but hey, sometimes time and budget are limited, am I right?
Now, here’s the deal. Cube steak may not be the star of the show, but it can still deliver some seriously tasty jerky. Plus, it’s a cost-effective option that won’t leave your wallet feeling too light. And the best part? You can get creative with flavor variations! Whether you want to kick it up with some spicy seasonings or go for a sweet and smoky profile, cube steak can handle it all.
So, if you’re looking for a jerky alternative that won’t break the bank, give cube steak a shot. It may not be the top choice, but it’ll still satisfy your jerky cravings without emptying your pockets. Trust me, you won’t be disappointed!
Frequently Asked Questions
Can cube steak jerky be made using a dehydrator?
Absolutely! Using a dehydrator for cube steak jerky has its perks. It ensures even drying, enhances flavor, and avoids the mess of oven or smoker methods. To achieve perfect texture, slice the meat thinly and dry it thoroughly. Happy jerky-making!
How long does it take to dehydrate cube steak jerky?
When it comes to dehydrating cube steak jerky, it can take a bit longer than usual due to the pockets of marinade. To speed up the process, make sure to dry the steak strips thoroughly before loading them into the dehydrator. As for the best marinades, I recommend using Worcestershire sauce, low-sodium soy sauce, honey, black pepper, liquid smoke, and your favorite spices. Trust me, you won’t be disappointed with the flavor!
Can cube steak jerky be made without using a marinade?
Yes, cube steak jerky can be made without using a marinade! Instead, try seasoning the steak strips with your favorite spices and letting them air dry before dehydrating. This method saves time and still results in delicious jerky.
Can cube steak jerky be made with different seasonings?
Sure, you can definitely make cube steak jerky with different seasonings! There are so many ways to marinate it, from tangy teriyaki to spicy Cajun. Get creative and experiment with flavors to find your perfect jerky recipe!
Can cube steak jerky be made using a smoker instead of a dehydrator?
Sure, you can definitely make cube steak jerky using a smoker instead of a dehydrator! Smoking adds a delicious smoky flavor to the meat. Just make sure to use thin strips of cube steak and follow these tips for smoking cube steak jerky.