How to Make Beef Jerky from Lean Rump

Lean whole-muscle beef makes the best jerky, and grass-fed rump is a standout: deep beefy flavour, very little marbling and a long, even grain that slices neatly. The rostbiff is the trimmed centre of the rump, so there is less to trim, while a whole grass-fed rump primal gives you jerky strips plus steaks and roasts for the freezer. Always start from a whole piece that you slice yourself, never mince. Food safety comes first with jerky. Drying at a low temperature alone may not kill harmful bacteria such as Salmonella and E. coli, because evaporating moisture keeps the meat cool, and bacteria become more heat resistant as the meat dries. That is why this recipe heats the strips to 71C before drying, following the USDA Food Safety and Inspection Service jerky guidance, which also notes that marinating does not make raw meat safe and that research found more bacteria survived in jerky made from ground beef. Wash your hands, knives and boards before and after handling the raw beef, keep it in the fridge until you slice and marinate it, and check that your oven or dehydrator holds a steady 55 to 60C with a separate thermometer, since dial settings often run hot or cold. If your oven cannot hold a temperature that low, the dehydrator method is the better choice. Grain direction changes the eating experience: with the grain gives the classic long, chewy strip, while across the grain gives a softer bite that breaks apart easily. For flavour variations, change the way you marinate beef: try teriyaki (swap the Worcestershire sauce for mirin and add grated ginger), cracked pepper (double the black pepper and leave out the paprika) or chilli lime (add fresh chilli and lime zest). You do not need a dehydrator, since the oven works well as long as it can hold 55 to 60C with the door propped open; a dehydrator simply makes a steady temperature easier to keep for hours. Expect 1kg of trimmed raw beef to give roughly 350g of finished jerky, as most of the moisture is driven off. To compare with shop-bought jerky, divide the cost of the trimmed beef by the finished weight to get your cost per 100g. Store the cooled jerky in airtight containers in the fridge, or freeze it for longer storage, as with any meat you want to store safely. The FSIS gives 1 to 2 months as the storage time for home-dried jerky; throw out any jerky that smells off, feels damp or shows any sign of mould.