{"id":400,"date":"2019-09-19T11:28:49","date_gmt":"2019-09-19T11:28:49","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?post_type=tauro_recipe&#038;p=400"},"modified":"2026-09-16T11:59:39","modified_gmt":"2026-09-16T09:59:39","slug":"bandes-de-boeuf-sechees","status":"publish","type":"tauro_recipe","link":"https:\/\/www.tauroessiccatori.com\/fr\/ricette\/carne\/jerky-beef-strisce-di-carne-essiccata\/","title":{"rendered":"Jerky de b\u0153uf, bandes de viande s\u00e9ch\u00e9e"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><p>Les <strong>Le beef jerky est de la viande de b\u0153uf maigre, marin\u00e9e puis s\u00e9ch\u00e9e<\/strong> jusqu'\u00e0 obtenir des lani\u00e8res savoureuses, bien s\u00e8ches et dot\u00e9es de cette texture ferme caract\u00e9ristique.<\/p>\n<p>Le pr\u00e9parer chez soi \u00e0 l'aide d'un d\u00e9shydrateur permet de choisir directement la viande, les \u00e9pices et la marinade, et d'adapter le r\u00e9sultat \u00e0 ses go\u00fbts.<\/p>\n<p>Dans cette recette, nous allons voir <strong>quelle viande utiliser, comment la d\u00e9couper et la faire mariner, et combien de temps faire s\u00e9cher le beef jerky avec Biosec<\/strong>.<\/p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"920\" height=\"530\" src=\"https:\/\/www.tauroessiccatori.com\/wp-content\/uploads\/2025\/06\/jerky.avif\" alt=\"Jerky de b\u0153uf, bandes de viande s\u00e9ch\u00e9e\" class=\"wp-image-401\" srcset=\"https:\/\/www.tauroessiccatori.com\/wp-content\/uploads\/2025\/06\/jerky.avif 920w, https:\/\/www.tauroessiccatori.com\/wp-content\/uploads\/2025\/06\/jerky-300x173.avif 300w, https:\/\/www.tauroessiccatori.com\/wp-content\/uploads\/2025\/06\/jerky-768x442.avif 768w, https:\/\/www.tauroessiccatori.com\/wp-content\/uploads\/2025\/06\/jerky-18x10.avif 18w\" sizes=\"auto, (max-width: 920px) 100vw, 920px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><p>La viande n\u00e9cessite un peu plus d'attention que les fruits et l\u00e9gumes : si vous souhaitez en savoir plus sur les caract\u00e9ristiques de l'appareil, la temp\u00e9rature et le d\u00e9bit d'air, vous pouvez \u00e9galement consulter notre guide sur <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechage-wiki\/deshydrateur-a-viande-comment-bien-le-choisir\/\">Comment choisir un d\u00e9shydrateur \u00e0 viande<\/a>.<\/p>\n<h2>Quelle viande choisir pour le beef jerky ?<\/h2>\n<p>Pour pr\u00e9parer un bon beef jerky, choisissez <strong>viande de b\u0153uf tr\u00e8s maigre<\/strong>.<\/p>\n<p>La graisse doit \u00eatre \u00e9limin\u00e9e autant que possible car, contrairement \u00e0 la partie maigre, elle ne s\u00e8che pas correctement et peut nuire \u00e0 la qualit\u00e9 et \u00e0 la conservation du produit final.<\/p>\n<p>Un bref passage au cong\u00e9lateur peut rendre la viande plus ferme et donc plus facile \u00e0 trancher finement et uniform\u00e9ment.<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>\n<p>800 g de <strong>viande de b\u0153uf tr\u00e8s maigre<\/strong><\/p>\n<\/li>\n<li>\n<p>65 ml de sauce Worcestershire<\/p>\n<\/li>\n<li>\n<p>65 ml de sauce soja<\/p>\n<\/li>\n<li>\n<p>1 cuill\u00e8re \u00e0 soupe de jus de tomate<\/p>\n<\/li>\n<li>\n<p>1 cuill\u00e8re \u00e0 soupe de vinaigre de vin blanc<\/p>\n<\/li>\n<li>\n<p>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/p>\n<\/li>\n<li>\n<p>\u00bc de cuill\u00e8re \u00e0 caf\u00e9 d'ail en poudre<\/p>\n<\/li>\n<li>\n<p>\u00bc de cuill\u00e8re \u00e0 caf\u00e9 d'oignon en poudre<\/p>\n<\/li>\n<li>\n<p>1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/p>\n<\/li>\n<\/ul>\n<h2>Proc\u00e9dure<\/h2>\n<p>\u00c9limin\u00e9es de la viande <strong>toute la graisse visible<\/strong>.<\/p>\n<p>Si n\u00e9cessaire, laissez-la refroidir bri\u00e8vement au cong\u00e9lateur jusqu\u2019\u00e0 ce qu\u2019elle soit suffisamment ferme pour pouvoir \u00eatre d\u00e9coup\u00e9e avec pr\u00e9cision.<\/p>\n<p>Calculez donc <strong>fines bandes d'environ 3 mm<\/strong>, en veillant \u00e0 ce que l'\u00e9paisseur soit aussi r\u00e9guli\u00e8re que possible. Une coupe r\u00e9guli\u00e8re est importante car elle permet aux diff\u00e9rentes bandes de s\u00e9cher en \u00e0 peu pr\u00e8s le m\u00eame temps.<\/p>\n<p>Pr\u00e9parez la marinade en m\u00e9langeant la sauce Worcestershire, la sauce de soja, le jus de tomate, le vinaigre, le sucre, l'ail, l'oignon et le sel.<\/p>\n<p>Placez la viande dans un r\u00e9cipient, r\u00e9partissez bien la marinade et laissez reposer <strong>au r\u00e9frig\u00e9rateur pendant une nuit<\/strong>.<\/p>\n<p>Une fois la marinade termin\u00e9e, \u00e9gouttez les lani\u00e8res et disposez-les sur les paniers du d\u00e9shydrateur sans les superposer, afin de permettre \u00e0 l'air de circuler librement. Dans les <strong data-start=\"1675\" data-end=\"1714\">les n\u00f4tres <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechoirs-domestiques\/\">s\u00e9cheurs domestiques Biosec<\/a><\/strong>, le flux d'air horizontal traverse uniform\u00e9ment les paniers pendant le s\u00e9chage.<\/p>\n<h3>Remarque importante concernant la s\u00e9curit\u00e9<\/h3>\n<p>Lorsqu'on pr\u00e9pare de la viande s\u00e9ch\u00e9e \u00e0 la maison, la temp\u00e9rature de l'air dans le d\u00e9shydrateur ne correspond pas n\u00e9cessairement \u00e0 la temp\u00e9rature atteinte \u00e0 l'int\u00e9rieur de la viande.<\/p>\n<p>Pour le beef jerky, il est donc important de suivre un proc\u00e9d\u00e9 correct, notamment sur le plan hygi\u00e9nique et sanitaire, et de v\u00e9rifier \u00e0 l'aide d'un thermom\u00e8tre alimentaire que la viande a bien atteint la temp\u00e9rature interne requise avant le s\u00e9chage.<\/p>\n<h2>Programme et dur\u00e9e de s\u00e9chage<\/h2>\n<p>Avec Biosec, vous utilisez <strong>P4 SuperHot<\/strong>, le programme con\u00e7u pour les pr\u00e9parations n\u00e9cessitant des temp\u00e9ratures plus \u00e9lev\u00e9es.<\/p>\n<p>Vous pouvez en savoir plus sur son fonctionnement et ses caract\u00e9ristiques dans le guide consacr\u00e9 aux <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/manuel-biosec\/lutilisation-des-programmes\/\">programmes de s\u00e9chage Biosec<\/a>.<\/p>\n<p>Disposez les lamelles sur les paniers et lancez le s\u00e9chage.<\/p>\n<p>\u00c0 titre indicatif, calculez <strong>environ 4 heures au d\u00e9but<\/strong>, puis retournez les lani\u00e8res et poursuivez la cuisson en les surveillant r\u00e9guli\u00e8rement. En fonction de l'\u00e9paisseur de la viande et de la quantit\u00e9 mise en four, il peut \u00eatre n\u00e9cessaire <strong>environ 6 \u00e0 8 heures suppl\u00e9mentaires<\/strong>.<\/p>\n<p>Ces dur\u00e9es sont donn\u00e9es \u00e0 titre indicatif : l'\u00e9paisseur des tranches, la quantit\u00e9 d'eau retenue apr\u00e8s la marinade et la charge du d\u00e9shydrateur peuvent modifier consid\u00e9rablement la dur\u00e9e.<\/p>\n<h2>Comment savoir quand le beef jerky est pr\u00eat ?<\/h2>\n<p>Le beef jerky pr\u00eat \u00e0 consommer doit pr\u00e9senter les caract\u00e9ristiques suivantes :<\/p>\n<ul>\n<li>\n<p>sec en surface ;<\/p>\n<\/li>\n<li>\n<p>d'une couleur plus fonc\u00e9e que la viande d'origine ;<\/p>\n<\/li>\n<li>\n<p>compact et fibreux ;<\/p>\n<\/li>\n<li>\n<p>encore l\u00e9g\u00e8rement souple.<\/p>\n<\/li>\n<\/ul>\n<p>Essayez de plier une bande apr\u00e8s l'avoir laiss\u00e9e refroidir : <strong>elle devrait se d\u00e9former et pr\u00e9senter de petites fissures sans se rompre net<\/strong>.<\/p>\n<p>S'il reste des zones visiblement humides \u00e0 l'int\u00e9rieur, poursuivez le s\u00e9chage.<\/p>\n<h2>Comment conserver le beef jerky<\/h2>\n<p>Laissez le jerky refroidir compl\u00e8tement avant de l'emballer.<\/p>\n<p>Pour une utilisation \u00e0 domicile, il est pr\u00e9f\u00e9rable de le conserver <strong>au r\u00e9frig\u00e9rateur, dans un r\u00e9cipient bien ferm\u00e9 ou sous vide<\/strong>. Pour des p\u00e9riodes plus longues, il est pr\u00e9f\u00e9rable de les congeler.<\/p>\n<p>La dur\u00e9e de conservation effective d\u00e9pend de la quantit\u00e9 d'humidit\u00e9 r\u00e9siduelle, de la teneur en mati\u00e8res grasses, de la pr\u00e9paration et du mode de conditionnement : c'est pourquoi je m'abstiendrais de consid\u00e9rer automatiquement le jerky fait maison comme \u00e9quivalent \u00e0 un produit industriel de longue conservation.<\/p>\n<p>Pour en savoir plus sur les principes g\u00e9n\u00e9raux, vous pouvez \u00e9galement consulter notre guide sur <a href=\"https:\/\/www.tauroessiccatori.com\/fr\/sechage-wiki\/comment-conserver-les-aliments-seches\/\">Comment conserver correctement les aliments s\u00e9ch\u00e9s<\/a>.<\/p>\n<p>Le r\u00e9sultat est un <strong>snack \u00e0 la viande s\u00e9ch\u00e9e, au go\u00fbt intense et savoureux<\/strong>, pratique \u00e0 pr\u00e9parer \u00e0 l'avance et facile \u00e0 personnaliser en adaptant les \u00e9pices et la marinade.<\/p><\/p>","protected":false},"excerpt":{"rendered":"<p>Il beef jerky \u00e8 carne bovina magra, marinata e poi essiccata fino a ottenere delle strisce saporite, asciutte e dalla [&hellip;]<\/p>\n","protected":false},"featured_media":401,"template":"","meta":{"_acf_changed":false},"recipe_category":[70],"recipe_tag":[],"class_list":["post-400","tauro_recipe","type-tauro_recipe","status-publish","has-post-thumbnail","hentry","recipe_category-carne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef Jerky fatto in casa: ricetta con essiccatore | Tauro<\/title>\n<meta name=\"description\" content=\"Come preparare il beef jerky fatto in casa con l\u2019essiccatore: scelta della carne, marinatura, programma Biosec, tempi e consistenza ideale.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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