📝 About This Recipe
Ostrich is the crown jewel of lean meats, offering a texture similar to prime beef but with a uniquely clean, subtly sweet profile that absorbs marinades beautifully. This recipe elevates the noble bird with a sophisticated blend of balsamic acidity, savory tamari, and a bold cracked pepper finish. Smoked low and slow over fruitwood, this jerky is a high-protein, gourmet snack that bridges the gap between rugged trail food and artisanal charcuterie.
🥗 Ingredients
The Meat
- 2 pounds Ostrich Fan Fillet or Top Strips (trimmed of any silver skin and fat)
The Umami Base
- 1/2 cup Tamari or Low-Sodium Soy Sauce
- 1/4 cup Worcestershire Sauce
- 2 tablespoons Aged Balsamic Vinegar (provides a rich, fruity acidity)
Aromatics and Spice
- 3 tablespoons Dark Brown Sugar (packed)
- 1 tablespoon Coarsely Cracked Black Peppercorns (freshly cracked for maximum heat)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika (Spanish pimentón)
- 1/2 teaspoon Liquid Smoke (optional if using an electric dehydrator)
- 1/2 teaspoon Prague Powder #1 (Curing Salt) (essential for safety and color in long smokes)
👨🍳 Instructions
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1
Place the ostrich meat in the freezer for 45-60 minutes. This firms up the muscle fibers, making it significantly easier to slice consistent, thin strips.
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2
Using a very sharp chef's knife, slice the ostrich into 1/8-inch to 1/4-inch thick strips. For a chewier jerky, slice with the grain; for a more tender, 'easy-tear' jerky, slice against the grain.
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3
In a large glass bowl or a heavy-duty gallon-sized zip-top bag, whisk together the tamari, Worcestershire, balsamic vinegar, brown sugar, garlic powder, onion powder, smoked paprika, liquid smoke (if using), and the curing salt.
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4
Add the ostrich slices to the marinade. Massage the bag or toss the meat thoroughly to ensure every single surface is coated. Add half of the cracked black pepper now, saving the rest for the topping.
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5
Seal the container, removing as much air as possible, and refrigerate for at least 12 hours. For the deepest flavor penetration, 24 hours is ideal.
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6
Prepare your smoker or dehydrator. If using a smoker, set it to a very low temperature, between 160°F and 170°F (71°C-77°C). Use a mild wood like apple, cherry, or alder.
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7
Remove the meat from the marinade and pat each strip lightly with paper towels. You want them moist but not dripping, which helps the drying process begin immediately.
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8
Arrange the strips on the racks, ensuring they do not touch or overlap. Airflow is the most critical component of high-quality jerky.
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9
Sprinkle the remaining cracked black pepper over the top of the strips, pressing it in slightly so it adheres to the meat.
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10
Smoke or dehydrate for 4 to 6 hours. Start checking at the 4-hour mark. The jerky is done when it bends and cracks but does not snap in half.
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11
Remove a piece and let it cool for a minute before testing the texture. It should be firm and dry to the touch, but still have a slight suppleness in the center.
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12
Once finished, turn off the heat and let the jerky rest on the racks for 30 minutes. This allows the internal moisture to equalize.
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13
Transfer to an airtight container or vacuum-seal bags. Store in the refrigerator for up to 3 weeks or freeze for long-term storage.
💡 Chef's Tips
Always use a curing salt (Prague Powder #1) when smoking at low temperatures to prevent bacterial growth. If the meat feels 'spongy' when you bend it, it needs more time; it should feel like stiff leather. Ostrich is extremely lean, so do not over-dry it, or it will become brittle and lose its unique flavor. For a spicy kick, add a teaspoon of red chili flakes or a dash of sriracha to the marinade. If using an oven, use the lowest setting possible and prop the door open slightly with a wooden spoon to allow moisture to escape.
🍽️ Serving Suggestions
Pair with a robust South African Pinotage or a smoky Mezcal cocktail. Serve on a charcuterie board alongside sharp aged cheddar and dried apricots. Chop into small bits and use as a high-protein salad topper instead of bacon. Pack it for a high-energy snack during hiking or long road trips. Enjoy with a cold, crisp pilsner to balance the black pepper heat.