Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over the years, as it lends a top-notch measure of protein for the high energy meal. The little strips of dried meat were easily carried within a travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technologies have given meat preservation a completely new degree of convenience. Hunters and trail-hikers take into account most of the best beef jerky consumers of this era. However, recent tv shows depicting survival techniques, plus a renewed need to have sustainable living among most people, has led to a boost in beef jerky preparation and consumption. Since the economy will continue to sink, increasingly more individuals are picking homemade jerky within the commercial alternative.
Making beef jerky will not be difficult, but certain steps needs to be followed carefully to avoid the meat from spoiling. Before attempting a beef jerky recipe in the home, decide first which drying method you plan for the meat. Many gas oven owners count on the pilot light setting for dehydrating meats. The racks happen to be provided, and a lot of space can be obtained for multiple trays of meat. An oven also allows for ample ventilation across the racks, absolutely essential for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit about the kitchen counter, taking up minimal space and maintaining good aesthetic value on the list of other appliances. Multiple racks stacked vertically provide ample space for your slices of beef being arranged.
As soon as a drying method is established, the next thing in beef dehydration is meat selection and get. Always look for cuts of beef with low visible fat content. London broil is an excellent cut for beef jerky, although the cost may dictate another choice. If a fattier cut needs to be chosen, unwanted fat can be trimmed following the purchase. Some butcher shops will slice meat on an added fee. As the meat must be sliced very thin, this is usually a worthwhile option.
Bring the meat home and wash it with water that is clean. Examine the beef for fat and trim any areas which do not look lean. Fat will not likely dry as well as the remainder of the beef. This could cause rancid jerky that can cause food poisoning. Fat removal is essential. Since the fat is trimmed away, set out to slice the meat into strips which can be no thicker than 1/20th of the inch. Thicker slices will not likely dry right through. Meat that retains moisture will rot, so consider the appropriate steps now to make certain great outcomes.
One the beef has been sliced, prepare a marinade in the bowl or pan large enough to hold the meat slices. Enough space must be left in the bowl to permit the marinade to cover the meat. Organic olive oil, vinegar and sea salt are typical ingredients seen in meat marinade, but various commercial marinades can be bought in the dexspky28 store. Smoked flavorings or spicy enhancements may be added as outlined by taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, but the meat also accumulates moisture throughout this process. All moisture must be removed throughout the drying stage, so longer marinade times will lengthen the drying procedure.
For more flavor, the marinated meat slices can be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will prove to add a spicy coating towards the finished beef jerky. It’s better to begin using these dry spices sparingly in the first recipe. In the event the end result is too bland, increase seasoning to subsequent batches.
Right after the meat has become seasoned, it’s time for you to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray enables you to avoid the meat from sticking. This can be particularly helpful when the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or start up the dehydrator according to manufacturer instructions. Drying meat fails to take an excessive length of time. Four to six hours is average, but look into the meat regularly for dryness to make certain the jerky is completed. Meat dried on racks will not have to be turned, but slices arranged on trays or pans should be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to maintain it fresh. Usage within 2 weeks is usually recommended for full flavor as well as a fresh taste. Most any meat could be dried and made into jerky given that the cut is lean so try out chicken, rabbit, deer and turkey to get the jerky that most closely fits your taste as well as your budget.