Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over time, since it lends a top-notch amount of protein for a high energy meal. The little strips of dried meat were easily carried inside a travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation a new measure of convenience. Hunters and trail-hikers account for most of the wholesale beef jerky consumers of this era. However, recent television shows depicting survival techniques, together with a renewed need for sustainable living among most people, has resulted in a rise in beef jerky preparation and consumption. Because the economy is constantly sink, increasingly more individuals are choosing homemade jerky over the commercial alternative.
Making beef jerky will not be difficult, but certain steps has 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 intend to use for the meat. Many gas oven owners rely 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 permits ample ventilation throughout the racks, a necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit in the kitchen counter, taking up minimal space and looking after good aesthetic value on the list of other home appliances. Multiple racks stacked vertically provide ample space for that slices of beef to become arranged.
After a drying method is established, the next phase in beef dehydration is meat selection and acquire. Look for cuts of beef with low visible fat content. London broil is a superb cut for beef jerky, but the cost may dictate another choice. If your fattier cut needs to be chosen, body fat may be trimmed right after the purchase. Some butcher shops will slice meat for an added fee. Since the meat needs to 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 rest of the beef. This could cause rancid jerky that can bring about food poisoning. Fat removal is extremely important. Because the fat is trimmed away, begin to slice the meat into strips that happen to be no thicker than 1/20th of an inch. Thicker slices will never dry right through. Meat that retains moisture will rot, so consider the appropriate steps now to make sure great results.
One the beef is sliced, prepare a marinade in a bowl or pan big enough to keep the meat slices. Enough space must be left inside the bowl to allow the marinade to protect the meat. Olive oil, vinegar and sea salt are typical ingredients found in meat marinade, but various commercial marinades can be bought in the dexspky28 store. Smoked flavorings or spicy enhancements might be added in accordance with taste. Pour the marinade within the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, although the meat also accumulates moisture during this process. All moisture has to be removed in the drying stage, so longer marinade times will lengthen the drying procedure.
For added flavor, the marinated meat slices may be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will prove to add a spicy coating on the finished beef jerky. It’s preferable to use these dry spices sparingly during the first recipe. In the event the outcome is too bland, add more seasoning to subsequent batches.
Once the meat has become seasoned, it’s time and energy to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray could be used to stop the meat from sticking. This is particularly helpful when the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or switch on the dehydrator based on manufacturer instructions. Drying meat is not going to take an excessive length of time. Four to six hours is average, but examine the meat regularly for dryness to be certain the jerky is completed. Meat dried on racks will not should 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 fourteen days is suggested for full flavor along with a fresh taste. Most any meat can be dried and made into jerky as long as the cut is lean so try out chicken, rabbit, deer and turkey to get the jerky that best fits your taste along with your budget.