Men for many years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders throughout the years, as it lends an excellent level of protein to get a high energy meal. The small strips of dried meat were easily carried inside a travel pack or saddle bag, making beef jerky rapid food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation another degree of convenience. Hunters and trail-hikers make up the majority of the buy beef jerky consumers on this era. However, recent television shows depicting survival techniques, plus a renewed need for sustainable living among the general public, has ended in a boost in beef jerky preparation and consumption. As being the economy continues to sink, a lot more people are opting for homemade jerky over the commercial alternative.
Making beef jerky is just not difficult, but certain steps needs to be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe in your own home, decide first which drying method you intend to use for the meat. Many gas oven owners count on the pilot light setting for dehydrating meats. The racks are already provided, and plenty of space is available for multiple trays of meat. An oven also enables ample ventilation throughout the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit around the kitchen counter, taking up minimal space and looking after good aesthetic value among the other kitchen appliances. Multiple racks stacked vertically provide ample space to the slices of beef to get arranged.
Once a drying method has become established, the next step in beef dehydration is meat selection and purchase. Look for cuts of beef with low visible fat content. London broil is a great cut for beef jerky, nevertheless the cost may dictate another choice. If your fattier cut must be chosen, body fat may be trimmed following the purchase. Some butcher shops will slice meat for an added fee. As the meat should be sliced very thin, this could be a worthwhile option.
Bring the meat home and wash it with water that is clean. Examine the beef for fat and trim any areas that do not look lean. Fat will not likely dry along with the other beef. This could cause rancid jerky that can result in food poisoning. Fat removal is very important. As the fat is trimmed away, commence 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 use the appropriate steps now to ensure good results.
One the beef has been sliced, prepare a marinade in a bowl or pan large enough to support the meat slices. Enough space needs to be left within the bowl to permit the marinade to protect the meat. Organic olive oil, vinegar and sea salt are normal ingredients found in meat marinade, but a variety of commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements might be added in accordance with taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times result in more flavorful meat, nevertheless the meat also accumulates moisture during this process. All moisture has to be removed through the drying stage, so longer marinade times will lengthen the drying procedure.
For extra flavor, the marinated meat slices can be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating towards the finished beef jerky. It’s better to begin using these dry spices sparingly during the first recipe. In case the result is too bland, increase the seasoning to subsequent batches.
After the meat has been seasoned, it’s time for you to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray enables you to prevent 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 activate the dehydrator based on manufacturer instructions. Drying meat does not take an excessive timeframe. 4 to 6 hours is average, but look into the meat regularly for dryness to make certain the jerky is completed. Meat dried on racks fails to should be turned, but slices arranged on trays or pans has to be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to help keep it fresh. Usage within two weeks is required for full flavor along with a fresh taste. Most any meat could be dried and made into jerky as long as the cut is lean so test out chicken, rabbit, deer and turkey to get the jerky that best suits your taste as well as your budget.