Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders throughout the years, as it lends a superior degree of protein for any high energy meal. The tiny strips of dried meat were easily carried in 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 are the cause of most of the wholesale beef jerky consumers with this era. However, recent tv shows depicting survival techniques, along with a renewed wish for sustainable living among the public, has contributed to a boost in beef jerky preparation and consumption. As being the economy is constantly sink, increasingly more consumers are opting for homemade jerky over the commercial alternative.
Making beef jerky is not really difficult, but certain steps should be followed carefully to avoid 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 actually provided, and lots of space is offered for multiple trays of meat. An oven also provides for ample air movement throughout the racks, essential for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit about the kitchen counter, taking on minimal space and maintaining good aesthetic value one of the other kitchen appliances. Multiple racks stacked vertically provide ample space for the slices of beef to be arranged.
After a drying method has been established, the next thing in beef dehydration is meat selection and get. Look for cuts of beef with low visible fat content. London broil is a wonderful cut for beef jerky, although the cost may dictate another choice. If a fattier cut should be chosen, unwanted fat may be trimmed once the purchase. Some butcher shops will slice meat for the added fee. Since the meat must be sliced very thin, this may be a worthwhile option.
Bring the meat home and wash it with clean water. Examine the beef for fat and trim any areas which do not look lean. Fat will not dry as well as all of those other beef. This could cause rancid jerky that can cause food poisoning. Fat removal is vital. As being the fat is trimmed away, start to slice the meat into strips which can be no thicker than 1/20th of an inch. Thicker slices is not going to dry right through. Meat that retains moisture will rot, so take the appropriate steps now to ensure great outcomes.
One the beef has been sliced, create a marinade in the bowl or pan large enough to keep the meat slices. Enough space needs to be left from the bowl to enable the marinade to protect the meat. Organic olive oil, vinegar and sea salt are typical ingredients located in meat marinade, but various commercial marinades can be purchased 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 cause more flavorful meat, but the meat also accumulates moisture in this process. All moisture has to be removed through the drying stage, so longer marinade times will lengthen the drying procedure.
For additional flavor, the marinated meat slices might be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating for the finished beef jerky. It’s preferable to use these dry spices sparingly in the first recipe. When the end result is too bland, increase seasoning to subsequent batches.
After the meat is seasoned, it’s time for you to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray are often used to stop the meat from sticking. This really 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 according to manufacturer instructions. Drying meat fails to take an excessive amount of time. 4-6 hours is average, but look into the meat regularly for dryness to be sure the jerky is carried out. Meat dried on racks does not need to 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 maintain it fresh. Usage within 2 weeks is suggested for full flavor along with a fresh taste. Most any meat might be dried and made into jerky given that the cut is lean so try chicken, rabbit, deer and turkey to discover the jerky that meets your taste as well as your budget.