Men for hundreds of 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 exceptional amount 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 rapid food of yesteryear.
Today’s refrigeration and freezing technologies have given meat preservation a completely new measure of convenience. Hunters and trail-hikers account for most of the best beef jerky consumers of the era. However, recent tv shows depicting survival techniques, plus a renewed wish for sustainable living among the public, has led to a boost in beef jerky preparation and consumption. As the economy will continue to sink, a growing number of individuals are picking homemade jerky within the commercial alternative.
Making beef jerky will not be difficult, but certain steps needs to be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe in the home, decide first which drying method you plan to use for the meat. Many gas oven owners count on the pilot light setting for dehydrating meats. The racks are actually provided, and plenty of space can be obtained for multiple trays of meat. An oven also enables ample air-flow throughout the racks, a necessity for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit about the kitchen counter, taking up minimal space and looking after good aesthetic value one of the other appliances. Multiple racks stacked vertically provide ample space to the slices of beef being arranged.
After a drying method has been established, the next thing 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. In case a fattier cut should be chosen, body fat could be trimmed once the purchase. Some butcher shops will slice meat for an added fee. As the meat must 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 dry along with the other beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is very important. As the fat is trimmed away, start to slice the meat into strips that happen to be no thicker than 1/20th of the inch. Thicker slices will not dry right through. Meat that retains moisture will rot, so take the appropriate steps now to guarantee great outcomes.
One the beef is sliced, create a marinade within a bowl or pan big enough to support the meat slices. Enough space needs to be left in the bowl to permit the marinade to pay for the meat. Essential olive oil, vinegar and sea salt are normal ingredients found in meat marinade, but a variety of commercial marinades can be purchased in the dexspky28 store. Smoked flavorings or spicy enhancements may be added based on taste. Pour the marinade within 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 within this process. All moisture has to 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 add a spicy coating to the finished beef jerky. It’s preferable to begin using these dry spices sparingly throughout the first recipe. If the end result is too bland, add more seasoning to subsequent batches.
Right after the meat continues to be seasoned, it’s a chance to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray could be used to avoid the meat from sticking. This is particularly helpful in case 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 timeframe. Four to six hours is average, but check the meat regularly for dryness to be certain the jerky is performed. Meat dried on racks is not going to 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 hold it fresh. Usage within 14 days is usually recommended for full flavor plus a fresh taste. Most any meat can be dried and made into jerky provided that the cut is lean so experiment with chicken, rabbit, deer and turkey to find the jerky that best fits your taste along with your budget.