Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders throughout the years, mainly because it lends a top-notch level of protein for the high energy meal. The little strips of dried meat were easily carried in the travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technologies have given meat preservation another measure of convenience. Hunters and trail-hikers are the cause of many of the beef jerkey consumers of the era. However, recent tv shows depicting survival techniques, along with a renewed desire for sustainable living among the public, has led to a increase in beef jerky preparation and consumption. Since the economy continues to sink, increasingly more individuals are opting for homemade jerky across 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 your house, decide first which drying method you intend 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 is accessible for multiple trays of meat. An oven also permits ample air-flow throughout the racks, absolutely essential for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit about the kitchen counter, trying out minimal space and maintaining good aesthetic value among the other kitchen appliances. Multiple racks stacked vertically provide ample space for the slices of beef to become arranged.
After a drying method has become established, the next thing in beef dehydration is meat selection and buy. Look for cuts of beef with low visible fat content. London broil is an excellent cut for beef jerky, nevertheless the cost may dictate another choice. If a fattier cut needs to be chosen, the fat may be trimmed following the purchase. Some butcher shops will slice meat for an added fee. Since the meat needs to 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 which do not look lean. Fat is not going to dry in addition to the rest of the beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is vital. 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 go ahead and take appropriate steps now to make certain great results.
One the beef continues to be sliced, cook a marinade inside a bowl or pan large enough to carry the meat slices. Enough space should be left in the bowl to enable the marinade to cover the meat. Organic olive oil, vinegar and sea salt are normal ingredients present in meat marinade, but a number of commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements can be added according to taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, however the meat also accumulates moisture throughout this process. All moisture needs to be removed in the drying stage, so longer marinade times will lengthen the drying procedure.
For additional flavor, the marinated meat slices could be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will prove to add a spicy coating for the finished beef jerky. It’s advisable to start using these dry spices sparingly throughout the first recipe. In the event the end result is too bland, increase the amount of seasoning to subsequent batches.
Right after the meat continues to be seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray may be used to stop the meat from sticking. This really 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 as outlined by manufacturer instructions. Drying meat fails to take an excessive length of time. Four to six hours is average, but check the meat regularly for dryness to make sure the jerky is performed. Meat dried on racks is not going to have to be turned, but slices arranged on trays or pans has to be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within 2 weeks is usually recommended for full flavor as well as a fresh taste. Most any meat can be dried and made into jerky so long as the cut is lean so try out chicken, rabbit, deer and turkey to get the jerky that most closely fits your taste along with your budget.