Men for years and years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over the years, since it lends a superior degree of protein for the high energy meal. The small strips of dried meat were easily carried within 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 level of convenience. Hunters and trail-hikers take into account a lot of the bulk beef jerky consumers with this era. However, recent television shows depicting survival techniques, plus a renewed need for sustainable living among most people, has ended in a boost in beef jerky preparation and consumption. Since the economy will continue to sink, a lot more individuals are deciding on homemade jerky across the commercial alternative.
Making beef jerky is not difficult, but certain steps must be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe at 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 a lot of space is accessible for multiple trays of meat. An oven also allows for ample ventilation across the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit in the kitchen counter, taking on minimal space and maintaining good aesthetic value one of the other appliances. Multiple racks stacked vertically provide ample space for that slices of beef to get arranged.
After a drying method continues to be established, the next phase 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, body fat could be trimmed after the purchase. Some butcher shops will slice meat on an added fee. Because the meat has 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 that do not look lean. Fat will not dry as well as the other beef. This could cause rancid jerky that can result in food poisoning. Fat removal is vital. Because the fat is trimmed away, set out to slice the meat into strips that are no thicker than 1/20th of your inch. Thicker slices will not likely dry right through. Meat that retains moisture will rot, so consider the appropriate steps now to make certain good results.
One the beef is sliced, cook a marinade within a bowl or pan big enough to carry the meat slices. Enough space needs to be left inside the bowl to allow the marinade to pay for the meat. Essential olive oil, vinegar and sea salt are standard ingredients present in meat marinade, but many different commercial marinades can be purchased in the dexspky28 store. Smoked flavorings or spicy enhancements could be added as outlined by taste. Pour the marinade within the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times result in more flavorful meat, although the meat also accumulates moisture throughout this process. All moisture has to be removed through 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 to the finished beef jerky. It’s wise to start using these dry spices sparingly through the first recipe. If the outcome is too bland, increase the seasoning to subsequent batches.
After the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray are often used to prevent the meat from sticking. This is certainly particularly helpful in case the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or switch on the dehydrator in accordance with manufacturer instructions. Drying meat is not going to take an excessive period of time. Four to six hours is average, but look into the meat regularly for dryness to make certain the jerky is done. Meat dried on racks is not going to need to be turned, but slices arranged on trays or pans needs to be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to hold it fresh. Usage within fourteen days is required 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 chicken, rabbit, deer and turkey to obtain the jerky that most closely fits your taste as well as your budget.