Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders through the years, as it lends a superior level of protein for any high energy meal. The tiny strips of dried meat were easily carried inside a travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technologies have given meat preservation a completely new level of convenience. Hunters and trail-hikers are the cause of a lot of the beef jerky homemade consumers of the era. However, recent tv shows depicting survival techniques, in addition to a renewed wish for sustainable living among the public, has resulted in a surge in beef jerky preparation and consumption. As being the economy continues to sink, a growing number of customers are opting for homemade jerky over the commercial alternative.
Making beef jerky will not be difficult, but certain steps needs to be followed carefully to avoid the meat from spoiling. Before attempting a beef jerky recipe at home, decide first which drying method you plan for the meat. Many gas oven owners depend 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 allows for ample ventilation across the racks, absolutely essential for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit about the kitchen counter, trying out minimal space and looking after good aesthetic value one of the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef to be arranged.
After a drying method has become 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 superb cut for beef jerky, nevertheless the cost may dictate another choice. If your fattier cut has to be chosen, excess fat may be trimmed after the purchase. Some butcher shops will slice meat for an added fee. For the reason that 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 that do not look lean. Fat will not likely dry along with the remainder of the beef. This could cause rancid jerky that can bring about food poisoning. Fat removal is vital. Since the fat is trimmed away, begin to slice the meat into strips which are no thicker than 1/20th of an inch. Thicker slices is not going to dry all the way 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 inside a bowl or pan big enough to hold the meat slices. Enough space should be left in the bowl to allow the marinade to cover the meat. Extra virgin olive oil, vinegar and sea salt are common ingredients located in meat marinade, but a number of commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements can be added based on taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times lead to more flavorful meat, nevertheless the meat also accumulates moisture within this process. All moisture must be removed throughout the drying stage, so longer marinade times will lengthen the drying procedure.
For added 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 wise to begin using these dry spices sparingly through the first recipe. In the event the outcome is too bland, increase the amount of seasoning to subsequent batches.
Following the meat is seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray could be used to prevent 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 in accordance with manufacturer instructions. Drying meat fails to take an excessive length of time. 4-6 hours is average, but examine the meat regularly for dryness to make sure the jerky is done. Meat dried on racks will not need to be turned, but slices arranged on trays or pans should be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within two weeks is required for full flavor as well as a fresh taste. Most any meat might be dried and made into jerky so long as the cut is lean so test out chicken, rabbit, deer and turkey to obtain the jerky that best fits your taste in addition to your budget.