Men for many 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 amount of protein for a high energy meal. The small strips of dried meat were easily carried in 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 level of convenience. Hunters and trail-hikers make up most of the beef jerkey consumers on this era. However, recent television shows depicting survival techniques, plus a renewed wish for sustainable living among the general public, has resulted in a rise in beef jerky preparation and consumption. As the economy is constantly sink, a growing number of people are choosing homemade jerky on the commercial alternative.
Making beef jerky is not really difficult, but certain steps should 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 plan to use for the meat. Many gas oven owners rely on the pilot light setting for dehydrating meats. The racks are already provided, and plenty of space can be obtained for multiple trays of meat. An oven also enables ample ventilation around the racks, a necessity for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit on the kitchen counter, using up minimal space and looking after good aesthetic value on the list of other appliances. Multiple racks stacked vertically provide ample space to the slices of beef to become arranged.
Once a drying method has been 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 a superb cut for beef jerky, although the cost may dictate another choice. In case a fattier cut needs to be chosen, body fat may be trimmed after the purchase. Some butcher shops will slice meat for the added fee. For the reason that meat has to be sliced very thin, this could 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 together with the rest of the beef. This will cause rancid jerky that can cause food poisoning. Fat removal is essential. As the fat is trimmed away, start to slice the meat into strips that happen to be no thicker than 1/20th of an inch. Thicker slices will not dry right through. Meat that retains moisture will rot, so go ahead and take appropriate steps now to ensure great outcomes.
One the beef has been sliced, make a marinade within a bowl or pan big enough to keep the meat slices. Enough space must be left inside the bowl allowing the marinade to pay the meat. Essential olive oil, vinegar and sea salt are typical ingredients seen in meat marinade, but a number of commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements may be added according to taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times result in more flavorful meat, but the meat also accumulates moisture throughout this process. All moisture has to be removed throughout the drying stage, so longer marinade times will lengthen the drying procedure.
For added 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 on the finished beef jerky. It’s advisable to use these dry spices sparingly throughout the first recipe. When the end result is too bland, increase the amount of seasoning to subsequent batches.
Once the meat has become seasoned, it’s time for you 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 is particularly helpful in case the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or activate the dehydrator as outlined by manufacturer instructions. Drying meat will not take an excessive amount of time. Four to six hours is average, but look at the meat regularly for dryness to make certain the jerky is done. Meat dried on racks does not need to be turned, but slices arranged on trays or pans must be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to maintain it fresh. Usage within fourteen days is recommended for full flavor as well as a fresh taste. Most any meat might be dried and made into jerky as long as the cut is lean so try chicken, rabbit, deer and turkey to discover the jerky that most closely fits your taste as well as your budget.