Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over time, as it lends a superior measure of protein for any high energy meal. The tiny 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 new level of convenience. Hunters and trail-hikers take into account most of the wholesale beef jerky consumers of the era. However, recent television shows depicting survival techniques, in addition to a renewed need to have sustainable living among most people, has contributed to a increase in beef jerky preparation and consumption. As the economy continues to sink, a lot more individuals are deciding on homemade jerky across the commercial alternative.
Making beef jerky is not difficult, but certain steps should be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe in your house, 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 happen to be provided, and plenty of space can be obtained for multiple trays of meat. An oven also enables ample air-flow around the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit around the kitchen counter, taking on minimal space and looking after good aesthetic value amongst the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef to get arranged.
As soon as a drying method has become established, the next thing in beef dehydration is meat selection and purchase. Look for cuts of beef with low visible fat content. London broil is a superb cut for beef jerky, however the cost may dictate another choice. In case a fattier cut should be chosen, unwanted fat may be trimmed once the purchase. Some butcher shops will slice meat to have an added fee. Because the meat needs to be sliced very thin, this may 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 never dry as well as all of those other beef. This could cause rancid jerky that can result in food poisoning. Fat removal is vital. As the fat is trimmed away, set out to slice the meat into strips which can be no thicker than 1/20th of any inch. Thicker slices will not dry all the way through. Meat that retains moisture will rot, so consider the appropriate steps now to guarantee great outcomes.
One the beef continues to be sliced, cook a marinade within a bowl or pan big enough to keep the meat slices. Enough space needs to be left within the bowl to enable the marinade to protect the meat. Olive oil, vinegar and sea salt are standard ingredients seen in meat marinade, but a variety of commercial marinades are available 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 result in more flavorful meat, although 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 extra 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 on the finished beef jerky. It’s preferable to use these dry spices sparingly throughout the first recipe. When the end result is too bland, increase seasoning to subsequent batches.
After the meat continues to be seasoned, it’s time and energy 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 is particularly helpful if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or activate the dehydrator according to manufacturer instructions. Drying meat is not going 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 does not should be turned, but slices arranged on trays or pans needs to be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to help keep it fresh. Usage within 2 weeks is recommended for full flavor plus a fresh taste. Most any meat could be dried and made into jerky given that the cut is lean so experiment with chicken, rabbit, deer and turkey to get the jerky that best suits your taste together with your budget.