Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over time, mainly because it lends an exceptional measure of protein for the high energy meal. The tiny 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 technology has given meat preservation a whole new measure of convenience. Hunters and trail-hikers are the cause of most of the wholesale beef jerky consumers of the era. However, recent television shows depicting survival techniques, along with a renewed need for sustainable living among the public, has ended in a increase in beef jerky preparation and consumption. Since the economy continues to sink, a growing number of consumers are opting for homemade jerky across the commercial alternative.
Making beef jerky is just not difficult, but certain steps needs to 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 for the meat. Many gas oven owners depend upon the pilot light setting for dehydrating meats. The racks already are provided, and lots of space is offered for multiple trays of meat. An oven also enables ample ventilation throughout the racks, essential for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit in the kitchen counter, taking on minimal space and looking after good aesthetic value among the other home appliances. Multiple racks stacked vertically provide ample space to the slices of beef to become arranged.
When a drying method continues to be established, the next thing in beef dehydration is meat selection and acquire. Look for cuts of beef with low visible fat content. London broil is a superb cut for beef jerky, but the cost may dictate another choice. If your fattier cut has to be chosen, the fat might be trimmed right after the purchase. Some butcher shops will slice meat for an added fee. For the reason that meat must 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 never dry as well as the other beef. This could cause rancid jerky that can cause food poisoning. Fat removal is essential. Because the fat is trimmed away, start to slice the meat into strips that happen to be no thicker than 1/20th of the inch. Thicker slices will not dry right through. Meat that retains moisture will rot, so go ahead and take appropriate steps now to make sure good results.
One the beef continues to be sliced, make a marinade in the bowl or pan big enough to keep the meat slices. Enough space has to be left inside the bowl to enable the marinade to pay for the meat. Olive oil, vinegar and sea salt are normal ingredients present in meat marinade, but a variety of commercial marinades can be purchased in the dexspky28 store. Smoked flavorings or spicy enhancements might be added in accordance with taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, nevertheless the meat also accumulates moisture within this process. All moisture should be removed in the drying stage, so longer marinade times will lengthen the drying procedure.
For extra flavor, the marinated meat slices might be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will prove to add a spicy coating towards the finished beef jerky. It’s better to utilize these dry spices sparingly during the first recipe. When the end result is too bland, increase the amount of seasoning to subsequent batches.
Right after 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 avoid the meat from sticking. This is particularly helpful in the event the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or start up the dehydrator according to manufacturer instructions. Drying meat will not take an excessive amount of time. Four to six hours is average, but examine the meat regularly for dryness to make certain the jerky is done. Meat dried on racks does not must be turned, but slices arranged on trays or pans has to be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within 2 weeks is recommended for full flavor and a fresh taste. Most any meat can be dried and made into jerky so long as the cut is lean so experiment with chicken, rabbit, deer and turkey to obtain the jerky that most closely fits your taste along with your budget.