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 an exceptional amount of protein for the high energy meal. The little 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 technologies have given meat preservation a completely new amount of convenience. Hunters and trail-hikers account for the majority of the beef jerky consumers of this era. However, recent television shows depicting survival techniques, along with a renewed wish for sustainable living among the general public, has led to a boost in beef jerky preparation and consumption. Because the economy will continue to sink, a lot more consumers are deciding on homemade jerky on the commercial alternative.
Making beef jerky will not be difficult, but certain steps has to 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 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 is available for multiple trays of meat. An oven also provides for ample air flow across the racks, a necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit around the kitchen counter, trying out minimal space and maintaining good aesthetic value one of the other appliances. Multiple racks stacked vertically provide ample space for your slices of beef to be arranged.
Once a drying method is established, the next step in beef dehydration is meat selection and buy. Always 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 needs to be chosen, the fat could be trimmed after the purchase. Some butcher shops will slice meat for an added fee. For the reason that meat has to be sliced very thin, this is usually 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 never dry as well as the rest of the beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is extremely important. Because the fat is trimmed away, start to slice the meat into strips that are no thicker than 1/20th of any inch. Thicker slices is not going to dry right through. Meat that retains moisture will rot, so take the appropriate steps now to make sure great results.
One the beef has been sliced, cook a marinade within a bowl or pan big enough to carry the meat slices. Enough space should be left from the bowl to enable the marinade to pay the meat. Essential olive oil, vinegar and sea salt are standard ingredients seen in meat marinade, but many different commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements might be added in accordance with taste. Pour the marinade across 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 during 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 can 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 wise to start using these dry spices sparingly through the first recipe. In case the end result is too bland, increase the amount of seasoning to subsequent batches.
Once the meat has been seasoned, it’s time and energy to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray are often used to avoid 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 based on manufacturer instructions. Drying meat does 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 carried out. Meat dried on racks fails to must 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 help keep it fresh. Usage within 14 days is recommended for full flavor along with a fresh taste. Most any meat might be dried and made into jerky provided that the cut is lean so try chicken, rabbit, deer and turkey to find the jerky that best fits your taste in addition to your budget.