Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders throughout the years, mainly because it lends a superior measure of protein to get a high energy meal. The tiny 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 technology has given meat preservation another degree of convenience. Hunters and trail-hikers are the cause of the majority of the buy beef jerky consumers of this era. However, recent tv shows depicting survival techniques, along with a renewed wish for sustainable living among the general public, has led to a rise in beef jerky preparation and consumption. Because the economy continues to sink, increasingly more people are choosing homemade jerky on the commercial alternative.
Making beef jerky is not really difficult, but certain steps has to be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe in your own home, decide first which drying method you intend to use for the meat. Many gas oven owners depend on the pilot light setting for dehydrating meats. The racks are already provided, and plenty of space is offered for multiple trays of meat. An oven also permits ample air-flow around the racks, essential for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit around the kitchen counter, using up minimal space and looking after good aesthetic value one of the other home appliances. Multiple racks stacked vertically provide ample space to the slices of beef to be arranged.
As soon as a drying method has been established, the next step in beef dehydration is meat selection and purchase. 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. When a fattier cut must be chosen, unwanted fat can be trimmed following the purchase. Some butcher shops will slice meat for the added fee. Because the 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 likely dry together with the remainder of the beef. This could cause rancid jerky that can result in food poisoning. Fat removal is extremely important. Because the fat is trimmed away, begin to slice the meat into strips which can be no thicker than 1/20th of any inch. Thicker slices will not likely dry all the way through. Meat that retains moisture will rot, so use the appropriate steps now to make certain great results.
One the beef is sliced, create a marinade in the bowl or pan big enough to hold the meat slices. Enough space has to be left inside the bowl to permit the marinade to pay the meat. Essential olive oil, vinegar and sea salt are common ingredients found in meat marinade, but a number of commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements could be added as outlined by taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, however the meat also accumulates moisture in this process. All moisture needs to be removed during the drying stage, so longer marinade times will lengthen the drying procedure.
For extra 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 on the finished beef jerky. It’s better to use these dry spices sparingly through 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 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 can be particularly helpful in the event 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 is not going 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 carried out. Meat dried on racks is not going to have to 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 two weeks is usually recommended for full flavor along with 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 discover the jerky that meets your taste together with your budget.