Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders through the years, mainly because it lends a top-notch degree of protein for any high energy meal. The tiny strips of dried meat were easily carried in the travel pack or saddle bag, making beef jerky rapid food of yesteryear.
Today’s refrigeration and freezing technologies have given meat preservation another amount of convenience. Hunters and trail-hikers make up most of the organic beef jerky consumers of this era. However, recent tv shows depicting survival techniques, in addition to a renewed wish for sustainable living among the general public, has contributed to a increase in beef jerky preparation and consumption. Because the economy consistently sink, a lot more consumers are deciding on homemade jerky on the commercial alternative.
Making beef jerky is just not difficult, but certain steps should be followed carefully to avoid 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 already are provided, and lots of space is accessible for multiple trays of meat. An oven also enables ample ventilation across the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit on the kitchen counter, using up minimal space and maintaining good aesthetic value among the other home appliances. Multiple racks stacked vertically provide ample space to the slices of beef being arranged.
As soon as a drying method has become 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 great cut for beef jerky, however the cost may dictate another choice. If your fattier cut must be chosen, unwanted fat could be trimmed once the purchase. Some butcher shops will slice meat for the added fee. Because the meat must be sliced very thin, this could 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 which do not look lean. Fat will never dry along with the other beef. This will cause rancid jerky that can result in food poisoning. Fat removal is extremely important. As the fat is trimmed away, begin to slice the meat into strips that are no thicker than 1/20th of the inch. Thicker slices will not likely dry right through. Meat that retains moisture will rot, so take the appropriate steps now to make certain great results.
One the beef continues to be sliced, cook a marinade in the bowl or pan large enough to keep the meat slices. Enough space needs to be left within the bowl to enable the marinade to pay for the meat. Olive oil, vinegar and sea salt are typical ingredients seen in meat marinade, but a variety of commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements could be added as outlined by taste. Pour the marinade within 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 in this process. All moisture must be removed through the drying stage, so longer marinade times will lengthen the drying procedure.
For more 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 to the finished beef jerky. It’s advisable to utilize these dry spices sparingly throughout the first recipe. In case the result is too bland, increase seasoning to subsequent batches.
Once the meat has been seasoned, it’s time 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 really is 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 in accordance with manufacturer instructions. Drying meat does not take an excessive timeframe. 4-6 hours is average, but check the meat regularly for dryness to be sure the jerky is carried out. Meat dried on racks is not going 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 hold it fresh. Usage within two weeks is usually recommended for full flavor and a fresh taste. Most any meat may be dried and made into jerky given that the cut is lean so experiment with chicken, rabbit, deer and turkey to find the jerky that best suits your taste in addition to your budget.