Men for hundreds of years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over the years, because it lends a superior level of protein for the 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 technologies have given meat preservation a new degree of convenience. Hunters and trail-hikers account for most of the beef jerky sale consumers with this era. However, recent television shows depicting survival techniques, plus a renewed need for sustainable living among the public, has ended in a boost in beef jerky preparation and consumption. As being the economy continues to sink, more and more individuals are opting for homemade jerky on the commercial alternative.
Making beef jerky is just not 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 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 are already provided, and lots of space is available for multiple trays of meat. An oven also permits ample ventilation around the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators will also be popular for beef jerky preparation. Most models fit around the kitchen counter, taking on minimal space and looking after good aesthetic value among the other kitchen appliances. Multiple racks stacked vertically provide ample space for the slices of beef to get arranged.
After a drying method is established, the next phase in beef dehydration is meat selection and get. Always look for cuts of beef with low visible fat content. London broil is a wonderful cut for beef jerky, although the cost may dictate another choice. If a fattier cut needs to be chosen, excess fat might be trimmed after the purchase. Some butcher shops will slice meat for the added fee. For the reason that meat has to 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 that do not look lean. Fat will not likely dry as well as all of those other beef. This could cause rancid jerky that can result in food poisoning. Fat removal is essential. Because the fat is trimmed away, set out to slice the meat into strips which are no thicker than 1/20th of your inch. Thicker slices will not dry all the way through. Meat that retains moisture will rot, so take the appropriate steps now to make certain great results.
One the beef has become sliced, make a marinade inside a bowl or pan large enough to keep the meat slices. Enough space should be left in the bowl to allow the marinade to cover the meat. Olive oil, vinegar and sea salt are normal ingredients found in meat marinade, but various commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements can be added according to taste. Pour the marinade over the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times cause more flavorful meat, although the meat also accumulates moisture during this process. All moisture must be removed during 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 add a spicy coating to the finished beef jerky. It’s preferable to begin using these dry spices sparingly throughout the first recipe. If the result is too bland, increase seasoning to subsequent batches.
Following the meat has become seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray are often used to stop the meat from sticking. This is particularly helpful in case the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or turn on the dehydrator according to manufacturer instructions. Drying meat will not take an excessive amount of time. Four to six hours is average, but look at the meat regularly for dryness to be certain the jerky is performed. Meat dried on racks is not going to need 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 suggested for full flavor as well as a fresh taste. Most any meat may be dried and made into jerky provided that the cut is lean so try chicken, rabbit, deer and turkey to get the jerky that meets your taste in addition to your budget.