Men for centuries 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 superior amount of protein to get a high energy meal. The little strips of dried meat were easily carried inside a travel pack or saddle bag, making beef jerky rapid food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation another level of convenience. Hunters and trail-hikers account for the majority of the bulk beef jerky consumers of this era. However, recent television shows depicting survival techniques, plus a renewed need for sustainable living among the public, has resulted in a increase in beef jerky preparation and consumption. As the economy continues to sink, increasingly more customers are opting for homemade jerky within the commercial alternative.
Making beef jerky is just not difficult, but certain steps has to be followed carefully to avoid the meat from spoiling. Before attempting a beef jerky recipe in your house, decide first which drying method you intend to use for the meat. Many gas oven owners count on the pilot light setting for dehydrating meats. The racks are actually provided, and a lot of space is available for multiple trays of meat. An oven also provides for ample ventilation throughout the racks, essential 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 one of the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef to get arranged.
After a drying method has become established, the next thing in beef dehydration is meat selection and get. Look for cuts of beef with low visible fat content. London broil is a wonderful cut for beef jerky, nevertheless the cost may dictate another choice. If your fattier cut needs to be chosen, unwanted fat may be trimmed right after the purchase. Some butcher shops will slice meat to have an added fee. Since the meat needs to be sliced very thin, this may 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 dry in addition to the rest of the beef. This will cause rancid jerky that can result in food poisoning. Fat removal is extremely important. As the fat is trimmed away, start to slice the meat into strips that are no thicker than 1/20th of the inch. Thicker slices will never dry right through. Meat that retains moisture will rot, so use the appropriate steps now to ensure great results.
One the beef is sliced, cook a marinade in a bowl or pan large enough to keep the meat slices. Enough space must be left in the bowl allowing the marinade to protect the meat. Essential olive oil, vinegar and sea salt are common ingredients located in meat marinade, but various commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements can be added in accordance with taste. Pour the marinade on the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times cause more flavorful meat, nevertheless the meat also accumulates moisture in this process. All moisture should be removed throughout the drying stage, so longer marinade times will lengthen the drying procedure.
For added 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 to the finished beef jerky. It’s preferable to start using these dry spices sparingly during the first recipe. In the event the end result is too bland, increase seasoning to subsequent batches.
Following the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray enables you to prevent 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 is not going to take an excessive timeframe. 4-6 hours is average, but check the meat regularly for dryness to make certain the jerky is performed. Meat dried on racks will not should be turned, but slices arranged on trays or pans should be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within 2 weeks is usually recommended for full flavor plus a fresh taste. Most any meat can be dried and made into jerky provided that the cut is lean so test out chicken, rabbit, deer and turkey to get the jerky that most closely fits your taste in addition to your budget.