Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders through the years, as it lends an excellent measure of protein to get a high energy meal. The little strips of dried meat were easily carried in 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 whole new level of convenience. Hunters and trail-hikers take into account a lot of the discount beef jerkey consumers on this era. However, recent tv shows depicting survival techniques, together with a renewed wish for sustainable living among the general public, has resulted in a boost in beef jerky preparation and consumption. Since the economy continues to sink, increasingly more people are picking homemade jerky on the commercial alternative.
Making beef jerky is not really 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 plan 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 can be obtained for multiple trays of meat. An oven also enables ample air movement across the racks, an absolute necessity for dehydration of foods.
Commercial dehydrators may also be popular for beef jerky preparation. Most models fit in the kitchen counter, taking on minimal space and looking after good aesthetic value amongst the other kitchen appliances. Multiple racks stacked vertically provide ample space for that slices of beef to be arranged.
After a drying method has become established, the next step in beef dehydration is meat selection and purchase. 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. When a fattier cut has to be chosen, unwanted fat might be trimmed following the purchase. Some butcher shops will slice meat on an added fee. Since the meat should 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 not likely dry in addition to the rest of the beef. This will cause rancid jerky that can bring about food poisoning. Fat removal is very important. As the fat is trimmed away, start to slice the meat into strips which can be no thicker than 1/20th of your inch. Thicker slices will never dry all the way through. Meat that retains moisture will rot, so use the appropriate steps now to ensure great outcomes.
One the beef is sliced, make a marinade in the bowl or pan large enough to keep the meat slices. Enough space should be left in the bowl to enable the marinade to pay for the meat. Extra virgin olive oil, vinegar and sea salt are normal ingredients seen in meat marinade, but various commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements might be added according to taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times bring about more flavorful meat, but the meat also accumulates moisture during this process. All moisture should be removed during the drying stage, so longer marinade times will lengthen the drying procedure.
For additional 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 wise to use these dry spices sparingly in the first recipe. In case the end result is too bland, increase seasoning to subsequent batches.
Following the meat is seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray are often used to prevent the meat from sticking. This is particularly helpful if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or activate the dehydrator in accordance with manufacturer instructions. Drying meat is not going to take an excessive amount of time. 4 to 6 hours is average, but examine the meat regularly for dryness to be sure the jerky is performed. Meat dried on racks fails to must be turned, but slices arranged on trays or pans has to be rotated during drying.
Keep the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within fourteen days is suggested for full flavor and a fresh taste. Most any meat could be dried and made into jerky so long as the cut is lean so try out chicken, rabbit, deer and turkey to get the jerky that best fits your taste together with your budget.