Men for many 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 the high energy meal. The small 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 amount of convenience. Hunters and trail-hikers are the cause of most of the beef jerky sale consumers on this era. However, recent television shows depicting survival techniques, together with a renewed need to have sustainable living among the public, has ended in a boost in beef jerky preparation and consumption. Because the economy continues to sink, increasingly more customers are picking homemade jerky on the commercial alternative.
Making beef jerky is not difficult, but certain steps must 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 for the meat. Many gas oven owners depend upon the pilot light setting for dehydrating meats. The racks already are provided, and plenty of space is offered for multiple trays of meat. An oven also permits ample air movement around the racks, a necessity for dehydration of foods.
Commercial dehydrators can also be popular for beef jerky preparation. Most models fit in the kitchen counter, taking up minimal space and looking after good aesthetic value amongst the other appliances for the kitchen. Multiple racks stacked vertically provide ample space for your slices of beef to become arranged.
As soon as a drying method has been established, the next phase 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, although the cost may dictate another choice. If a fattier cut must be chosen, the fat can be trimmed once the purchase. Some butcher shops will slice meat for an added fee. Because the meat needs 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 in addition to the rest of the beef. This will cause rancid jerky that can bring about food poisoning. Fat removal is essential. As being the fat is trimmed away, set out to slice the meat into strips that happen to be no thicker than 1/20th of the inch. Thicker slices will not dry all the way through. Meat that retains moisture will rot, so use the appropriate steps now to guarantee great results.
One the beef has been sliced, prepare a marinade in the bowl or pan large enough to hold the meat slices. Enough space needs to be left within the bowl to allow the marinade to cover the meat. Olive oil, vinegar and sea salt are common ingredients found in meat marinade, but a variety of commercial marinades are available in the dexspky28 store. Smoked flavorings or spicy enhancements might be added based on taste. Pour the marinade over 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 during this process. All moisture should be removed in 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 preferable to use these dry spices sparingly during the first recipe. When the end result is too bland, increase the seasoning to subsequent batches.
Following the meat continues to be seasoned, it’s time for you to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray could 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 activate the dehydrator as outlined by manufacturer instructions. Drying meat is not going to take an excessive timeframe. 4-6 hours is average, but examine the meat regularly for dryness to make certain the jerky is performed. Meat dried on racks does not have to be turned, but slices arranged on trays or pans has to be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to maintain it fresh. Usage within 2 weeks is required for full flavor plus a fresh taste. Most any meat can be dried and made into jerky as long as the cut is lean so test out chicken, rabbit, deer and turkey to get the jerky that best fits your taste together with your budget.