Men for years and years have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over time, since it lends a superior degree 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 measure of convenience. Hunters and trail-hikers account for most of the best beef jerky consumers of the era. However, recent television shows depicting survival techniques, plus a renewed need to have sustainable living among the general public, has resulted in a boost in beef jerky preparation and consumption. As the economy is constantly sink, more and more consumers are deciding on homemade jerky on the commercial alternative.
Making beef jerky is not difficult, but certain steps must be followed carefully in order to prevent 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 rely on the pilot light setting for dehydrating meats. The racks are actually provided, and lots of space is offered for multiple trays of meat. An oven also permits ample air flow round the racks, essential for dehydration of foods.
Commercial dehydrators will also be popular for beef jerky preparation. Most models fit on the kitchen counter, using up minimal space and looking after good aesthetic value one of the other appliances for the kitchen. Multiple racks stacked vertically provide ample space for the slices of beef to be arranged.
After a drying method has been established, the next step 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, nevertheless the cost may dictate another choice. When a fattier cut has to be chosen, excess fat might be trimmed after the purchase. Some butcher shops will slice meat for an added fee. As the meat must 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 together with the other beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is vital. Since the fat is trimmed away, begin to slice the meat into strips which are no thicker than 1/20th of an inch. Thicker slices will never dry all the way through. Meat that retains moisture will rot, so take the appropriate steps now to ensure great results.
One the beef continues to be sliced, cook a marinade within a bowl or pan big enough to keep the meat slices. Enough space should be left in the bowl to allow the marinade to cover the meat. Extra virgin olive oil, vinegar and sea salt are typical ingredients seen in meat marinade, but a number of commercial marinades can be purchased in the dexspky28 store. Smoked flavorings or spicy enhancements can be added according to taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times lead to more flavorful meat, but the meat also accumulates moisture throughout this process. All moisture has to be removed through the drying stage, so longer marinade times will lengthen the drying procedure.
For more flavor, the marinated meat slices may be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating on 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 the 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 enables you to stop the meat from sticking. This really 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 in accordance with manufacturer instructions. Drying meat will not take an excessive period of time. Four to six hours is average, but check the meat regularly for dryness to make sure the jerky is done. Meat dried on racks is not going to need to be turned, but slices arranged on trays or pans must be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to maintain it fresh. Usage within 14 days is required for full flavor along with a fresh taste. Most any meat might be dried and made into jerky given that the cut is lean so try out chicken, rabbit, deer and turkey to get the jerky that meets your taste as well as your budget.