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, as it lends an excellent measure of protein for the high energy meal. The little strips of dried meat were easily carried inside 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 measure of convenience. Hunters and trail-hikers account for most of the beef jerky wholesale consumers on this era. However, recent tv shows depicting survival techniques, in addition to a renewed need for sustainable living among the general public, has led to a increase in beef jerky preparation and consumption. Since the economy consistently sink, a lot more customers are choosing homemade jerky across 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 at home, decide first which drying method you plan for the meat. Many gas oven owners depend on the pilot light setting for dehydrating meats. The racks are actually provided, and lots of space is available for multiple trays of meat. An oven also enables ample air movement around the racks, essential for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit on the kitchen counter, taking up minimal space and maintaining good aesthetic value on the list of other kitchen appliances. Multiple racks stacked vertically provide ample space to the slices of beef to be arranged.
When a drying method continues to be established, the next phase in beef dehydration is meat selection and acquire. Look for cuts of beef with low visible fat content. London broil is an excellent cut for beef jerky, nevertheless the cost may dictate another choice. In case a fattier cut must be chosen, excess fat could be trimmed once the purchase. Some butcher shops will slice meat for an added fee. For the reason that meat should be sliced very thin, this may 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 which do not look lean. Fat is not going to dry along with all of those other beef. This will cause rancid jerky that can bring about food poisoning. Fat removal is vital. Since the fat is trimmed away, begin to slice the meat into strips that are no thicker than 1/20th of the inch. Thicker slices will not dry right through. Meat that retains moisture will rot, so go ahead and take appropriate steps now to make certain good results.
One the beef has been sliced, make a marinade in the bowl or pan large enough to hold the meat slices. Enough space must be left inside the bowl to allow the marinade to protect the meat. Extra virgin olive oil, vinegar and sea salt are common ingredients present in meat marinade, but various commercial marinades can be found in the dexspky28 store. Smoked flavorings or spicy enhancements could be added in accordance with taste. Pour the marinade across the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times lead to more flavorful meat, however the meat also accumulates moisture throughout this process. All moisture should be removed during the drying stage, so longer marinade times will lengthen the drying procedure.
For more flavor, the marinated meat slices could be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating towards the finished beef jerky. It’s wise to begin using these dry spices sparingly in the first recipe. If the end result is too bland, add more seasoning to subsequent batches.
Right after the meat is seasoned, it’s time and energy 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 if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or activate the dehydrator based on manufacturer instructions. Drying meat does 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 completed. Meat dried on racks fails to must 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 hold it fresh. Usage within 2 weeks is usually recommended for full flavor along with a fresh taste. Most any meat could be dried and made into jerky as long as the cut is lean so experiment with chicken, rabbit, deer and turkey to get the jerky that best fits your taste as well as your budget.