| Men for centuries have preserved meat by drying or | | | | poisoning. Fat removal is very important. As the fat is |
| dehydrating it. Jerky has sustained many mountain | | | | trimmed away, begin to slice the meat into strips that |
| men and trail riders over the years, as it lends a | | | | are no thicker than 1/20th of an inch. Thicker slices will |
| superior level of protein for a high energy meal. The | | | | not dry all the way through. Meat that retains moisture |
| small strips of dried meat were easily carried in a | | | | will rot, so take the appropriate steps now to ensure |
| travel pack or saddle bag, making beef jerky the fast | | | | good results. |
| food of yesteryear. | | | | One the beef has been sliced, prepare a marinade in a |
| Today's refrigeration and freezing technology has | | | | bowl or pan large enough to hold the meat slices. |
| given meat preservation a whole new level of | | | | Enough space must be left in the bowl to allow the |
| convenience. Hunters and trail-hikers account for most | | | | marinade to cover the meat. Olive oil, vinegar and sea |
| of the beef jerky consumers of this era. However, | | | | salt are common ingredients found in meat marinade, |
| recent television shows depicting survival techniques, | | | | but a variety of commercial marinades are available in |
| along with a renewed desire for sustainable living | | | | the grocery store. Smoked flavorings or spicy |
| among the general public, has resulted in a rise in beef | | | | enhancements can be added according to taste. Pour |
| jerky preparation and consumption. As the economy | | | | the marinade over the meat slices and refrigerate for |
| continues to sink, more and more consumers are | | | | ten to twenty-four hours. Longer marinade times result |
| opting for homemade jerky over the commercial | | | | in more flavorful meat, but the meat also accumulates |
| alternative. | | | | moisture during this process. All moisture must be |
| Making beef jerky is not difficult, but certain steps must | | | | removed during the drying stage, so longer marinade |
| be followed carefully in order to prevent the meat | | | | times will lengthen the drying procedure. |
| from spoiling. Before attempting a beef jerky recipe at | | | | For extra flavor, the marinated meat slices can be |
| home, decide first which drying method you plan to use | | | | rolled in dry seasoning before drying. Steak seasoning |
| for the meat. Many gas oven owners rely on the pilot | | | | or any dry meat rub will add a spicy coating to the |
| light setting for dehydrating meats. The racks are | | | | finished beef jerky. It's advisable to use these dry |
| already provided, and plenty of space is available for | | | | spices sparingly during the first recipe. If the result is |
| multiple trays of meat. An oven also allows for ample | | | | too bland, add more seasoning to subsequent batches. |
| air flow around the racks, a necessity for dehydration | | | | After the meat has been seasoned, it's time to |
| of foods. | | | | arrange the slices on drying racks, trays or dehydrator |
| Commercial dehydrators are also popular for beef | | | | pans. Non-stick cooking spray may be used to prevent |
| jerky preparation. Most models fit on the kitchen | | | | the meat from sticking. This is particularly helpful if the |
| counter, taking up minimal space and maintaining good | | | | meat marinade contained sugar or anything sticky. Set |
| aesthetic value among the other kitchen appliances. | | | | the oven temperature at 150 degrees Fahrenheit, or |
| Multiple racks stacked vertically provide ample space | | | | turn on the dehydrator according to manufacturer |
| for the slices of beef to be arranged. | | | | instructions. Drying meat does not take an excessive |
| Once a drying method has been established, the next | | | | amount of time. Four to six hours is average, but |
| step in beef dehydration is meat selection and | | | | check the meat regularly for dryness to be sure the |
| purchase. Always look for cuts of beef with low visible | | | | jerky is done. Meat dried on racks does not need to |
| fat content. London broil is an excellent cut for beef | | | | be turned, but slices arranged on trays or pans needs |
| jerky, but the cost may dictate another choice. If a | | | | to be rotated during drying. |
| fattier cut must be chosen, the fat can be trimmed | | | | Store the beef jerky in sealed containers or plastic |
| after the purchase. Some butcher shops will slice meat | | | | bags to keep it fresh. Usage within two weeks is |
| for an added fee. Because the meat must be sliced | | | | recommended for full flavor and a fresh taste. Most |
| very thin, this may be a worthwhile option. | | | | any meat can be dried and made into jerky as long as |
| Bring the meat home and wash it with clean water. | | | | the cut is lean so experiment with chicken, rabbit, deer |
| Examine the beef for fat and trim any areas that do | | | | and turkey to find the jerky that best fits your taste as |
| not look lean. Fat will not dry along with the rest of the | | | | well as your budget. |
| beef. This will cause rancid jerky that can lead to food | | | | |