Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountaineers and trail riders over the years as it provides a superior level of protein for a high energy meal. The small strips of beef jerky were easily carried in a backpack or saddlebag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technology has brought meat preservation to a new level of convenience. Hunters and hikers accounted for the majority of jerky consumers of this era. However, recent television shows showcasing survival techniques, coupled with a renewed desire for sustainable living among the general public, have resulted in an increase in the preparation and consumption of beef jerky. As the economy continues to sink, more and more consumers are opting for homemade jerky over the commercial alternative.
Making beef jerky is not difficult, but certain steps must be followed carefully to prevent the beef from spoiling. Before trying a beef jerky recipe at home, first decide what drying method you plan to use for the beef. Many gas oven owners rely on the pilot light setting to dehydrate meats. The shelves are already provided and there is plenty of space available for several trays of meat. An oven also allows ample airflow around the shelves, a necessity for dehydrating food.
Commercial dehydrators are also popular for preparing beef jerky. Most models fit on the kitchen counter, take up minimal space, and maintain good aesthetic value among other kitchen appliances. Multiple vertically stacked shelves provide ample space to accommodate meat slices.
Once a drying method has been established, the next step in meat dehydration is meat selection and purchase. Always look for cuts of beef that are low in visible fat. London broil is an excellent cut for beef jerky, but cost may dictate another option. If a fatter cut must be chosen, the fat can be trimmed after purchase. Some butchers will slice meat for an additional fee. Since the meat needs to be sliced very thin, this can be a worthwhile option.
Take the meat home and wash it with clean water. Check the meat for fat and trim off any areas that don’t look lean. The fat will not dry out along with the rest of the meat. This will cause rancid jerky which can lead to food poisoning. Fat removal is very important. As the fat is trimmed off, begin cutting the meat into strips no thicker than 1/20 inch. The thicker slices will not dry completely. Meat that retains moisture will spoil, so take the proper steps now to ensure good results.
Once you’ve cut the meat, prepare a marinade in a bowl or pan large enough to hold the meat slices. Enough space should be left in the container to allow the marinade to cover the meat. Olive oil, vinegar, and sea salt are common ingredients found in meat marinades, but there are a variety of commercial marinades available at the grocery store. Smoke flavorings or spiciness enhancements can be added according to taste. Pour the marinade over the beef slices and refrigerate for 10 to 24 hours. Longer marinating times result in more flavorful meat, but the meat also builds up moisture during this process. All moisture must be removed during the drying stage, so longer marinating times will prolong the drying process.
For extra flavor, marinated beef slices can be rolled in dry seasonings before drying. Steak seasoning or any beef jerky seasoning will add a spicy layer to the finished beef jerky. It is recommended to use these dry spices sparingly during the first recipe. If the result is too bland, add more seasoning to subsequent batches.
After the meat is seasoned, it’s time to place the slices on drying racks, trays, or dehydrator trays. Non-stick cooking spray can be used to prevent meat from sticking. This is particularly helpful if the meat marinade contained sugar or something sticky. Set the oven temperature to 150 degrees Fahrenheit or turn on the dehydrator according to the manufacturer’s instructions. Meat drying does not take too long. The average is four to six hours, but check the meat for dryness regularly to make sure the jerky is done. Grill-dried meat does not need to be turned, but slices arranged on trays or trays should be rotated during drying.
Store beef jerky in sealed containers or plastic bags to keep it fresh. Use within two weeks is recommended for full flavor and fresh taste. Most meats can be dried and made into jerky as long as the cut is lean, so experiment with chicken, rabbit, venison, and turkey to find the jerky that best suits your taste and budget.