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How to Make Jerky – Step-by-Step Instructions...

Until the invention of refrigeration and preservatives, the only way to preserve various meat for long periods of time was to dry it into jerky. Dryer meat into jerky is possibly the oldest way of sustaining meat and jerky dates back to the earliest civilizations.

As a rule, jerky was made from long, thin strips of steak that was salted and dried in the sun or over a small smokey fire. Although jerky can still be made in this way, techniques are actually more sophisticated in our day. Jerky is still an extremely popular food and millions of people still enjoy jerky as a delicious, convenient, and healthy source of protein. Jerky is perfect for hikers, campers, or only an easy, non-messy snack.

Today, jerky is most commonly composed of beef, but jerky can also be made from poultry, fish, as well as wild game such as deer (venison), elk, buffalo, bison, moose, caribou, antelope, and other game. Many varieties of seasonings can be used to make different flavors of beef jerky of the month club. Salt is certainly traditionally used as the main preservative for jerky, however , acids such as vinegar and citrus juice in marinades can also help to kill bacteria. Jerky can be made devoid of salt, but its shelf life will be drastically reduced.

Store-bought jerky comes in many flavors with any number of chemicals, additives, and also preservatives and can be surprisingly expensive. However , you can make your own dried meats at home very easily. Most people are surprised at just how easy it happens to be to make delicious jerky that is much cheaper and healthier rather than mass-produced jerky available in stores. So by making your own jerky, you not only control the ingredients, you also save money.

Jerky Making: Stage-by-stage Instructions

Select a cut of meat. Choosing a lean lower will save time later. For beef jerky, cuts for example like sirloin, top round, eye of round, etc . are good choices. You can also use venison or virtually any several other type of meat to make jerky.
Trim all of the noticeable weight from your cut of meat because any fat leads to the jerky to spoil much faster.
Slice your fish into very thin strips from 1/8″ to 1/4″ thick. Cutting the meat into thin slices noticeably shortens drying time. You can cut jerky with simply knife and cutting board, but there are some convenient gear you can use for slicing meat, such as a Jerky Slicing Stand, a Hand-Crank Manual Jerky Slicer, or an electric center slicer. Tip: Slicing meat is easier if you freeze often the meat for about 30 to 60 minutes before slicing. You can actually cut with or against the grain, but some find that strips minimize against the grain are easier to chew.
Marinate the meat from a marinade or solution of your choice. You can follow a recipe to help make your own marinade or purchase any number of ready-made marinades. Marinating is optional because the additional moisture can make dehydration take longer, and the resulting jerky might be stickier. Soaking in soy sauce or teriyaki sauce is a favorite. Place in the exact refrigerator for 4 – 24 hours to allow the meat absorb the flavor.
Season the meat with the dry seasonings of your choice. You can follow a jerky recipe or choose from a number of available dry jerky seasoning mixes. A mixture of salt, salt, oregano, marjoram, basil and thyme is tasty. You can get that many seasonings work well and it is a personal preference. I personally have fun with jerky with a lot of pepper. You will need to experiment to find your favorites. Just sprinkle and rub the dry seasonings into both sides of the sliced meat.
Dehydrate the meat. Fish is dehydrated by applying heat and continuous air flow. The very control of both the temperature and the airflow is very important. If the dampness is too high and the temperature is too low, the jerky will dry too slowly and it could spoil. If ever the temperature is too high, the jerky will cook overly fast, harden on the outside but still be too moist inside, and once again, it could spoil. There are two common methods for dryer jerky; in a conventional oven or in a food dehydrator. No matter what method you use, be sure to leave enough room between pieces enabling air to flow around the meat. Avoid letting the very meat touch if possible.
Making Jerky in a Conventional Your oven Preheat your oven to 140 degrees. Remember an individual cooking the meat; you are simply removing the seepage. Spray all the racks you will use with a non hold fast cooking spray. Without this non-stick spray, you will be left side with jerky that cannot be removed from the racks and that also will essentially be inedible. Spread the meat evenly on wire racks in the oven. You can also use stainlesss steel racks other than the oven racks with a drip pot underneath to make cleanup much faster. Leave the oven house open slightly to permit moisture to escape. Since temperatures, wetness levels, and slice thickness will vary, there can be no place time for the process to complete. Usually jerky takes from 4 to 12 hours. Check the consistency of the jerky regularly once 6 hours until it meets your satisfaction. You might have to slice into the jerky to ensure that it is not raw inside. You want the main jerky to be a deep brown or burgundy color and be flexible. As jerky cools, it will get more tough and brittle so you don’t want to over dry.
Getting Jerky in a Food Dehydrator Food Dehydrators are excellent for manufacturing jerky. Dehydrators are inexpensive to buy and are safer along with cheaper to use than the kitchen oven. Additionally dehydrators try to make less of a mess and are easier to clean up. Spray the dehydrator trays with a nonstick cooking spray before placing on the strips of meat. This keeps the meat right from sticking and helps in the clean up of the trays. Season the actual jerky strips just as above and drain them well before placing them on the dehydrator trays. A full dehydrator can usually progression a large batch of jerky in 6 to 12 hours. Just like with drying in a conventional oven, temperatures, humidness levels, and slice thickness will vary, so the drying precious time will vary. You will want to check the jerky regularly after 6 a lot of time to see if its done. You want the jerky to be a full brown or burgundy color and still be flexible. When jerky cools, it will get more stiff and brittle to ensure you don’t want to over dry. The thicker cuts requires more time, so as the thin pieces are done, just remove them all. Tip: A rule of thumb is that 4 pounds of diet meat makes about one pound of jerky.
Save the finished jerky in plastic bags and save in the refrigerator or freezer until ready to eat. To be safe, it’s best to enjoy the fresh homemade jerky within one week for its preparation. If you make it right, it’s delicious! Tips: If you wish to store your jerky for longer, use a vacuum sealer to store the jerky in vacuum bags. Other storage devices methods allow exposure to oxygen and moisture, which boosts the growth of bacteria. In vacuum sealed bags, dried meats can be kept for months. Vacuum sealed jerky stored in a good freezer can last even longer.
Alternative: Jerky Snack Guards & Sticks
Instead of making jerky from sliced meats, a popular form of jerky is the jerky snack stick as well as snack strip, which is made from seasoned ground meat developed into strips or round sticks. To make this jerky snack, you first need to purchase extra lean ground meat or simply grind lean cuts of meat with a meat grinder. The next step is to mix the seasonings into the ground meat by hand or that has a meat mixer. The seasoned ground meat can then be extruded into the snack sticks or strips using a Jerky Marker or Jerky Cannon. Finally, these jerky snacks are actually dehydrated on trays in a conventional oven or nutrition dehydrator as described above.

An Easy Way To Make Delicious Beef Jerky

Recommendations an easy way to make delicious beef jerky. This recipe reveals how to make beef jerky using a marinade purchased at the area grocery store and adding in spices to make it your own. What exactly you need:

  • • 3-5 pounds of Top Sirloin Steak or perhaps London Broil (depending on the size of your dehydrator)
  • • Salt, Pepper, Garlic, Chili Pepper Flakes
  • • Veggie juice smoke, Favorite Store Bought Marinade
  • • One gallon volume plastic bags
  • • Dehydrator

Have the butcher at the local grocery slice the meat about 1/4″ thick. This size seems to work the best, but you can adjust it to your liking. If you are cannot have the meat sliced for you, you can do it yourself. Primary freeze the meat. Once frozen, slice meat by using a large butcher knife to desired thickness. Slice various meats into evenly sized pieces. Meat is much easier to minimize by hand when frozen. Make sure the meat has thawed before marinating.

In a large mixing bowl, pour in the shop bought marinade. Add salt, pepper, garlic, chili spice up flakes and liquid smoke to taste. A note of warning when using liquid smoke, a little goes a long way. Place beef into one gallon size plastic bags and pour in marinate mixture.

Let meat marinate for 24-48 hours.

One time marinated, place meat in dehydrator. Set dehydrator that will high and cook for 10-12 hours, depending on flavour and thickness of meat slices. If you like jerky somewhat on the softer side, cook it a bit less. Adjust the exact cooking time based on the dehydrator’s recommended instructions.

Once the cooking time is finished, you have just made simple, but delicious beef jerky. Do experiment with different store bought marinades or create a marinade without a box mix. Try other meats such as venison, buffalo, turkey, or maybe salmon. Beef jerky can be stored in airtight containers for about 1 to 2 weeks. However , beef jerky never lasts that long at my house. jerky subscription is the beef jerky of the month club that you want to be a part of. We deliver surprise flavors of healthy and delicious craft beef jerky to your door every month.