Before there was canning or refrigeration, drying was the method of saving and storing meat. Carrying large amounts of meat from a buffalo or deer would have resulted in waste, spoilage, and food-borne illnesses. Dried meat, often referred to as jerky, allowed excess meat to be stored for longer periods of time. Commercial jerky can be expensive and you are limited to the flavors they produce. Fortunately, home dehydrators make it possible for individuals to make jerky with more flavor and less expensively than the commercial brands.
Instructions
1. Cut the lean meat into strips approximately 1/4 inch thick with the grain using a sharp knife or meat slicer. Freezing the meat for approximately one hour will make it easier to cut.
2. Place the meat into a storage bag and pour in preferred spices and marinade. A quick and tasty marinade can consist of soy sauce, worchestershire sauce, water, liquid smoke, and a combination of your favorite spices. Seal the bag.
3. Store the bag of marinating meat in the refrigerator for 24 hours, turning occasionally to ensure all meat is allowed to absorb the liquid and spices.
4. Pour the meat and marinade in a pan. There should be enough marinade to cover the meat. Boil the meat for five minutes. Since the liquid boils at 212 degrees Fahrenheit or higher, the temperature will kill any bacteria present.
5. Place the strips of meat flat in the dehydrator trays. The meat should not have any folds, nor should they overlap. Set the temperature for 130 to 140 degrees Fahrenheit and allow it to dry for six to 12 hours. Depending on the thickness of the meat and the power of the dehydrator, processing may take more or less time. The jerky is done when you can bend it and it will break, but not snap.
6. Place uneaten jerky in a plastic freezer bag and store it in the freezer.
Tags: degrees Fahrenheit, meat into
