Before the invention of refrigeration and preservatives, was the only way to obtain meat for a long time to dry on shots. Dried beef jerky is perhaps the oldest method of preserving meat and jumped back to the earliest civilizations.
Traditionally, photographs taken in the long, thin strips of meat, salted and dried in the sun or on a small smokey fire is made. Although jerky yet to be produced in this way, the techniques have become more sophisticated today.Click a food is still very popular and millions of people still like a jerk as a delicious, convenient and healthy source of protein. Click is ideal for hikers, campers, or just a simple, non-messy snack.
Today, jerky is most commonly made from dried meat, but it can also poultry, fish and wildlife such as deer (venison), elk, buffalo, bison, elk, caribou, antelope and other games are made. Many varieties of spices can make various types of shots. Salttraditionally regarded as the most important preservative shots, but the acids such as vinegar and lemon juice in marinades can also help kill bacteria. Shots can be prepared without salt, but its duration is reduced drastically.
Store-bought jerky in various forms with any number of chemicals, additives and preservatives and can be surprisingly expensive. However, you can make your shots very easily at home. Most people are surprised at how easy it is to make delicious jerky surprised thatit is much cheaper and healthier than mass-produced jerky commercially available. So, by adding your own shots, you can control not only the ingredients, but also save money.
Making jerky: Step-by-step
Select a piece of meat. The choice of a lean cut will save time later. To dry the meat, as cuts like sirloin, top round, around the eyes, etc. are good choices. You can also play or almost any other type of meat jerky. Cut all the fat from the meat cut significantlyno fat because it causes the sudden spoil much faster. They sliced the meat into thin strips 1 / 8 "to 1 / 4" thick. Cut the meat into thin slices dramatically reduces the drying time. You can only cut shots with a knife and chopping board, but there are some practical tools that can be used for cutting meat, slicing like a tray Jerky, a crank slicer manual shots, or electric clippers. Tip: Cut meat is easier if you freeze the meat for about 30 to 60 minutes before cutting.You can cut with or against the grain, but some people find that chewing the strips are cut against the grain easier. Marinate the meat in a marinade or solution of your choice. You can follow a recipe to make your own marinade or to purchase any number of ready-made marinades. Marinating is optional because the more moisture it can take longer to dry, resulting in jerky and could be sticky. Soak in soy sauce or teriyaki sauce is a favorite. Refrigerate for 4 to 24 hoursallow the meat to absorb flavors. Season the meat with dried spices of your choice. You can leave a jerky recipe, or choose from a variety of shots available dry seasoning mix. A mixture of salt, pepper, oregano, marjoram, basil, savory and thyme. You will find that many spices work well and is a personal preference. I personally like shooting with a lot of pepper. You will need to experiment to find your favorites. Just spray and wipe dry spices on both sidesmeat. Drain the meat. The meat is dried using heat and ventilation. The control of both temperature and air flow is very important. If the humidity is too high and the temperature is too low, the shots will dry too slowly, and it could spoil. If the temperature is too high, the cook jerky too quickly harden the outside but still moist inside, and again it could spoil. There are two common methods for drying jerky, in aconventional oven or a dehydrator. Regardless of the method used, be sure to leave enough space between pieces to allow air to circulate around the meat. Avoid touching the meat, if possible. Making shots in a conventional oven Preheat oven to 140 degrees. Remember, you are not cooking the meat, you are simply removing moisture. Spray all the racks are using a non-stick coating with a jet cooking. Excluding these non-stick spray, you will be with idiots that can not be removed can be left outthe shelves and that is essentially inedible. Spread the meat evenly on racks in the oven. You can put up several metal shelving rack with a tray, so cleaning is much faster. You can not escape the oven door slightly ajar to let moisture. Since the temperature, humidity and film thickness vary, there can be no fixed time to complete the process. It usually takes 6 to 12 hours in spurts. Check the consistency of shots at regular intervals after 6 hoursuntil you meet your satisfaction. You may need to be cut in steps, to ensure that it is not compromising. Want to be the sudden a dark brown or burgundy and still be flexible. How cool jerks, is more rigid and brittle, so that you do not want drier. Making jerky in a dehydrator Food dehydrators are great for making shots. Diuretics are cheap to buy and they are safer and cheaper to use than the kitchen stove. Additionally, drier and less make a messeasier to clean. Spray dehydrator trays with nonstick cooking spray first on the strips of meat. This keeps the meat stick and helps clean the dishes. Season jerky strips and drainage above and before them on the dehydrator trays. A complete food dehydrator can usually draw a large number of shots in 6 to 12 hours. Just as with a conventional oven drying in thickness, temperature, humidity and film varies, so that theDrying time varies. To control how often jerky after 6 hours, if she did. Want to be the sudden a dark brown or burgundy and still be flexible. How cool jerks, is more rigid and brittle, so that you do not want drier. The sections most often takes more time to finish the pieces as thin, easy to remove. Tip: A rule of thumb is that 4 pounds of raw meat to make a pound of jerky. Keep the shots ended up in plastic bags and store inRefrigerator or freezer until the moment of consumption. To be sure, it is best fresh homemade jerky to enjoy a week after its preparation. If you do it right, is a delightful Tip: If you want to store your shots longer, use a sealant to the store shooting into an empty bag. Other preservation methods allow exposure to oxygen and moisture, which promotes the growth of bacteria. In the vacuum bags can be stored for months in spurts. Vacuum in a freezer at the last shots can also be storedmore.
Alternative: Jerky Snack Sticks & Strips
Instead of tearing of flesh, is a popular form of shots, stick or a snack jerky strips snack, which consists of seasoned ground beef produced in strips or rods. To do this jerky snack, you first need to buy more lean meat or lean meat with a meat grinder to grind. The next step is to mix the spices into the meat by hand or with a mixer meat. The meat is then seasonedextruded snack sticks or strips with a gun or Jerky Cannon Jerky. After all, these are dried jerky snacks on trays in a dehydrator or conventional oven as described above.
Who knew that it was so easy to make your own jerky? Enjoy!
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