Agriculture Reference
In-Depth Information
to get spoiled and go bad so soon, and allow several weeks of use. These thin strips are also easier
to carry because of the evaporated water.
Now it's not needed for long-term survival, but making jerky is a boon for the backyard farmer
with a dehydrator. So pricy to purchase from the store, even in small portions, yet it's so easy to
make on your own. My father-in-law makes his in the woodstove oven but it's even easier for begin-
ners, and with better results, in a dehydrator. For people with a sensitivity to MSG, homemade
jerky is the cheapest way to make sure your jerky is free of MSG and other unwanted ingredients.
In order to make jerky you need raw, lean meat (beef, venison, elk, goat, and other meats have been
used successfully) that is sliced into 1-inch strips about
3
⁄
16
inch thick. Trim any fat pieces off the
meat and season the meat using brine or dry rub. Fat won't dry properly and will retain moisture,
so be sure you remove it all if possible.
If you use a dry rub for the beef jerky you can use seasoning such as salt, pepper, garlic powder,
and onion powder. Salt is the most important ingredient because in addition to helping remove the
moisture, the salt acts as a preservative in keeping the meat from spoiling. Generally about
1
⁄
4
of the
overall seasonings used should be salt, but thicker-cut pieces will need more salt.
Coat the meat with the rub and let it sit in the fridge overnight. Place the salted strips in the
dehydrator for the recommended amount of time suggested in your dehydrator's manual. Check at
regular intervals from the lowest timeframe—you want the jerky dry, but still pliable, not crunchy
and brittle. You know your jerky is done when it cracks but doesn't break when you bend it in half.
Store in the fridge away from moisture for three months in an airtight container, plastic wrap, or
vacuum-sealed plastic bags.
You can use inferior cuts of meat to make jerky, but you have to grind them first. Mix the ground
meat with the seasonings and then roll it out into a flat shape. Dry it in the dehydrator and slice it
into strips when it's finished. This method will take less time to season and dry.
Make yOur OWn Marinade
My favorite method of making jerky is using a marinade to cure the meat before drying it. One of my
favorites is a simple mix of soy or Worcestershire sauce, brown sugar, garlic and onion powder, water, and
a dash of liquid smoke. Experiment by changing the basic ingredients. Create an oriental flavor with soy
sauce, ginger, and orange juice, or go Western with ketchup, red chili pepper flakes, and brown sugar.
Soak the strips of meat in the marinade in the refrigerator for at least 12 hours before putting the meat
into the dehydrator. Watch the drying time carefully—if your dehydrator calls for 8 to 12 hours drying time,
start checking the meat every hour beginning at 8 hours.
Making your own marinade instead of using store-bought marinades saves you money and allows you to
control the ingredients so you can avoid MSG, artificial preservatives, or ingredients you don't want.
