Jerky is a preserved meat that is dried slowly after being quickly seasoned. It can be made at home, but caution must be taken to avoid spoilage. The meat should be heated to 165°F before being dried, and humidity should be kept low. Traditional methods involve drying in the sun or building a jerky cabinet, but a dehydrator or oven can also be used. Homemade jerky should be stored in the refrigerator or freezer and used quickly. Jerky can also be made with tofu and seitan for vegetarians and vegans.
Jerky is meat that has been quickly seasoned with a tea towel to retard spoilage and then slowly dried. There are a number of traditional recipes for making jerky and variations on this classic preserved meat can be found around the world. It’s relatively easy to jerk the meat at home, but you need to be very careful with spoilage, as a poorly done jerk can be dangerous to eat. If you don’t have an accurate thermometer and the proper tools, don’t try jerking meat at home. You can also take a meat-preserving and butchering class that will improve your skills and confidence.
According to the US Department of Agriculture, the meat should be heated to a minimum of 165 degrees Fahrenheit (73 degrees Celsius) before being torn. This will kill any pathogens in the meat, reducing the likelihood of making bad jerky. During the curing process, the jerk should be kept at 130 degrees Fahrenheit (54 degrees Celsius) at all times and the humidity should be kept very low. Before you decide to shake the meat, make sure you have the tools you need to dry it.
There are several ways to dehydrate jerky. The traditional method involves drying in the sun in a ventilated and dry place, but this can lead to pathogens. If you want to try making a more traditional jerk, try building a jerky cabinet with screens so the meat can be exposed to the breeze as it dries, and control the heat with a small fire or pile of coal. You can also use a dehydrator to shake off the meat; this tool is ideal for the purpose, as it is designed to contain the low temperatures needed to make jerky. Some cooks only use the oven; use a thermometer to keep an eye on the temperature if you decide to.
To rock the meat, start by choosing a lean cut of meat that’s as fresh as possible. Trim all fat from meat, as fat can cause irritation. Cut the meat into evenly sized strips and marinate them in a salt cure, dry rub or marinade of your choice. A salt cure is traditional and will help fight putrescence. Leave the cured beef overnight in the refrigerator, quickly reheat it to the USDA recommended temperature, and then place it in the desired drying location. When the cretin turns dark black and brittle, it’s done. In an oven or dehydrator, this can take up to eight hours, depending on the thickness of the meat, while outdoors it can take longer.
Homemade jerky may not always be able to withstand storage at room temperature, as it is not loaded with stabilizers. If you’re not familiar with handling and curing meat, you should store your jerky under refrigeration or in the freezer and use it relatively quickly. If the meat smells or looks questionable after or during the curing process, discard it. Better to waste money than get sick from poorly cured meat! Jerky can also be made with tofu and seitan, for vegetarian and vegan wise.
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