Jerky, one of my favorite sweets and snacks. She is known as Sukuti in Nepal (which means thin and dry, and is also used as a derision to refer to thin people). We didn’t have dehydrators at the time, so Sukuti (dried meat) was made by hanging the thinly sliced ​​meat above the wood stove.

Those were the best dried meats I’ve ever tasted.

Today I am going to talk about how to make jerky and some tips to make a perfect jerky at home without additives or preservatives. From time to time I treat myself to buying jerky at the store, but the homemade ones are always the best. When it comes to beef jerky, I’m always open to adventure and new flavors. Imagine my delight when I found the Cooking Wild article, all about making jerky at home. It was like the boost I needed to get out my dehydrator and create magical jerky (usually my laziness gets the better of me, but we were talking jerky so I had to stop being sedentary). My L’EQUIP dehydrator helps me to be lazy but still make delicious jerky. I set the temperature and how many hours I want to dehydrate, it stops after the set time so I don’t have to keep checking, until I’m done.

Here are some Deer Depot Jerky Spots from Pete Giovencco.

The meat must be cold, without fat and clean.

You can use the marinade or marinade of your choice, create your own, or buy it.

The marinade or dressing should be used in small portions and adjusted accordingly.

Light colored meat means light flavor and darker color engine flavor.

If you’re not sure, always run a test batch and make a note, so you can adjust the flavors or seasoning.

If the jerky is professionally packed, it will last 9 months to a year. (Note: some flavor may be lost)

Homemade jerky should be stored in an airtight container and consumed within a month.

If you use game animals, make sure the meat is handled properly and is quick frozen.

More dehydration tips are available on the L’EQUIP website.

Now here is my personal secret. Play around with the herbs and spices you like, you’ll be amazed at the flavors you can create. Don’t be afraid to experiment, be daring and make the recipe your own, because no one knows what you like more than you.

RECIPE: Soy Marinade Jerky

Ingredients:

soy marinade

Marinate about 1½ pounds of beef

¼ cup soy sauce

2 tablespoons of honey

½ teaspoon dry mustard

¼ teaspoon garlic powder

Method:

Combine the ingredients in a bowl.

Add thinly sliced ​​meat.

Marinate 30 minutes, turning occasionally.

Follow the instructions on your dehydrator and dehydrate.

Enjoy the tasty homemade snack.