Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and cyclists over the years as it provides a superior level of protein for a high energy meal. The small strips of jerky were easily carried in a travel backpack or saddlebag, making jerky the fast food of yesteryear.

Today’s refrigeration and freezing technology has given meat preservation a whole new level of convenience. Hunters and walkers make up the majority of jerky eaters of this era. However, recent television shows showing survival techniques, coupled with a renewed desire for a sustainable life among the general public, have resulted in an increase in the preparation and consumption of dried meat. As the economy continues to sink, more and more consumers are turning to the homemade jerky over the commercial alternative.

Making beef jerky is not difficult, but certain steps must be followed carefully to prevent the meat from spoiling. Before trying a beef jerky recipe at home, first decide what drying method you plan to use for the meat. Many gas oven owners rely on the pilot light setting to dehydrate meats. The racks are already included and there is plenty of space available for various meat trays. An oven also allows ample airflow around the racks, a must for dehydrating food.

Commercial dehydrators are also popular for the preparation of beef jerky. Most models fit on the kitchen counter, occupying minimal space and maintaining good aesthetic value among other kitchen appliances. Several vertically stacked racks provide ample space for placing meat slices.

Once a drying method has been established, the next step in meat dehydration is the selection and purchase of the meat. Always look for cuts of beef that are low in visible fat. London Broil is an excellent cut for beef jerky, but cost may dictate another option. If a fattier cut must be chosen, the fat can be trimmed after purchase. Some butchers cut the meat for an additional fee. Because the meat must be sliced ​​very thinly, this may be a worthwhile option.

Take the meat home and wash it with clean water. Examine the meat for fat and trim any areas that do not look lean. The fat will not dry out along with the rest of the meat. This will cause rancid jerky that can lead to food poisoning. Fat removal is very important. As the fat is removed, begin cutting the meat into strips that are no thicker than 1/20 of an inch. Thicker slices will not dry out completely. Moisture-retaining meat will rot, so take the proper steps now to ensure good results.

Once the meat is cut, prepare a marinade in a bowl or skillet large enough to hold the meat slices. Enough room should be left in the bowl to allow the marinade to cover the meat. Olive oil, vinegar, and sea salt are common ingredients found in meat marinade, but there are a variety of commercial marinades available at the grocery store. Smoky aromas or spicy enhancements can be added depending on taste. Pour the marinade over the meat slices and refrigerate for 10 to 24 hours. Longer marinating times result in tastier meat, but the meat also accumulates moisture during this process. All moisture must be removed during the drying stage, so longer marinating times will lengthen the drying process.

For added flavor, marinated meat slices can be rolled in dry seasoning before drying. Steak seasoning or any jerky seasoning will add a spicy coating to the finished jerky. It is advisable to use these dry spices in moderation during the first recipe. If the result is too mild, add more seasonings to later batches.

Once the meat is seasoned, it’s time to place the slices on drying racks, trays, or dehydrating pans. Non-stick cooking spray can be used to prevent meat from sticking. This is particularly useful if the meat marinade contains sugar or something sticky. Set the oven temperature to 150 degrees Fahrenheit or turn on the dehydrator according to the manufacturer’s instructions. Drying the meat does not require an excessive amount of time. Four to six hours is the average, but check the meat regularly for dryness to make sure the jerky is done. Rack-dried meat does not need to be turned, but slices arranged on trays or pans must be rotated during drying.

Store beef jerky in sealed containers or plastic bags to keep it fresh. Recommended for use within two weeks for full flavor and fresh taste. Almost any meat can be dried and made into jerky as long as the cut is lean, so experiment with chicken, rabbit, venison, and turkey to find the jerky that best suits your taste and budget.