Meat Preservation - Beef Jerky or Whatever you've got

Beef jerky is a great way to preserve meat that does not need refrigeration if done properly. This method is used all over the world with many different types of meat and is relatively easy to make. It can be as simple as rubbing the meat with salt and drying it with a solar dehydrator or smoking it over a low fire. In a SHTF situation, jerky could be an excellent barter item.

Boasting aside, I think that my beef jerky is the best tasting. I use a Nesco electric dehydrator and my special recipe for the marinade which I will share with you:

1/2 cup soy sauce
1/4 cup worcestershire
1/3 cup lemon juice
1 Tbl. liquid smoke
1 tsp. pepper
4 cloves fresh minced garlic
1/2 - 1 tsp. Morton's Nature's Seasons seasoning blend
2 Lbs. lean meat (no pork, bear or meat that could have parasites that require high temperature processing)

Combine first 7 ingredients (adjust according to personal taste if desired) .
Arrange meat in a marinade pan and pierce with fork to allow marinade to better penetrate. If you like your jerky very spicy, now is the time to spinkle additional pepper.
Pour marinade over meat and soak for 24 hrs, flipping marinade tray over after 12 hrs.
Spray trays with Pam. Place meat on trays and dehydrate at 155F to 165F for around 4 hrs.

Be sure to share with friends and family. Enjoy!

Category:

Education

Tags:

• Meat
• Preservation
• Beff
• Jerky

[meatloafzombie]

Question: In your opinion- Marinate at room temperature(55-60) or in the fridge?

[homesteadprepper]

@meatloafzombie I just always use the fridge and it turns out GOOD.

[gmlgm]

Whats the best type of meat to use in your opinion?

[homesteadprepper]

@gmlgm Good question. I like london broil. It is not an expensive cut of meat and does not have a lot of fat in it. I used some flank steak once and it was so tough that I swore I was chewing on a boot. Your local butcher will probably have some good suggestions on the best types of meat to use. Good luck. HP

[jct3636]

do u have to use a cure

[homesteadprepper]

@jct3636 If I understand correctly, curing meat is done at 55-60F. Jerky is drying not cooking meat at @155-165F. When properly done jerky will snap clean when bent at a 90 degree angle. I don't like my jerky quite that dry, but it will keep a lot longer the dryer it is. The marinade makes it taste really good, but it is the salt in it that helps perserve the meat. Hope that helps.

[myastroflight]

It would be great to see it after it has dried.

[Mosparx78]

@gmlgm My preferred beef of choice is Center Round. I use Top and Bottom Round as well, whatever is on-sale. Anything from the upper rear hind quarter of the cow. It's good jerky meat, and not too marbled. Cuts like English Chuck Roast, and Flank Steaks have a higher collagen (fat) content and change the flavor of the jerky. However, you can make jerky from just about anything if it suits your taste. Experiment!

[homesteadprepper]

@kittymit547 This is Greenwise London Broil beef From Publix.