Tag Archives: meat

How to Make Jerky – Step 1 Properly Cutting and Weighing Meat

How to Make Jerky – Step 1 Properly Cutting and Weighing Meat

The experts at BeefJerkyRecipes.com display how to use the Jerky Board and Knife Set as well as weigh meat and get it ready for making jerky. This is a time saving set to help you cut nice consistent pieces of meat to make great batches of jerky each and every time. Watch ‘How to Make Jerky’ Step 2 – www.youtube.com Jerky Making Supplies – beefjerkyrecipes.com Jerky and Meat Snacks – www.jerky.com

Meat Preservation – Beef Jerky or Whatever you’ve got

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!