How to make dried meat

Dried meat, also known as jerky, has been a popular method of food preservation for centuries. This process involves removing moisture from the meat to prevent spoilage and extend its shelf life. Whether you’re an outdoor enthusiast looking for a convenient snack on your adventures or simply want to try a new culinary adventure at home, making meat is a simple and rewarding task. Here’s a step-by-step guide on how to make your own dried meat:

1. Choose the Right Meat: The first step in making dried meat is selecting the right cut. Lean meats, such as beef, venison, or turkey breast, work best for jerky. Trim away any excess fat, as it can become rancid during the drying process.

2. Slice the Meat: Next, slice the meat into thin, uniform strips. It’s essential to ensure the pieces are of similar thickness to ensure even drying. A thickness of around ¼ inch is ideal for jerky.

3. Marinate the Meat: Marinating the meat adds flavor and tenderizes it. Prepare a marinade of your choice using ingredients like soy sauce, Worcestershire sauce, vinegar, spices, herbs, and sweeteners. Place the meat strips in the marinade and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.

4. Pat Dry and Season: After marinating, remove the meat from the marinade and pat them dry with paper towels to remove any excess moisture. At this stage, you can also season the meat further with spices or herbs of your preference. This step is optional but can enhance the overall flavor.

5. Choose the Drying Method: There are different drying methods to choose from on your available equipment and preferences. The two most common methods are oven drying and using a food dehydrator.

6. Oven Drying: Preheat your oven to the lowest setting, usually around 170°F (77°C). Place the meat strips on a wire rack or directly on a baking sheet lined with parchment paper. Leave space between the pieces to allow for proper airflow. Place the tray in the oven and let the meat dry for several hours, typically around 4-6 hours, or until it reaches the desired texture.

7. Dehydrator Drying: If you have a food dehydrator, follow the manufacturer’s instructions to set the appropriate temperature and drying time. Arrange the meat strips on the dehydrator trays, ensuring they don’t touch each other. Allow the dehydrator to run for several hours until the meat is thoroughly dried.

8. Test for Doneness: To determine if the meat is properly dried, remove a piece from the oven or dehydrator and allow it to cool for a few minutes. It should feel leathery and pliable but not moist or soft. If it’s too chewy or hard, additional drying time is needed.

9. Storage and Enjoyment: Once the dried meat is ready, transfer it to an airtight container or seal it in vacuum-sealed bags to maintain freshness. Properly stored jerky can last for several months, but it’s unlikely to resist being devoured for that long! Enjoy your homemade dried meat as a snack, in sandwiches, or as a protein-rich addition to your meals.

Making your own dried meat is a rewarding and cost-effective way to indulge in a delicious and nutritious snack. Experiment with different flavors and seasonings to find your perfect jerky recipe. With a little practice, you’ll become a master at making this beloved snack.