Dehydrating meat is a great option if you are you looking for a way to preserve meat without canning or freezing. It's easy to do, and you can dehydrate just about any kind of meat. We'll show you how dehydrating meat is done safely, step-by-step. We'll also share some tips on how to store your dried meat and use it in recipes. Let's get started! We've also got an easy Beef Jerky recipe too.
Methods of Preserving Meat - Meats are preserved by smoke, freeze-dried, or cured by salt. Shelf life is important, right? But we're all about the 'easy' here as in 'easy'-food-dehydrating! For example, when preparing chicken for the family dinner, put an extra breast in the cooking pot and save it to dehydrate later on! Dehydrators do a fine job of drying meats for backpacking. Let's get some meat dehydrated NOW before inflation gets any worse—and meat prices escalate (even more than they already have ...)
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As promised: a beef jerky recipe and how to make it in a regular everyday oven.
Below the 'oven' instructions is 'how to make it' with an electric dehydrator.
Here are the ingredients no matter how you make it!:
Jerky instructions for a regular oven:
Trim the beef of any fat and slice it into thin strips - about a quarter inch thick.
In a large resealable bag, combine the meat with the soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, and cayenne pepper, if using. Marinate the meat in the refrigerator for at least 4 hours or overnight.
Preheat your oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper and place a wire rack on top. Then place the beef on the wire rack, making sure they aren't touching each other, not the racks, I mean the meat!
Bake for 4 to 6 hours, or until it's dry and slightly chewy. Remove the oven and allow to cool. Store in an airtight container in the refrigerator for up to two weeks. Enjoy!
To make this same jerky in an electric dehydrator: Use the same ingredients, listed above.
Jerky instructions for an electric dehydrator:
Trim the beef of any fat and slice it into thin strips - a quarter inch thickness. Again, if you're using the flank or London broil, cut the beef against the grain. It won't fall apart as easily.
In a large resealable bag, combine the beef with the ‘SOY’ sauce, the ‘WORCESTER’ sauce, the onion powder, the garlic powder, the pepper, and cayenne pepper - if you did use it.
Again, marinate the beef for 4 hours or overnight.
Set your electric dehydrator to 165 degrees Fahrenheit - dry the beef strips for 6 to 8 hours. Allow to cool. Store in an airtight refrigerator in your fridge.Support the show