Preserve extra meat by making homemade jerky, works with beef, goat, sheep, and wild game.
- 1kg+ meat
- 4 garlic cloves, crushed
- 1 cup of wine, beer or soy sauce
- 2 tsp. sea salt (omit if you are using soy sauce)
- 1 cup cider vinegar or lemon juice
- 1/4 c. Worcestershire sauce
- 1/4 c. brown sugar
- 1/4 tsp. pepper
- 1 tsp. dry mustard
- 1 tbsp. liquid smoke
- 1/2 tsp. ground chili (optional)
- 2 tsp. spices (oregano, mint, basil, tarragon, thyme, sage, tumeric, cumin, chives, parsley, etc)
- Debone the meat.
- Remove excess fat.
- Slice your meat into 1/4 inch strips.
- Place in a casserole dish or deep bowl.
- Prepare your marinade.
- Alternate spices for different batches to achieve variety in taste.
- Pour marinade over meat in deep bowl or casserole.
- Cover. Refrigerate overnight or at least 4 hours.
- Lay out on dehydrator trays.
- Dry at 155 degrees F. for 6 to 8 hours, turning after 3 hours.
- Move dehydrator trays as necessary to ensure even drying.
- Continue drying until meat is dry and crisp, with no moist or soft spots.
- If you don’t have a dehydrator, you can dry jerky in your oven.
- Lay the meat on baking sheets. Put the oven temperature at the lowest setting (150F in my oven), turn on oven light, and keep oven door propped open for ventilation.
- Turn meat after 3 hours and again after 6 hours. Leave over night.
- This uses a lot of electricity.
- Store in a covered jar, in a cool, dry place.
Homemade jerky is a perfect high protein snack, and is good to keep in your emergency kit.