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Longlife food, Beef jerky

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bigboybobby
Posts in topic: 1
Posts: 3
Joined: Wed Jun 13, 2018 6:34 am

Longlife food, Beef jerky

Post by bigboybobby » Wed Jun 13, 2018 7:27 am

Hi, I love to make beef jerky and have found a way to get the maximum life out of it. First off the marinade needs to be salty, so soya sauce is a must, spicy so Worcestershire sauce in in it too. Next tasty so adding fruit chutney, chilly, fresh ground black pepper all work well. Lean meat half frozen cut across the grain about as thick as a pencil is good and 25mm wide. Add the marinade stir well and put in the fridge overnight. Place kitchen paper on the countertop and place your first dehydrator rack on it shake off excess marinade and place the strips leaving room for air flow. Stack up the racks and start the drying, check every hour and swop the bottom rack with the top rack. It should take upto 7-8 hours to get the jerky dark and firm. Cool the jerky to room temp then place it into ECO vacuum bags and place 2 desiccant bags in too, remove all the air leaving a solid lump that then goes onto the back of the bottom shelf in the fridge above the crisper drawers. After removing a snack again vacuum the bag and replace into the fridge. That will add many months of useable jerky into your diet. :D



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Paul
Posts in topic: 1
Posts: 160
Joined: Thu Jan 11, 2018 11:24 pm

Re: Longlife food, Beef jerky

Post by Paul » Sat Jun 16, 2018 12:07 pm

bigboybobby wrote:
Wed Jun 13, 2018 7:27 am
Hi, I love to make beef jerky and have found a way to get the maximum life out of it. First off the marinade needs to be salty, so soya sauce is a must, spicy so Worcestershire sauce in in it too. Next tasty so adding fruit chutney, chilly, fresh ground black pepper all work well. Lean meat half frozen cut across the grain about as thick as a pencil is good and 25mm wide. Add the marinade stir well and put in the fridge overnight. Place kitchen paper on the countertop and place your first dehydrator rack on it shake off excess marinade and place the strips leaving room for air flow. Stack up the racks and start the drying, check every hour and swop the bottom rack with the top rack. It should take upto 7-8 hours to get the jerky dark and firm. Cool the jerky to room temp then place it into ECO vacuum bags and place 2 desiccant bags in too, remove all the air leaving a solid lump that then goes onto the back of the bottom shelf in the fridge above the crisper drawers. After removing a snack again vacuum the bag and replace into the fridge. That will add many months of useable jerky into your diet. :D
Nice



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