Homemade Jerky: Tips and Suggestions
Jerky, is one of my favorite treats and snack. It is known as Sukuti in Nepal (meaning thin and dried, and is also used as a mock to refer to thin people). We didn’t have dehydrators at that time so Sukuti (dried meat) was prepared by hanging the thinly sliced meat on top of the woodfire stove.
Those were the best-dried meats I have ever tasted.
Today I am talking about how to make jerky and some tips to make perfect jerky at home without any additives or preservatives. I do occasionally indulge myself in one store-bought jerky, but homemade ones are always the best. When it comes to jerky I am always open for adventure and new flavors. Imagine my delight when I found the article on Cooking Wild, all about making jerky at home.
It was as if the boost I needed to get my dehydrator out and create magical jerky (usually my laziness gets the best of me, but we were talking about jerky so I had to give up being a couch potato). My L’EQUIP dehydrator helps me be lazy but still makes yummy jerky. I set the temperature and how many hours I want to dehydrate, it stops after the set time so I don’t have to keep on checking until it is done.
Here are some Jerky making points from Pete Giovencco’s Deer Depot.
Meat must be cold, fat-free, and clean.
You can use the marinade or rub of your choice, create your own, or buy.
Marinade or rub should be used in small portions and adjusted accordingly.
Light color meat means light flavor and darker color mover flavor.
If not sure always run a test batch and make a note, so you can adjust the flavors or seasoning.
If the jerky is professionally packed it will last 9 months to a year. (Note: Some flavor might be lost)
Home-made jerky should be stored in an airtight container and consumed within a month.
If using wild game, make sure the meat is handled properly and frozen quickly.
More dehydrating tips are available on the L’EQUIP website.
Now here is my secret. Play around with the herbs and spices that you like, you will be surprised with the flavors you can create. Don’t be scared to experiment, be bold and make the recipe your own, because no one knows what you like than you.
RECIPE: Soy Marinade Jerky
Ingredients:
Soy Marinade
Marinates about 1½ pounds of beef
¼ cup soy sauce
2 Tbsp honey
½ tsp dry mustard
¼ tsp garlic powder
Method:
Combine ingredients in a bowl.
Add thinly sliced meat.
Marinate for 30 minutes, turning occasionally.
Follow the instruction on your dehydrator and dehydrate.
Enjoy the tasty, homemade snack.
