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Jan 06

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Sharing Some Tricks and a Recipe on Jerky

Sharing Some Tricks and a Recipe on Jerky

 

by Stephanie Dayle – Fri Jun 22, 11:00 am

reprinted from the APN site.

A few years back, I saw this segment of “Good Eats” (a Food Channel show) on jerky.  I quickly copied his recipe and logged it in my mind.  Someone asked me a question on jerky last month that made me go searching for this video.  When I found it and watched it again, I was amazed.  They made a ‘preparedness food’ episode and didn’t even know it!

This will show you exactly how to make your own jerky for storage without a fancy dehydrator or smoker out of a household box fan and some furnace filters (unused of course).  It will EVEN show you how to make your own homemade liquid smoke.  All you need is 20 minutes of spare time to give these videos a look, the guy hosting (Alton Brown) is a goofball but his information is good.

For grins I tried it (of COURSE I tried it) and it turned out great.  A little on the crunchy fibrous side but good, I figure if meat is like veggies the snap factor indicates near complete dehydration – and appropriateness for longer term storage.  Alton Brown from “Good Eats” on this episode claims it will last at least 4yrs in a jar.  Watch and enjoy!

Homemade Jerky Part 1

  Beef Jerky 1

Homemade Jerky Part 2 

 Beef Jerky part 2

 

Here’s the Jerky Recipe:

  • 1 1/2 to 2 pounds flank steak
  • 2/3 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon red pepper flakes
  • Special Equipment:  1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Click Here for the jerky soup recipe. 

A word on safety:  The risk in dehydrating meat without first cooking it to a safe temperature is that the appliance (the box fan) will not heat the meat to 160 °F  — the temperature at which bacteria are destroyed in beef —before it dries.  If the bacteria survives the salty acidic marinade, IF these surviving bacteria are pathogenic (BIG IF), they can cause food borne illness to those consuming the jerky.  In all fairness, many consumer model food dehydrators will only heat homemade jerky up to 130-140°F while drying, which is not technically adequate heat for killing all bacteria either.  If you must make jerky at home, you should at least review USDAs guidelines to making homemade jerky before you begin.

Other Food Borne Illnesses Risks we Take:

  • Raw eggs found in homemade ice cream (BRING IT)
  • Rare steaks (The only way to fly – in my never humble opinion)
  • Slightly undercooked or dare I even say pink hamburger!!!
  • Raw cookie dough (Ummm….I think I ate too much cookie dough…)
  • Soft chewy bacon (According to my still living Dad, the rubberier, the better)

There are also other special considerations to take when making homemade jerky from venison or other wild game.  Wild game meat is not regulated by the USDA prior to processing.  Venison can also, if not killed or handled properly (this is usually in direct proportion to the hunters skill and knowledge), be heavily contaminated with fecal bacteria.  While fresh beef is usually rapidly chilled and/or frozen, deer carcasses are typically held at ambient temperatures (whatever the temperature is outside at the time of the kill and/or aging), potentially allowing bacteria multiplication.  Therefore, reaching internal meat temperatures of 160 °F with wild game meat is even more important.

So what type of “insurance” do you require for your homemade jerky adventures?  It really is up to you.

Permanent link to this article: http://survivaltechniques101.com/sharing-some-tricks-and-a-recipe-on-jerky/

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