Beef jerky is a delicious, high-protein snack that has been enjoyed for centuries. With its long shelf life and portable nature, it’s the perfect on-the-go snack for outdoor adventures, road trips, or simply as a satisfying treat at home. Making your own homemade beef jerky allows you to control the ingredients, flavors, and level of customization to suit your taste preferences. The ancient Egyptians fed their society by preserving meat that could have gone to waste. Excavated tombs have been found with many preserved foods. Here in the United States and in the arctic, Native American tribes of North America and the Inuit communities made what is known as Pemmican. Pemmican has its roots in the traditional practices of various indigenous peoples.
It played a vital role in their survival, enabling them to endure harsh winters, long journeys, and periods of scarcity. Pemmican was also extensively used by early European explorers and fur traders as a portable and nutrient-dense food source. Traditionally, pemmican is made from lean meats like bison, deer, elk, or beef. The meat is sliced into thin strips and dried or smoked to remove moisture. The dried meat is then pounded or ground into a powder and mixed with rendered animal fat, such as beef tallow or suet. The fat acts as a preservative, providing energy-dense fuel and protecting the meat from spoilage. Some variations of pemmican include additional ingredients for added flavor and nutrition. These can include dried berries, nuts, or even honey. Here is a simple recipe for Jerky, that you can make at home. One of my former co-workers made an amazing home-made jerky. I don’t have the recipe but here is one that you can use:
Ingredients and Equipment:
- 2 pounds of lean beef (such as flank steak or sirloin)
- Marinade ingredients (choose from options below)
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey or maple syrup
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Optional: additional spices or flavorings of your choice
- Ziplock bags or airtight containers for marinating
- Dehydrator or oven with low heat setting
- Sharp knife or meat slicer
- Wire racks or baking sheets for drying
Instructions:
- Prepare the Meat:
- Start by selecting a lean cut of beef and removing any visible fat or connective tissue. Place the meat in the freezer for about 30 minutes to firm it up, which makes it easier to slice.
- Slice the Meat:
- Once the meat is partially frozen, use a sharp knife or meat slicer to cut it into thin, uniform strips. Aim for slices that are about ¼ inch thick or slightly thinner for faster drying.
- Prepare the Marinade:
- In a bowl, combine the soy sauce, Worcestershire sauce, honey or maple syrup, garlic powder, onion powder, black pepper, smoked paprika, and any additional spices or flavorings you desire. Mix well to create a flavorful marinade.
- Marinate the Meat:
- Place the sliced beef into a ziplock bag or airtight container. Pour the marinade over the meat, ensuring that each slice is coated evenly. Seal the bag or container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
- Dehydrate or Oven-Dry:
- If you have a dehydrator, arrange the marinated beef slices on the dehydrator trays, leaving space between each piece for air circulation. Follow the manufacturer’s instructions for recommended drying time and temperature. Typically, beef jerky is dried at around 160°F (70°C) for 4-6 hours, or until it reaches the desired texture.
- If using an oven, preheat it to the lowest temperature setting (usually around 170°F or 75°C). Place the marinated beef slices on wire racks or baking sheets lined with parchment paper. Bake for approximately 4-6 hours, or until the jerky is dry and slightly chewy.
- Test for Doneness:
- To check if the beef jerky is ready, remove a piece from the dehydrator or oven and allow it to cool for a few minutes. It should be dry and firm, but still slightly pliable. If the jerky snaps or breaks easily, it may have been over-dried.
- Storing and Enjoying:
- Once the beef jerky has cooled completely, transfer it to airtight containers or resealable bags for storage. Properly dried and stored jerky can last for several weeks at room temperature or even longer if refrigerated.
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Source
https://ask.usda.gov/s/article/What-is-the-history-of-jerky
https://en.wikipedia.org/wiki/Jerky