Cecina, or jerky made with other meats, is a great test, healthy snack that can be done easily with a food dehydrator. Staples jerky should consist of:
- A piece of lean meat
- If desired, marinades, sauces, glazes or other fluids to impart flavor
- If desired, salt, pepper and other spices,
Here are 10 tips to make homemade jerky:
1) Before starting, familiarize yourself with basic raw meat safe handling procedures as recommended by the Department of Agriculture United States.
2) Choose lean cuts of meat and trim excess fat from meat. Also, all the hard parts such as tendons, cartilage and connective tissue. Cut the meat will assist in the drying process and help preserve the jerky more after it is dried.
3) Partially freeze the meat before cutting (or totally freeze and let it partially thaw). Partially frozen meat will be firm, making it easier to cut and even uniform 1 / 8 to 1 / 4 inch slices.
4) Some cuts of meat have different lines or grain in them. Flank steak, skirt steak and roast in London, which are all good cuts of meat to make jerky, are good examples of meat with the grain lines. These grains in the flesh are the fibers that run through the meat. Cutting through grain or fiber (also called cut-through or by or against the grain) can make the meat more tender and easier to chew. Slice with the grain of the meat and jerky Chewier.
5) Cut the meat into uniform strips no more than 1 / 4 inch thick. Keep the strips in a reasonable length and width as well. Remember, the thicker the meat, the more time to marinate and dry.
6) Use a sharp marinade and marinate the meat in the refrigerator. Do not marinate the meat in the kitchen counter that could allow bacteria to develop.
7) Turn and move the meat during the marinating period. Allow the marinade to penetrate the surface of the meat and cracks to add flavor and tender it.
The Department of Agriculture United States recommends that before dehydration, the strips of meat is heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to ensure that the Salmonella, Listeria, E. coli and other potentially harmful bacteria are destroyed.
9) Place the strips of meat in a food dehydrator and maintain a constant drying temperature of 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius).
10) After removing the food from the dehydrator, let cool before placing in an airtight storage container. Hot foods may sweat a bit as it cools and otherwise leave some moisture in the container.
Incoming search terms for the article:
Related posts: