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| Dried meat that has the fat trimmed of and has been marinated in spiced, salty or sweet liquid is called Jerky. The meat is dried at temperatures below 160 degrees. Jerky can be stored for long periods of time without refrigeration, and has been a favorite since man started eating meats. The chuck wagons of the old west used jerky in cooking soups, stews and chili, by re-hydrating it before cooking. The traditional method for making Jerky was to smoke it, which both preserved and dried the meat. Today salting is the most common method; however there are many things the meat can be marinated in before drying: *Soy sauce makes a very salty Jerky *Teriyaki sauce is another flavor preference *There are many meat rubs on the market that are excellent for flavor *You can also purchase already prepared seasoning for beef jerky at the super market The flavor is up to you and your taste, drying is accomplished most easily in a food dehydrator, and most dehydrators have recipes for Jerky. The internet provides numerous sites to purchase jerky and also recipes for making your own. You can make a pound of jerky for the price of a good brisket, partially freeze the meat and slice thinly, about a quarter of an inch is what I use, remember that as it dries, it gets thinner. Good jerky is a little tough, but not brittle or dried out. Jerky is similar to Pemmican, which was made by the Native Americans from dry pulverized meat, dried berries or fruits and rendered fat. The Native Americans used whatever was handy to prepare Pemmican, bison (buffalo) moose, elk and deer were common meats used. The sweeteners used varied from Saskatoon berries, cherries, currants, chokeberries and blueberries. Pemmican was used widely during the fur trade, fur traders had very specific requirements for their Pemmican, and it needed to be made from lean meat and bone marrow. Pemmican was later selected by Arctic and Antarctic explorers as a rich source of calories. When stored properly it can last for long periods of time. |
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