Jerky

Jerky means dry meat and is one of the forms of preserving meat. Meat is cut into thin sliced and are dried in direct sunlight. This prevents the insects to settle on the meat and lay eggs on raw meat. Then this dry meat is cooked on direct fire with low and slow heating. This result is salty, stripped, and some times semi-sweet meat. This type of meat can be stored without refrigeration. Traditionally people stored meat through jerky way.

How To Make Jerky?

1. select a slash of meat. most probably a lean slash like sirloin, top round, eye round, etc... will save time.
2. slice your meat parts into thin strips or asked the butcher and he will do this for you. freeze the meat for 30 minutes to make it easier to slice the meat part. you can slash with the grain, as some find that bands cut with the grain are easier to chew.
3. meat jerky marinade comprises cider vinegar and sea salt, or according to your preference and this marinade make meat jerky juicy and tender. place the marinated meat jerky in the refrigerator for 4 - 24 hours which let the meat absorb the flavor. the additional moisture can dehydrate the mat and the resulting jerky will be stickier
4. coat the meat with the seasonings of your choice. meat jerky seasoning can be purchased from nearer shop.
5. meat jerky making engages dehydration process. leave enough places between marinated pieces to allow air to flow between them.
6. in a dehydrator box holding meat, spray the stands with non-stick cooking spray and then place prepared meat on the racks.
7. in the oven set temperature to 150 degrees f in order to make it preheat. place your marinated dehydrated meat on a wire rack over a grease sheet.
8. wait and let the meat to cook. making meat jerky is not a rapid process because temperatures, humidity levels, and slice thickness will fluctuate, there is no perfect time for the process of making meat jerky fast. typically it takes between 6 - 12 hours. ensure the consistency of the meat jerky after every 6 hours until it meets your satisfaction cooked level. you can cut the jerky into pieces to ensure that it is not uncooked inside. it should turn to a deep brown or burgundy color.

Deer Jerky Cooking Instruction

1. Do Not Allow The Jerky To Befall Too Dry Because It Will Become Hard And Unpleasant. It Should Have The Steadiness Of Rubber.
2. In Ancient Time, Dear Jerky Was Smoked And Salted In Order To Preserve And Flavor The Dear Jerky At The Same Time.
3. To Make The Dear Jerky Perfect, The Jerky Should Be Sealed In Plastic Holding A Pouch Of Oxygen Absorber Which Will Retard Spoilage, But This Isn’t Possible In Most Home Situations.
4. Always Try Soy Sauce Based Marinade For Dear Jerky. Other Flavoring Agents Could Be Red Pepper Flakes, Cayenne Pepper, Powdered Ginger, Sesame Oil, Cajun Seasoning And Etc.

Chicken Jerky Recipe

Ingredients
1. teaspoon onion, finely chopped
2. 3 tablespoons brown sugar
3. 4 tablespoons soy sauce
4. 4 tablespoons red wine vinegar
5. 2 teaspoons chopped fresh thyme
6. 1 teaspoon sesame oil
7. 3 cloves garlic, chopped
8. 1/2 teaspoon ground allspice
9. 1 habanero pepper, sliced
10. 4 skinless, boneless chicken breast halves - cut into 1 inch strips
Directions:
Combine above all given ingredients, preheat oven and bake the chicken jerky by using the tips given above.

Other then meat vegetarian jerky also exist having greater nutritional values as

Total Fat 0g 0% Total Carb. 7g 2%
Sat Fat 0g 0% Dietary Fiber 2g 8%
Cholest. 0 mg 0% Sugar 0g 0%
Sodium 630mg 26% Protein 13g 26%
Vitamin A 0% Vitamin C 0% Calcium 3% Iron 3%