How do I tear meat?

swaying meat is the meat that was quickly cured by salt friction to slow the beach and then slowly dried. There are a number of traditional recipes for the production of jerky and variation of this classic preserved meat can be found worldwide. It is relatively easy to jerk the meat at home, but you have to be very careful about the creep, because poorly produced jerky can be dangerous to eat. If you do not have a precise thermometer and correct tools, do not try to jerk the meat at home. You may also want to take a class in meat protection and butcher shop that will improve your skills and trust. This kills any pathogens in the meat, reducing the likelihood of being bad. During the curing process, jerky should take place in 130 degrees Fahrenheit (54 degrees Celsius) and humidity should be maintained very low. Before you decide to jerk meat, make sure you have the tools you need to dry it.

There are a number of ways to dehydrate meat for jerky. The traditional method includes drying the sun in a fresh and dry position, but it can bring pathogens. If you want to try to make more traditional jerky, try to build jerky cabinets with screens so that the meat can be exposed to breeze while it dries, and control the heat with a small pile of fire or coal. You can also use a dehydrator for jerky meat; This tool is ideal for this purpose because it is designed to hold the low temperature needed for the jerky. Some chefs simply use an oven; If you choose to do this, use the thermometer to monitor the temperature.

to the rakruled meat, start by choosing a lean cut of meat that is as blackest as possible. Top all the fat from the meat as fat can cause a jerky rancid. Cut the meat into evenly large strips and marinate them in salt cure, dry friction or marinade of your choice. Slapping treatment is traditional and helps to combat nasty. Leave the meatHeal overnight under cooling, heat it quickly to the recommended USDA, and then place it in the drying point of your choice. When the jerky turns dark black and fragile, it is finished. In the oven or dehydrator, this may take only eight hours, depending on the thickness of the meat, while the outdoor may take longer.

Home jerky may not always be able to build room temperature storage because it is not loaded with stabilizers. If you are not familiar with the handling and treatment of meat, you should store your chopped cooling or in the freezer and use it relatively quickly. If the meat smells or looks at all controversial after or during the curing process, dispose of it. It is better to waste money than a disease of poorly cured meat! Jerky can Also with Tofu and Seitan, for vegetarian and vegan Wisegeeks.