There is a delicious, chewy treat that has been in existence since 1550 and has been a favorite staple for people since then. It is made from beef and used to be wrapped in animal skins and dried in the sun for more than 10 hours. This occurring anywhere, and everywhere from Peru through the American expansion in covered wagons or on horse back. This delightful treat and nutritious meal substitute, of course, is beef jerky.
This delightful meat is available from many stores, offline and on many websites, as well. You will find, as you look into it that it can be made at home with a simple oven or a back yard smoker. Many people have continued to make their own treats even as the people many years ago did and with many of the same processes.
During this research you will find out what the best cuts of meat are. Preparing the meat and drying it is a study that will assist in helping you make this for yourself and your family. You will find that the project begins with understanding what makes the best beef jerky for you, through trial and error, by getting the leanest parts of the cow.
No matter how lean the meat is when you buy it, all of the rest of that fat must be cut off when you bring it home. The reason you do this is that fat, when allowed to set, will go rancid. This is not a very good taste and can cause food spoilage and food poisoning. All fat must be removed.
The meat must then be cleaned with plenty of fresh water. You only want the taste of meat and whatever flavorings you add when you eat it. The many people, through the years, who did not have fresh water all of the time did not have it as good as you do, but that was their problem.
Marinading them is next as this can impart a particular flavor to the meat. This marinade can be just the basic vinegar, salt and olive oil. It can also include many smoke compounds. There are commercially available marinades in many stores. The large firms that produce massive amounts of this foodstuff will use proprietary mixtures that offer their special brand of flavorings.
You can then lay these thin pieces of meat, marinaded for about 24 hours, in a smoker or relatively low heat oven for the better part of half a day to dry out. Checking on them will help you identify when they are done. This is largely a matter of taste and texture. Many people appreciate a moist, chewy experience and others like it dry, just like their bacon for breakfast.
Some of the dangerous times through history that this treat has been used in were times of battle as they could not sit down for a meal. This is a food you eat by hand. This is one of the reasons it is great as a popular item for survivalists in their bug out bags. It is very stable and will not go bad if taken care of properly and an entire weeks worth of it can be carried by one person.
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