Drying with minced meat. Drying with minced meat in the oven. Stuffed drying with chicken and tomatoes in the oven.

How long will the meat dry? Frozen dry meat will keep it for several years. Vacuum compaction of dry meat before freezing prevents burns and freezing of the freezer, stops the clock for all biological processes. When used and stored in less than a year, freezing is not required, but it is still useful before collecting your meals - subject to reasonable care for drying and packaging.

It is the fat in meat that can become rancid when it reacts with oxygen over time. If you store dry meat for two weeks in preparation for the trip, you can store it in jars with tight-fitting lids. If your trip follows shortly thereafter and lasts only a few days or a week, packing meat in chests in a zip-style with other ingredients in the food is sufficient. If the use of dry meat will occur in a month or if you will be hiking or rowing in hot or humid conditions, vacuum seal the meat.

• Dry only lean meat and pat the oil during the drying process.
• Heat and light accelerate oxidation, so keep in a cabinet away from heat.

If you will dehydrate the meat for several weeks in advance and send food forward into the mail drops or transfer it on a long journey, vacuum seal and freeze the dried meat until ready to cook. When removing dried food from the freezer, allow it to return to room temperature before opening the container to avoid condensation on the food. After the food is collected, vacuum seal into the daily diet.

You can also dehydrate meat with a complete meal. People often write to me to say how much they like to eat on the trail. Choose dry pre-cooked ham with a fat content of less than 10%. Cut ham in ¾ to 1 wide strips and place on dehydrator trays. Dried at 145 ° for about six hours.

Drain the oil droplets that form a couple of times on the surface of the meat with paper towels when dried. When the meat is completely dry, break the strips into smaller pieces for use in recipes. Dehydrated ham remains a bit chewy in food, but I like the variety that it adds to recipes such as. Giving food for two minutes, it helps to soften it.

Dehydrating meat from the sea will add many menu options to your backpack rides, for example. To save time, buy frozen, pre-cooked, and peeled medium-sized shrimp. Small shrimp are lost with food. Large shrimp can be used, but the average size is well divided into pieces for dehydration.

How to Cook Drying with Minced Meat in the Oven

Thaw shrimp in the refrigerator or ice water. Tighten the tails and rinse. Cut each shrimp into four or five pieces, place in one layer on the dehydrator tray and dehydrate at 145 ° for about six hours until they become hard. When cutting a piece in half, there should be no moisture.

Dehydrated domestic chicken can be as stiff as skin in your backpack. Learn how to dehydrate a chicken so that it becomes tender every time. Dehydration of meat, vegetables, fruits, fruit skin, sauce, bark, soup, treats for dogs, vacuum seals and much more!

What is the difference between drying and bagels

Beef jerky marinade consists of various ingredientsthat contribute to the creation of unique tastes. One of the most popular marinades is teriyaki. Teriyaki is a Japanese dish in which grilled, fried or fried marinade dishes soy sauce. Marinade or this is what makes teriyaki recipe extraordinarily delicious.

Compound ingredients

Place the ground beef in a large bowl and pour the teriyaki marinade on top of it. Using hands is probably the most effective way to mix, but you can use a large spoon or spatula if you want. Store meat in the refrigerator for about 4-8 hours or at night.

Make sure that the beef strips do not overlap and have a small space between them to ensure good air circulation. Position the oven shelves, leaving a space of at least 4 inches from the top and bottom heat sources to achieve uniform heating. Place the strips in the oven to start dehydrating them.

Making beef teriyka in a dehydrator

If you do not use wire or mesh trays, you may need to turn the beef jerk once in the middle of the drying process. Dry the beef for 6-12 hours. If thicker strips of meat are used, this may take longer.

Oven stuffed drying with mayonnaise

After the beef jerk is dry enough, remove it from the dehydrator and let it cool for 30-60 minutes. If oil or moisture is drawn into the beef, use paper towels to wipe them. Place the jerky in tightly closed containers, then freeze or freeze. They will last in the refrigerator for a month or two and in freezer  for several months.

Drying with minced meat

The jerking meat is cut into long thin strips and dried. Jerky has always been popular with hunters and soldiers, because he was lightweight, easy to carry, held well and provided a lot of energy. For the same reasons, the jerk is a popular snack and survival.

Roast can be produced from any lean meat, poultry, wild game, even fish. It can be made in many tastes with varying degrees of heat, and it can be smoked or not. The creation of aromas is up to you, and there are many marinades and spices that make your work easier. The important thing is that they choose lean meat only, as the fat becomes rancid in time, spoiling the aroma of jerky, although the food remains safe for eating. For this reason, venison is great for making jerky, as it is such lean meat.

Traditionally, jerky was just dried, and many people still use the same procedures. Concern for the safety of traditional drying methods. A total of 93 people were diagnosed. In response to this outbreak, the Food Safety and Inspection Service has initiated a series of policy changes and guidelines. Fries are usually made from beef, and you should follow the recommendations for cooking beef dishes. To make it short: you must maintain the relative humidity of the oven at 90% or higher for at least 25% of the cooking time and at least one hour.

Why is temperature important in making yeast?

Another argument is that the requirement of humidity changes the quality of the jerks. It should be noted that the home manufacturer is not bound by these rules. Venison is a herbivore and does not carry a parasite. This step ensures that any bacteria present are destroyed by moist heat.

What do you need for cooking

The process should remove enough water that microorganisms cannot grow. The process should be sufficient to dry the food before it goes bad. . After drying, the bacteria become much more heat-resistant. Inside a desiccant or low temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise until most of the moisture has evaporated. Therefore, when the temperature of dry meat finally begins to rise, the bacteria become more heat resistant and are more likely to survive.

If these bacteria are pathogenic, they can cause foodborne illness for those who consume jerky. The United States Department of Agriculture is divided into certain categories. Hot soil, molded or shredded and molded - meat is crushed, molded, pressed and cut into strips. It should be noted that the meat of pork and wild animals is at risk of infection with trichinae and must be either cooked or processed accordingly. The commercially processed jerk is controlled by inspectors from the US Department of Agriculture Security and Food Inspection Service.

Home-made jerky, often made from venison, is often made in a dangerous way. Dry meat will be stored for many years if maintained at low humidity, because bacteria will not grow under such conditions. This does not mean that all bacteria are dead. Although salt curing is not required in the manufacture of homemade burps, it is recommended to use it.

Belching from one piece of meat

Curing salt has many advantages.

• Stabilizes and improves the color of meat.
• Contributes to the characteristic taste of cured meat.
• Inhibits the growth of spoilage and pathogenic bacteria.
• Slows down the development of rancidity of fat.

Homemade chopped from sliced \u200b\u200bpieces of meat, usually pickled overnight, and 8 hours is a lot. Commercially prepared jerks will not marinate, but mix with salt, nitrite and spices in a glass. You could bring the marinade with jerky strips to a boil, but you may not have enough marinade. You can add more water to your marinade. Another great decision is to make a special pickle just for this purpose. Bring half the brine to a boil. Insert pieces of meat, bring the brine to a boil and cook for 2 minutes. Remove the strips and let them dry. Change the brine to the other half of the meat and repeat the process. Begin dehydration immediately after cooking. Fries can be dried in the sun, in the oven, in the smokehouse, or in an oven. Use smoke if smoky taste is desired. There is a danger when smoking very thin meat strips with strong smoke for too long. If they smoke for more than 60 minutes, they may experience an unpleasant bitter taste. Keep in mind that sausage meat is encased in shells that act as a barrier to smoke. Cases contain millions of small openings that allow smoke. Thin, jerky cuts do not have a protective barrier and quickly receive smoke.

• The smaller the meat, the better the jerky.
• You can use fresh or frozen meat.
• Drain the slices and wipe them with dry paper towels.
• Sprinkle with black pepper and other spices that you like.