Jerkey

To save money my partner and I often buy meat in large quantities. This can have mixed results depending on my level of effort in the kitchen. Lately I have taken a liking to making jerky. 

     Jerky is amazingly easy and is great for snacking in between meals or on the go. I have yet to find a meat that can't be dried and saved. The two important things to consider when making jerky at home is flavor and sanitation. 

      You can buy curing mixtures or you can create your own. Choose seasonings that compliment the protein. Just the way you would when cooking. I love teriyaki beef jerky and BBQ salmon jerky. A lot of salt and acidity are used in curing because they are natural preservatives. 

      When crafting jerky for fun it is best to pick the leanest protein you can. When making due with what is available it is important to remove as much fat as possible from your cuttings. Fat will cause the meat to go rancid much quicker. It is a buffet for bacteria and other unwanted yuckies. You want to keep your work space and tools very clean if you hope to keep your jerky for a long time. 

    When dehydrating your jerky review sanitation guidelines. Certain proteins need more attention because they more commonly contain contaminants. There are so many combinations of temperature and time cooked to achieve different textures. Store your jerky in an air tight container. It will keep better in the fridge but well made jerky can be kept in dry storage for months. 

      Let me know of any protein/seasoning combinations you have found to be delightful :)