Putting the "ate" in dehydrate: Part III

OK, on to meatier things.

Fred and I have dehydrated fresh beef, hamburger (cooked), tuna (tinned) and fresh salmon steaks.

But beef — jerky style — is perhaps simplest and most versatile.

Here's how we do it:

To dry beef

• choose a lean cut of round roast or flank steak
• pop in freezer for one hour, so it becomes easier to slice (do not precook)
• remove from freezer and trim away all visible fat
• slice into 1/4" stips
• marinate for 1 hour (see below), then drain
• place on oven racks to dry (as explained in earlier post)

Meats dry best at 145°F, a slightly higher temperature than for fruits and vegetables.

If fat beads appear on drying beef, dab away with paper napkin. Continue drying until strips become tough and chewy, but still pliable.

Marinade for beef jerky

Start with a base of several tablespoons of Worcestershire sauce and/or tamari (soy sauce will do). Then add dashes of salsa, Tobasco, lime juice, garlic powder, onion flakes, chili powder, cayenne powder, pepper and salt. As you choose.

Beef jerky is fab on its own. It's also the base for making pemmican, old-school backpacking fare.

I'll give you the run-down on how to make pemmican next week.