Want the Best Beef Jerky Ever?
Editor’s Note: This is an excerpt from Tim Ferriss‘ new book, The Four Hour Chef.
An Introduction to Dehydrating Food
Dehydration is all about removing water from food. Doing this helps to preserve the food (bacteria need water) and concentrate flavor. It’s a common misconception that you need heat to dehydrate food. But low humidity, not heat, is the driving force behind dehydration. Warming the air surrounding the food helps keep it dry, but if the air doesn’t move, the food will stay wet. So when dehydrating food in the kitchen, make certain that air can freely circulate around it.
PREP
00Put the meat in the freezer for an hour to make slicing easier. Slice meat with the grain as thin as possible (less than 0.6 cm or 1⁄4″). If you’re lazy or not great with the knife, call the butcher ahead of time and ask him to slice 2 kg (5 lb) of lean brisket at this thickness. The leaner the meat, the better and longer-lasting the jerky.
The post Want the Best Beef Jerky Ever? appeared first on LewRockwell.
Leave a Reply