Now lamb is a bit of a fatty meat for making Jerky, so you must be brutal on your trimming and only use the leanest parts of the leg round roasts, slice very thin against the grain.
The recipes for flavoring your Jerky are endless and you can find many on the net, but I like to let the flavour of the meat shine though, so I keep mine very basic most of the time,
- 1 tbsp of curing salt mix
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of black pepper
- 1/4 cup of soy sauce
- a Dash of worcestershire sauce.
Then into your dryer, or on trays in the smoker, or if you really want to go old fashioned, you can dry it over a slow smoking smudgy fire with sticks around it..
The perk of making Jerky is that its a pure protein meal or snack, that can be taken with you on the road, there is not alot of ways to take meat protein with you in raw or cooked form that does not require careful temperture storage to prevent spoiling.. thankfully man figured out many thousand’s of years ago how to make Jerky and therefor carry meat home and to store it for long term use.
Now lots of us can meat for our pantry’s and storage that does not require freezers, but there are two things to show why having some homemade dried Jerky shines,
a) all canning books recommend that you bring your canned meat to a simmer and hold it for at least ten min, if you are without power or on the road, finding a way to heat and hold your canned meat for ten min is not easily done.. This is not required for dried Jerky..
B) Ever been hiking, or working for hours in the back forty on the homestead? Need a pick up, but don’t want to go back to the house, there is nothing like tearing off a stripe of jerky and slowly giving it a jaw, the salt when you are working is a welcome thing as well..
So do you make homemade jerky, if so, what is your main use for it? Is it a snack or is it more for when you are away from the house?
This post is part of the Homestead Preparedness Challange -Food Storage