Jerking Meat

by Jim Long | PREPPINGANDSURVIVING.BLOGSPOT.COM | June 26, 2015

One skill that will behoove you greatly is learning how to make jerky.  With no refrigeration, this will be one of the only ways to preserve meat.

A dehydrator is great for this especially if there is some warning that things are beginning to collapse.  The frozen contents of your freezer can be dehydrated to preserve it for when the power goes out.

But, one must also learn how to select wood and make racks to jerk meat over the fire.  The racks must be made to be close enough to allow the heat and smoke to reach the meat, but not burn it.  This was the technique that Native Americans used to preserve their meat.

I have done this several times using my 55 gallon drum smoker/cooker that I have mentioned in a recent post.

By buying some seven bone or flank steaks you can practice this technique.

I like to use oak and hickory to flavor the meat with smoke. This also helps preserve it.

There are many recipes on the internet for the brine in which to soak the meat before drying it.  But, this is not necessary.

As I have said in past posts, practice, practice, practice !!

Source:

http://preppingandsurviving.blogspot.com/2015/06/jerking-meat.html