Dehydrator Cookbook for Preppers: Stock up Your Pantry with 1500+ Days of Tasty Homemade Recipes to Save your Favorite Foods for the Next Years from Mold! by Liam Harris

Author:Liam Harris [Harris, Liam]
Language: eng
Format: mobi, azw3, epub
Published: 2022-08-26T00:00:00+00:00

Notes

To make jerky that lasts longer after drying, eliminate any fat from the meat before marinating.

To lengthen the life of the jerky, use curing salt or celery juice powder.

For the most strong taste, marinate for at least 24 hours.

Nutritional value

149 kilocalories| 6g carbohydrate| 23gm protein| 5gm Fat|55mg cholesterol |1311 mg sodium| 452mg potassium| 3gm sugar| 33mg calcium| 2mg iron

25.

Homemade Lamb Jerky

Preparation Time: 10 minutes

Curing & Drying: 1 day 12 hours

Ingredients

● 200 grams lamb loin trimmed

● 8 grams Original Bacon Cure / Dry Curing Mix

● Flavorings (optional)

● chili flakes

● lime

● cracked rainbow pepper

● mixed herbs

● Jerk seasoning

● Indonesian long peppers

● caraway seeds

Preparation

Put the trimmed lamb in a bag with just enough cure to thoroughly cover it.

If you don't have a Vacpack, just tie the lamb in the bag as securely as possible and store it in the fridge for at least 24 hours.

Remove the lamb from the refrigerator and chop it into the thickest part of the flesh. If the meat isn't completely pink, you'll need to let it cure for a bit longer.

Choose a flavor from the list above; most of them are simple to make; simply combine your ingredients on a plate or cutting board, then roll the lamb in it until uniformly covered.

Place the cured, seasoned lamb in a single layer in the dehydrator and dry overnight.

After 12 hours, remove one piece and check to see whether it snaps along the grain of the flesh. If it does, it's ready. If it bends, wait an hour before inspecting it again.

After removing the lamb jerky from the dehydrator, let it aside for an hour to cool. Cut it into pieces to serve.

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