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Test Kitchen: Salami

We sampled 50 jerkies, salamis, and summer sausages to find the tastiest and longest-lasting. Here’s how to choose, use, and make trail-worthy meats.

Make Your Own Beef Jerky
Save money and add your own fave flavors.

3 pounds beef flank or sirloin tip
(cut into 1/4-inch-thick strips)
1 10-ounce bottle of teriyaki marinade
2 tablespoons garlic powder
2 tablespoons brown sugar
1 teaspoon cayenne pepper

Combine all ingredients in a glass bowl and place in the refrigerator for one hour (or up to 12 hours for more flavor); stir occasionally, then drain. Preheat a dehydrator or oven to 145℉. In a dehydrator, arrange a layer of meat on plastic mesh sheets, set on trays. In an oven, line the floor with foil and lay sliced meat directly on oven racks. Cook for six to eight hours (moist or thick cuts may need more cooking time). Jerky is ready when meat is darkened and hard, but still pliable. Store in an airtight container for up to three months.

Tip Prep meat before drying. Cut off visible fat and use lean cuts. Slice meat across the grain when it’s semi-frozen, so pieces are easier to break and chew when dried.

Gear Testers prefer the Excalibur 5-Tray Dehydrator with 26-hour Timer ($250; excaliburdehydrator.com). It has temperature controls and an even-drying fan, and we fit almost a pound of jerky on each of the high-volume trays.

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For camp-friendly recipes using salami, Click Here.

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