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Backpacker Magazine – August 2012
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.
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Tags:
- Food & Nutrition |
- Food |
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.
For camp-friendly recipes using salami, Click Here.
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Chicken of the Sea and Star-Kist also have foil pouched single serve salmon and tuna, great for backpacking to enhance and increase protein in the dehydrated pouched meals.
Nothing about Landjaeger? Landjaeger is a cured meat that starts as a flattened square soft sausage but becomes hard as it ages. These sausages are more versitile than jerky and lasts as long. The flavor becomes more concentrated as they dry out.
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THEY NEED TO ADD WWW. IN THEIR LINK ADDRESSES
THEY NEED TO ADD WWW. IN THEIR LINK ADDRESSES
Here ya go Shannon, just copy and paste :)
www.worldkitchens.net
http://www.excaliburdehydrator.com
"In an oven, line the floor with foil" - If using a gas oven, be sure you don't cover the holes in the floor of the oven. You could create carbon monoxide by covering these air inlets for the burner.
I'm not going to say that links never work on this website but it seems to be a frequent enough occurance that someone should do something about it. Neither the excaliburdehydrator and worldkitchens links go anywhere.
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