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Dehydration of Food
This is all still new to me
and I am working on getting my emergency package together.
My package is called,
"JUST IN CASE"
What I have started with is a
Cheap food dehydrator from wal-mart and cheap it seems to be. I then
bought a cheap air suckie thingie, (Home Saver vacuum packing system)
FYI = If you plan on drying beef and then vacuum packing it, BE SURE
that you wrap the beef jerky B4 you vacuum seal it. 75% of the time if
you do not do this, that the vacuum is so strong that any sharp corners
on the jerky will puncture a hole in the bag and that gets very old
after a while. My mistake is this and I am full aware that I have not
marked what kind of jerky I put in what bag. So it will be a hunger
surprise pack. Well, more than one pack. I have done 15 pounds so far
and I ended up with three separate pack of each kind of jerky that I
made. Once I FINALLY did manage to get them all sealed, I packaged three
of the same kind in one other pack. So I now have three packages of
reinforced vacuumed beef jerky packs. I am staying away from Hot & Spicy
even though I love that kind. My reasons for staying away from Hot &
Spicy is just in case there is no or very little water. The last
thing your system would need would be something that dehydrated you. It
does suggest that you use salt in the jerky processing, but there is
enough natural salt in the ingredients that you soak/baste your meat in.
If you know beyond a shadow of any doubt that you will have access to
water where water will not be a problem, then I highly suggest you use
salt. It helps reduce the possibility of bacteria. If you don't use salt
of any kind, I suggest that you stop the drying process early and pop
them into the oven for a while over 150 degrees for about twenty
minutes. Also do not keep your windows open during this time in order to
keep the insects/flies away as this will also help reduce any kind of
bacterial transfer. Nothing is foolproof and I am sure when you are
really hungry it won't really matter too much. If you are totally unsure
of the safest way to make beef jerky, please consult the internet. I am
by far not an authority on this just yet. Once I proclaim that position,
I will post an update. Also, once I find a recipe that is worth eating,
I will post it here. So far it is just the plain ol teriyaki with
a twist of either brown sugar some vinegar. But now that I am sort of
comfortable basting and drying, I will seek further to improve on a blaa
taste of beef. One other thing to keep in mind is this, Do not get meat
that has too much fat. The word Rancid seems to come to mind. I also
contacted a beef jerky store online to inquire as to how long beef jerky
is good for in a vacuum sealed container and the answer from them was 18
months. So with too much fat and with the word rancid associated with
it, I would have to wonder. But when you are hungry, I am sure that even
rancid would taste good. Don't quote me on that. LOL
I am looking for suggestions
from people that are preparing for survival in some of the worst
conditions that may fall upon us at any minute. I want to make a webpage
for people to visit with your suggestions. I am sure that I am
forgetting something and I feel that any information from others that I
can post for those that are less than self sufficient may find a
starting point for survival.
Click here to eMail me with your suggestions so I
can post them for others to see. Lets help others get their act together
and not leave anybody behind. Please indicate if I can add
your first name to the suggestion or not or any other info you would
like added such as any contact details if you want others to contact
you.
Survival
help page:
click here.
Here is another avenue for you.
Buying freeze dried food. Too my understanding, this market is
getting backlogged with orders. So if you plan on buying freeze dried
food, you better act fast. I am opting out of this unless I can find a
hideaway for storing this type of food, because I want to stay mobile
and buying bulk freeze dried food is pretty bulky. They guarantee this
stuff to last ten years. Does anybody know if you take it out of its
storage and vacuum seal it if it has the same shelf life? Oh, by the
way, you need to have access to water if you plan on eating this stuff.
My goal is as follows
100 pounds of assorted beef jerky with
some turkey thrown in.
50-75 pounds of assorted dried fruit
25-50 pounds of assorted dried veggies
This is just for me since I am
single. I would also help others depending on the situation. I don't
know how long this amount of would last one person, let alone others.
This 200 pounds will be packed in a backpack maybe two. But the most
important thing that can be done is to mentally prepare yourself for an
event that might pit you against the wild. If you can not prepare
yourself for such a matter, then your survival will be in question! Do I
plan on carrying 200 pounds on my back? Not if I can help it.
Preplanning means finding someplace to bury some items that you know you
will need. This way if you have to leave in a hurry, and this means
leaving everything behind, then you know that you will have a stash that
you can count on.
By the way, This is all, JUST
IN CASE. If nothing every happens, I will be tickled pink and all I
would have lost is maybe a few hundred dollars. Big Deal. But if I am
not prepared JUST IN CASE, I have my life to lose and that chance I am
not willing to take.
Am I paranoid? No! I am using
pure logic in my decisions to carry this out. And JUST IN CASE I am
right, I will not be wondering around in a quagmire of confused rioting
people that will do anything to survive up to and including killing you
for what you have so they can survive or feed their families.
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Some Jerky
Recipes I Ran Across!
Jerky Marinade
4 TB soy sauce
4 TB Worcestershire sauce
1 TB tomato sauce
1 TB grated ginger root (optional)
1/2 tsp black pepper (more pepper for hotter
jerky)
1 TB curry powder (optional)
2 cloves garlic
1 packet Nesco/American Harvest jerky cure mix
Marinate the meat for 4
to 6 hours, then drain. Place on trays to dry. Dry in your
Dehydrator until properly dried and chewy, normally 6-12 hours.
NOTE: Use this recipe on
beef, venison, or other game meats. Please note that all wild
game meat should be frozen for 60 days a sub-zero temperatures
to make certain all bacteria is killed.
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Grandpa's Venison
Jerky
3/4 cup soy sauce
1 TB brown sugar
1 tsp liquid smoke
1 tsp salt
1/2 tsp minced garlic
1/2 tspgrated ginger
1/2 tsp freshly ground black pepper
1 pound venison strips
Mix all ingredients
together with the exception of the strips. Allow the ingredients
at least 15 minutes for flavors to blend. Add strips. Marinate
at least one hour. For longer time, place in the refrigerator in
a covered container or an air-tight plastic bag. Remove from
marinade and place in your dehydrator until dry.
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Barbecue
Jerky
2 TB brown sugar
2 TB white sugar
1 TB oil
1/4 cup minced onion
1 cup beer
2/3 cup ketchup
2 TB cider vinegar
2 TB Worcestershire
2 TB ground ginger
1 packet Nesco/American Harvest jerky cure mix
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp liquid smoke
1/2 tsp freshly ground black pepper
Dash of cayenne
1 pound strips
Combine sugars, oil,
and onion in a hot pan. Stir. Reduce heat, cook until onions
caramelize. Add beer. Simmer. Cool. Mix remaining ingredients
together with the exception of strips. Allow at least 15 minutes
for flavors to blend, then grind in a blender. Add strips.
Marinate at least one hour. For longer marinating time, place in
refrigerator in a covered container or in an air-tight plastic
bag. Remove from marinade and place in your Dehydrator. Dry
until properly dried and chewy, normally 6-12 hours.
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Chicken Jerky
1/4 cup pineapple juice
2 TB olive oil
1 TB teriyaki sauce
1 TB minced onion
1 packet Nesco/American Harvest jerky cure mix
1/2 tsp freshly ground black pepper
1 bay leaf
1 pound chicken strips
Mix all ingredients together
with the exception of strips. Allow the ingredients at least 15
minutes for flavors to blend. Add strips. Marinate at least one
hour. For longer marinating time, place in the refrigerator in a
covered container or in an air-tight plastic bag. Remove from
marinade and place in your Dehydrator until properly dry and
chewy, normally 6-12 hours.
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Turkey Jerky
2 TB lemon juice
2 TB freshly grated onion
2 TB teriyaki sauce
1 TB white sugar
1 TB olive oil
1 TB fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp Tabasco
1 pound ground turkey
Salt to sprinkle
Mix all ingredients
together with the exception of ground meat. Allow the
ingredients at least 15 minutes for flavors to blend. Add ground
meat. Marinate at least one hour. For longer marinating time,
place in the refrigerator in a covered container or in an
air-tight plastic bag. Remove from marinade container. Form into
shapes and place in a drying environment. Sprinkle a little
extra salt on top of the jerky while it is still moist.
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I
don't use this, but it is a viable option for you.
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