Homestead Jerky

Be the best you.

Be the best you.

How to make your own jerky is easy and fun. I’ve made several batches now and my own jerky. My whole family loves it. I use rabbit for my jerky. I raise my own meat rabbits, so meat is just a few steps away.

First I process 2 or 3 rabbits for a whole batch. This ends up being about 4 pounds of meat before dehydrating. After processing the rabbits, I let them sit for 24 hours in brine( salt water). Afterwards I let the meat age for another 24 hours. This let the meat “relax” and makes for a better quality of meat. I cut the meat off the bone and into 1/4 inch thick strips. Put the strips into a freezer bag and marinate for 24 hours.

Jerky Marinade

2 pounds of lean meat (rabbit for me)

¼ cup of Soy sauce

1 tablespoon of Worcestershire sauce

1 teaspoon smoke flavoring

½ teaspoon of onion powder

¼ teaspoon of garlic powder

¼ teaspoon of black pepper

Place the strips of meat onto the dehydrating trays close together but no touching. Make sure all visible fat is trimmed. Rabbit is very lean meat, and is a good choice for jerky.

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After 8-10 hours jerky should be ready. It’s very humid here, so it’s takes longer to dry meat in GA. After the jerky has no visible moister preheat an oven to 250 degrees and let the jerky cook for 10 minutes. This insures that meat is germ free. Jerky can then be stored in zip lock bags or mason jars.

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I bought a Presto dehydrator, which is good enough for now. Being only $40 is was much cheaper than other high end dehydrators. Eventually I would like to purchase an Excalibur. The Excalibur cost 2 to 3 times more, but is worth the money. I wanted to get my feet wet before making the major purchase. If you don’t have a dehydrator you can set your oven to lowest setting and prop the oven door open.

Please comment or hit me up on Twitter @freedomfarmtv

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