Outdoor Beef Jerky

Ingredients for 3 servings:

• 3 kg minced beef, fresh, lean, high quality, less than 10% fat content
• 20 g smoked salt
• 20 g brown sugar
• 20 g garlic, fresh
• 5 g paprika powder
• 4 g Fondor
• 3 g chili, fresh
• 2 g black pepper
• 2 g white pepper
• 2 g pepper, green
• 2 g ginger powder
• 2 g chicken broth
• 1 ½ g oregano
• 1 g caraway
• 1 g chili powder
• 1 g allspice powder
• ½ g juniper berries
• 0.1 g cinnamon powder
• 0.1 g marjoram
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Maggi
• ½ tbsp vinegar

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours; Total time approx. 1 day 8 hours 20 minutes

Dried meat as a compact, light and delicious source of protein for strenuous outdoor activities.

Since this is dried meat, hygiene is paramount. Wear rubber gloves when handling it, avoiding direct skin contact (due to the risk of yeast on the skin). Also, disinfect all tools and utensils with vinegar, preferably vinegar essence. This is very important because, for example, refrigeration is not possible on multi-day hikes, and contamination would tear a major hole in the food supply. Place the ground beef in a bowl. Combine the dry spices and mix or pound until finely ground. Combine the wet ingredients and mix or pound to a paste. A pinch of coarse salt serves as a good grinding agent. Mix all ingredients thoroughly and cover with cling film. Let stand in the refrigerator for 24 hours. Use a meat grinder with the biscuit attachment, or by rolling out and cutting the mixture into bite-sized pieces no more than 5 mm thick. Dry the meat in a dehydrator at 45°C for 8 hours or in an oven with the door slightly ajar at 50°C for 6 hours. You can tell if the beef jerky is ready when it isn’t dripping, is dark in color, still slightly elastic, and firm to the bite. The yield for good quality meat is approximately 40-50% of the original weight. Notes: This seasoning recipe was, let’s say, developed by a well-known manufacturer and has been refined over the years. Many ingredients not only enhance flavor but also serve as preservation and insect repellents. Fondor and chicken broth, for example, not only enhance flavor but also repel insects. You shouldn’t use discount store products for the meat, as the cheap alternatives to freshly minced butcher meat have a much higher water content due to rapid fattening, which means a greater weight loss for the final product.