Sun drying meat, a traditional method of preservation, is straightforward. Here's how you can do it:
Steps for Sun Drying Meat:
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Prepare the Meat:
- Cut the meat into very thin strips, ideally about 1/8 inch thick. This helps it dry quickly and evenly.
- You can use various types of meat such as deer, squirrel, or beef from the grocery store.
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Season the Meat:
- Douse the meat strips with your preferred spices or hot sauce for flavor. This also helps with preservation.
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Set up a Drying Rack:
- Place the seasoned meat strips on a drying rack. Ensure air can circulate around the meat.
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Sun Dry:
- Place the drying rack with the meat in direct sunlight.
- Allow the meat to dry for approximately 8 to 16 hours. The exact time depends on the weather and thickness of the meat.
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Check for Dryness:
- The meat is done when it feels leathery and has significantly reduced in size and moisture content.
Additional Tips
- Air Circulation: Good airflow is key to successful sun drying. If you live in a humid area, you may need more drying time. Consider using a fan to improve air circulation.
- Hygiene: Ensure all surfaces and tools are clean to prevent contamination.
- Pest Control: Use a screen or net to keep flies and other pests away from the meat while it dries.
Example
Imagine you have cut some beef into 1/8 inch strips, seasoned them with paprika, salt and pepper, placed them on a drying rack and left them outside on a sunny day. After about 10 hours the strips are now the basis of a simple jerky treat.
By following these steps, you can easily sun dry meat at home.
