All you need is a 1975 AMC Pacer.Yummy! I've actually made something quite similar to this. I cannot underscore the importance of using only lean meat in these types of recipes. Any fat on the cuts will turn rancid so remove as much fat as you possibly can.
@Wolvee - Cabelas has a basic dehydrator going on super sale this black Friday. You should go check the flyer out.
I would actually challenge people in this forum to figure out how to make this successfully without the use of a modern dehydrator. In a SHTF situation, could you successfully make a recipe like this without electricity?
LMAO. Why do I have a feeling there's a story behind that suggestion?All you need is a 1975 AMC Pacer.
I'd love to try it out without an actual dehydrator. I guess I just think of the Chris McCandles story. The guy who died out in the Alaska wilderness. One of his main issues was all the meat he thought he would be able to dry naturally ended up rotting. Wonder what he did wrong. Maybe it was too fatty or the flies got to it.I've done it. It's not that hard either, preparing dry meat is about as simple as it gets. I like to build a rack of switches and man the fire but some folks will set up elaborate stacks of racks as you see in alaska. The idea for doing it the real way is that the cold winter air is dry, and the sugar/pepper with the salt inhibits bacteria while the stuff dries out. The fire is for keeping flies off it, and it imparts flavor. You just need to create some dry and warm conditions and presto- dried meat. I think Ray Mears has a video on it.
Dehydrators are wonderful tools. I have a cheap one that I picked up years ago at walmart and still works great. I use it to dry spices, peppers, make jerky etc.I've been wanting to buy a dehydrator. ..I guess it's time. :0)