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Dried meat

By Wild Chef Anders Klint on 2014.02.22 In Snacks

Here is a recipe for dried meat My Way. Super good as snacks for any outdoor tour. Use beef, venison or other meat with little fat in.

  • Cut the meat into 5-7 mm thick slices and brush both sides with liquid smoke.
  • Add salt, pepper and garlic powder on both sides. Cover the slices and let them marinate for at least 4 hours.
  • Use wooden skewers and thread the meat pieces with gaps. Put the cooking grate on top of the oven and attach the skewers in the grill so that the meat is hanging freely and airy.
  • Set the oven to 60 degrees C. If you have a convection oven, turn the fan on.
  • Take a wooden spoon or similar and insert it between the oven door to keep it open for ventilation. This removes the moisture in the drying process. Drying takes about 4-8 hours depending on the meat.

You can add chili or cayenne if you like it strong.

Good luck!

torrkött

7 Responses to "Dried meat"
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    Comments (7)

  1. gearandbeer wrote:

    Hi Anders!

    Last time that we were out hiking for 8 days we had a real challenge with the consistency of the dry-food that we bought from Real and Blå Band. It was all porridge 🙁 It was so bad for my buddie Jimmy that he cant eat it anymore. Do you have hints or pointers for 2 backpackers that love meat but does not want and cant carry fresh food into the outback? Thank you! Björn

  2. Peter Strand wrote:

    Hejaz,
    I thought that smoking liquid was pretty much unhealthy ? Is it not possible to make that taste just be real smoking in grill or oven. I have a recipe that I got from some phillipine colleagues at a boat.
    They used soya sauce and vinegar as base a little fish sauce if liked and then all kind of liked spices, chili garlic – ginger . I made it from reindeer on Svalbard – tried some different spices and it became like Christmas confect/candy in the dry air up there 😉
    MVh Peter

    • Yes, there are brands that are not healthy and is not ok, but it’s like anything, there are also great products in this category. But if you want to smoke yourself and have a good ventilation, not starting your smoke alarm. For example, use dried tea, warm up the dried tea leaves in the high heat of the oven, when they’re really hot for example in a cast iron pan, then pour in a few tablespoons of water, then cover the pan with aluminum foil, pick a bunch of holes in foil, place the pan in the bottom of the oven and you get a smoky flavor. Choose your favorite flavor! PS/I also produce dried reindeer meat, too, but then outside. /DS

  3. Heike wrote:

    What is “liquid smoke” and where can I get it?

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