Do you want to make delicious and affordable jerky snacks? Look no further than your freezer for the answer! With a few simple steps, you can turn overly-frozen meat into amazing homemade jerky. It may sound hard, but trust us – take it from an expert – making jerky from freeze-burned meat is easier than you think. Read on to discover how freezing your “ruined” cuts of meat could be the key ingredient for tasty treats at a fraction of their store bought cost.
What is freezer burned meat?
Freezer burned meat is meat that has been stored in the freezer for a long period of time and exposed to oxygen, causing dehydration or oxidation. The surface of the meat may look dry, gray and leathery but it is still safe to consume.
How does freezer burned meat happen?
Freezer burn happens when the temperature of the freezer is too low and/or there isn’t enough moisture in the air. The cold temperatures cause the water molecules in the food to evaporate, forming ice crystals on the outside of the food. As more and more water evaporates, a thin layer of dry air forms around the food. This layer prevents the water molecules from getting back into the food, resulting in freezer burned meat.
How to make jerky snacks out of freeze-burned meat?
Making jerky from freezer-burned meat is a great way to use up old cuts of meat that have been sitting in your fridge for too long. The first step is to thaw the meat in cold water until it is pliable. Then, cut the meat into thin strips and place them on a wire rack. Sprinkle with your favorite seasonings, such as garlic powder or smoked paprika. Place the rack in an oven preheated to 200°F and bake for four to six hours, flipping the strips every two hours. Once the jerky is fully cooked, remove from the oven and let cool before storing in an airtight container.
The health risks of eating freezer burned meat
Freezer burned meat is safe to eat, but it may be dry and have a reduced flavor. Eating too much of this type of meat can also increase your risk of foodborne illnesses, as the oxidation process can cause bacteria to grow on the surface. It’s best to cook freezer burned meat thoroughly before eating it to reduce any potential health risks. Making homemade jerky out of freezer burned meat is an easy and affordable way to enjoy a delicious snack. The process may take some time, but it’s well worth the effort as you’ll be able to create tasty and nutritious treats at a fraction of their store bought cost. Just make sure that you thaw and cook the meat thoroughly before eating to avoid any potential health risks.
Recipes for making jerky from beef, pork, chicken, and turkey
Beef Jerky:
Ingredients:
• 1 lb of beef (chuck, flank steak or sirloin tip)
• 2 tablespoons of soy sauce
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
• 1 teaspoon of onion powder
• 1 teaspoon of black pepper
Instructions:
1. Thaw the beef in cold water until pliable.
2. Cut into thin strips, about ⅛ inch thick, and place on a wire rack over a baking sheet.
3. In a small bowl combine soy sauce, Worcestershire sauce, garlic powder, smoked paprika, onion powder and black pepper.
4. Brush the mixture onto the strips of meat and let marinate for 30 minutes in the refrigerator.
5. Preheat oven to 200°F and bake for 4-6 hours, flipping every 2 hours until desired consistency is reached.
6. Let cool before storing in an airtight container.
Pork Jerky:
Ingredients:
• 1 lb of pork (tenderloin, loin or shoulder)
• ¼ cup of apple cider vinegar
• 2 tablespoons of brown sugar
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1 teaspoon of cayenne pepper
• 1 teaspoon of smoked paprika
Instructions:
1. Thaw the pork in cold water until pliable.
2. Cut into thin strips, about ⅛ inch thick, and place on a wire rack over a baking sheet.
3. In a small bowl combine apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, cayenne pepper and smoked paprika.
4. Brush the mixture onto the strips of pork and let marinate for 30 minutes in the refrigerator.
5. Preheat oven to 200°F and bake for 4-6 hours, flipping every 2 hours until desired consistency is reached.
6. Let cool before storing in an airtight container.
Chicken Jerky:
Ingredients:
• 1 lb of chicken (breast or thigh)
• ¼ cup of hot sauce
• 2 tablespoons of honey
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1 teaspoon of chili powder
Instructions:
1. Thaw the chicken in cold water until pliable.
2. Cut into thin strips, about ⅛ inch thick, and place on a wire rack over a baking sheet.
3. In a small bowl combine hot sauce, honey, Worcestershire sauce, garlic powder and chili powder.
4. Brush the mixture onto the strips of chicken and let marinate for 30 minutes in the refrigerator.
5. Preheat oven to 200°F and bake for 4-6 hours, flipping every 2 hours until desired consistency is reached.
6. Let cool before storing in an airtight container.
Turkey Jerky:
Ingredients:
• 1 lb of turkey (breast or thigh)
• ¼ cup of teriyaki sauce
• 2 tablespoons of dark brown sugar
• 2 tablespoons of Worcestershire sauce
• 1 teaspoon of garlic powder
• 1 teaspoon of smoked paprika
Instructions:
1. Thaw the turkey in cold water until pliable.
2. Cut into thin strips, about ⅛ inch thick, and place on a wire rack over a baking sheet.
3. In a small bowl combine teriyaki sauce, dark brown sugar, Worcestershire sauce, garlic powder and smoked paprika.
4. Brush the mixture onto the strips of turkey and let marinate for 30 minutes in the refrigerator.
5. Preheat oven to 200°F and bake for 4-6 hours, flipping every 2 hours until desired consistency is reached.
6. Let cool before storing in an airtight container. Enjoy!
Tips for storing jerky so that it stays fresh for as long as possible
• Store jerky in an airtight container or resealable bag.
• Keep the container or bag away from direct sunlight and heat sources.
• If you own a vacuum sealer, use it to remove excess air from your storage containers or bags.
• Refrigerate or freeze jerkies that are not going to be eaten within a few weeks.
• Consume jerky within 6-12 months (frozen jerky can last up to a year).
• Reheat jerky in the oven at 200°F for 10 minutes before eating.
• Discard any jerky that looks or smells off.
• Avoid eating jerky that has gone bad.
• Be sure to check the expiration date on the package before consuming.
• Keep jerky out of reach of pets and children.
• Always wash your hands before and after handling jerky.
• Wear disposable food-safe gloves if available when handling or preparing jerky.
• Avoid cross-contamination by using a separate cutting board and utensils when preparing jerky.
• Clean all surfaces, equipment, and tools with hot soapy water after each use.
• Be sure to store any unused marinade separately from the meat.
Bottom Line :
Making jerky at home is a great way to enjoy delicious, nutrient-dense snacks without added preservatives and chemicals. To ensure the highest quality of your homemade jerky, always practice safe food handling techniques such as using separate cutting boards and utensils, refrigerating or freezing unused jerkies quickly, and avoiding cross-contamination. Store your jerky properly in an airtight container or resealable bag to ensure its freshness and avoid spoilage. And lastly, always check the expiration date on packages before consuming for maximum safety.
Happy Snacking!
