How to Make Beef Jerky in the Wild: A Survivalist’s Guide
Making beef jerky in the wild requires careful planning and execution, but it’s achievable by thinly slicing beef, properly seasoning it, and thoroughly drying it using sunlight, wind, and indirect heat from a low-burning fire to prevent spoilage and create a shelf-stable, protein-rich food source.
Why Make Beef Jerky in the Wilderness?
Beef jerky provides a crucial source of protein and calories when you’re away from readily available food sources. Its dehydrated nature makes it lightweight and easy to carry, crucial for long treks and survival situations. Plus, properly prepared jerky can last for weeks, even without refrigeration, making it an ideal survival food.
The Fundamentals: Meat, Seasoning, and Drying
The key to successful wild jerky making lies in understanding the three fundamental elements: the meat itself, the seasoning used for preservation and flavor, and the meticulous drying process.
Meat Selection: Lean cuts of beef are essential. Look for cuts like flank steak, round steak, or even trim away as much fat as possible from other cuts. Fat spoils quickly, accelerating the jerky’s degradation. Game meats like venison or elk can also be used, following the same principles.
Seasoning is Preservation: Beyond flavor, seasoning plays a vital role in inhibiting bacterial growth. Salt is paramount, drawing out moisture and discouraging microbial activity. Other common wilderness-friendly seasonings include:
- Crushed peppercorns
- Garlic powder (if available)
- Onion powder (if available)
- Chili flakes (for heat and antimicrobial properties)
- Wild herbs found in the area (use with caution and only if positively identified as edible and non-toxic)
The Drying Process: The Heart of Jerky Making: The goal is to remove as much moisture as possible to prevent spoilage. This is achieved through a combination of:
- Sun and Wind: Utilize available sunlight and wind to pre-dry the meat. This is best done on a raised platform made from branches or a clean rock surface.
- Indirect Heat: Construct a small, smokeless fire and suspend the meat strips above it, far enough to avoid direct heat that would cook rather than dry them. The smoke helps to further preserve and flavor the jerky.
The Step-by-Step Process: Wilderness Jerky Creation
Here’s a detailed breakdown of how to make beef jerky in a wilderness environment:
- Meat Preparation:
- Thinly slice the beef (approx. ¼ inch thick) against the grain for tenderness.
- Remove as much visible fat as possible.
- Seasoning:
- In a container (or even a large leaf), mix your chosen seasonings. A simple salt and pepper mix will suffice if resources are scarce.
- Thoroughly coat each slice of beef with the seasoning mixture.
- Pre-Drying:
- Construct a drying rack using branches or find a clean, flat rock surface.
- Spread the seasoned beef slices on the rack, ensuring they don’t overlap.
- Allow the meat to dry in the sun and wind for several hours, flipping occasionally.
- Smoke Drying (Indirect Heat):
- Build a small fire, ensuring it produces minimal smoke to avoid imparting a bitter taste. Use dry hardwoods if available.
- Construct a hanging rack above the fire, far enough away to prevent cooking.
- Hang the pre-dried beef slices on the rack, ensuring they are spaced apart.
- Maintain a low, consistent heat, checking the jerky regularly.
- Testing for Doneness:
- The jerky is done when it is leathery and flexible but doesn’t break easily.
- When bent, the jerky should crack but not snap.
Safety Precautions: Minimizing Risks
- Sanitation: Cleanliness is paramount to prevent bacterial contamination. Wash your hands thoroughly before handling the meat. Use clean tools and surfaces.
- Thorough Drying: Under-dried jerky is a breeding ground for bacteria. Ensure the jerky is completely dry to prevent spoilage.
- Fire Safety: Exercise extreme caution when building and maintaining a fire in the wilderness. Clear the area of flammable materials and never leave the fire unattended.
- Identifying Edible Herbs: Only use wild herbs for seasoning if you are 100% certain of their identification and edibility.
Troubleshooting: Common Mistakes and Solutions
| Mistake | Solution |
|---|---|
| Jerky is too tough | Slice the meat thinner and against the grain. |
| Jerky is too salty | Use less salt in the seasoning mixture. |
| Jerky is spoiling quickly | Ensure the meat is thoroughly dried and that the seasoning includes sufficient salt. |
| Jerky is bitter | Minimize smoke production and avoid using resinous woods for the fire. |
| Jerky is attracting insects | Keep the drying rack off the ground and consider using a makeshift netting. |
Optimizing Your Wild Jerky Making
- Elevation Matters: Higher elevations often offer drier air, which can accelerate the drying process.
- Weather Awareness: Be mindful of the weather forecast. Rain or high humidity can hinder the drying process.
- Resourcefulness: Adapt to available resources. Improvise with natural materials for drying racks and tools.
Frequently Asked Questions (FAQs)
What is the best type of beef to use for jerky in the wild?
The best beef for wilderness jerky making is a lean cut like flank steak or round steak. These cuts have minimal fat, which is crucial because fat spoils quickly and can lead to rancidity. Remove all visible fat before starting the drying process to ensure a longer shelf life.
How much salt is needed to properly preserve the jerky?
A good rule of thumb is to use about 1-2% salt by weight of the meat. This means for every pound of beef, you’ll need approximately 0.16 to 0.32 ounces (4.5 to 9 grams) of salt. Using too little salt can lead to spoilage, while too much can make the jerky unpalatable.
How long should I dry the jerky in the sun?
The drying time in the sun depends on factors such as the weather, the thickness of the meat, and the altitude. Generally, expect to pre-dry the meat for at least 4-6 hours, flipping it periodically. The goal is to reduce the moisture content before introducing it to the smoke-drying process.
How far above the fire should the jerky be hung?
The jerky should be hung far enough above the fire to avoid direct heat, which would cook the meat instead of drying it. Aim for a distance of at least 2-3 feet. The ideal temperature is low and consistent, allowing the moisture to evaporate slowly.
What type of wood is best for the smoking fire?
Hardwoods like oak, hickory, or maple are ideal for smoking jerky because they produce clean smoke and impart a pleasant flavor. Avoid using resinous woods like pine or fir, as they produce a harsh, bitter smoke.
How do I know when the jerky is done?
Properly dried jerky should be leathery and flexible, but not brittle. When bent, it should crack but not snap in half. The color should be a deep, rich brown, and the surface should be dry to the touch.
Can I use game meat like venison or elk to make jerky?
Yes, game meat like venison or elk can be used to make jerky, following the same principles as beef. However, game meat is often leaner than beef, so be extra careful to remove any remaining fat. Also, ensure the meat is thoroughly cooked before drying to eliminate any potential parasites or bacteria.
How long will wilderness jerky last?
Properly prepared and dried wilderness jerky can last for several weeks without refrigeration, provided it’s stored in a dry, airtight container or wrapped tightly in cloth. However, always inspect the jerky for signs of spoilage (mold, off-odor) before consumption.
What if it rains while I’m drying the jerky?
If it starts to rain, immediately protect the jerky from the elements. Bring it inside a shelter or wrap it in a waterproof material. Once the rain stops, resume the drying process. Remember, any moisture can significantly reduce the jerky’s shelf life.
Can I use wild berries or fruits to flavor the jerky?
While technically possible, using wild berries or fruits for flavoring is risky. They contain high levels of sugar and moisture, which can promote bacterial growth and reduce the jerky’s shelf life. It’s best to stick to dry seasonings like salt, pepper, and herbs.
How can I prevent insects from getting to the drying jerky?
Construct a makeshift netting using available materials like cloth or fine mesh to protect the jerky from insects. You can also hang the drying rack in a windy location, as insects tend to avoid windy areas.
What if I don’t have salt available?
Finding salt is important, but you can get away with using other drying techniques. Look for saline deposits that can be evaporated by fire. Thorough drying alone can extend the shelf life even without salt, though it will be reduced. Consume salt-free jerky sooner.