Chewy and... CHEWY!

November Week #4 is for stocking up on some "chewy" items...

JERKY and DRIED FRUIT

These 2 "snacks" are great to have not only in your food storage but also in your 72 hour kits! The jerky is a great source of protein and will help calm hunger pangs because of the need to chew it so much.

Dried fruit is a great source of vitamins and will help qualm a sweet tooth as well!!

You can purchase these products pre-made, in bulk or individual packages or you can make them at home with a food dehydrator.

Here is a recipe I use for making jerky in my oven:

Ingredients:

about 3 pounds of meat sliced VERY thin

Marinade:

2/3 cup Worcestershire sauce

2/3 cup soy sauce

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

Options:

1 teaspoon liquid smoke

2-3 teaspoons Tabasco sauce

2-3 teaspoons crushed red peppers

2-3 teaspoons sesame seeds

Mix all marinade ingredients together in a large (gallon size or larger) plastic zipper bag.

Add sliced meat and refrigerate, turning and mixing every hour or two.

* Hearty meats like beef and venison should be marinated overnight. For turkey, salmon or tuna, 3-4 hours is usually plenty.

When ready to begin drying, place a sheet of aluminum foil on the bottom of the oven to aid in cleanup.

Drain meat in a colander and pat dry with paper towels (the drier the better at this point). Set oven at lowest temperature setting and carefully place meat slices directly onto oven racks. Leave the oven door open a crack to allow moisture to escape.

Drying times vary due to oven differences and meat size. Perfect jerky is firm and dry and not at all spongy. However, if your jerky is so dry it breaks in two easily, it's probably over-dried.