I really want to make frontier-style jerky or carne seca to get the full health benefits and connect closer to my ancestors, but every damn guide online uses some cancerous method like a dehydrator or low oven. I remember my history teacher once created genuine sun-dried jerky to give to us kiddos in 6th grade during our Wild West unit, but I have long since lost contact with him for obvious reasons. The jerky tasted way more soft and perfumed, like nothing I’ve ever had in the store since. Even one of my Mexican friends who uses his traditional marinade in oven jerky just makes meat that tastes sour and wet, nothing like the delicious sun-dried meat I’ve had.Anyway, it’s like the world has a double standard cause the moment I switch my lanuguage or look up biltong I get plenty of guides, yet every time I search up frontier-era or sun-dried beef jerky, then I get endless moral guardians and Gemini getting on my butt over wanting to make it. It feels like a deliberate move to keep me from making jerky the way our ancestors did, cause they want us to rely on artificial slop or something. It’s like all the traditional guides for American jerky were declared wrong think and erased overnight, while every other ethnicity under the sun gets to keep their traditional jerky.Anyway, my frustrations aside, any tips on how to keep the meat fresh and unspoiled as it hangs outside to dry? It’s gonna be one of my first times attempting to dry meat. I’ve only ever sun dried fruits or other types of food before, never meat. So far the tips I’ve gotten are to use a cheesecloth or net to cover the meat as it hangs up on a clothesline, or to use a bucket with a fan after smoking the meat vigorously. Anything else I should add to that list? Any suggestions for spices I should add to the meats? I’m thinking I do half traditional and half spicy…
i believe you need to just make sure that you have a constant source of moving air to keep away bugs and aid even drying. get a big shop fan.
check out the orange fool youtube channelthey make frontier era food recipes and prob dried some stuff in some video
>>22062598Thanks for the advice! I’ll ask my friends if they have a spare shop fan lying around. I might be able to make that work… >>22062613Thank you for the recommendation! I’ll give them a watch.
>>22062613Searching “orange fool jerky” on YouTube just gives me results for deserts… what do I do?
>>22062661this guy
>>22062673Ohhh him! Okay, I’m subbed to him. I’ll watch his video on jerky! Thanks for the clarification!
Biltong is sun dried beef jerky. We just all call it by the same name now.
>>22062589Imagine being a third world obsessed hipster faggot who does things backwards just for the sake of being a pretentious piece of shit
>>22062589Cancerous? You’re a fucking idiot.Yeah, leave your meat sitting outside exposed to the elements and insects, see where that gets you.
>>22063032“Third world obsessed”Buddy, I literally live in the south, none of us are idolizing third world nations. It’s a heritage thing, call it pretentious if you want though, that’s your opinion ig. But why be so agressive about it? Just because I wanna do the natural and traditional method doesn’t mean I magically wanna go back to living in mudhuts.>>22063044If it isn’t cancerous then why does industrial beef-jerky have to say it’s free of like 15 different chemicals, all of which would literally kill you if you imbibed them… meanwhile, sun-dried beef jerky literally wouldn’t kill you cause you can’t eat the damn sun.Also, Mate, I have literally mentioned a net multiple times in this thread already. Do you think the frontiersmen just left out their meat with no protection too? Idk what type of slut you take me for, but I’m not that dumb.
>>22062692Really? I’d never heard the word biltong until a few days ago when I was doing my research… the more you know, I guess. Not trying to be rude either or anything, I genuinely had no idea.
>>22063136>If it isn’t cancerous then why does industrial beef-jerky have to say it’s free of like 15 different chemicals, all of which would literally kill you if you imbibed them>if it's not bad then why does it not have these bad things?I can see why tripfags are universally despised on all boards. They're always incredibly stupid & fucking annoying. You might as well just chatGPT it because you are a fucking idiot who would follow and do anything if it sounded right in your head.
>>22062692>>22063137That's not true, it's a different part of meat; more fat.
>replying to a tripfag who can't even tripfag properlyishygddt
>>22063308Dawg, I literally just said Gemini and ChatGPT are trying to moralize to me whenever I ask for advice. That’s why I don’t use them for anything serious or traditional, they just defer to the government sanctioned ‘advice’. You clearly aren’t reading my post at all.>>22063402Ah, that makes sense… I’m planning to mostly use a flank steak.>>22063601Lowkey cringe newspeak. You’re nowhere near the character limit, please type it out dude, I’m a femcel not a wizard.
>>22064175>newspeakpeople have been saying ishyggdt for at least 15 years dough
Mmm... love that good meat lying around growing all that bacteria on it and rotting away. Yum. Fuck man, we have more advanced processes if you want to ruin your meat.
>>22062589>dehydrators>cancerousLiterally all they do is blow warm air across your food, and the heat is (usually) from an electric heating element. There's no "cancerous" from that, you pretentious dimwit.>put raw meat outside on the dirt>what could possibly go wrongYour "ancestors" didn't have tight mesh nets to put around food, either. I look forward to you getting "closer to [your] ancestors" by dying of dysentery.
>>22065706>Literally all they do is blow warm air across your foodb-but... muh microplastiques...
>>22062589>Any tips on sun-drying jerky?Don't. The reason jerky is made in controlled environments now is because it minimizes exposure to insects during the drying process. If they had the option your ancestors absolutely would have used the modern "cancerous" methods without hesitation. But you can make a primitive dehydrator to get a similar result:Start with a box. Use cardboard if you're cheap and lazy, but ideally make one from untreated wood. No front or back, just the bottom + sides + top. Go for about 2 feet square with at least a foot in depth, but feel free to make it any size that feels reasonable for how much meat you plan on drying.Hang your meat instead of using racks. You can run some long rods or cords through the sides to drape the meat over, use hooks, or tie strips of meat up like Christmas ornaments. Just leave room for air to flow freely around the meat.Cover the front and back of the box with clean cotton or linen cloth. Avoid synthetic fabrics if you're being autistic about plastic. AC filters work but you're mainly worried about keeping insects out so don't overthink it. Just make sure the box is fully enclosed and the filter material isn't so dense air doesn't pass through easily.Put the box in front of a fan. This may seem optional but it's important to the process. Without airflow removing the moist air the meat can spoil rather than dry, especially if it's in the sun. They used to dry meat on racks by fires because of the heat + airflow + smoke repelled bugs. You're not doing that so you need to compensate.Drying time will depend on your setup and preference. From the sound of it you don't want fully dried meat chips like I prefer so just keep checking it every few hours.The ghetto version of this is sandwiching your meat between cheap air filters and strapping them to a box fan. That works but kind of negates the the frontier larp appeal and you're limited in surface area, plus the meat would stick to the filter fibers.
>>22062589Enjoy the botulism huwite boi
