A prepper comes from a need to survive. A prepper is someone who thinks that a disaster or catastrophic emergency may occur in a moments notice. Additionally, it may occur at some point during his or her lifetime. In response to this belief preppers make active preparations for the unknown. And how do they do it? By stockpiling weaponry, supplies, and food a prepper gets ready for the worst that is yet to come.
Isn't That Like a Survivalist?
A prepper and survivalist are not one and the same. When the going gets tough survivalists rely on their basic skills and making the most out of what is available. There is little focus on stocking up on things that may make survival easier. These people learn to live off of the land. Prepper’s goal, on the other hand, is to maintain his or her lifestyle and sustain his or her standard of living in the face of the worst.
Is Beef Jerky A Good Staple?
Beef Jerky is a fantastic staple and will complete any prepper’s survival kit. The great thing about beef jerky or for that matter any jerky is that you can get a lot out of it. You can even make your own jerky by pounding it out and adding it to soup. The native American Indians made jerky to preserve meats; they are also known to add it to soups and so forth.
What About Making Your Own Jerky?
You see store bought jerky has a lot of unnecessary chemicals in it. MSG, for instance, is known to make people ill. In short, there is nothing more rewarding than making your own jerky.
How Do You Make It Then?
The easiest way to make delicious and healthy beef jerky is to use a flank steak. Next, you need to follow these 8 easy steps:
- Trim your flank steak so that there is no excess fat
- Then, place it in a Ziploc bag and put that in the freeze for 1-2 hours
- Upon removing the steak from the freeze, you will need to slice the meat alongside the grain into long strips
- Season the meat to your preference with delicious seasonings. Things like salt, pepper, honey, soy sauce, and so forth are good ways to season your jerky.
- Use the Ziploc bag to shake up your seasoning and move it around so it coats your meat with the ingredients.
- Leave this in the refrigerator for no less than 3 hours and no more than 6 hours.
- Peel the meat from the brine and pat it dry.
- Arrange the strips of meat on a dehydrator tray using the highest setting for at least 4 hours.
Now you can store your jerky for that emergency moment. All in all, jerky is so much better home-made, not to mention you can make a lot of jerky for a decent price. It is a whole lot better than paying through the nose for small packages of jerky. Anyway, who needs expensive pre-packaged jerky when you can make your own in the comfort of your home?