The 5-YEAR SURVIVAL JERKY: Lost 1930s Great Depression Recipe

Ingredients

• 2 lb Beef Rump (trimmed of excess fat, frozen briefly for firming before slicing)
• 2 tbsp Paprika (sweet paprika for the initial rub)
• 2 tbsp Coarse Salt (non‑iodized kosher or sea salt)
• 2 Large Onion (unpeeled, quartered before blending)
• 2 tbsp Olive Oil (extra‑virgin, used in two seasoning mixes)
• 1 tbsp Smoked Paprika (for the second flavor variation)
• 1 tsp Garlic Powder (for the second flavor variation)
• 2 sheets Parchment Paper (for wrapping beef and for drying onion sheets)
• 1 sheet Aluminum Foil (for long‑term storage wrapping)
• 10 Metal or Wooden Skewers (for hanging thin strips during final drying)

Instructions

1. Paprika Rub

   Generously sprinkle paprika over the beef and massage it in, covering every surface.

   Time: PT5M

2. Salt Encrust and Freeze

   Cover the beef heavily with coarse salt, wrap tightly in parchment paper, and place in the freezer for exactly 2 hours to firm the meat and begin drawing out surface moisture.

   Time: PT2H

3. Prepare Onion Puree

   Quarter the onions (no need to peel), place all pieces in the blender, and blend until completely smooth with no chunks.

   Time: PT10M

4. Dry Onion Sheets

   Spread the onion puree in a single, ultra‑thin layer on parchment placed on a baking tray. Set oven to 120°F, crack the door open slightly, and dry for 3 hours.

   Time: PT3H

   Temperature: 120°F

5. Remove Salt and Slice Beef

   Take the beef out of the freezer, wipe off excess salt, and slice the meat into long, paper‑thin strips.

   Time: PT5M

6. Create Seasoning Bowls

   Prepare three bowls: (1) fine salt + 1 tbsp olive oil; (2) smoked paprika, garlic powder, a pinch of salt, and 1 tbsp olive oil; (3) crumbled dried onion sheets and a pinch of salt.

   Time: PT5M

7. Season the Strips

   Divide the beef strips into three equal piles and toss each pile in its corresponding seasoning bowl, ensuring every strip is fully coated.

   Time: PT5M

8. Refrigerate for Flavor Absorption

   Place the seasoned strips on a tray, cover loosely, and refrigerate for 1 hour so the flavors penetrate the meat.

   Time: PT1H

9. Thread Strips onto Skewers

   Using metal or wooden skewers, thread each strip, leaving a small gap between pieces to allow airflow.

   Time: PT5M

10. Final Dehydration

    Hang the skewers between the top oven rack bars so the strips are suspended in air. Set oven to 120°F, crack the door open slightly, and dry until the meat is bone‑dry to the touch (approximately 8 hours, checking periodically).

    Time: PT8H

    Temperature: 120°F

11. Cool and Store

    Allow the dried strips to cool completely, then wrap tightly in parchment paper and seal in aluminum foil. Store in a cool, dark, dry place.

    Time: PT30M

Nutrition Facts

Calories

70

Protein

12 g

Carbohydrates

1 g

Fat

2 g

Fiber

0 g