How to Substitute Beef Jerky for Meat

Beef jerky is the perfect protein additive to a variety of stews in lieu of fresh meat.

In a pinch, or when hiking, rehydrating beef jerkey in lieu of fresh meat is the best means of adding both taste and protien to meals without having to worry about meats going bad. Lighter, fresher and previously spiced, the jerky reconstitutes well in hot liquids and can be used in a variety of ways, whether in long strips or small bits. The jerky can easily be packaged in portions for ready to add meats when travelling -- beef jerky is the best to use, as it rehydrates better than chicken.

Things You'll Need

• Liquid, stew or soup recipe
• Large pot
• Beef jerky
• Sharp knife
• Cutting board
• Stir spoon

Instructions

1. Cook the stew or soup according to the recipe. If using salted beef jerky, reduce some of the salt called for in the recipe.

2. Cut the beef jerky, carefully, in to sizes you desire for the stew, whether small or large.

3. Bring the recipe to a slow simmer. Add the beef jerky to the simmering liquid, stirring constantly.

4. Cook the meat for 10 to 20 minutes, or until it becomes soft enough to pierce with a fork.

5. Serve the meat right away or store in the refrigerator for up to three days after reconstitution.

Tips & Warnings

• Reconstitute the beef jerky in boiling stock before using it on its own in a recipe, if the recipe calls for fried or sauteed meat.

References

• Style Gourmet; "Beef Jerky";Elliot Essman
• Beef Jerky: Jerky Stew

Resources

• Rogue Paddler