By Fiona Gallagher· permaculture designer · food, animals and preservation on 12 acres in Tassie
“After drying 4kg of kangaroo until it turned to brittle leather in my first failed batch, I learned that Tassie humidity demands a thermometer, not guesswork.”
Look, if you're off-grid in Australia, you need food that doesn't rot. Jerky is it. No fridge, no freezer, just lean protein that lasts. But do it wrong? You'll be sick. So here's how to make it right. No fluff.
Look, if you're off-grid in Australia, you need food that doesn't rot. Jerky is it. No fridge, no freezer, just lean protein that lasts. But do it wrong? You'll be sick. So here's how to make it right. No fluff.
Four-step jerky process with dehydrator and solar oven method details.
Dehydration: No Power? No Problem
Forget expensive dehydrators. Off-grid means using what you've got.
Solar dehydrator with jerky slices in outback sunlight
Sun drying (only in dry, hot outback conditions): Slice meat 5mm thick. Lay on clean mesh (like a window screen) in full sun. Cover with cheesecloth to keep flies off. Turn every hour. Takes 2-3 days. Only works in summer, inland. If it's humid, skip this.
Wood-fired smoker: Build a simple smoker with a drum and wood. Use eucalyptus or ironbark (avoid softwoods). Keep temp at 50-60°C. Takes 8-12 hours. Best if you're already burning wood for cooking.
Electric dehydrator (if you have solar): Get a cheap $50-70 model from Bunnings (like the "Sunbeam" brand). Set to 60°C. Takes 6-8 hours. Don't run it all day on a small battery bank.
Non-negotiable: Jerky must reach 71°C internal temp. Use a meat thermometer ($15 at Bunnings). If it's not hot enough, bacteria will kill you. Don't guess.
Marinating: Keep It Simple
Don't waste time on fancy recipes. This is survival, not a cooking show.
Simple marinating setup in Australian bush
1kg flank steak (butcher's cut, not supermarket - $15-$20/kg)
1/2 cup soy sauce (Woolworths, $3.50)
1/4 cup brown sugar (Coles, $2.50)
2 tbsp vinegar (apple cider, $1.50)
1 tsp garlic powder (Spice World, $4)
1 tsp black pepper (Spice World, $3)
Whisk all ingredients. Marinate meat for 12-24 hours. If you have no fridge, marinate for max 6 hours and dry immediately. Never leave it out all day.
Aussie tip: Buy flank steak from your local butcher (not supermarket). Supermarket meat's injected with water and preservatives that ruin jerky. Ask for "off-cuts" - they'll give it to you cheap or free.
Storage: Don't Be Stupid
Once dried, jerky should snap when bent. If it's flexible, dry it longer.
Store in airtight containers: Mason jars ($5 at Bunnings) or vacuum-sealed bags (eBay, $8 for 10 bags).
Keep in a cool, dark place: Pantry or cupboard away from sun. If it's humid, add silica gel packs ($5 at Bunnings).
Never store in regular ziplock bags - they let moisture in and it goes mouldy.
Warning: If it smells sour or has mould, chuck it. Don't risk it. Food poisoning in the bush means no ambulance.
Food Safety: The Rules
These aren't suggestions. They're survival.
Meat must be fresh: Use meat butchered within 24 hours. If you're off-grid and have no fridge, use meat that's been kept cool in a shady spot.
Marinate in the fridge: If no fridge, marinate for max 6 hours. Then dry immediately. Leaving it out = bacteria party.
Check the temp: Always use a thermometer. If it's not 71°C, dry it more. Don't trust your eyes.
Storage temp: If your house is above 25°C, store jerky in a sealed container with silica gel. Otherwise, it'll rot.
That's it. Make jerky right, or don't bother. Your health isn't worth the gamble. Now go make some. And don't get sick.
⚠️ SAFETY WARNING: Working with electrical systems, structural modifications, or gas installations carries inherent risks. If you are not confident in your abilities, always engage a licensed professional.
It walks through using a car's dashboard heat to dehydrate meat without any electricity, which is a dead‑simple method for off‑grid jerky when you're far from a power source.— Fiona Gallagher
When to Call a Professional
While many off-grid projects are achievable as DIY, certain situations require licensed professionals:
Electrical work beyond basic 12V DC additions — requires a licensed electrician
Structural modifications to buildings or load-bearing elements
Gas line installation or modification
Solar array installations above safe voltage thresholds
Any work that affects the structural integrity of your property
Always check local regulations and obtain necessary permits before commencing work.
