How to Make Beef Jerky
Jerky made at Home
For Many years throughout history people have made beef jerky for food and storage and necessity. Many new methods have been developed such as freezing chemicals etc.
People still like the flavor and ease of beef jerky original which is mostly made from beef but has been recently added to by other flavours such as camel.
As it happens jerky must have the fat and moisture removed, because of this jerky is in general a source of protein. These great benefits are sometimes offset by the chemicals added by during manufaturer of jerky.
To your own health jerky follow these steps
1. SChoosing the leanest beef cuts will give you the best jerky lean beef will save you time.
2. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results
3. To make slicing easy partly freeze your meat and slice at that temperature.
4. Make sure you trim all the fat because this does not freeze and can turn bad.
5. Use a marinade made from vinegar and sea salt (use ingredients of your choice) and put in your fridge for 6-23 hours allow the meat to absorb the flavours.
6. Coat the meat with seasoning of your choice (sometimes this does make the jerky sticky) please experiment
7. Dehydrate the meat by leaving gaps between the slices for air flow. In dehydrators use non stick spray on the racks. In an oven set it at 70 c allowing preheating. In the oven its not meant to cook only get rid of the fluid by evaporation.
8. You need to watch and keep checking the consistency of the meat this will take beetween 6 and 24 hours.
9. Put your jerky in bags and store in either a fridge or a freezer until you need it.
Eat home made beef jerky in one week of preparation for best results , but don’t forget many of the products made today by beef jerky companies is just as good as home made stuff.
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Tags: beef jerky, beef jerky original
