Making your own Beef Jerky
Home made beef jerky
Throughout history people have made beef jerky for food and storage and necessities. There have ben lots of new methods developed such as freezing chemicals etc to the process of beef jerky.
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.
When making jerky all the fat and moisture must be removed, jerky is in general a very good source of energy. Some times these benefits are offset by the many chemicals added by some jerky businesses.
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. Trimming all the fat is required because fat does not freez and this will ruin your jerky.
5. While you can use the ingredients of your choice, the traditional is marinade in vinigar and sea salt in your fridge up to 24 hours.
6. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.
7. The meat needs to dehydrate this is done by leaving gaps between the slices . When dehydrators are used you need non stick spray on racks. When using ovens set them at 70 c allow them to preheat. Always keep in mind that the goal is dehydration not cooking.
8. You need to watch and keep checking the consistency of the meat this will take beetween 6 and 24 hours.
9. When finnished Put your jerky in bags and keep it in either a fridge or a freezer until eating.
For best results eat your home made beef jerky within one week. But don’t forget you can save some time because there are some companies that use traditional methods to produce their jerky.
