How to Make Beef Jerky
Jerky made at Home
History has proven that beef jerky is one of the most popular foods made by our ancestors. There have been new methods like freezing chemicals.
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.
For Making your own health jerky follow these steps
1. Select your meat, lean beef is best it will save you time, scotch, round, sirloin.
2. Cut your beef into strips less than 3.2 mm thick (1/8 ich)
3. Make slicing easy partly freeze your meat and make cleaner cuts.
4. Trimming all the fat is required because fat does not freez and this will ruin your jerky.
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. 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 now keep your eye on the jerky to be to make sure that you get the required consistency.
9. Put your jerky in bags and store in either a fridge or a freezer until you need it.
Home made beef jerky needs to be eaten a week after it is made. You now have a choice with the newer Jerky companies because many of these use traditional methods of manuafacturer and you can save your time.
Tags: beef jerky, beef jerky original