Beef Jerky Made by you

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 love the tatse and ease of beef jerky original which is generally made from beef but has been recently enhanced by other flavours like 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. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.

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. Trim all the fat because this does not freeze and can turn bad which will ruin your effort.

5. The type of marinade needed is made from sea salt and vinegar but you can use whatever you want. It needs to be put in the fridge to absorb the flavours, 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. 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. To keep your jerky fresh keep it in a frige or freezer until needed.

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.