Beef Jerky Made by you

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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.

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.

For Making 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. Slice your beef in strips less than 3.2 mm thick (1/8 ich)

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. 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 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.

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