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 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.

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.

Heres Some information on making your Own

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. 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. 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 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.

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.