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.

Most Jerky lovers still like the flavor and ease of beef jerky original which is mainly made from beef but has been recently added to by other flavours like camel and kangaroo.

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. SChoosing the leanest beef cuts will give you the best jerky lean beef will save you time.

2. Cut your beef into strips less than 3.2 mm thick (1/8 ich)

3. If you want to make slicing easy partly freeze your meat

4. Trimming all the fat is required because fat does not freez and this will ruin your jerky.

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. 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. To keep your jerky fresh keep it in a frige or freezer until needed.

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.