Jerky made at Home

For Many years throughout history people have made beef jerky for food and storage and necessity. Many new methods have been developed such as freezing chemicals etc.

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.

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.

To 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. 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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.

7. You Dehydrate meat by having gaps between the slices to promote air flow. If using dehydrators use spray on the racks to make them non stick. Set ovens at 70 c allow preheating. Meat isn’t meant to cook it is simply in there to dry out.

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.

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.

I love it who would have ever thought so much interest in Beef Jerky, check out some of the other articles I found for you…

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