Making your own Beef Jerky

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.

Because when making jerky, all the fat and moisture has to be removed, jerky is in general a very good source of protein. Unfortunately many times these great benefits are offset by the chemicals added by some companies.

Heres Some information on making your Own

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

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. Make sure you trim all the fat because this does not freeze and can turn bad.

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. Coatting the meat with flavouring of your choice ( unfortuneately sometimes this does make it sticky) try different things and see which results you like.

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. 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.