Beef Jerky Made by you

Home made beef jerky

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.

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.

Heres Some information on making your Own

1. Select your meat, lean beef is best it will save you time, scotch, round, sirloin.

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

3. Make slicing easy partly freeze your meat and make cleaner cuts.

4. Trim all the fat because this does not freeze and can turn bad which will ruin your effort.

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 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.

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.