How to Make Beef Jerky

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 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.

To your own health jerky follow these steps

1. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.

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

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

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. 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. 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. When finnished Put your jerky in bags and keep it in either a fridge or a freezer until eating.

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.

Share and Enjoy: