How to Make Beef Jerky

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Home made beef jerky

History has proven that beef jerky is one of the most popular foods made by our ancestors. There have been new methods like freezing chemicals.

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

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

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 watch and keep checking the consistency of the meat this will take beetween 6 and 24 hours.

9. Put your jerky in bags and store in either a fridge or a freezer until you need it.

Eat home made beef jerky in one week of preparation for best results , but don’t forget many of the products made today by beef jerky companies is just as good as home made stuff.