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.

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.

Heres Some information on making your Own

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

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. 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. 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. 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.