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.
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. 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. 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. Use a marinade made from vinegar and sea salt (use ingredients of your choice) and put in your fridge for 6-23 hours allow the meat to absorb the flavours.
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. The next step is watching most times this take 7 to 13 hours, check your jerky regularly until its consistency is what you are looking for.
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.
