Making your own Beef Jerky

Jerky made at Home

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.

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.

To 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. To make slicing easy partly freeze your meat and slice at that temperature.

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

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. 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.

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.