Beef Jerky Made by you
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.
People still like the flavor and ease of beef jerky original which is mostly made from beef but has been recently added to by other flavours such as 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.
Heres Some information on making your Own
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. 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. 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. 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. 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.
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.
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