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 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.
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.
To your own health jerky follow these steps
1. SChoosing the leanest beef cuts will give you the best jerky lean beef will save you time.
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. Trim all the fat because this does not freeze and can turn bad which will ruin your effort.
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. Coat the meat with seasoning of your choice (sometimes this does make the jerky sticky) please experiment
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.
Tags: beef jerky, beef jerky original