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.

As it happens jerky must have the fat and moisture removed, because of this jerky is in general a source of protein. These great benefits are sometimes offset by the chemicals added by during manufaturer of jerky.

For Making 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. Slice your beef in strips less than 3.2 mm thick (1/8 ich)

3. Make slicing easy partly freeze your meat and make cleaner cuts.

4. Trimming all the fat is required because fat does not freez and this will ruin your jerky.

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. Coat the meat with seasoning of your choice (sometimes this does make the jerky sticky) please experiment

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. When finnished Put your jerky in bags and keep it in either a fridge or a freezer until eating.

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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