How to Make Beef Jerky

Throughout history people have made beef jerky for food and storage and necessities. There have ben lots of new methods developed such as freezing chemicals etc to the process of beef jerky.

People still love the tatse and ease of beef jerky 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.

Heres Some information on making your Own

1. SChoosing the leanest beef cuts will give you the best jerky lean beef will save you time.

2. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results

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

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. 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 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.