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.
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. Slice your beef in 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. Dehydrate the meat by leaving gaps between the slices for air flow. In dehydrators use non stick spray on the racks. In an oven set it at 70 c allowing preheating. In the oven its not meant to cook only get rid of the fluid by evaporation.
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 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.
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.
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. Slice your beef in 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. Dehydrate the meat by leaving gaps between the slices for air flow. In dehydrators use non stick spray on the racks. In an oven set it at 70 c allowing preheating. In the oven its not meant to cook only get rid of the fluid by evaporation.
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 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.
About the Author:
Louise Servage works for beef jerky original a business that is trully dedicated to one of the greatest inventions of the 21st century beef jerky the our most popular snack.
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