How to Make Beef Jerky

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.

Most Jerky lovers still like the flavor and ease of beef jerky original which is mainly made from beef but has been recently added to by other flavours like camel and kangaroo.

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

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. The type of marinade needed is made from sea salt and vinegar but you can use whatever you want. It needs to be put in the fridge to absorb the flavours, 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. 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.