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 like the flavor and ease of beef jerky which is mostly made from beef but has been recently added to by other flavours such as 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. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.

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. 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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.

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. 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.