Beef Jerky Made by you |
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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. Heres Some information on making your Own 1. Select your meat, lean beef is best it will save you time, scotch, round, sirloin. 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. Make sure you trim all the fat because this does not freeze and can turn bad. 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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky. 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. You need to now keep your eye on the jerky to be to make sure that you get the required consistency. 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.
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