Making your own 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.

People still love the tatse and ease of beef jerky original which is generally made from beef but has been recently enhanced by other flavours like 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. Select your meat, lean beef is best it will save you time, scotch, round, sirloin.

2. Cut your beef into strips less than 3.2 mm thick (1/8 ich)

3. If you want to make slicing easy partly freeze your meat

4. Trimming all the fat is required because fat does not freez and this will ruin your jerky.

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. 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 now keep your eye on the jerky to be to make sure that you get the required consistency.

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.