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Jerky made at Home

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 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.

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.

Heres Some information on making your Own

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. 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. 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. 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. 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.

For best results eat your home made beef jerky within one week. But don’t forget you can save some time because there are some companies that use traditional methods to produce their jerky.