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.

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. To make slicing easy partly freeze your meat and slice at that temperature.

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. 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 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.

Home made beef 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.