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.
Most Jerky lovers still like the flavor and ease of beef jerky which is mainly made from beef but has been recently added to by other flavours like camel and kangaroo.
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. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results
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. 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. 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. Put your jerky in bags and store in either a fridge or a freezer until you need it.
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. - 15359
Most Jerky lovers still like the flavor and ease of beef jerky which is mainly made from beef but has been recently added to by other flavours like camel and kangaroo.
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. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results
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. 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. 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. Put your jerky in bags and store in either a fridge or a freezer until you need it.
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. - 15359
About the Author:
Louise Servage writes for beef jerky original a website that is trully dedicated to one of the greatest inventions of the 21st century beef jerky the our most popular snack.
