Jerky made at Home
Throughout history people have made beef jerky for food and storage and necessities. There have ben lots of new methods developed such as freezing chemicals etc to the process of beef jerky.
Most Jerky lovers still like the flavor and ease of beef jerky original which is mainly made from beef but has been recently added to by other flavours like camel and kangaroo.
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. 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. Make slicing easy partly freeze your meat and make cleaner cuts.
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. 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. The next step is watching most times this take 7 to 13 hours, check your jerky regularly until its consistency is what you are looking for.
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.
Posted on January 21st, 2009 by Admin
Filed under: general
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