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.
People still like the flavor and ease of beef jerky which is mostly made from beef but has been recently added to by other flavours such as 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. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.
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. 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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.
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 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.
Home made 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. - 15634
People still like the flavor and ease of beef jerky which is mostly made from beef but has been recently added to by other flavours such as 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. Choose your meat, save your time with lean beef cuts, this is the easiest way to good jerky.
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. 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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.
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 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.
Home made 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. - 15634
About the Author:
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.
