How to Make Beef Jerky
Home made beef jerky
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 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.
When making jerky all the fat and moisture must be removed, jerky is in general a very good source of energy. Some times these benefits are offset by the many chemicals added by some jerky businesses.
To your own health jerky follow these steps
1. Select your meat, lean beef is best it will save you time, scotch, round, sirloin.
2. Cutting the beef into strips less than 3.2 mm thick (1/8 ich) will give you the best results
3. If you want to make slicing easy partly freeze your meat
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. You can season the meat with flavouring of your choice you need to experiment because some of these ingredients makes the jerky sticky.
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 Monday, December 1st, 2008 at 6:09 am and is filed under Cooking Recipes.
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