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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.

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.

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. Slice your beef in strips less than 3.2 mm thick (1/8 ich)

3. If you want to make slicing easy partly freeze your meat

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. 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 now keep your eye on the jerky to be to make sure that you get the required consistency.

9. Put your jerky in bags and store in either a fridge or a freezer until you need it.

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.