The Way to Make Beef Jerky at Home

Beef jerky is nothing more than dried beef, a shelf stable and healthy, tasty treat. As moisture is removed, flavors concentrate, and any additional seasonings added to the meat take on a life of their own. Making beef jerky in the home is a remarkably simple procedure, and requires no special equipment. Beef jerky can be kept for long periods of time without even going bad, also leaves for a healthy, yummy snack any time. Most people think beef jerky is only found in hermetically sealed bags at the supermarket, however making jerky at home, out of almost any meat, is accomplished with just a couple of steps and may be tailored to some flavor you would like, from smoky, to candy, to spicy.

Before contemporary food processing, man made jerky from any available meat, using no more than the sun or a campfire. So long as the meat is lean and prepared properly, it can easily be made into jerky. Today, a individual can better tailor the results in any taste preference, and making jerky at home is as simple as preparing the beef, marinating it and setting it out to dry. Nowadays, jerky is amazingly popular, and every grocery store appears to carry some. It can be found in convenience stores, and in some regions it’s sold by the side of the road. Store bough jerky may be an expensive item, however, and frequently the meat has been treated with additives. Also, any time you purchase a prepared item at the shop, you should expect to pay a premium within homemade items. An easy way to keep costs down, and make certain that your jerky is only how you want it, is to make it yourself. Jerky is also a simple method to conserve game meat like venison or elk, which a lot of people may seek and find themselves with an abundance of meat.

Making jerky at home is simple. There are a few simple rules of which you should be aware to ensure both a safe and flavorful item.

Most of all, the meat ought to be lean. Fatty meat will go rancid and will not dry correctly. Fat from the meat will result in a subpar product that won’t last very long out of the fridge (or even in it). Commonly, beef is utilized for jerky, in which situation the best cuts to utilize are flank steak or round steak. Various game meats such as buffalo, elk, venison, caribou, and many others may also be used as long as thin cuts are chosen.

Some people swear by a dehydrator, which is a multi-tasker than may be used for more than simply drying meat. While a dehydrator will make excellent jerky, it’s by no means essential and also an oven will easily suffice. A smoker can also make excellent jerky, while imparting a more powerful smoky flavor, which many men and women appreciate. Sun drying is possible, but risky if proper security measures aren’t taken, and may also take a much longer time to wash your meat efficiently.

The easiest way to prepare the meat would be by freezing it to the purpose of firmness but while it’s not yet fully frozen. Cut the meat into strips no longer than a quarter of a inch thick, half to three quarters of an inch broad, and six to eight inches long for the perfect working size. You should cut the meat throughout the grain to ensure a proper finished texture, and, make sure than all visible fat and gristle has been taken away.

Seasonings are multiple and diverse. In the olden days, beef was merely treated with pepper and salt and dried, which actually results in rather a satisfying end merchandise. Meat is more commonly marinated nowadays, nevertheless, but there are still many dry rubs and other methods used that can create great beef jerky. Some folks engage in what is known as a ‘quick cook’ method to begin the process, whereby the meat strips are lost in a kettle of boiling water for a minute or 2, which might kill any bacteria that may be on the meat and prepares the meat for a dry rub. While this is 1 method, often simply marinating the meat for a period of time results in more depth of flavor and is equally as safe; nonetheless equally choices create tasty beef jerky.

Making Beef Jerky

Most dehydrators will include directions for drying jerky, and they generally differ from machine to machine. For most people, the oven is a convenient means of making jerky in your home, and is simple and readily available. For this, you will need a cable rack for the meat to dry on and a cookie sheet or very low pan underneath to catch the drippings. Broadly, set your oven to 140 degrees allow it to get to temperature. Prepare and marinate the meat in accordance with your directions (a great, simple beef jerky recipe will stick to this article). Put the strips of beef onto the cable rack and set in the oven above the sheet or pan and then leave the door of the oven open a fracture. The beef jerky ought to be ready in six to eight hours and you’ll know when it is done when it has turned really dark, and once it’s bent, it will slightly crack but not break.

If you by chance get a smoker, this is a good option as well because the further smoke flavor in the smoker will enhance the flavor of the jerky in a way that liquid smoke just can’t. Only a small handful of coals must be fine or eight bricks of charcoal in case you don’t have some timber handy. Remember to keep the heat down to about 140 degrees as you aren’t attempting to cook the steak, just dry it out. You may have to bring some coals as time goes on, as it should take six to eight hours for your own beef jerky to be prepared.

Storing your jerky

When your jerky has dried, allow it to cool completely before removing from the rack. Then place it in zip-lock bags or air tight jars. It’ll keep many weeks in the refrigerator, and will continue years in the freezer. Just grab a bit to get an anytime snack, or put it in a pocket or purse to get an on-the-go treat. Beef jerky is straightforward and inexpensive to make at home, and a highly nutritious treat for anybody, anywhere.

Easy Basic Beef Jerky Marinade:

1 1/2 lb Lean Boneless Beef
1/4 Cup Soy Sauce
1 ts Worcestershire Sauce
1/2 ts Onion Powder
1/4 ts Ground Black Pepper
1/4 ts Garlic Powder
1/4 ts Liquid Smoke
Vegetable oil cooking spray rack

In a medium-size glass, stoneware, plastic or stainless steel bowl, mix soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are completely coated. Cover tightly and refrigerate for at least 6 hours or till next day, stirring occasionally; recuperate tightly after stirring. Dehydrate according to directions above. For more info click jerky subscription