Making Beef Jerky at Home – Simple, Inexpensive, & Delicious!

Beef jerky is nothing more than dried meat, a shelf fixed and nutritious, tasty treat. As moisture is extracted, flavors concentrate, and any additional seasonings added to the fish take on a life of their own. Making beef jerky at home is really an incredibly simple process, and requires no special equipment. Meat jerky can be stored for long periods of time without going lousy, and makes for a healthy, tasty snack any time. Most people believe that beef jerky is only found in hermetically sealed bags on the grocery store, however making beef jerky of the month club at home, out of any center, is accomplished with just a few steps and may be tailored to any taste you prefer, from smoky, to sweet, towards spicy.

Before modern food processing, man made jerky out from any available meat, with no more than the sun or a campfire. As long as the meat is lean and prepared properly, it will easily be made into jerky. These days, a person can better tailor the results to any taste preference, and making jerky in your house is as easy as preparing the meat, marinating the item and setting it out to dry. These days, jerky is incredibly popular, and every grocery store seems to carry some. It can be evident in convenience stores, and in some areas it is even sold by way of the side of the road. Store bough jerky can be an overpriced item, however , and often the meat has been treated with components. Also, any time you buy a prepared item at the store, you might want to expect to pay a premium over home made items. An easy way and keep costs down, and ensure your jerky is just the way you prefer it, is to make it yourself. Jerky is also an easy way to preserve game meat such as venison or elk, which some people may hunt and find themselves with an abundance of meat.

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

Even more importantly, the meat should be lean. Fatty meat will go rancid and will not dry properly. Fat in the meat will result in a subpar product that won’t last very long out of the wine cellar cooler (or even in it). Commonly, beef is used for jerky, in which case the best cuts to use are flank steak or perhaps round steak. Various game meats such as buffalo, elk, venison, caribou, and many others can also be used as long as lean cuts are actually chosen.

Some people swear by a dehydrator, which is a multi-tasker rather than can be used for much more than just drying meat. While a new dehydrator can make excellent jerky, it is by no means necessary and even an oven will easily suffice. A smoker can also try to make excellent jerky, while imparting a stronger smoky style, which many people appreciate. Sun drying is possible, but unsafe if proper safety measures are not taken, and can also obtain a much longer time to dry your meat effectively.

The easiest way to cook the meat is by freezing it to the point of as your but while it is not yet fully frozen. Cut the meats into strips no more than a quarter of an inch thick, about half to three quarters of an inch wide, and six to eight inches tall long for the perfect working size. You should cut the various meats across the grain to ensure a proper finished texture, and just as before, make sure than all visible fat and gristle has long been removed.

Seasonings are multiple and varied. In the olden days, beef was merely treated with salt and pepper and dryed, which actually results in quite a satisfying end product. Meat is commonly marinated these days, however , but there are still many dry up rubs and other methods used that can make great meat jerky. Some folks engage in what is called a ‘quick cook’ strategy start the process, whereby the meat strips are droped in a pot of boiling water for a minute or two, which will kill any bacteria that may be on the meat and trains the meat for a dry rub. While this is one system, often simply marinating the meat for a period of time brings about more depth of flavor and is just as safe; but both choices produce tasty beef jerky.

Making Ground beef Jerky

Most dehydrators will come with instructions for dryer jerky, and they usually vary from machine to machine. When we take out, the oven is a convenient way of making jerky at your house, and is simple and readily available. For this, you will need a wire carrier for the meat to dry on and a cookie sheet or maybe low pan underneath to catch the drippings. Normally, set your oven to 140 degrees and let them get to temperature. Prepare and marinate the meat depending on your instructions (a great, simple beef jerky recipke will follow this article). Place the strips of meat to the wire rack and place in the oven above the sheet as well as pan and leave the door of the oven open your crack. The beef jerky should be ready in six to eight hours, and you will know when it is done when it has transformed very dark, and when it is bent, it will slightly crack yet not break.

If you happen to have a smoker, this is a good option as well as the additional smoke flavor from the smoker will enhance the flavour of the jerky in a way that liquid smoke just can’t. Only a minor handful of coals should be fine or eight bricks for charcoal if you don’t have any wood handy. Remember to keep the warm down to about 140 degrees as you are not trying to create the beef, just dry it out. You may have to add certain coals as time goes on, as it should take six to eight hours for the ground beef jerky to be ready.

Storing your jerky

When your dried meats has dried, let it cool completely before removing on the rack. Then place it in zip-lock bags or fresh air tight jars. It will keep many weeks in the refrigerator, and often will last years in the freezer. Just grab a piece on an anytime snack, or put it in a pocket or back pack for an on-the-go treat. Beef jerky is simple and inexpensive to help make at home, and a highly nutritious treat for anyone, anywhere.