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Tips on How to Make Beef Jerky




Jerky is thought to be one of the first food products made by people, and the process of creating jerky is one of the oldest known successful attempts at preserving food in ancient times. The practice of creating jerky, especially when using traditional methods, is easy and calls just for a way by which to smoke or dry the meat and 2 components: meat and salt. While beef jerky is the kind most commonly seen nowadays, meats from a number of the wild and domestic animals have been used through history and are still used today, including kangaroo, kudu, alligator, poultry, emu as well as poultry.

The possibility of bacterial growth is the principal concern when making jerky. To safeguard against this potential, it’s necessary to include salt in the manufacturing process and to dry the meat fast to prohibit bacterial growth. When preserved correctly, beef jerky – as well as some other types of jerky – could be kept at room temperature for long periods of time.

With companies around the world making a broad variety of jerky products, it is simple and convenient to either buy beef jerky online or purchase it via local retail establishments. However, making your own beef jerky of the month club at home can be quite a rewarding endeavour and an enjoyable activity to do with friends or family members. To assist those who are thinking about making homemade jerky, the following information provides a basic comprehension of the components and manufacturing process.

As mentioned previously, jerky can be produced with just meat and salt. However, it’s most common that modern jerky manufacturers will marinade the meat in a mixture of ingredients which can give each batch of jerky that a unique flavour. One of the most common ingredients used in producing jerky today comprise soy sauce, Worcestershire sauce, liquid smoke, sugar, black pepper, onion powder, garlic powder, cayenne pepper and paprika.

How to Make Beef Jerky: Selecting and Preparing the Meat

It’s likely to make jerky using ground beef, and some people today prefer this method as a means to achieve a more tender jerky or to use scraps of beef which are too small for additional jerky-making procedures. But most home made jerky aficionados prefer dried beef snacks made of whole-muscle meats, that are sliced to quicken the preservation procedure. Irrespective of which kind of meat you use, surplus fat ought to be taken out during the preparation procedure.

If ground meat is used, it ought to be blended with your preferred ingredients, covered and kept in a refrigerator for a minimum of several hours, but preferably overnight. It should then be thinly wrapped or pressed out with a rolling pin prior to drying.

If whole-muscle meat is used, it ought to be chopped finely with the grain of the muscle. Prepare your chosen marinade recipe and then pour it on the meat in a bowl or plastic bag. Permit the beef to marinate overnight, and then pour off the excess fluid prior to drying or smoking the beef jerky.

Air drying isalso clearly, the traditional means by which to preserve meat and make jerky. While air drying remains common today, it is also possible to use a food dehydrator, a smoker or an oven to dry the meat. When an oven it is used, it’s very important to remember that the temperature has to be maintained as low as you can to prevent cooking the meat throughout the drying process.

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