Making beef jerky at home is something pretty easy to do. It's a process that you can get really creative with too, as the possibilities for marinating and seasoning, and even what you can turn into jerky, are endless!
Before you begin to make jerky, there are a few things you need to know. First of all, you may want to read our page on beef jerky risks to learn about any health risks you may encounter while preparing. Using a curing salt is a very good way to Make sure the meat is safe.
Making beef jerky a fun project, but there are some things that you wish to order before you start your first game. You can make jerky in the oven at low heat, but many jerky enthusiasts use a dehydrator. In fact, many people are likely to make in buying a dehydrator jerky from a late night infomercial in! There are different brands and capacities of dehydrators. You may also want to make sure you have some sharp knives,how not to get cut of meat is frozen for the players is ideal. If you think you are so a lot of jerky, you might want to invest in a mechanical slicer too. Rival has a good model and including Cabela's.
Other accessories you can have drying racks to buy jerky shooters (guns for the design of minced meat), tiered jerky trays for the oven and jerky cubers.
Before you start the beef jerky, you may also want to have to some ingredients. These include a pickling salt, such assodium nitrite. Use one teaspoon of the cure per five pounds of meat. Aside from that, you may want to look up some recipes for ideas on what else to get. Usually salt, pepper and garlic powder are a given.
Then of course you will want to get the meat! Many jerky experts say the best meat to get is freshly cut beef top round. Your butcher or grocery meat department can even slice it for you into a 1/4" thickness. As noted above, freezing the meat will help with getting the perfect slices. It is recommended to do this about an hour before slicing. When you are ready to make the beef jerky, you will cut it into thin slices. Many say that slicing it against the grain makes for easier chewing.
After the meat is sliced, the beef jerky making process continues with seasoning. This is where we don't want to get specific because from here your recipe may take over. However, most recipes call for seasoning/curing on both sides and then Cooling for up to one days.
When you are ready to "cook" the jerky, there are various methods too. Some use an oven, dehydrator, and go use some other one, as far as a smokehouse. If you use the oven, hold at 160 ° C for about six hours. Having it in the oven at the right temperature for the right time so cracking dried jerky should bend a little, but not break. It should be dry, tough and even a bit leathery.
So that your jerky last longer, save what you do not'll eat immediately packed in vacuum bags. The Food Saver or a similar product works well. Since jerky lasts so well, makes a big batch at once is never a problem. This article looks really only the basics of beef jerky at home because there are so many recipes that are available to explain the process.
Please note that all foods are different! Pay special attention to temperature.
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