How To Make Beef Jerky Recipe At Home
What food treat can you buy at the supermarket that dates to prehistoric times? The answer to this brain teaser is Beef jerky of course! Jerky is one of the oldest forms of food preserving, providing a nutritious food for use in leaner times, easily stored and transported for tribes on the move. In times past, game meats like buffalo, elk, venison and antelope were commonly processed into jerky. Today, beef jerky is the type you’ll find at the supermarket.
World Kitchens Hot and Spicy Beef Jerky, 16-Ounce Bags (Pack of 2)
With the low carb craze that has hit the nation beef jerky is again very popular. One of the main reasons that beef jerky is healthy is the fact that to make the jerky last for so long the fat needs to be trimmed or the beef will go bad unless a lot of salt and preservatives are added.
Considering that there is much more of the beef than the fat in jerky it makes it very high in protein and without a lot of carbs. This is good news to the legions of people that follow the Atkin’s diet. Also many people that are conscious about their health prefer marinating and then smoking their own meat because it affords them the knowledge of exactly what they are consuming.
If you are looking for a healthy and convenient snack to take anywhere, this is it. It is especially great for camping as it is compact, gives needed nutrients, tastes great, and does not go bad. Many people that backpack carry beef jerky just for these reasons. It is also light and easy to carry. It is often put in vacuum sealed packaging to pack in the freshness so no matter how long you carry the beef jerky for it stays fresh.
Even though its origins are thought to be from South America during the 1800’s, Americans love their beef jerky. The Quechua tribe of Indians made a product similar to beef jerky which they called ch’arki which is where the name jerky came from. They used elk, deer, and buffalo meat and added salt to them before drying it out or placing the meat over the fire. This made for the preservation of meat that was needed when food was not as available for whatever reason.
The Spaniards took to making this popular snack as well when they inhabited parts of South America and then introduced it worldwide. American cowboys and the early pioneers took to it as beef jerky became a stable of their diets on the frontier. The early explorers of the country would construct smoke huts and then they would cut strips of meat to be smoked, dried, or put over a fire. The real beef jerky came along when the meat was first flavored. By adding spices the meat became better tasting.
With more people being wary of what they are eating and at the same time looking for low-cost healthy foods, beef jerky is seeing something of a rebirth. It’s a great snack for adults and kids alike and everyone has to admit that eating a stick of beef jerky is much better for you and better tasting than a high fat treat.
Commercially produced jerky is expensive. Did you know you can make this ancient treat at home? If your family enjoys beef jerky, you can make a better-tasting product and save a lot of money. You can “personalize” your home made beef jerky with marinades seasoned to your family’s tastes.
World Kitchens Brown Sugar Beef Jerky, 16-Ounce Bags (Pack of 2)
Jerky is simply meat with all the moisture removed. Start with a lean cut of beef, such as London broil or brisket. Remove all fat. Fat turns rancid, and will spoil the entire batch. After trimming all fat, partially freeze the meat, which can then be cut into the very thin slices necessary to produce the traditional and safely dried beef jerky.
Cut the beef across the grain into strips not larger than one quarter inch thick. Finished strips should measure ½ to ¾ inches wide, and six to eight inches long.
The jerking process reduces the meat to about a third of its beginning weight. A three pound piece of beef yields about one pound of beef jerky.
Now is the time to marinate. You can season or marinate the jerky with anything that tickles your fancy. You can use your favorite marinade recipe or a purchased marinade sauce or dried packet. Marinate for two to three hours.
There are several methods of making beef jerky. The meat may be sun-dried, smoked, dehydrated in a food dehydrator or oven-dried. The sun-dried method is not recommended for the home cook, as it introduces unsanitary elements like flies and other insects.
A food dehydrator offers the most control of temperature for “automatic” drying. The down side of using a food dehydrator is limited space.
Smokers are a good choice, as they add a desirable smoky flavor while keeping critters out.
Your home oven may be your best bet, as a large quantity of beef jerky can be made in a single batch. A large cookie sheet with wire racks laid inside affords ample space. Be sure slices do not touch one another, as this will cause uneven drying. If possible, set the oven temperature to 140 degrees. If your oven does not permit setting to this exact setting, set the temperature to “warm” and monitor with an oven thermometer until you approximate the ideal 140 degrees. Leave the oven door ajar for good air circulation.
Your beef jerky is done when the meat is very dark and cracks without breaking. When done, cool to room temperature. Store in zip-lock bags or air tight jars.
How To Make Beef Jerky Recipe At Home
Making Homemade Beef Jerky Recipe
