Make beef jerky at home is to do something quite simple. It is a process that you are really creative about how the possibilities of marinade and seasoning, and also what all jerky, in turn, are endless!
Before you start being a jerk, there are some things you should know. First, you can read our page on beef jerky risks to health risks may occur on any can be learned during the preparation. With a salt-stripping is a great way to ensure that theMeat remains safe.
Make beef jerky is a fun project, but there are some things that you want to buy before you can start making your first game. You shots in the oven at low heat, but many are fans of shots with a dehydrator. In fact, many people probably went into production sharply to buy a dehydrator a late night infomercial! There are all different brands and capacities of dehydrators. Maybe you want to make sure you have some sharp knives, as you learn thatCut meat in a frozen state is ideal. If you think you do a lot of shots, you might want to invest in a mechanical slicer. Rival is a good model and it does Cabela's.
Other accessories you can purchase are trellises, jerky shooters (for the weapons design mincemeat), tiered trays for the oven and blocks shots shots.
Before you start with dry meat, you can also stock up some ingredients. This would require a salt seasoning, such as sodium nitrite. Use a teaspoontreatment of five pounds of meat. In addition to this, you should consult a few recipes for ideas to get something else. In general, salt, pepper and garlic powder are a given.
Then, of course, you want to get the meat! Many experts say the best shots to get freshly cut meat Beef Round Top. Your butcher or grocery store meat for you can also cut to a "thick 1 / 4. As already mentioned, the freezing of the meat is always perfect pieces to help. It is recommended tothis about an hour before cutting. If you are willing to make beef jerky, it is cut into thin slices. Many say that cut against the grain makes for easier chewing.
After the meat is cut, the beef jerky process with the spices. And 'here we do not want to get specific because from here you can take your recipe. However, most recipes call for seasoning / treatment on both sides and then cooling down to one day.
If you are ready to "cook"the shots, there are various methods. Some use an oven, a dryer and some others go so far as a smokehouse. If you keep the oven to 160 ° C for about six hours. After drying in an oven at the right temperature for the right moment to bend the jerky as a small crack but not break. It should be dry, tough and a little 'tough.
In order to save more shots, what you do not plan to eat in the same bag vacuum bags. The Foodsaveror a similar product works well. Since it lasts so well shot, makes a large batch at one time is never a problem. This article is really just the basics of making beef jerky at home, because there are many recipes available that explain the process.
Remember that all meats are different! Pay close attention to the temperature.
