10 tips on making home made beef jerky - food dehydrator jerky
Beef jerky, or beef jerky made from other meats, is a delicious, healthy snack that can be easily made with a food dehydrator.
The basic ingredients of beef jerky should include :-
A piece of lean meat-
Marinade, sauce, glaze or other liquid can give flavor if needed
Salt, pepper, or other spices have 10 tips for making homemade beef jerky if needed: 1)
Prior to the start, be familiar with basic, safe raw meat handling procedures, as advised by the USDA. 2)
Select lean meat to remove excess fat from the meat.
It is also possible to remove any tough parts such as tendons, cartilage, and edge tissue.
Trimming the meat will help with the drying process and help keep the beef jerky for longer after drying. 3)
Partially frozen before cutting meat (
Or freeze it completely and let it partially unfreeze).
Some frozen meat will be stronger and easier to cut even, even 1/8 to 1/4 slices. 4)
Some meat has obvious lines or grains in it.
Flank steak, skirt steak, and London scones are good cuts for making dried meat, and are good examples of meat with grain lines.
These grains in the meat are fibers that run through the meat.
Cut by grain or fiber (
Or also known as cutting grain through grain)
It can make the meat tender and easier to chew.
Slice with grain as delicious meat and dried meat. 5)
Cut your meat into a uniform strip of 1/1/4 thick.
At the same time, a reasonable length and width should be maintained.
Remember, the thicker the meat, the longer it will take to marinate. 6)
Marinade the meat in the refrigerator with beef jerky marinade.
Don't leave soaked meat on the kitchen counter, which will allow bacteria to breed. 7)
Turn and move the meat during pickling.
Let the marinade penetrate into the surface and cracks of the meat, increase the taste and tender it. 8)
S. Department of Agriculture recommends that meat strips be heated to a temperature of 160 degrees Fahrenheit before dehydration (
71 degrees Celsius).
S. Department of Agriculture has recommended this measure to ensure that salmonella, Liszt, E. Coli and other potentially harmful bacteria are destroyed. 9)
Place the meat strips in the food dehydrator and maintain a constant drying temperature between 130 and 140 degrees F (
54 to 60 degrees Celsius). 10)
After removing the food from the dehydrator, let it cool before placing it in a closed storage container.
Warm food will sweat a bit when it cools, otherwise it will leave some moisture in the container.