How to Make Beef Jerky

History has proven that beef jerky is one of the most popular foods made by our ancestors. There have been new methods like freezing chemicals. People still like the flavor and ease of beef jerky which is mostly made from beef but has been recently added to by other flavours such as camel. When making jerky all the fat and moisture must be removed, jerky is in general a very good source of energy. Some times these benefits are offset by the many chemicals added by some jerky businesses. To your own health jerky follow these steps 1. SChoosing the leanest beef cuts will give you the best jerky lean beef will save you time. 2. Slice your beef in strips less than 3.2 mm thick (1/8 ich) 3. To make slicing easy partly freeze your meat and slice at that temperature. 4. Trimming all the fat is required because fat does not freez and this will ruin your jerky. 5. While you can use the ingredients of your choice, the traditional is marinade in vinigar and sea salt in your fridge up to 24 hours. 6. Coat the meat with seasoning of your choice (sometimes this does make the jerky sticky) please experiment 7. You Dehydrate meat by having gaps between the slices to promote air flow. If using dehydrators use spray on the racks to make them non stick. Set ovens at 70 c allow preheating. Meat isn't meant to cook it is simply in there to dry out. 8. The next step is watching most times this take 7 to 13 hours, check your jerky regularly until its consistency is what you are looking for. 9. To keep your jerky fresh keep it in a frige or freezer until needed. Eat home made jerky in one week of preparation for best results , but don't forget many of the products made today by beef jerky companies is just as good as home made stuff.