Beef Jerky is made form a brand new beef cut, flank steak and top round are usually used, which has gone through a drying process. It doesn't need refrigeration, this will make it a perfect food for hikers, campers or anybody who not have refrigeration available. Various seasonings and/or marinades may be used to flavor jerky, this can be a personal choice, it requires experience to reach desired effect.
Make a small amount until you get experience.
In various areas of the world "dried meat" takes various forms, in Africa it's called "biltong".
Native Americans ground it after drying and mixed it with animal fat to create "pemmican".
It is generally acknowledged as the oldest approach to preserving meat.
The dehydrating process should be done properly to avoid salmonella and or e-coli.
A food dehydrator may be the preferred approach to make jerky, a warm oven may also be used.
Meat must be roasted, steamed or else cooked to 160°F, this destroys any bacteria present.
Use a great meat thermometer...DON'T GUESS!
This should be done Prior to the dehydrating process starts.
After meat cooked to 160°F and put into dehydrator, or oven, a continuing temperature of 135°F to 140°F should be maintained during drying. A DEHYDRATOR alone cannot heat meat towards the necessary 160°F before dehydrating.
Meat could be marinated in refrigerator overnight before cooking and dehydrating.
Clean hands and equipment with soapy hot water is essential before starting.
Keep homemade jerky for a maximum of 2 months.
Tony Grimes, meatnplace.net is an experienced of retail meat operations. Offers free meat buying and safe handling tips and recipes and helpful information on retail meat operators
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