Most of the people nowadays prefer the packed meat and beef easily available in the departmental stores rather then trying the natural and easy way of preserving all meats and learn how to make beef jerky which preserves taste as well and retains protein and even removes fat and moisture.
Its in the mind of consumers of these days that learning how to make beef jerky and preserving through jerky is lengthy and complicated process but its not and lets discover how firstly cut the slice of meat and make it into thin slices of about 1/7 proportion and while doing so trim the fat as later it may give stale taste and flavor to the beef. Then if you wish to you can marinate the beef into sea salt and vinegar and refrigerate for around 4-24 hours but additional moisture can make beef sticky but then its all about choice preference between taste and style and after this optional step is taken the beef is coated with the seasoning of your choice and then dehydrate the beef and keep the pieces as apart as possible.
Then pace the beef in oven at around 170 so that extra moisture evaporate and then just place beef on wire rack over cookie sheet and wait and there is no time limit to this and you have to monitor this yourself till moisture evaporates but it generally takes around 7 hours or so and you might have to cut the jerky and check consistency and even whether its raw inside and then its placed in the plastic bags and stored in freezer till they are ready to eat.
Yes it’s a long process but for the sake of all time’s you had beef you can try this one and learn how to make beef jerky and see whether its really worth it or not and you will never be disappointed if you just keep till little patience and then don’t blame me if you get addicted to it.
Most of the people nowadays prefer the packed meat and beef easily available in the departmental stores rather then trying the natural and easy way of preserving all meats and learn how to make beef jerky which preserves taste as well and retains protein and even removes fat and moisture.
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Roberto Garabell
