How to Make Beef Jerky


how to make beef jerkyThe Process Of How To Make Beef Jerky

Many years ago when our ancestors made beef jerky they probably weren’t too concerned about cholesterol and all of that stuff, but good lean beef jerky is very low in cholesterol and fat, and is a very good source of protein.

They were probably more concerned with the fact that the jerky can be stored for long periods of time without spoiling, which is true.

It is a very healthy snack and is great for hiking, bicycling, camping and any activity or occasion where a good nutritious snack is the order of the day.

The following is a great recipe for beef jerky that anyone can make at home:

3 pounds of meat that is not ground

Worcestershire Sauce, 2/3 cup

Soy Sauce, 2/3 cup

Black Pepper, 1 teaspoon

Garlic Powder, 1 teaspoon

Onion Salt, 1 teaspoon

Salt, 1 teaspoon

Smoke Flavoring, 2 teaspoons

Tobasco Sauce, 2 teaspoons

In a large gallon sized plastic zip bag, mix all of the marinade ingredients together. Add the meat, sliced to fit, each piece being about 1 ¼ inch and place in the refrigerator, mixing and turning the bag about once an hour.

Let it marinate on an overnight basis.

The next day, you are ready to begin drying. Place a sheet of aluminum foil on the oven’s bottom.

In a colander, drain the meat and pat it dry with a paper towel. And of course the drier the meat is at this time, the better it is.

Put the strips of meat on the oven racks at a temperature of 150 degrees, and leave the oven door open which allows the moisture to escape.

You will know that the meat is dry when it is not spongy, but firm and dry. If it snaps in two, it is over dry.

You can make as much beef jerky as you want using this method and you will have a good supply of good tasting snacks available anywhere that you go