Basic tips of starting Meat Jerky from scratch
Jerky is one of the earliest known successful efforts at preserving food in early times, and the method of producing jerky is one of the oldest known serious efforts at preserving food by humans. Making jerky and biltong is a simple process that only requires two ingredients: meat and salt, particularly when using traditional methods. Although beef jerky is the most popular, meats from some wild and domestic animals, including kangaroo, kudu, crocodile, turkey, ostrich, and salmon, have been used throughout history are still used today.
With companies all over the world producing a diverse range of jerky items, buying beef jerky online or from a local retailer is simple and convenient. Making your own beef jerky at home, on the other hand, can be a satisfying experience and a fun thing to do with family or friends. The following information offers a basic understanding of the ingredients and manufacturing process for those interested in making homemade jerky.
Common Ingredients for Beef Jerky Production
Jerky could be made with only meat and salt, as previously mentioned. On the other hand, modern jerky producers are more likely to marinate the meat in a combination of ingredients to give each batch of jerky a distinct flavor. Soy sauce, Balsamic vinegar, liquid smoke, sugar, garlic powder, onion powder, red pepper, black pepper, and paprika are some of the most popular ingredients used in jerky today.
How to Prepare Beef Jerky selections
Ground beef can be used to make jerky, and some people like it because it allows them to make more tender jerky or use pieces of meat that are too small for other jerky-making methods. On the other hand, many homemade jerky fans prefer dried meat snacks made from the whole meats thinly sliced to speed up the preservation process. Excess fat must be removed from all meats during the grilling process, regardless of the form.
How to prepare Beef Jerky and Preservation
Of course, air drying is the popular method for preserving meat and making jerky. Though air drying remains popular today, the meat can also be dried using a food dehydrator, a smoker, or an oven. If an oven is used, keep in mind that the temperature should be kept as low as possible to prevent the meat from drying during the drying stage.
Just use air drying in areas with low humidity, sufficiently high temperatures, and plenty of sunshine. It’s important to keep the drying meat-free of insects, and keep in mind that this method can take few days to complete. If you are searching for the easiest ways of preparing jerky and biltong, feel free to visit any official site that offers these services.