I have recently started making my own beef jerky and thought I would put up a simple pictorial guide to how I do it. If anyone would like to offer suggestions to improve my technique, please do so!
Some basic rules to jerky:
*Jerky is dried, not cooked, so don't be in a hurry!
*Since jerky is dried, you will need to add salt, so it doesn't make you sick.
*Some add sodium nitrite as a preserving agent, but if you plan to consume it soon, keep it in the fridge, just use ordinary salt and CLEAN YOUR HANDS when making it!!
If you plan on selling your jerky, seek advice from a professional.
Since jerky is dried, make the process as sanitary as possible. This will reduce the chance of introducing bacteria and other nasties.
Some basic rules to jerky:
*Jerky is dried, not cooked, so don't be in a hurry!
*Since jerky is dried, you will need to add salt, so it doesn't make you sick.
*Some add sodium nitrite as a preserving agent, but if you plan to consume it soon, keep it in the fridge, just use ordinary salt and CLEAN YOUR HANDS when making it!!
If you plan on selling your jerky, seek advice from a professional.
Since jerky is dried, make the process as sanitary as possible. This will reduce the chance of introducing bacteria and other nasties.
