The ancient recipe for beef jerky is one that has been cherished in many cultures around the world, and it dates back to when Incans would cure their game by drying strips of meat (the name comes from “ch’arki,” which literally translates to dried meat). It also became popularized with settlers during America’s westward expansion as an easy-to-carry food option that could last through long treks. Today there are several different methods available; if you don’t have access or desire too much special equipment then making your own may be something worth considering!
Whole Muscle Vs Ground
When you think of jerky, it’s hard not to immediately picture those tough and chewy leather-like pieces with a bit of chew. That is because most people use the whole muscle fiber for these snacks which gives them their unique texture. Ground jerkys come in different forms too like restructured or formed ones; both require no marination time but give off quicker results on average than slicing your meats into thin strips will provide!
Tools Used To Cut Beef Jerky
Meat Slicer: A meat slicer is a great investment for the home cook who wants to make jerky at an even thickness. But, if you’re just starting out with making this popular snack food and are looking for ways on how best to do it then don’t worry too much because there’s always plenty of other options available!
Jerky Guns: Jerky guns are a great way to make sure your ground meat stays uniform as you cook it. Most come with many different attachments, including trays for making flat strips or round sticks of jerky – whichever one suits the occasion best!
Rolling Pin: If you don’t have a jerky gun, no problem. Put your ground meat between two pieces of plastic or wax paper and roll into thick slices. Transfer carefully onto a wire rack to finish curing them the traditional way!
Wire Racks: A Wire rack is a must for both ground and whole jerky making.
It creates the perfect shape, allowing you to marinade your meat without worrying about it falling apart or drying out during smoking time! The best part about them? They keep your oven clean from all those oil stains that will permanently stick to the bottom of it if you don’t use one! However, before using any wire racks make sure they’re at least six inches off the floor so moisture won’t get trapped inside when cooking on high settings or over an open flame grill like gas stove top etc..
Choosing Your Beef
For many people, jerky is the ultimate summer snack. Whether your favorite flavorings are soy sauce and honey or teriyaki sauce with garlic chili peppers – there’s no wrong way to enjoy this dried meat! Trim any fat from meats before drying to increase the chances of a long, happy life for your jerky.
The best cuts of meat are those with a little fat, such as pork tenderloin. The other types should not exceed 10%. For beef and poultry the general rule is that you want to avoid any type of skin or organs because they can be tough depending on what animal it came from!
Adding Flavors To Jerky
Making your own beef jerky at home is a great way to customize the flavors you want and avoid all those unhealthy store-bought alternatives. We recommend starting with one of our recipes for an easy DIY Brine, which will help keep any meat moist during storage without compromising flavor; or taking inspiration from other cultures by adding in different spices like soy sauce into this classic Chinese spice blend called five spice powder (we’ve even got complete kits that come preloaded!). The sky’s really the limit so don’t be afraid to try something new today!
Is Curing Necessary While Making Jerky?
For safety, yes. Curing will not only reduce the risk of botulism or other foodborne illnesses but also keep your product fresh for longer than 2 weeks! The process is safe as long you follow these instructions: marinate meat in its curing agent for at least 8 hours before drying it out low and cool then store away from direct sunlight
A dry cure requires just two ingredients – salt and sugar (or honey) mixed together till they form their own kind of brittle hardener called ‘sodium nitrite’ which reacts colorfully with pork enzymes.
Storing Beef Jerky
Dried jerky is a delicious food, but it’s not always easy to find the perfect balance between being too crispy and breaking when you bend them. Make sure your dried meat doesn’t snap before things are cool by bending in half first-the crack will give way as opposed to snapping instantly like a brittle object would do! Store with other foods that may go moldy if humidity gets high; don’t keep this type of product near plastic containers or bags–they can tear easily during storage which could expose even more potential growth areas for bacteria.
