Have you ever wondered how to make beef jerky? If you like to cook and I love love jerky, then you have every reason to learn to like beef jerky! There is no reason to spend all your money in a shop of different types of shots when you can really do at home!
One of the best things to learn, make dried meat, is that you make your shots tastes exactly how you want to try. It also makes great gifts.
Here are some tips on how tomaking beef jerky:
• Make sure that meat is the same thickness throughout. If you have a mechanical slicer, use it. If you're like most of us, however, is not necessary. In this case, you buy good meat from a butcher and have him or her to cut for you! Of course, if what beef jerky is something that you really are, you can consider purchasing a mechanical slicer in the future.
• If you cut at home, put the top round in the freezerabout an hour before cutting. This is to facilitate cutting.
• If sliced, cut across the grain - some say they're against the grain with shots, which is easier to chew when dried. Of course you can also try cutting with the grain.
• The standard thickness of flesh is one quarter of an inch thick.
· Pro, you can give Worcestershire sauce or soy sauce to season your meat dry, but why add more water if the point ofProcess for the preparation of units involves removing all the moisture? Despite this, and a little Worcestershire sauce adds a great taste.
Degrees instead, with a hook. There are many great recipes in cookbooks and online, but you can also create your own!
• Start by putting your spices easy. Use salt and freshly ground pepper, garlic powder, and maybe some red pepper. If you do not cook on a smokehouse and intends to use the oven on dried meat, you should consider getting a chimney dryTaste and season well.
• If you first learn how to make beef jerky, and even once you get to a professional, it's a good idea to use some sodium nitrite, as well. Sodium nitrite also goes by the name of cure speed, fast InstaCure or Cure. This is something that is used very sparingly, about 1 ounce per 25 pounds of meat. The reason for using sodium nitrite is responsible for food safety.
• After adding the spices, meat cool for about 15 to 20Hours.
• If you just learn to make dry meat, you probably do not have a smokehouse, smoking jerky cook a result, the shots, you can use the oven. Adjust the oven temperature to 160 degrees and bake for about 6 hours shooting. Be sure to leave the oven door slightly ajar!
• You can tell if your shots when it cracks, but does not break when bent.
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