using a dehydrator jerky making process - articlesfactory.com

The beef jerky was once the most admired food since the golden age of the catcher, and until now, it has also been recognized in the days of hiking.It is strong, salty, light weight and can last for a few days, so it can be eaten during difficult times without any restaurant.Also, it's even helpful in winter when you can't drive to the food store to buy food.
Therefore, it is wise for everyone to understand the art of making beef jerky.Dried or urgent meat is thin striped meat that must be dried, so it will take longer to put it into use on problematic days.They are usually made of beef and are usually heated in the sun.
But now, when there are a few instruments, such as an oven, a dehydrator, and a smoker, you don't need to keep waiting for the sun to dry.It is recommended to prepare meat strips as thin as possible, which will help to dehydrate quickly.It's 1/4 thick.If you put the meat in the fridge for an hour, it will harden to a certain extent and make you cut into stripes comfortably.
The basic idea behind the production of dried meat is to store the meat for a longer period of time, so we can consider how to achieve this.First, we can remove as much fat from the meat as possible.When the fat stays inside the meat, it causes microCreatures and quickly destroy meat.
Next, we can separate as much water content from it as possible, because it will also lead to microbial prosperity.For this we use the oven, the dehydrator and the smoker.Some people like to season the slices before they are dehydrated or smoked.
It depends on your choice and the method of the dish you are going to make.However, if you want to make it simple, you can add some teaspoons of pepper and salt and put the band up to smoke.Here, it is important to keep in mind that the heat and smoke need to be low when pumping beef jerky.
It is recommended to keep the warmth around 150 degrees Fahrenheit, that is, 64 degrees.The meat should be completely dry.Depending on the drying or humidity in the atmosphere and your process, it takes about 12 to 72 hours.Many people are not very happy with being with smokers for such a long time.
In this case, you can remove the beef jerky from the smoker after three hours to get the smoked soup and then dry it in the oven or in the dehydrator.While cooking meat using an oven, keep it warm properly, or just keep it slightly above 165 degrees Fahrenheit or 70 degrees Fahrenheit, as any temperature below this temperature will simply Hatch, encouraging pathogens, instead of killing them.Keep the prepared beef jerky in a plastic bag and eat it two weeks before making it.
If you intend to keep them for a long time, please keep them in a glass jar.They can be kept in glass jars for a long time and it is clear that it is not difficult to make beef jerky;It only needs practice and you can enjoy delicious homemade beef jerky