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Anyone Can Learn How To Make Beef Jerky

If you are a fan of beef jerky, you may think that it would be impossible for you to learn how to make beef jerky in your own home.  That’s no longer true thanks to the wonderful food dehydrators, like the superior Excalibur Food Dehydrator available on the market today.

Beef jerky is beef, which has been cut into strips with the fat trimmed off, marinated in a spiced, salty or sweet liquid, and then dried with low heat.  The result is a strip of a salty, semi-sweet snack that can be stored for long periods of time with out refrigeration.

What makes beef jerky so unique is the type of cure used.  For those just starting out, the Internet provides a wealth of recipes, but you may want to try making up your own concoction!  Here is a brief step-by-step guide on how to make beef jerky!

• Always choose a lean cut of raw beef in order to maximize storage life.  Good cuts of beef for jerky are flank, round and sirloin tip cuts.
• If you have access to a meat slicer, you’ll get the most uniform slices.  If you don’t, use a sharp knife and slice partially frozen meat against or with the grain.  Aim to cut your strips 1”wide, 3/16” thick and whatever length you want.  Remember to trim all visible fat.
• The next step in how to make beef jerky is to apply either dry or brine cure before you begin dehydration.  Dry cures are salt and seasoning mixtures that you sprinkle onto the meat surfaces that are laid in a single layer on a flat surface.  Then, layer the strips on top of one another in a tightly sealed container
• Brine cures or marinades are another option.  Layer the meat in a leak proof pan or bowl and pour the brine or marinade to cover the top layer.  Place in the refrigerator and marinate for six to twelve hours.  Turn the strips often for even distribution.
• Now that your meat is prepared, the next step in how to make beef jerky is to shake off any excess cure and spread the meat strips in a single layer on your dehydrator trays.  Follow your dehydrators instructions for temperature and timing.
• You’ll know if your jerky is a success if your cooled piece cracks but does not break.

Always test jerky using a cooled piece. Properly dried jerky should crack but not break when bent.