How to Make Jerky

How to Make Jerky How to Make Jerky Jerky is one of the most popular and delicious dishes that is made worldwide. Salting and preserving meat items have always been practiced since many centuries. The main advantage of drying the meat is that you can add your own creativity to the flavor of the jerky. Jerky can be made out of literally any meat whether fish, beef, chicken, pork or mutton. The homemade ones are particularly the very delicious ones. The simplest part is that it can be made to dry in the oven in just four to five hours. Jerky is not at all complicated as it seems. Follow the easy steps given below to make homemade and delicious jerky.
Step # 1: The very basic step is to collect the ingredients necessary for the dish. The ingredients required to make jerky are two-third cup of Worcestershire sauce, two-third cup of soy sauce, one teaspoon of black pepper, one teaspoon of garlic powder and one teaspoon of onion powder. The optional ingredients that may be use are one teaspoon of liquid smoke, two-third teaspoon of Tabasco sauce, two-third teaspoon of crushed red peppers and two-third teaspoon of sesame seeds.
Step # 2: The jerky to be made starts with at least three pounds of meat but gradually reduces to twenty ounces after the whole process is over. If you are choosing beef as the base for jerky then use the London Broil. If turkey is used as an alternative then the breast piece is highly recommended. Fish jerky is very tough to make.
Step # 3: Cut the beef in to very thin slices so that they can be cooked well. If fish is used then make it half frozen so that it can be easily cut into pieces.
Step # 4: Mix all Marinade items together in a large plastic bag. Put the meat inside it and place it in an aluminum foil. The meat is then drained to a colander and is patted dry with paper towels.
Step # 5: The oven is then set to minimum temperature possible and the meat is then kept on the oven racks. The door of the oven is kept a little open to let the moisture content of the meat to escape out.
Step # 6: The time taken for the jerky to dry out depends largely on the amount of the moisture content, the salinity in the meet, the oven conditions and lastly the ambient temperature conditions.
Step # 7: If the jerky is to be made out of ground meet then care must be taken to see that the meat is perfectly grounded. The use of meat grinder or food processors is highly recommended for the purpose. A little amount of salt is added is extra in this case. Use a rolling pin to flatten the odd ends of the jerky. The jerky is to be flattened to at least two inches for perfect firmness. After the drying process is over rub the turkey with some additional amount of pepper and liquid smoke.
Voila! You finally made your own homemade version of jerky.