Homemade Beef Jerkey

Homemade Beef Jerkey

While modern history often cites the Incas as the originators of jerky, homemade beef jerky dates back much further than that. Even the ancient Egyptians made jerky to preserve their meats for longer periods of time. Until canning was invented 200 years ago drying food was the only method of preservation available and there were many ways that were used. In the hot, dry climate of Egypt meat was often dried out solely by the sun. In other places not so hot and dry, windy areas offered a suitable location to dry their meats into jerky and many cultures smoked the meat over a fire to dry it out.

Today, homemade beef jerky is most often produced in a food dehydrator, but there are few important steps to ensure that the meat is preserved correctly and tastes wonderful. The most important aspect in making jerky is to remove all the fat possible. Any fat that remains will contribute to the premature spoilage of the meat, so carefully removing, checking and double checking for fat will ensure that the meat reaches its full potential.

In the past the defatted meat would be salted, then put into the hide of the animal overnight before being dried out by the sun or with smoke over a fire. When the Spanish conquistadores came to South America they saw the same preservation techniques that they used all around them, but instead of being dried in the ships hold, they were being dried right out in the open sun or shade. Today most jerkers prefer to soak their meat overnight in a marinade of various spices and sauces for added flavor before dehydrating the meat.

A great homemade beef jerky uses a combination of spices and sauces in this marinade to achieve unique and original flavors. The American pioneers, concerned about germs and safety, almost always smoked their jerky which provided a wonderful flavor but required a half-day stopover. Liquid smoke offers a similar flavor without the burden of actually smoking the meat and has become a widely popular alternative to smokers.

Today, the USDA recommends that the meat be heated to 160 degrees F before the dehydration process begins. This is to ensure that any harmful bacteria are killed. Since most dehydrators don't reach this temperature it is important to remember this step and roast the meat in marinade juices to keep it moist, you don't want to dry it out prematurely. The ideal temperature for drying meat is only 140 degrees F, not high enough to kill bacteria.

Remember to use caution and safety when preserving any food. Clean instruments and cooking devices are essential for preserving any food correctly.