Jerky Making Process

Jerky used to be the most appreciated food item right since the golden days of trappers and is equally approved until now in the days of trekkers. It is robust, salted, as well as lightweight and endures for several days, and therefore can be available for eating in hard period, at the time when there isn’t any eatery easily accessible. Moreover, it is even of help in winter, when you are unable to take your car towards the food mart for shopping for the food items. So it is advisable for every person to understand the art of jerky making. 
Jerky or jerked meat is thin streaks of meat that have to be dried, thus to remain for longer time to be bring into use in problematic days. They are normally made of beef and as a norm they are dessicated in the sun’s heat. But nowadays when there are several instruments, for example ovens, dehydrators and smokers, handy, you don’t require to keep on waiting for sun to make jerky. 
It is suggested to prepare the strips of meat, as thin as possible, as, that will help quick dehydrating. To slash them 1/4 inch thick is alright. If you keep the meat inside the refrigerator for an hour, it will turn hard to an extent to make it comfortable for you to chop into stripes. 
The basic idea behind jerky making is to store the meat for a for longer period and therefore we can give a thought to what can be implemented to fulfill the aim. To start with, we can eradicate as much fat ingredient from the meat as we can. When the fat stays back within the meat, it will cause the flourishing of micro-organisms and ruin the meat rapidly. Next, we can detach as much of water content from it as we can, the reason being, that too will cause the microbes’ flourishing. For this purpose, we make use of ovens, dehydrators and smokers. 
Some people prefer to season the slices prior to allowing them to dehydrate or smoke. This is up to your choice and the want of the method of the dish you are going to make. However if you want to make it simple, you can just add some teaspoons of pepper as well as salt and put the bands for smoking. 
Here it is needed to be kept in mind that the heat and the smoke is required to be low, at the time of smoking the jerky. It is advisable to keep the warmth about 150° Fahrenheit meaning, 64° C. The meat should be fully dried. This takes around 12 to 72 hours according to the dryness or humidity in the atmosphere and also on your process. Many people are not very happy to carry on with the smoker for such a long time. In that case, you can remove the jerky from the smoker after three hours, to obtain the smoky tang and then dry it in an oven or a dehydrator. 
While dessicating the meat using the oven, keep the warmth correctly or only a bit more than 165° Fahrenheit or 70° C, as any lower than that temperature will simply incubate and thereby encourage the pathogens, in place of killing them. 
Preserve the prepared jerky within plastic bags and eat them before 2 weeks of after you make them. If you intend to keep them for longer period, preserve them in glass jars. They can be preserved for long in the glass jars, it is clear jerky making is not in any way difficult; it only needs practice and you will be able to enjoy a great homemade jerky.