Good beef jerky starts with the right cut of beef.
Protein gives hikers stamina and energy to conquer trails. Beef jerky packs in the protein without weighing down the backpack. You can go all natural by making jerky at home with , which has the benefit of being produced without hormones. The European Union's Scientific Committee on Veterinary Measures Relating to Public Health reports that hormones used to produce commercial meat may pose a health risk. So boost the health effects of your next hike with your own organic beef jerky.
Instructions
1. Check locally for organic beef.
Purchase the leanest organic loin, shoulder or butt available. Ask the butcher to slice the meat extra thin for jerky; most stores will do this for free.
2. Mix hebs and olive oil to marinate the beef.
Combine olive oil, herbs, garlic and salt in a bowl. Whisk well. Divide marinade into five gallon-size plastic freezer bags. Store them in refrigerator while you prepare the beef.
3. requires thin strips of beef.
Add the sliced organic beef to the plastic bags filled with marinade. Refrigerate overnight, turning occasionally.
4. Place the marinated beef in the pan.
Preheat the oven to 150 degrees Fahrenheit. Cover the bottom of the pan(s) with aluminum foil. Remove the marinated organic beef from the plastic bags and place the strips on the wire rack(s) so the pieces are not touching.
5. Cook organic beef jerky until it is a dark brown color.
Place the pan into the preheated oven. Keep the oven door open slightly for ventilation. Leave it for four to 10 hours, until the organic beef jerky dehydrates sufficiently and turns a deep brown or mahogany color. Beef jerky should bend, not break, when it's done.
6. Store organic beef jerky in plastic storage bags in the refrigerator. According to the USDA, homemade beef jerky will keep for one to two months.
Tags: organic beef, beef jerky, Beef jerky, organic beef jerky, plastic bags