It’s not difficult to make your own beef jerky at home. Doing so is also a good way to control all the ingredients, especially sodium menu.
To make beef jerky at home, simply use a lean cut of beef. Such as top round, eye of round, bottom round, sirloin tip, or flank steak, and slice the beef into thin slices สมัคร UFABET
After slicing, marinade the meat in herbs, spices, and sauces of your choice. Afterward, pat the jerky strips dry to remove any excess marinade. And place them in a meat dehydrator at 155–165°F (68–74°C) for approximately 4–5 hours — depending on the meat’s thickness.
If you don’t have a dehydrator, you can achieve similar results using an oven at a low temperature — approximately 140–170°F (60–75°C) for 4–5 hours.
What’s more, it’s a good idea to let the beef jerky dehydrate further at room temperature for an additional 24 hours before you package it. It may be best to freeze jerky if you are not going to eat it within 1 week or so.
Summary
Beef jerky is simple to make at home and allows you to control all the ingredients, particularly sodium.
Beef jerky is a great snack food that’s high in protein and a good source of various minerals, including zinc and iron.
However, store-bought varieties are high in sodium and may be associated with other risks. So it’s best consumed in moderation as part of a varied diet.