Beef put in the microwave at 170-200 degrees for 3-5 minutes. Constantly check and flip the meat to ensure even cooking.

there is about 9grams in each beef jerky stick!

protein

Instead of giving you a long drawn out answer, I will provide you with a link to the information. http://beefjerkyrecipes.com, go to the storing tab on the left side of the page to find out everything you need to know about storing it safely away.

Hopefully this helped.

Peace.

Sure you can, but why would you? If you are spending the money for some high end beef, why lessen the quality by freezing it? Despite the fact that most meat companies that ship dry-aged beef freeze their product, freezing does damage the cell structure resulting in additional moisture loss. Faster freezing minimizes the ice crystal size, but still has an adverse effect on the cell walls.

I would rather see you buy locally some fresh beef that has been dry-aged or even better (and much cheaper) do it yourself at home a week or two before you plan to use it. A commercial dry-aging facility is basically a big refrigerator so despite what you may read about dry-aging at home being complicated or even unsafe, it's the same principal as the commercial plants only on a smaller scale. You can find numerous websites on-line that explain how to do it but basically it amounts to letting the meat sit in your fridge for a week or two. It's not rocket science, just natural enzymes doing their job of breaking down the meat proteins.

If you purchase a cut of beef to dry-age, keep in mind that the vacuum packed rib roast the grocery store sells you probably has about a week of wet-aging on it by the time you get it. So another week of dry-aging will be close to optimum, although you can still age it much longer but the law of diminishing returns begin and you get little increase in tenderness while continuing to lose moisture and surface drying (shrinkage).

With frozen meat, partially thaw; approx 1 hour room temp (ish) With fresh, freeze for approx 3 hours (ish). If partially frozen, slice as thin as possible. Partially frozen meat is much easier to slice thinly Marinate 12-16hrs in favourite marinade; soy/barbeque/teriyaki/etc.,etc.,etc. Pat dry and spread out, using all oven racks, allowing good air circulation Dry at 250F with oven door ajar and hood extractor fan running on high until almost completely dry (16-24 hours) Store frozen or in airtight container. Keeps for approx 1 month; watch carefully for mould HINT: Only attempt when family dog is on vacation; this process will drive him bonkers

Of course. If it doesn't say " Do not swallow" then you can swallow it. Simple as that.

No, however you may want to sear (brown) the outsides before placing it in the crock pot.

Instead of giving you a long drawn out answer, I will provide you with a link to the information. http://www.jerky.com/, go to the How Jerky is Made link on the left side of the page to find out everything you need to know about storing it safely away.

Hopefully this helped.

Peace.

Some people do not me but many other people need it

1. walgreens
2. rite aid
3. wal-mart
4. k-mart
5. ANYWHERE!!!!!!!!!!!!!!!!!!!!
6. OK

There are many ingredients that appear in most beef jerky recipes, these include the use of beef but it is said to use flaked beef instead of cubed etc. Soy sauce is another ingredient that appears in most recipes for this dish.

http://allrecipes.com/recipe/dads-jerky-marinade/ Is a great place to find the best Jerky Marinade recipes. The site is full of incredible Jerky Marinade dishes and the recipes for creating them.

If done correctly, beef jerky should contain no water at all. Therefore it has no water molecules for mold or other bacteria to grow. It will last until eaten. Store bought jerky has other oils and additives added so they have a bacteria potential and the life span is the expiration date.

Beef jerky is made from a part of the cow that i am unfamiliar with but definitely not pork

Jerky can be made from any type of meat. I've eaten turkey jerky, deer jerky, pork jerky, beef jerky, buffalo jerky and a couple of others. Jerky is basically just dried meat. Many people make their own by laying the strips of meat on a cookie sheet, basting it with teriyaki and drying it at a low temp in the oven. It can also be dried in the sun if there is a way to keep critters off of it. Just look up jerky recipes in your favorite search engine.

As of March 29, 2012, the answer is no. All beef products entering South Korea (formally known as the Republic of Korea) must be produced at an establishment with a USDA AMS Export Verification program and under a USDA AMS QSA program. The relevant information can be found at the USDA FSIS website under Export Requirements by Country; the home page is www dot fsis dot usda dot gov. South Korea is listed as "Korea, Republic of".

There are no requirements listed for North Korea, which means you can give it a shot but there are no guarantees it won't be confiscated at the border by North Korean officials.

Jack Links is the BEST kind.

Yes, only if it has no beef

If done correctly, none. In order for it to be "jerky" it has to be water free or without moisture. This keeps bacteria from being able to form and reproduce. Certain store brands of beef jerky have additives and oils that can make the product have a "best used by" date. These can be harmful as they can have bacteria form on them and eating them after that date can make one sick. The best way to make beef jerky is to make your own. Its cheaper and much healthier. You are not going to find levels of 0% water in any food, though it can get close. Freeze dried or vacuum dried foods are the closest to zero. See Related Links. Even our cat's dry food is ~10% moisture.

110 calories, 1 gram of carbs, less than 1 gram of sugar, 7 grams of fat, semi high sodium but 9 grams of protein (in a stick)

*Great protein snack