Jerky

Well knowing that it is a peice of pig fat, it probably has like 4500... Who ever posted the thing a while ago is way off...

south Africa has beef jerkey however we call it biltong, so it could be from there, or mybee from the dutch settelers

Beef jerky is thought to have originated in South America during the 1800s. The Quechua tribe, who were ancestors of the ancient Inca empire, produced a meat similar to beef jerky called ch'arki, or charqui. It was made by adding salt to strips of muscle tissue from game animals such as deer, buffalo, and elk, and allowing them to dry in the sun or over fires for extended periods of time. This method of preparation enabled the people to preserve meats during times when it was readily available and eat it when food was scarce. When the Spanish encountered this method of meat preservation, they adopted it and made it available to the rest of the world. It became a staple foodstuff for American cowboys and pioneers. Early explorers built smoke huts and hung cuts of meat over a fire to smoke cure the meat. True jerky was made when the meat was first flavored and then cured. Over the years, people discovered that the meat could be made more palatable by the addition of various spices.

It depends on the brand. If it is full of high fructose corn syrup or hydroginated oils? No. Some flavored brands have higher sugar levels, but if you watch your sugar levels, or, like I do, keep a 'Sugar top' I.E. count sugar levels and don't go over a maximum, it is a very high protein and satisfying food.

So, yes. Contrary to popular belief, beef jerky is healthy. If you're still wary though, go for the turkey jerky. Tastes about the same.

first you need some fresh pig meat, get the pig meat and slice it into this slices not to this but thin enough, when your done marinade the meat with whatever you like i use, a little vinigar some barbaque and olive oil for a unique marinade taste then hang the meat close to the sun so it can dry out throughly, when your done the meat should be hard yet soft for you to bite in and when your done you can enjoy your snack and share it with friends and family enjoy!

Ingredients:

Amount, Item & Brand (If Applicable)

5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand

*You may substitute the beef brisket with your choice of meat*

15 - 20 oz. Soy Sauce - Any brand

15 oz. Worcestershire Sauce - Lea & Perrins - Preferred

15 - 20 oz. Teriyaki sauce - Any brand

2 - 4 tablespoons Dark Brown Sugar - Any brand

2 - 4 tablespoons Garlic Powder - Any brand

2 - 4 tablespoons Onion Powder - Any brand

2 - 4 teaspoons Cayenne Pepper - Any brand

5 oz. bottle Liquid Smoke - Any brand any type

2 - 4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand

1 - Very Sharp Knife

All ingredients can be more or less as you desire to your own taste except soy &

Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***).

Add all liquid ingredients into container (with lid is preferred or cover with a plastic

wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as

possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the

meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16").

(see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed)

This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure

all meat is covered with the ingredients and stir meat occasionally to ensure all areas of

meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more,

occasionally shaking or stirring the meat at least 2 more times.

Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try

to make a pan out of the foil because of the drippings (see tip below****)

(remove when it is obvious that there are no more drippings this is usually a while after the meat

has been turned over, you will notice that the drippings will have a tendency to give off a burning

smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is

advisable to place paper towels on the oven door while open and loading the trays to catch

the drippings. Place the meat across the racks filling the top rack first (highest position)

and then the second rack (next highest position). Set temperature to at least 160 degrees

(160 - 180 degrees). When visible dripping has stopped, all meat has to be turned

over because the top of the meat will be more moist than the bottom. Also the top rack will

drip onto the bottom rack and the bottom meat will be more moist than the top. The meat

should be checked for consistency in drying and should be move around accordingly (from

bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it.

It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat

was sliced and the set temperature. Approximately the last hour or so, the oven door should be

propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea

to leave the oven door propped open any time during the drying to keep a good flow of heat &

air. You can tell the meat is done when it no longer bends and you could break off a piece

with ease. But the meat should not be so dry as to be crisp & break. It is better to be more

dry than under dried, so as to prevent mold. Let meat cool before storing. This is

now ready to eat, you can allow this to air dry an additional day or so in an open

container. This will now keep in a sealed container (zip lock bags are great) for months

refrigerated although I have kept my jerky for months unrefrigerated. Remember this meat

will continue to dry unless placed in a sealed container once totally dried. Do not worry

about color changes of the beef jerky it will get lighter and harder as it continues to dry

over time. It is only important to keep the jerky away from humidity for long term

storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the

best jerky in town. Try it you'll love it, and you didn't spend $30.00 a lb or more for

commercial chemically processed so called meat.

There ya go! Hope it's good!(;

I just got nauseous from spoiled jerky two hours. It had a lighter brown color on the edges of the jerky than the rest of it. It was a month old.

· 1 ½ pounds of beef, preferably brisket -Marinade · 1 tsp. salt · 1 tsp. seasoning salt · ½ tsp each of pepper, onion powder, and garlic salt · ¼ cup of each soy sauce and Worcestershire · Slice boneless beef into 1/8" strips, trimming fat. Place on cooking tray and let dry in the oven at 150 for 8-12 hours with the door slightly ajar. Turn them several times.

The main reason is that all jerky is costly to make. Beef is about 60% water, so when it is dried most of the weight is evaporated. It takes about 2.5 Lbs of quality beef to make 1 Lb of jerky. Secondly, many jerky companies use expensive chemicals and preservatives when making their jerky, and they have a lot of waste just based on how they make it.

I love beef jerky too, so here's the secret: Go to Walmart or Bass Pro Shops and buy a $40 dehydrator. Then go to your supermarket and buy meat ask the meat department to slice it super-duper thin for you. Marinate it overnight in whatever thrills you in the fridge and the next day put it in the dehydrator, give it 12 hours and voila! - you have a much healthier and better tasting jerky. I make my own out of chicken, turkey, salmon, beef, etc....

Try sprinkling a little water on it and seal it in a zip lock storage bag.

The Best of The Jerky Boys was created on 2002-10-22.

yes

Two words. Deer Jerky :3 and its the best thing ever if cooked correctly next to gator jerky! <33333

a quick movement

A recipe for jerky that is good with any meat includes salt, pepper, onion powder, garlic powder, and Lawry's Season Salt. Complete recipes are available at All Recipes.

It's always on the bag, but sometimes hard to find, and may be written in strange ways.

Jerky makers can be found in many locations, either at a retail store or an online one. Such store include Sears, Amazon, LEM Products, Bizrate, and personal selling sites such as eBay. There are many more, and of course the stock varies depending on the location of the retail store.

Slim Jim, a brand of meat snack that is a dried sausage, is a product of ConAgra Foods.

Beef jerky is filled with preservatives that keep it healthy despite the room temperature condition it's kept in.

It certainly can, but that depends upon what kind of mold is present. You should never consume moldy food, or even a non-molded part of something that is partially moldy. When in doubt, throw it out.

some people say yes, some people say no. but i think it doesn't. It's FULL of PROTEIN!!!!!!!!!!!!!

Yes

its just beef jerkey shreded promise