How Are We Using the Cow part 2 - Jerky

Today, we wanted to share how we make Beef Jerky on our Homestead. This isn't something we make large quantities of, (5 lbs) but we do like a good treat and it travels well when we are on the road.

The first step is the find a nice roast (I prefer the eye round on the back ham) and freeze it. Once frozen you put it in the sink to temper the meat. It still needs to be frozen but not solid so you can get a sharp knife through it. Make sure you cut the meat against the grain so you have a good flaky texture once dehydrated.

Next step is to mix up your seasonings. We prefer liquid aminos over soy sauce, you will be surprised how good it tastes!

If you need smoked salt @mericanhomestead sells it on their website. I prefer the hickory smoked salt for jerky! You will want to let the meat sit over night in the seasonings and stir every 3-4 hours. The meat will still be frozen and may stick together, make sure you separate them when stirring to get the full flavor penetration.

Now it is time to put the meat slices on the dehydrator. We use a GardenMaster dehydrator. We have owned it and used it for 7 years and have had no issues.

We set our dehydrator at 135-140F and let it 'cook' for 6-8 hours depending on the thickness of the meat. It will have a dark appearance and be hard to the touch. When you eat it is should simply break off into your mouth if you cut the meat against the grain.

Thank you for reading and commenting!