Today in class we are making some beef jerky here's how we are doing it!
1.get the meat
2.cut the meat into inches
3.take a pinch of salt
4. spread it evenly on the meat
5. flip the meat over
6.take a pinch of salt
7.sprinkle the salt evenly
8.take a pinch of sugar
9.sprinkle in evenly on the meat
10.flip the meat
11.take a pinch of sugar
12.sprinkle it evenly on the meat
13. cut a medium bit of string
14. tie it twice on a thin part of your meat
15.tie it twice on a wire hanging in front of a window
16.leave it there for 3 days!
hello this is me from a few days later we have go are beef jerky's and mine has a hole in it ;--; okay lets get onto the results!
RESULTS!
with the beef jerky it was really dried out an dehydrated looking like its meant to the meat was really thick and kinda wide when i first had it and started the experiment! but now its really really thin kinda like paper! and its not as wide which kinda makes me wonder were did like half of that meat go?
conclusion!
this experiment is pretty efficient and cool to do!
cause if ya don't have a dehydrate its a cooler way!
see
it looks like some dark bit of bark
smell
it actually doesn't have a smell in my opinion
hear
when i snapped mine it made a crunching sound
taste
the beef jerky really tastes foul kinda like rotten meat (which i accidentally bit into once ;--;)
hypothesis
i thought that the salt would dry the meat out and act as a protective layer
how and why the meat dried out
https://www.thespruceeats.com/jerky-cooking-tips-and-hints-1808217#:~:text=Salt%20not%20only%20helps%20pull,spices%2C%20is%20considered%20unsalted%20jerky. on this site it basically has my hypothesis but it also explains why the meat dried out! if you wanna find the reason its 60!
answers to a few random questions!
were there any anomalies? no
did any interesting questions arise from doing the experiment?yes the meat was very thick and wideish at the start but at the end it was like missing half of itself
what sort of experiments could you follow up with?maybe how to make beef jerky but a more sciency way?.
pictures from the experiment!
hypothesis
i thought that the salt would dry the meat out and act as a protective layer
how and why the meat dried out
https://www.thespruceeats.com/jerky-cooking-tips-and-hints-1808217#:~:text=Salt%20not%20only%20helps%20pull,spices%2C%20is%20considered%20unsalted%20jerky. on this site it basically has my hypothesis but it also explains why the meat dried out! if you wanna find the reason its 60!
answers to a few random questions!
were there any anomalies? no
did any interesting questions arise from doing the experiment?yes the meat was very thick and wideish at the start but at the end it was like missing half of itself
what sort of experiments could you follow up with?maybe how to make beef jerky but a more sciency way?.
pictures from the experiment!
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