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Drying Jerky
Susan Reynolds, M.S.
Jerky is a staple in the packs of today's
outdoorsmen: backpackers, skiers, and campers. It's a popular snack for armchair
sportsmen, too.
Jerky can be made from almost any lean meat,
including beef, pork or venison. If made from pork the meat must be treated to
kill the trichinella parasite before it is sliced and marinated. This parasite
could cause trichinosis. To treat the pork, freeze a portion that is 6 inches or
less thick at 5°F or lower for 20 days. Poultry is not recommended for jerky,
because of its texture when raw.
PREPARING THE MEAT
The first step in preparing the meat is to
slice it into long, thin strips. Trim and discard all the fat from the meat,
because it becomes rancid rapidly Partially freezing the meat before cutting
makes it easier to slice evenly Slice with the grain into thin strips
approximately ¼ inch thick; if a chewy jerky is desired. Slice across the
grain for a more tender, brittle jerky A tenderizer can also be used on the
meat. Simply follow instructions on the package for tenderizing meats. The
meat is marinated for both flavor and tenderness. Ingredients for marinades
include oil, salt and an acid product such as vinegar, lemon juice, teriyaki,
soy sauce or wine.
JERKY MARINADE
- ¼ teaspoon each of pepper and garlic
powder
- ½ teaspoon onion powder
- 1 teaspoon hickory smoke-flavored
salt
- 1 ½-2 lbs. of lean meat (beef, pork,
or venison)
- ¼ cup soy sauce
- 1 tablespoon worchestershire sauce
Combine all ingredients. Place strips of
meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours
or overnight.
DRYING THE MEAT
Remove meat strips from the marinade, drain
on absorbent toweling and arrange on dehydrator trays or cake racks placed on
baking sheets. Place the slices close together but do not overlap. Place the
racks in a drying oven preheated at 140°F Dry until a test piece cracks but
does not break when it is bent (10 to 24 hours). Pat off any beads of oil with
absorbent toweling and cool. Remove strips from the racks. Cool. Package in
glass jars or heavy plastic bags.
STORING THE JERKY
Properly dried jerky will keep at room
temperature 1 to 2 months in a sealed container. However, to increase the
shelf life and maintain the flavor, refrigerate or freeze the jerky.
Footnotes
1. This document is
Fact Sheet FCS 8504, a series of the Department of Family, Youth and Community
Sciences, Florida Cooperative Extension Service, Institute of Food and
Agricultural Sciences, University of Florida. Publication date: June 1998. First
published: February 1994. Reviewed: June 1998. 2. Written
by Susan Reynolds, M.S., former Extension Foods Specialist, University of
Georgia, College of Agricultural and Environmental Sciences, Athens. Reviewed
for use in Florida by Mark L. Tamplin, associate professor, Food Safety
Specialist, Department of Family, Youth and Community Sciences, Cooperative
Extension Service, Institute of Food and Agricultural Sciences, University of
Florida, Gainesville, FL 32611.
Florida Cooperative Extension Service /
Institute of Food and Agricultural Sciences / University of Florida / Christine
Taylor Waddill, Dean
Disclaimer
The use of trade names in this publication is
solely for the purpose of providing specific information. UF/IFAS does not
guarantee or warranty the products named, and references to them in this
publication does not signify our approval to the exclusion of other products of
suitable composition.
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