Making Jerky
(from Lucianolinda’s recipe box)
Wash hands with soup and running water for at least 20 seconds before and after handling raw meats.
Use clean equipment and utensils.
Keep meat refrigerated at 40 degrees or below.
Use ground beef and poultry within two days, and red meats within three- five days (or freeze).
Thaw meat in the refrigerator, not at room temperature.
Marinate meat in the refrigerator; do not re-use marinade
jerky can be made from almost any lean meat
Raw poultry is not usually used for jerky because of the texture and flavor of the finished product.
If wild game is used, be sure gut does not touch meat or hunter’s hands.
Source: Arkansas Wild Life- Jeff Williams
Categories: Appetizers- Snacks
Ingredients
- 1 1/2 to 2 lbs. lean meat (beef, pork, or venison)
- 1/4 cup soy sauce
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. hickory smoke-flavored salt
Directions
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Partially freeze meat to make slicing easier. Slice meat no thicker than a quarter of an inch; trim fat. If chewy jerky is desired, slice with the grain; slice across the grain if tender, brittle jerky is preferred.
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Combine ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover pan and refrigerate 1-2 hours or overnight.
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After meat has been marinated, it may be heated to decrease the risk of food-borne illness (this step is optional). Boil strips in marinade for 5 minutes, drain and dry.
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Arrange strips on dehydrator trays or cake racks place on baking sheets for oven drying. Place strips close together, but not touching. Place the racks in a dehydrator or oven preheated to 140 degrees. Dry until a test piece cracks but does not break when bent (10 to 24 hours for pieces not boiled in marinade; pieces heated in marinade dry faster). After drying, pat beads of oil with towels. Cool and store in glass jars or food storage bags, jerky keeps at room temperature two weeks in a sealed container. To increase shelf life, refrigerate or freeze.