INDEX THIS PAGE:

Making Jerky
Preparing The Meat
Drying The Meat
Storing The Jerky
Jerky Maker's Check List
Recipes

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 5⁰F. or lower for 20 days. Poultry is not recommended for jerky, because of its texture when raw unless it is ground or mince.

About 4 pounds of lean, boneless meat, sliced into 1/4 inch slices produces about 1 pound of the final product. Cut across the grain. Best choice is beef or game meat, rather than pork, lamb, etc. It is recommended to freeze game meat at least 60 days before processing.

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 roughly ?inch thick; if chewy jerky is desired. Slice across the grain for a more tender, brittle jerky. A tenderizer can also be used.

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. Varies with taste.

Marinade (experiment with your taste buds)

1/2 teaspoon each of pepper and garlic powder (no the salt type)
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt
1 1/2 - 2 lbs. of lean meat (beef or venison)
1/2 cup soy sauce
1 tablespoon Worcestershire sauce

Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours, better overnight.

Muscles from the round or leg are most often used. It is recommended that muscles be removed from the carcass and made into jerky the day after the kill to prevent unnecessary bacterial growth. However, aged meat can be used. Meat which has been frozen and thawed can also be used satisfactorily.

Freezing meat for a month before jerky is made insures that it will be free from live parasites which are sometimes found in game meat. In order to have freshly made jerky during the year, many people freeze meat which is to be made into jerky. The meat is then thawed in small quantities and made into jerky as it is needed.

Meat should be trimmed of fat and connective tissue and then cut into strips 1/2 inch thick, 1 inch wide, and up to a foot in length. Cut with (not across) the grain. Small muscles, one or two inches in diameter, are often separated and made into jerky without being cut into strips. These thicker pieces of meat take longer to absorb the salt and seasonings and longer to dry, but with these exceptions, no changes in the jerky recipes need be made. Some recipes call for drying jerky in the sun. Because of sanitation problems this method is not recommended. If sun drying is used, the jerky should be cut into strips 1/4 inch thick or less.

Slicing of meat to be used for strip jerky is best accomplished when meat is slightly frozen. Slice 1/8" or 1/4" thick with the grain (parallel) of the meat. Ground meat of less than 20% fat should be used for hamburger jerky (if you have wild meat processed, use ground meat with no fat added for jerky).

Strip jerky is usually marinated in a solution of spices for 2 to 12 hours to enhance flavor; seasonings are "kneaded" into ground meat jerky then mixture is allowed to stand for 1 hour for flavors to mix. Strips may be dried either on a rack or tray or hung over the rungs of the oven rack with a pan below to catch drippings. Ground meat mixture is spread 1/4" thick by placing mixture between two sheets of waxed paper and rolling with a rolling pin to a uniform thickness. Top layer of waxed paper is then removed and meat on lower layer is placed on try. Trays or strips are placed in oven at 140-150?F to dry until brittle, strip jerky should be turned occasionally and drip pans should be emptied.

Cooled jerky should be stored in airtight containers in the refrigerator.

Color of the finished jerky ranges from a light brown to black. Color variations depend upon the recipe used, the species of animal, and the age of the animal. The latter two factors are related to the myoglobin concentration in fresh meat. Myoglobin is the pigment in meat responsible for color. Higher levels of myoglobin result in darker colored jerky.

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, then package. Package in glass jars or heavy plastic bags.

Properly prepared jerky will keep at room temperature 2 to 3 months in a sealed container. To increase the shelf life and maintain the flavor, refrigerate or freeze.

1. Use fresh lean meat that is free of fat and connective tissue.
2. Slice the meat with the grain, not crosswise.
3. Add the correct amount of seasoning. If you do not have a scale, use approximate equivalent measures for the jerky recipes as shown in Table 1.
4. Cure the meat the correct length of time at refrigerator temperatures. Salted meat should be placed in
plastic, wooden, stainless steel or stone containers.
5. Keep the drying or smoking temperature in the smokehouse or oven at 120 F. or below (use a thermometer). Gas ovens usually maintain the proper temperature when the pilot light alone is on.
6. If an oven is used, line the sides and bottom with aluminum foil to catch the drippings. Open the door to the first or second stop to allow moisture to escape and to lower the oven temperature when necessary.
7. Use any hardwood for smoking. Do not use pine, fir or conifers.
8. Remove the jerky from the smokehouse or oven before it gets too hard for your taste. Five pounds of fresh meat should weigh approximately 2 pounds after drying or smoking.
9. Store jerky in clean jars or plastic bags, or wrap it in freezer paper and freeze it. Although jerky will last almost indefinitely at any temperature, its quality deteriorates after a few months.
10. Seasonings and smoking or drying times can be altered to suit individual tastes. Examples of spices which could be added to 5 pounds of meat in the previous recipes include:

2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon ginger
2 tablespoons coriander or 1 teaspoon all spice

Simple Dry Cured Jerky
2 ounces salt (3 tablespoons)
0.08 ounces ground pepper (1 teaspoon)
1 ounce sugar (2 tablespoons)

1. Prepare 5 pounds of meat as described above (1/2 x 1 inch strips).
2. Spread out meat and sprinkle on seasoning.
3. Put the meat in a pan or dish and let is stand 24 hours in a refrigerator.
4. The strips of meat may be dipped in liquid smoke 1-2 seconds for added flavor or this step may be skipped.
5. Spread out meat in the top half of a kitchen oven on a rack to dry. Open the oven door to the first or second stop. Heat at 120 F (lowest temperature) for 48 hours or until the desired dryness is reached. Use an oven thermometer to make sure the oven does not get hotter than 120 F. Higher temperatures result in hard, brittle jerky that crumbles when it is eaten.


Strip Jerky
1 1/2 lb. lean meat, partially frozen
1 tsp garlic salt
1/2 c soy sauce
1 tsp pepper or seasoned pepper
2 tbsp worcestershire sauce
Liquid smoke (if desired)

Remove all visible fat, slice meat 1/8" to 1/4" thick with the grain. Mix soy sauce, worcestershire, salt and pepper. Marinate meat 2 to 12 hours. Lay strips over oven rack rungs or on cookie sheets. Brush with liquid smoke. Dry for 5 to 12 hours at 140¡F- 150?F until meat is hard and brittle. Pat off any oil beads with paper towel. Store refrigerated in an airtight container.


Hamburger Jerky
1 1/2 lb. extra lean ground beef (20% fat or less)
1/4 c soy sauce
1/2 tsp garlic salt
1/2 cup Teriyaki sauce
1/2 tsp pepper

Mix all ingredients and "knead" well. Allow to stand 1 hour in refrigerator. Spread wax paper on flat surface. Divide mix into thirds. Place ball of mixture on waxed paper. cover with another sheet of waxed paper and roll to 1/4" thick with rolling pin. Remove top sheet of waxed paper and place meat
mixture on tray. Dry at 140-150 F. until dry and brittle. Store refrigerated.


Blue Ribbon Jerky*
1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 tsp Chinese Five-Spice Powder
3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices 1/8 inch thick. (To aid in slicing meat thinly, freeze until ice crystals are formed.)

Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.

Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in cool, dry area.


Chinese Beef Jerky*
3 Lbs. Flank Steak or London Broil

Marinade

1/2 Cup Light Soya Sauce
4 1/2 Tbs Honey
4 1/2 Tbs Dry Sherry
6 Large Cloves Garlic minced
1 1/2 Tbs Ginger Fresh minced
1 1/2 Tbs Red Pepper crushed
1 1/2 Tbs Sesame Oil
Dash White Pepper

Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces.

Origin: InterConnect - Littleton, CO


Paul's Spicy Beef Jerky**
2 pounds extra lean Round Steak, cut into 1/8" - 1/4" thick slices

Marinade:

4 ounces Lawry's Teriyaki with Pineapple Juice - 30 Minute Marinade for Chicken, Meat, & Fish (1/3 of the 12 ounce Bottle)
2 tbsp A-1 Bold & Spicy Steak Sauce
4 tbsp Brown Sugar
1 tbsp Luzianne Cajun Seasoning" or "Le Page Cajun Pepper Mix
3 tbsp Jane's Crazy Mixed Up Pepper Seasoning
1 tbsp Salt or Montreal Steak Coarse Salt Mix

Marinate for 30 minutes or longer. Dehydrate 4+ hours

To make even spicier, add a couple pinches of Crushed Habanero Pepper. Be careful!

Try BBQ Sauce instead of Teriyaki.

*Recipes from Newsgroups: rec.backcountry
**Paul's Spicy Jerky from http://www.isd.net/msp00050/jerky.html
References
Field, R.A., 1970. How to Make Jerky. Ag Extension Bulletin B-586R. University of Wyoming, Laramie, WY.
Field, R.A., 1973. Aging Big Game, Ag Extension Bulletin B-513R. University of Wyoming, Laramie, WY.
Gaida, U. and Marchello, M. 1987. "Going Wild. A Guide to Field Dressing, Butchering, Sausage-Making, and Cooking Wild Game and Fish." Watab Marketing, Inc.: Sartell, MN.