Jerky is meat cut into thin strips and dried to preserve it for future use. It is probably one of the most ancient methods of food preservation known. The meat can be flavored or treated during the drying process to improve flavor or nutritional content. The American Indians made pemmican out of dried venison or buffalo meat, mixed with dried berries and buffalo fat. This was packed and sealed into leather bags where it would keep for months without spoiling.
The most popular use for jerky today is as a high protein snack, and as a source of meat on outings where fresh meat is not available, or where weight is a factor. Meat looses about 1/4 to 1/3 of it's weight when it is dried. Jerky may also be rehydrated and used for cooking.
Meat Jerky may be made from beef, venison, moose, elk, antelope and other game animals. The fat in meat goes rancid and will spoil the jerky fast. When using beef, use only the leaner cuts such as the round and chuck roast. Wild game animals are typically very lean, so this is less of a problem. Trim off all of the fat and membrane that you can as you cut up the meat. When making jerky cleanliness and sanitation are of utmost importance. Be sure all work surfaces, equipment and hands are thoroughly clean.
Cut the meat into thin strips across the grain of the meat. The thinner the strips are, the quicker it will dry. 1/4" thick and 6" long is about right. You will be able to cut the meat into slices easier if it is partially frozen. Freeze, or thaw, the meat until the meat is just barely pliable and still cutable.
Once you have the meat cut into strips the next step is to dry it. There are several methods you may use.
Lay the slices out in rows and in a single layer. Do not allow the pieces to touch. Sprinkle with coarse ground black pepper and salt, garlic powder or spices that you like the taste of.
Do not place racks so that one layer can drip on another layer. If you are using the oven, set it to WARM (120-170 deg. F.), and leave in the oven overnight, or 8-10 hrs. This ensures slow and complete drying.
To test for proper dryness bend the pieces. They should bend just slightly before they break.
Store in a cool, dry area in a sealed plastic container, jar, or can after well cooled. Too much moisture left in the meat will cause mold, and putting it away while warm will cause sweating inside the container.
Additional flavor, interest and character may be given to your jerky by the use of marinades. These are flavored liquid concoctions in which the meat is soaked before drying. A wide range of flavors may be conjured up, limited only by the imagination and good taste. Some ingredients in marinades, such as salt and sodium nitrate, 'cure' the meat and help to preserve it, as with hams. Other ingredients, such as vinegar and soy sauce, will tenderize the meat.
Use glass or ceramic containers when working with marinades, as many will react with metal. Blend the ingredients in a bowl. Allow roughly 1/2 cup of marinade for each pound of meat. Dip each piece of meat into marinade, coating well. Place in shallow glass dish. Pour remaining marinade over top, cover and refrigerate for 8-12 hours. When the meat is ready, remove it from the marinade and pat dry with paper towels. Proceed with drying as normal, but be aware that marinated meat will drip more when drying.
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Here's a recipe for jerky that works well on just about any kind of meat.
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Source: "John J. Maasen III" <jmaasen@netcom.com>
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Source: tenclayl@ins.infonet.net
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Source: Garden Way's Guide to Food Drying by Phyllis Hobson
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Source: Garden Way's Guide to Food Drying by Phyllis Hobson
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Remove all fat and membrane from the meat. Combine the rest of the ingredients. Soak the meat in the solution (brining the meat) for 8 to 10 hours. Remove meat and rinse thoroughly. Pat dry with paper towels to remove excess moisture. Let stand to air-dry for an hour or so. Then rub in the seasonings of your choice, such as onion salt, garlic salt, pepper or a prepared seasoning mix from the spice department at the market. Smoke meat for 8 to 12 hours or until ready. Test the meat by twisting a strip of meat. It should be flexible but stiff like a piece of rope. Remove and let stand until cool.
Source: Don Holmes Book of Food Drying, Pickling and Smoke Curing by Don and Myrtle Holm
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Make a mixture of half salt and half brown sugar (some stores handle a commercially prepared sugar-cure mixture), plus herbs and condiments to suit. Rub this mixture thoroughly into the meat. Place in crock (without water) and weight down. The moisture will gradually seep out to the bottom of the crock. This is called "horsing". Allow to stand overnight or longer, until most of the moisture is drained out. Rinse in cold water and place in smokehouse for 12 hours or more.
Tips:
Last edited: February 22, 2004
The NetWoods Virtual Campsite, Steve Tobin, Campmaster