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Jerky is a favorite snack for school,
lunch, on the trail or just about
anywhere! It is made by seasoning
lean, raw meat in a salt mixture, then
drying it. The finished product is a
protein-rich, low carb delicious treat!
Homemade jerky is less expensive than
jerky slices or sticks purchased at a
grocery or convenience store. Most lean
meats will yield about 1 pound of jerky for
3 pounds of fresh meat.
Meat Jerky
Drying Meat
Jerky can be made from a variety of
wild game meats, fish and poultry.
When purchasing meats for jerky,
choose at least 90% lean meats with
minimal marbling (fat), as fat tends to
get rancid during storage. A lean cut
of flank steak or round steak makes
excellent jerky.
You can make delicious jerky from
pork, chicken or turkey or use
precooked and processed meat. Be
sure to dry it at the highest
temperature setting.
After drying, heat it in your oven at a
minimum temperature of 165°F (74°C)
for at least 30 minutes as a
precaution against salmonella. When
you are making jerky from game
meats, freeze the meat for at least 60
days at 0°F
(-18°C) before drying as a precaution
against any diseases. Then thaw
meat, add seasonings and press into
strips or sticks, and place on
trays to dry.
NESCO
®
jerky seasonings can also
be used to marinate by following the
instructions on the seasoning
packets. Marinating adds flavor as
well as tenderizes. The longer the
meat marinates, the more flavorful
the jerky. If you use your own recipe,
be sure to use a curing spice
combination that includes salt and
sodium nitrite to prevent bacterial
growth during the initial stages of
drying. Cure packs and seasonings
can be obtained by calling our
Customer Satisfaction Team at
800-288-4545 or go to
www.nesco.com to see our wide
variety of jerky seasonings.
To make jerky from ground meat,
choose 85% to 90% lean meat. Beef,
venison, bualo and turkey are the
most popular choices. Ground meat
jerky is easier to make, dries faster,
and is less expensive and easier to
chew than jerky slices. Follow
instructions on the seasoning packets.
Mix well and form into strips by using
our Jerky Works™ Kit or a cookie press.
Place on trays and dry.
Preparation
Remove all fat, gristle, membrane, and
connective tissue.
Cut into strips ¼” to ⁄” thick and 5” to
6” long.
Prior to dehydrating, marinate cut meats
in store-bought marinade or your own
recipe for 4-8 hours in the refrigerator.
Tips: Cut strips across the grain to produce
jerky that is easier to break apart and chew.
Cut meat in uniform thickness so it will dry in
the same amount of time.
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