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Meats should be dried at 160°F (71°C). Depending on how thick the meat is cut,
how heavily the dehydrator is loaded, and the humidity, jerky takes from
4 to 15 hours to dry.
Pat jerky with clean paper towels several times as it dries, to remove the oil that
accumulates on the top of the jerky. When removing jerky from dehydrator
trays, wrap it in paper towels and let it stand for a couple hours prior to
packaging. Excess fat will be absorbed in the paper towels and the shelf life will
be extended.
Beef jerky that is stored un-refrigerated will start to go rancid at room
temperature in approximately 3-4 weeks. Refrigerate or freeze for longer
storage or until you are ready to consume. If any ice crystals have formed inside
bag, re-package in a dry container. If jerky is dried thoroughly, it will last for
several months.
All types of jerky must be dried suciently to avoid mold. If mold is found inside
a storage bag of jerky, the entire container must be discarded.
Storage
Drying Jerky Continued
24 25
If you are drying meats for other
purposes than jerky such as for stew,
sandwich spreads or strogano, the
meat should be tender and choice. It
must be cooked so it will not be tough
and chewy when reconstituted. Using
the remainder of a cooked roast or
leftover steak saves the step of
precooking the meat. Dehydrate
those leftovers for snacks,
backpacking or camping.
The shelf life of dried, cooked meats is
2 to 3 weeks at room temperature.
Store in refrigerator or freezer to
maintain the best quality until ready
for use. They will stay fresh and tasty
for up to 6 months in the freezer.
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