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24
Jerky
Dehydrating meat without prior cooking will produce the rigid, chewy style of meat
known as jerky. It is one of the oldest known forms of meat preservation, Because
“jerked meat” is made without cooking the meat first, it is important to start with quality
meat, and to have clean and sanitary work area. Also, be sure to thoroughly cleanse
the work surfaces when done. Remember that Jerky is the only meat to be placed
uncooked in the dehydrator.
Making Beef Jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean flank or round steak about 1 to 1½ inches thick. Trim off all fat and connective
tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make
for a tough jerky to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze.
Then turn it over and freeze for an additional 15 minutes. Cut across the grain into strips
about 1/8 inch thick.
Marinate the strips for at least 3 hours, or even overnight. This gives the meat a
unique flavor and at the same time tenderizes the meat. Increase the marinating time
for a stronger flavored jerky.
Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.
Because flavors intensify during dehydration, use salt sparingly! There are lots of jerky
recipes available. Try them, or create your own unique flavor!
Drain marinated strips on paper towels, and place the strips on drying trays
(remember to protect the dehydrator from dripping foods as described earlier in this
manual). Dehydrate until strips are quite dry, and stiff to bending, but can be bent
without breaking. This will take from 6 to 16 hours. Unlike other dried meats, Jerky
should be slightly chewy but not brittle.
IMPORTANT
: Remember that keeping a sanitary work area is
crucial. Be sure to wash all work surfaces and your hands before
handling the meat, and wash your hands after touching any other
object or surface before handling meat again.
Common Jerky
Marinade
½ cup soy sauce
1 clove garlic, mashed
2 Tbsp. brown sugar
2 Tbsp. ketchup
½ cup Worcestershire sauce
1-1¾ tsp. salt
½ tsp. onion powder
½ tsp. pepper
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