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Jerky
Drying meat for jerky is one of the best ways to get the most out of your dehydrator.
Whether you're a hiker, athlete, or just enjoy the protein value, jerky is healthy,
convenient and delicious.
Make jerky from lean cuts of meat with as little fat as possible. Fat will not dry and will
shorten the shelf life of the jerky. The meat should be sliced thin, less than 1/4" / 6mm
thick. This is easiest if the meat is partially frozen before slicing. Use a very sharp knife.
Cut across the grain of the meat for a more brittle jerky, or with the grain to make the
jerky more chewy.
Prepare a marinade and plan to soak the meat for at least 8-24 hours in the
refrigerator. Many recipes are available on the internet or you can create your own.
HEALTH WARNING
When drying meat, care must be taken to ensure that all traces of contaminants such
as E. Coli or Salmonella have been destroyed. Make sure the shelves and interior
of the dehydrator are clean. Keep meat cooled until loading into the dehydrator. The
safest process includes one of the following:
•
Before drying, heat meat in a traditional oven so that the internal temperature of
red meat is 160°F / 71°C and poultry is 165°F / 74°C. Once these temperatures
have been reached, meat is safe enough to be dried in the appliance. Note that
this process will change the texture and taste of the jerky.
•
Dry meat at a minimum of 145-155°F / 63-70°C and dry meat for at least 4 hours.
Upon completion, heat the dried meat in a pre-heated oven of 275°F / 135°C for
10 minutes.
Agricultural extensions at many universities have published excellent articles about
food safety when making jerky with whole meat, ground meat, poultry, fish and wild
game.
For more information, please visit:
http://foodsafety.wisc.edu (search for "jerky")
https://www.usda.gov/ (search for "jerky")
https://www.cals.uidaho.edu/edcomm/pdf/PNW/PNW0632.pdf
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