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Beef
Beef is rich in flavor, protein, phosphorous and iron. If making whole muscle jerky, trim
off excess fat and slice the meat no thicker than 1/4 inch. Fat will spoil and limit the
shelf life of your jerky. Round, sirloin or flank steak are among the more popular cuts of
beef for making jerky. When making jerky from ground beef, use meat that is at least
93% lean.
If using a prepared marinade, evenly coat the meat and allow the mixture to sit for 8-24
hours before drying; the longer the better. Drain and pat dry before placing in a single
layer in the dehydrator.
Poultry
While not the most common variety of jerky, dried poultry is a unique alternative to
beef that packs just as much flavor. Remove as much fat as you can with a sharp knife
and then season or marinate as you would beef. Poultry is much more fibrous than
traditional beef, so expect your jerky to be somewhat brittle.
Fish
Fish must be kept very fresh before drying in order to prevent spoilage. Choose fish
with low oil content, such as tilapia, pink salmon and tuna; the higher the oil content,
the quicker it will spoil. After seasoning in the same fashion as poultry or beef, place
fish in the dehydrator in a single layer.
Wild Game
Another alternative to traditional beef jerky is deer and elk meat. Wild game can often
harbor dangerous bacteria. Because of this, consult separate recipes and safety
precautions not included in this manual with your own discretion before attempting to
dehydrate.
Meat Drying Guidelines
Beef
Chicken
Turkey
Fish
Wild Game
160°F / 71°C
165°F / 74°C
165°F / 74 °C
165°F / 74°C
Varies
4-5 hours
4 hours
6 hours
12-14 hours
Varies
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