HOW TO CREATE JERKY

[HunterAU]

Jerky is raw meat (usually beef or venison) which has been salted or marinated and then dried.
The main rule with jerky - the leaner the meat, the better quality the finished product. When using beef, round & sirloin cuts are more economical than cheaper cuts which contain more bone & fat. Rump cuts may be used, but they contain more gristle.
To prepare your meat, remove all visible fat & slice it into long strips around 5mm thick. By slicing them into uniform pieces this will shorten the drying time so if you can, have your butcher slice it for you.
If you're going to slice the meat yourself, a good idea is to partially freeze it first to make cutting easier. Cutting across the grain will increase tenderness.
You can marinate the meat using a liquid mixture or a mix of salt & seasonings. There are plenty of different marinades & I've included a few here for you to try. But don't forget to experiment!
Once marinated, to dry you simply place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.
To store, place in an airtight container in a cool, dry, dark place. For extended storage life, place in the refrigerator or freezer.


BASIC BEEF JERKY
Ingredients
4 Tbsp soy sauce
4 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
1/4 tsp black pepper
2 cloves garlic
1/2 tsp salt
1 Tbsp grated root ginger
1 Tbsp curry powder
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

CURRIED JERKY
Ingredients
1 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/16 tsp ground cloves
1/8 tsp ground cumin
1 1/2 tsp curry powder
1/2 tsp garlic powder
1 tsp ground ginger
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously sprinkle both sides with the salt mixrture. Place meat 3 or 4 layers deep in a container. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

HAWAIIAN JERKY
Ingredients
1 tsp salt
1 tsp ground ginger
1 Tbsp brown sugar
1/4 tsp pepper
1/8 tsp cayenne pepper
1 garlic clove, crushed
1/4 cup pineapple juice
1/4 cup soy sauce
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

HOT & TANGY JERKY
Ingredients
1 tsp salt
1/4 tsp cracked pepper
1/4 tsp cayenne pepper
1 tsp onion powder
1/2 tsp paprika
2 garlic cloves, crushed
2 Tbsp barbecue/steak sauce
3 Tbsp Worcestershire sauce
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning Worcestershire sauce mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

MIDDLE EASTERN JERKY
Ingredients
1 tsp salt
1/8 tsp pepper
1 1/2 tsp coriander
1/4 tsp chilli powder
1/4 tsp ground ginger
1/4 tsp turmeric
1/8 tsp ground cumin
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously sprinkle both sides with the salt mixture. Place meat 3 or 4 layers deep in a container. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

MILD MEXICAN JERKY
Ingredients
1 tsp salt
1/4 tsp pepper
1 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp oregano, crushed
1 tsp paprika
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously sprinkle both sides with the salt mixture. Place meat 3 or 4 layers deep in a container. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

SWEET & SOUR JERKY
Ingredients
1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 garlic clove, crushed
3 Tbsp brown sugar
1 Tbsp soy sauce
1/4 cup red wine vinegar
1/4 cup pineapple juice
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning vinegar mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

TERIYAKI JERKY
Ingredients
1/2 tsp salt
1/8 tsp pepper
1/2 tsp ground ginger
2 Tbsp brown sugar
1 garlic clove, crushed
1/4 cup soy sauce
500g lean meat, sliced 5mm thick
Method
In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers deep in a container, spooning soy sauce mixture over each layer. Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally, keeping the mixture tightly covered.
Drain marinade & place the meat slices onto Mesh Sheets in the trays of your dehydrator in a single layer. (You may wish to put a solid sheet on the bottom tray to catch the drips). Dehydrate at 60 deg C for 6-8 hours, turning the meat after 4 hours of drying.
Allow to cool and then test by bending. Jerky should crack when bent, but not break & there should be no moist spots.

TURKEY JERKY
Ingredients
750g raw turkey, preferably breast
1/4 cup soy sauce
1 Tbsp fresh lemon juice
1/4 tsp garlic powder
1/4 tsp pepper
1/8 tsp ginger
BBQ Jerky
1lb of sliced, lean meat
Worcestershire Sauce
Garlic Powder
Onion Powder
BBQ seasoning (can be found near specialty spices)
Black Pepper
- Combine all marinade ingredients, except for BBQ seasoning and black pepper
- Add meat strips and allow to marinade for several hours or overnight
- Remove from marinade and sprinkle with BBQ seas. and pepper. Do this before meat
is allowed to dry
- Place in dehydrator (or oven if preferred) and allow meat to dry untill done.

[skeetshot]

Can jerky be made without an oven, like sub drying ?

[dinsdale]

Yes,I dry mine with a fan when relative humidity levels are low(say 60% or less)

Winter dry air always works.

The key if you note is all jerky recipes contain salt or salty ingredients(soy sauce for example);this kills bacteria.

The same reason capes and hides are salted for taxidermy,dry means no bugs.The other reason jerkies are thinner strips of meats,salts (the cure) are absorbed thru the meat.

This site is excellent;

http://www.3men.com/index.htm

Dinsdale

[Corjack]

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Did some one say jerky?

[dinsdale]

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Did some one say jerky?

Another fan!

And now we know who's been hoarding all the ammo and the scarcity of components too!