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How to Make Jerky Meat Preparation Muscles from the round or leg are most often used. It is recommended that muscles be removed from the carcass and made into jerky the day after the kill to prevent unnecessary bacterial growth. However, aged meat can be used. Meat which has been frozen and thawed can also be used satisfactorily. Freezing meat for a month before jerky is made insures that it will be free from live parasites which are sometimes found in game meat. In order to have freshly made jerky during the year, many people freeze meat which is to be made into jerky. The meat is then thawed in small quantities and made into jerky as it is needed.
Meat should be trimmed of fat and connective tissue and then cut into strips 1/2 inch thick, 1 inch wide, and up to a foot in length. Cut with (not across) the grain. Small muscles, one or two inches in diameter, are often separated and made into jerky without being cut into strips. These thicker pieces of meat take longer to absorb the sale and seasonings and longer to dry, but with these exceptions, no changes in the jerky recipes need be made. Some recipes call for drying jerky in the sun. Because of sanitation problems this method is not recommended. If sun drying is used, the jerky should be cut into strips 1/4 inch thick or less. Slicing of meat to be used for strip jerky is best accomplished when meat is slightly frozen. Slice 1/8" or 1/4" thick with the grain (parallel) of the meat. Ground meat of less than 20% fat should be used for hamburger jerky (if you have wild meat processed, use ground meat with no fat added for jerky).
Strip jerky is usually marinated in a solution of spices for 2 to 12 hours to enhance flavor; seasonings are "kneaded" into ground meat jerky then mixture is allowed to stand for 1 hour for flavors to mix. Strips may be dried either on a rack or tray or hung over the rungs of the oven rack with a pan below to catch drippings. Ground meat mixture is spread 1/4" thick by placing mixture between two sheets of waxed paper and rolling with a rolling pin to a uniform thickness. Top layer of waxed paper is then removed and meat on lower layer is placed on try. Trays or strips are placed in oven at 140-150ºF to dry until brittle, strip jerky should be turned occasionally and drip pans should be emptied. Cooled jerky should be stored in airtight containers in the refrigerator. Color of the finished jerky ranges from a light brown to black. Color variations depend upon the recipe used, the species of animal, and the age of the animal. The latter two factors are related to the myoglobin concentration in fresh meat. Myoglobin is the pigment in meat responsible for color. Higher levels of myoglobin result in darker colored jerky. A Jerky Maker's Check List
Jerky Recipes Simple Dry Cured Jerky
Strip Jerky
Remove all visible fat, slice meat 1/8" to 1/4" thick with the grain. Mix soy sauce, worcestershire, salt and pepper. Marinate meat 2 to 12 hours. Lay strips over oven rack rungs or on cookie sheets. Brush with liquid smoke. Dry for 5 to 12 hours at 140°F- 150ºF until meat is hard and brittle. Pat off any oil beads with paper towel. Store refrigerated in an airtight container. Hamburger Jerky
Mix all ingredients and "knead" well. Allow to stand 1 hour in refrigerator. Spread wax paper on flat surface. Divide mix into thirds. Place ball of mixture on waxed paper. cover with another sheet of waxed paper and roll to 1/4" thick with rolling pin. Remove top sheet of waxed paper and place meat mixture on tray. Dry at 140-150ºF until dry and brittle. Store refrigerated.
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