Making Jerky

Making Jerky

“A dehydrator that has an adjustable temperature dial to maintain a steady 130º to 140º F for the entire drying process is an easy way to do this.  While grinding meat and forming it into jerky sticks has become popular, it does require special equipment.  It also requires special precautions since ground meat increases the surface area on which germs collect. 

Whether you choose to grind or slice, please follow safe food practices such as thawing and marinating meat in the refrigerator, working with clean hands and equipment, etc.  Slicing meat uniformly thin is much easier when meat is partially frozen.” – excerpt from Outdoor Guide Magazine Oct/Nov issue.

I promised my readers to go into a little more detail, for which there was no space in the magazine article.  Here it is:

INGREDIENTS:

When you make jerky yourself, you have the ability to avoid the high fructose corn syrup (HFCS) that drenches many commercial products, as well as the various chemicals, MSG, etc. that are frequently added as well. 

Do not assume that just because something is homemade it is better.  When buying pre-mixed jerky spices, read the ingredients before buying.  While the specific spices may not be listed, many of the chemicals as well as the sugars are.

Speaking of sugars – yes HFCS is a sugar, but what a difference there is in how it affects your body.  We won’t spend time on it here, but suffice it to say that HFCS has a much more negative effect on your body than just plain sugar.  So, if you like a little sweetness, consider using real sugar.

Another ingredient over which there is much controversy is salt.  Now when I say controversy I’m not talking about if it’s bad for you or not.  Those on a salt-restricted diet need to consider either using less salt or eating smaller portions.  Easier said than done!  I’m talking about the controversy over whether or not salt is needed to make jerky.

Note that meat can be marinated, but that is for flavor and tenderness – it has nothing to do with how well it keeps. The National Center for Home Food Preservation (NCHFP) states that “Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, or soy sauce or wine.”  Note the word “may” – they may include these ingredients – they don’t have to. 

This is also supported by the USDA Meat and Poultry Hotline’s recommendations, however both mention the option to heat the meat before drying as an added safety feature.  If storing the jerky for more than a few weeks in the refrigerator or keeping it unrefrigerated while in spike camp for example, then curing salt is beneficial.  In general, 1 teaspoon of salt per pound of meat is considered “unsalted” jerky.

For salted jerky, many people prefer to brine their meat (in the refrigerator) in a solution of 2-1/2 cups pickling salt per 3 quarts of water.  Remove after 24-48 hours, pat dry and proceed with drying.  You have the option to add spices to the brine or sprinkle them on the meat after brining and drying.

If marinating meat in a marinade that includes soy sauce, keep in mind that this also adds salt.

GOOD HANDLING PRACTICES:
It is noteworthy to mention that along with the USDA's okay on eliminating salt, they give good handling practices that we should follow in all circumstances:
Always wash hands thoroughly with soap and water before and after working with meat products.
Use clean equipment and utensils.
Keep meat and poultry refrigerated at 40º F or slightly below, use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
Defrost frozen meat in the refrigerator, not on the kitchen counter.
Marinate Meat in the refrigerator.  Don't save marinade to re-use.

This is the added safety step both USDA and NCHFP offer:
Steam or roast meat to 160º F and poultry to 165º F as measured with a food thermometer before dehydrating it.  (Neither Don nor I have ever taken this added step in our jerky preparation.)

MARINADE:
The sample marinade recipe provided by NCHFP on their Web site is as follows:

1.5 – 2 pounds lean meat

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon each of black pepper and garlic powder

1/2 teaspoon onion powder

1 teaspoon hickory smoke-flavored salt

They recommend combining all ingredients and then placing strips of meat in a shallow pan covered with the marinade.  Cover and refrigerate 1-2 hours or overnight.  Please remember what I said about removing all fat – it becomes rancid quickly. 

SLICING OR GRINDING:

Slice meat thinly with the grain for a traditional jerky.

Slice meat against the grain for a less chewy version.

Uneven slicing makes for uneven drying.  It is crucial that ALL slices are adequately dried before calling them done.

For those who wish to use ground meat hear this:  ground meat increases the surface area on which bacteria will grow.  You must exercise good practices even more strictly to keep the meat safe.   

EQUIPMENT:

Ground meat jerky requires special equipment.  If you are not sure if this is for you, consider finding someone to borrow a grinder and a jerky press from and see if you really want one before purchasing it.  If you do decide to purchase one, consider how much you will use it and buy one that can handle the use.

Drying meat in a food dehydrator is best done with one that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.  It isn’t the only one you can use, but it is the most ideal.  Some dehydrators provide settings that state uses (dried fruit, dried vegetables, jerky, etc.).  Those work as well.

DONENESS AND STORAGE:

Test for doneness after it has cooled.  When folded it should be pliable as a green stick (offering some resistance) and not break.  Be sure that jerky has cooled thoroughly before storing.  Premature storage causing condensation could ruin your work.

For the longest “shelf-life” store in the refrigerator or freezer.  I find mine keeps the longest in the freezer…hidden under and behind the frozen spinach and kale.