HOW TO PREPARE JERKY.

Jerky is a popular snack made from dried meat, seasoned and dehydrated to preserve it. The process removes moisture, which inhibits the growth of spoilage microorganisms, resulting in a long shelf-life and a convenient, protein-rich food.

Making jerky at home is relatively simple, and while you can use a dedicated dehydrator, it’s also possible to make jerky in a standard oven.

Basic Beef Jerky Recipe
Ingredients:

2 to 3 lbs of lean meat (beef is common, but you can use other meats like turkey, deer, or even fish)
Salt to taste
Seasonings and/or marinade of your choice (some popular choices include soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar)
Instructions:

Select and Prepare the Meat: Choose a lean cut of meat. Common choices for beef jerky include eye of round, sirloin tip, or flank steak. Fat does not dehydrate well and can cause the jerky to go rancid, so it’s best to select lean cuts and trim off any visible fat.

Freeze the Meat (Partially): Place the meat in the freezer for 1-2 hours. This isn’t to freeze it solid, but to firm it up, which makes slicing easier and more consistent.

Slice the Meat: Remove the meat from the freezer and slice it into thin strips, typically between 1/8 to 1/4 inch thick. For a chewier jerky, slice with the grain; for a more tender jerky, slice against the grain.

Marinate (Optional): If you’re using a marinade, combine the meat slices with the marinade ingredients in a zip-top bag or bowl. Make sure the meat is well-coated. Refrigerate and let it marinate for several hours to overnight.

Prepare for Drying: If you didn’t use a marinade, sprinkle the meat slices with your desired seasonings on both sides. Lay the meat slices on dehydrator trays or on wire racks if you’re using an oven. Ensure they are spread out and not touching.

Dehydrate:

Using a Dehydrator: Place the meat in the dehydrator and set it to 160°F (71°C). It will generally take around 4-6 hours, but times can vary based on meat thickness and specific dehydrator performance. Check periodically after the 4-hour mark.
Using an Oven: Preheat your oven to its lowest setting, ideally 160°F (71°C) or as close as possible. If your oven doesn’t go that low, use the lowest setting and keep the door slightly ajar to let moisture escape. Place the meat slices on oven-safe wire racks over baking sheets to catch any drips. Dry the meat for about 3-8 hours, checking periodically.
Test the Jerky: To see if the jerky is done, take a piece out and let it cool. Once it’s at room temperature, it should be firm and dry, but not brittle. If you bend a piece, it should crack but not snap in two.

Store: Once cooled, store the jerky in airtight containers. If any moisture appears inside the container, it means the jerky wasn’t fully dehydrated and should be consumed quickly or refrigerated to prevent spoilage.

Remember that the key to great jerky is experimentation. Adjust your seasonings and marinade to your personal taste. And, if you choose to make jerky from game or other non-commercially raised meats, ensure they are properly handled and prepared to avoid potential pathogens.