How do you make beef jerky and other jerky? The very first step is to choose a lean piece of meat. Fatty meats are not ideal for use in a food dehydrator as excess meat fat will not dry during the dehydrating process. This could cause the shelf life of the jerky to be substantially shortened and the jerky to go rancid.
The best cuts of meat to make into jerky include:
- Beef, Bison, Elk, and Venison – eye of round, flank steak, outside round and sirloin tip
- Chicken, Duck and Turkey – skinless, boneless breast meat
- Emu and Ostrich – back tender, inside, outside or top strips and thigh meat
After selecting the meat, trim the fat, connective tissue and tendons off the meat. Then slice the trimmed meat into 1/8 to 1/4 inch thick strips. If desired, choose a jerky marinade ,and after marinading, place the meat strips in a food dehydrator and maintain a constant drying temperature of between 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius). Dry the jerky until a test piece cracks on the edges but does not break when it is bent. Enjoy!
Published 8/7/2009 12:00:00 AM