Jerky is meat that has been dehydrated or dried through low heat, typically using a food dehydrator. Making jerky from meat is a very old food preservation technique that substantially removes the meat’s moisture and thus inhibits bacterial growth that would otherwise spoil the meat. Many jerky makers prepare their own blends of salt, pepper and other spices to rub or place on the meat prior to dehydration. Home made jerky marinades are created from bases including mustard, maple syrup, soy sauce, citrus juice and whiskey or bourbon and also used to impart flavor onto the meat and jerky.

If prepared, bottled jerky marinades are used instead of home made varieties, the following should be considered:

• Do not use jerky marinades that include a high amount of sugar. Extra sugar can lengthen the food drying time
• Do not use jerky marinades that contain a large amount of oils in the ingredients. Extra oils will cause the shelf life of the jerky to be diminished as the oil will go bad over time. One of the first steps in preparing meat for dehydrating is trimming off the excess fat. Do not counteract the fat removal by adding extra oil to the meat.
• Do not use too much jerky marinade and evenly coat the meat prior to putting it in the food dehydrator. Too much jerky marinade can lengthen the drying time and or overpower the meat's flavor.

Published 8/7/2009 12:00:00 AM

Tags: Jerky, How to Make Jerky, Marinades