By Alison Wilcox
Making jerky is something that human have done since before we had access to fire. It is one of the best ways to preserve meat to last for long periods of time. It is also a great nutrition packed protein treat for when you are a little hungry. You may wonder how difficult it is for beef and jerk chicken with jerk seasoning and marinades. You may be surprised at just how simple it really is to make.
Before getting into the how to part there is the safety aspect that should be touched on. Raw meat can be easily contaminated with various pathogens. These pathogens are what make people sick. This is why it is critical that your work area and utensils are kept clean and sanitized. Always wash your hands up before and after handling any raw meat.
The best jerky is cooked from the leanest parts of meat. Always completely remove the visible fat because it could become rancid and this will spoil your dried meat. It is a fine idea to let the meat freeze a few days before you begin making it to jerky. This may kill most potential parasites that are inside it and also makes it easier for slicing evenly when preparing it.
If you desire old fashioned chewy jerky, it is typically best to slice the meat along the grain. For a softer tender type jerky, cut the meat across the grain. Cut up your meat strips so they are as thin and uniform as possible. This will help them to dry out much more evenly and quickly.
Weather you plan to use a rub or marinade, always pat down your meat so it is dry before putting it out to dry. If you notice any small pools of oil or fat forming on them, pat them down as well. Any inexpensive towel can be used for this. Depending on what your strip size is, you may need to flip the strips mid way through drying them.
Your fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should be soft and pliable, giving like a green twig. It should not break like a dry twig. This test should be formed after the jerky has cooled and is ready to be stored. Jerky should be stored in airtight containers in the refrigerator or freezer. Most jerky can be safely stored for 2 to 3 months before being eaten by your friends and family.
Remember when you are making beef and jerk chicken with jerk seasoning and marinades that salt not only acts to pull moisture out of your meats, but also acts as an inexpensive preservative for home use. Brining in a salt solution before marinading can increase the shelf life of your jerky by 50%. Whatever method you use to dry your meat remember to think of the many people before you that also enjoyed the tasty treat.
Before getting into the how to part there is the safety aspect that should be touched on. Raw meat can be easily contaminated with various pathogens. These pathogens are what make people sick. This is why it is critical that your work area and utensils are kept clean and sanitized. Always wash your hands up before and after handling any raw meat.
The best jerky is cooked from the leanest parts of meat. Always completely remove the visible fat because it could become rancid and this will spoil your dried meat. It is a fine idea to let the meat freeze a few days before you begin making it to jerky. This may kill most potential parasites that are inside it and also makes it easier for slicing evenly when preparing it.
If you desire old fashioned chewy jerky, it is typically best to slice the meat along the grain. For a softer tender type jerky, cut the meat across the grain. Cut up your meat strips so they are as thin and uniform as possible. This will help them to dry out much more evenly and quickly.
Weather you plan to use a rub or marinade, always pat down your meat so it is dry before putting it out to dry. If you notice any small pools of oil or fat forming on them, pat them down as well. Any inexpensive towel can be used for this. Depending on what your strip size is, you may need to flip the strips mid way through drying them.
Your fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should be soft and pliable, giving like a green twig. It should not break like a dry twig. This test should be formed after the jerky has cooled and is ready to be stored. Jerky should be stored in airtight containers in the refrigerator or freezer. Most jerky can be safely stored for 2 to 3 months before being eaten by your friends and family.
Remember when you are making beef and jerk chicken with jerk seasoning and marinades that salt not only acts to pull moisture out of your meats, but also acts as an inexpensive preservative for home use. Brining in a salt solution before marinading can increase the shelf life of your jerky by 50%. Whatever method you use to dry your meat remember to think of the many people before you that also enjoyed the tasty treat.
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