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 to the how to stage there are safety aspects that should be gone over. Raw meat can easily be contaminated with different pathogens. These pathogens can make people very sick. This is why it's critical that any work area and any utensils are clean and sanitized. Always sanitize your hands before and after touching any raw meat.
The best jerky is made from the leanest cuts of meat. Be sure to completely remove any visible fat because it can become rancid spoiling your treats. It is a good idea to let your meat freeze for a few days before making it into jerky. This can kill any potential parasites that are in it and also make it easier to slice evenly when preparing it.
If you are wanting old fashioned type chewy jerky, it is best to cut along the grain of the meat. For soft tender jerky, cut across the grain of the meat. Cut your meat strips as thin as possible so they will dry more quickly. Try to make them as uniform as possible so they can dry evenly.
Whether you use a marinade or a rub, always pat your meat dry before setting it up to dry. If you check on it and there are pools of oil forming on it, pat these dry as well. Inexpensive paper towels are good for this. Depending on the size of your strips, you may have to flip them half way through the process.
Your jerky will weigh 1/3 what your raw meat did. Make sure it has cooled completely before storing it in bags or in the freezer. Moisture can form on the cooling meat causing it to spoil if refrigerated to quickly.
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 that when making your beef and jerk chicken with jerk seasoning and various marinades that the salt not only acts to pull out moisture from the meats, but also is an inexpensive preservative for general home use. Brining your meat in a good salt solution before you marinade it can help increase its shelf life by 50% or more. Whatever method you do use to dry the meat, always remember to stop and think of the different people in the past that have also enjoyed this tasty treat.
Before getting to the how to stage there are safety aspects that should be gone over. Raw meat can easily be contaminated with different pathogens. These pathogens can make people very sick. This is why it's critical that any work area and any utensils are clean and sanitized. Always sanitize your hands before and after touching any raw meat.
The best jerky is made from the leanest cuts of meat. Be sure to completely remove any visible fat because it can become rancid spoiling your treats. It is a good idea to let your meat freeze for a few days before making it into jerky. This can kill any potential parasites that are in it and also make it easier to slice evenly when preparing it.
If you are wanting old fashioned type chewy jerky, it is best to cut along the grain of the meat. For soft tender jerky, cut across the grain of the meat. Cut your meat strips as thin as possible so they will dry more quickly. Try to make them as uniform as possible so they can dry evenly.
Whether you use a marinade or a rub, always pat your meat dry before setting it up to dry. If you check on it and there are pools of oil forming on it, pat these dry as well. Inexpensive paper towels are good for this. Depending on the size of your strips, you may have to flip them half way through the process.
Your jerky will weigh 1/3 what your raw meat did. Make sure it has cooled completely before storing it in bags or in the freezer. Moisture can form on the cooling meat causing it to spoil if refrigerated to quickly.
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 that when making your beef and jerk chicken with jerk seasoning and various marinades that the salt not only acts to pull out moisture from the meats, but also is an inexpensive preservative for general home use. Brining your meat in a good salt solution before you marinade it can help increase its shelf life by 50% or more. Whatever method you do use to dry the meat, always remember to stop and think of the different people in the past that have also enjoyed this tasty treat.
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