Making a jerky is something which humans have been doing since before they had fire. It is one of the few ways to easily preserve meat so it will last for a long time. It's also a nutrition packed treat for when you are hungry. You may wonder wonder how hard it is to make beef and jerk chicken with jerk seasoning and other marinades.
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 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 want an old fashioned type jerky, it is generally best to make your cut with the meat's grain. For a soft tender type jerky, cut it against the meat's grain. Slice your meat as thin as manageable so it can dry quickly. Try making them as even as manageable as well to help them dry evenly.
Weather you use marinades or a rub, always dry off your meat before setting it up for drying. If you check them and see pools of oil on them, pat them dry so the oil is off them . An inexpensive paper towel is good for this task. Depending on the different size of the strips, they may have to be flipped over half way through the drying process.
Your jerky should weigh around 1/3rd of what your raw meat started at. Ensure it has fully cooled before you store it inside bags or the freezer. Any moisture forming on the cooling meat could cause it to spoil when refrigerated to quickly.
Finished jerky will be soft and quite pliable, giving like most green twigs. It should never break like dry twigs. This simple test may be done after your jerky has cooled off and is ready for storing. Jerky should always be stored inside airtight containers inside the refrigerator or the freezer. Most jerky may be safely stored away for 2 - 3 months before it is eaten by friends or 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 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 want an old fashioned type jerky, it is generally best to make your cut with the meat's grain. For a soft tender type jerky, cut it against the meat's grain. Slice your meat as thin as manageable so it can dry quickly. Try making them as even as manageable as well to help them dry evenly.
Weather you use marinades or a rub, always dry off your meat before setting it up for drying. If you check them and see pools of oil on them, pat them dry so the oil is off them . An inexpensive paper towel is good for this task. Depending on the different size of the strips, they may have to be flipped over half way through the drying process.
Your jerky should weigh around 1/3rd of what your raw meat started at. Ensure it has fully cooled before you store it inside bags or the freezer. Any moisture forming on the cooling meat could cause it to spoil when refrigerated to quickly.
Finished jerky will be soft and quite pliable, giving like most green twigs. It should never break like dry twigs. This simple test may be done after your jerky has cooled off and is ready for storing. Jerky should always be stored inside airtight containers inside the refrigerator or the freezer. Most jerky may be safely stored away for 2 - 3 months before it is eaten by friends or 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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