To jerk meat means
to preserve it by cutting it into long thin slices and drying it in the
sun, in an oven or in a microwave oven. Meat Jerky may also be made
from
venison, moose, elk, antelope and other game animals. It is important
to
know that the fat in meat goes rancid and will spoil the jerky fast.
When
using beef, use only the leaner cuts such as the round and chuck roast.
Wild game animals are typically very lean, so this is less of a
problem.
Trim off all of the fat and membrane that you can as you cut up the
meat.
When making jerky
cleanliness and sanitation are of utmost importance.Be sure all work
surfaces, equipment and hands are thoroughly clean.
Drying jerky in the sun takes a long period of time and is not very
sanitary.
Jerked meat is roughly one-fourth the weight of its fresh raw state.
Use
very lean flank steak that is partially frozen so it will be easier to
cut. The thinner the strips are, the quicker it will dry. Cut the meat
into thin strips 1/4" thick and 6" long. For better taste it is a good
idea to dip the strips in Teriyaki sauce, in soy or Worcestershire
sauce,
brush with liquid smoke, or sprinkle with garlic powder or seasoned
salt.
Oven Drying
Arrange the seasoned
strips of meat in a single layer on wire racks (cake-cooling or oven
racks)
and do not allow the pieces to touch. The meat will drip, especially if
marinated, so you need to place a piece of aluminum foil (or a tray)
under
the meat to catch drippings. Space it as far underneath the meat as
possible
(or on the bottom of the oven) to avoid restricting the air flow.
Preheat
the oven to 150 degrees F and then turn the heat back to the 140
degrees.
Place the meat in the oven, leaving the oven door open at the first
stop.
After four or five hours, turn the strips over and continue drying at
the
same temperature for an additional four or five hours.
Note: If you
have more racks do not place racks so that one layer can drip on
another
layer.
When thoroughly dry
the jerky is shriveled and black, and is brittle when cooled. Remember
that too much moisture left in the meat will cause mold.
Store jerky after
well cooled, because putting it away while warm will cause sweating
inside
the container. No matter how well you make jerky, consider its shelf
life
short, and keep it in sealed plastic container, plastic bags or
glass
jars, so it will not absorb moisture. Store the containers in the
refrigerator
or freezer for maximum safe storage. Eat the jerky within 6 months.
