Jerky is meat from animals, fish or fowl cut into strips that has been trimmed of fat. The strips are then marinated in a rub or liquid (if desired). The strips are then dried or smoked with low heat (usually under 160 degrees F or 70 degrees C), dried in the sun or dehydrator. The meat is a savory snack that might be salty, spicy or semisweet depending on the marinade, rub or salt, that can be eaten fresh or stored for long periods of time without the need for refrigeration.
Fresh jerky is a good source of protein containing 10-15g per a 30g portion. This same 30g portion only contains 1g of fat with 0-3g of carbohydrates. Most jerky recipes, especially the old fashioned or traditional recipes use salt to cure the meat. The sodium content from the curing process could be a concern for those on a low-sodium lifestyle.
Preparation of the Meat
In preparing meat for what is called jerky, the meat must be dried quickly to limit bacterial growth. The drying process is using low temperatures to avoid cooking the meat or over-drying the meat causing the meat to be hard or brittle. Smoking the meat in a salt cure is the most traditional method that preserves the meat, add flavor while drying the meat. Smoke houses were used in the past to cure and dry the meats. Today a dehydrator can turn the kitchen into a smoke house. Some recipes add flavors through marinades, which increases the moisture in the meat adding to the time needed to dry and cure the meat.
Recipes for Different Types of Meat
A basic jerky recipe with a bacon flavor used flavored salts to the meat before going in the dehydrator.
Bacon Flavored Jerky
Ingredients
- 3 pounds of beef ( or any meat type)
- ground black pepper
- bacon salt (original, hickory or peppered)
- curing salt
Directions
- Slice the meat into strips about 1/4 inch thick (freezing for 30 minutes prior to cutting may help with cutting thinner slices)
- Cure the meat over night
Note: There are not a lot of ingredients so don't over use the flavorings if smoking the meat as this will drown out flavors that have been added before the smoking process. The length of time to smoke or dehydrate is how dry or chewy the jerky is preferred.
Want to add flavors and give the tongue's taste buds a trip, try a marinade on the local supermarket shelf or make up one from ingredients found in the kitchen.
Jerky Marinade
ingredients
- 1/4 cup water
- 1/4 cup wine (or can use a wine vinegar)
- 1/4 cup olive oil
- 4 Tb soy sauce
- 4 Tb Worchester sauce
- 1 Tb tomato sauce
- 1 Tb grated ginger root (optional)
- 1/2 tsp black pepper (more pepper for hotter jerky)
- 1 Tb curry powder (optional)
- 2 gloves garlic
- 1 tsp oregano
- 1 packet of a jerky cure mix
Directions:
Mix all ingredients together in a large bowl or plastic container. Place meat in the marinade. Stir meat and marinade to make certain all meat is well covered.
Marinade the meat for 4-6 hours, then drain. Meat can marinate over night in an air tight container for a more intense flavor. Place on trays to dry. Dry in a food dehydrator until properly dried and chewy, normally 6-12 hours.
Note: Use this type of marinade on beef, venison or other game. Please note that all wild game should be frozen for 60 days at sub-zero temperature to make certain all bacteria has been killed.
Most people that see the word jerky and think of beef, venison or other wild game, but chicken or turkey are not to be left out. Salmon and other fish are also good as a jerky.
Chicken Jerky
Ingredients
- 1/4 cup pineapple juice
- 2 Tb white wine (or a white wine vinegar)
- 2 Tb olive oil
- 1 Tb teriyaki sauce
- 1 Tb onion, finely chopped
- 3 gloves garlic, chopped
- 1/2 tsp freshly ground black pepper
- 1 bay leaf
- 1 packet of a jerky cure mix
- 1 pound chicken strips
Directions
- Mix all ingredients together with the exception of the strips
- All the ingredients to blend for at least 15 minutes.
- Add strips
- Marinate for one hour. For longer marinating time, place in the refrigerator in an air-tight container.
- Remove from the marinade and place on trays on the dehydrator until properly dry and chewy. The normal drying time is 6-12 hours.
Not to leave out vegetarians, even tofu will make a nice jerky snack. Try this recipe or experiment with different flavors to make a healthy snack that stores well.
Tofu Jerky Recipe
Ingredients
- 1 Tb pepper
- 1 Tb onion powder
- 3 Tb liquid smoke
- 1/8 cup water
- 1/2 cup soy sauce
- 1 tsp garlic powder or 1 crushed garlic glove
- 1 tsp honey
- 1 lb extra firm tofu (not the silken type)
Directions
- Slice tofu horizontally into 4 pieces, and then cut into strips (should make 12 strips). The strips will shrink in the oven, so start out fairly thick
- Mix ingredients together, leaving out the tofu
- Arrange the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it
- Let the mixture soak for several hours or over night
- Drain excess liquid and dry tofu in a food dehydrator or in a 200 degree F oven. The drying process will take 4-8 hours
- Flip the tofu over hourly so it dries evenly and dry until it is very chewy, but not crispy
Storing the Jerky
The jerky can be packaged in a re-sealable plastic storage bag after the drying and cooling is completed. For longer storage, use a vacuum packaging system to remove the oxygen from the package. Jerky can last for long periods of time without refrigeration, making it ideal for camping and outdoor enthusiasts.
The leaner the meat, the longer the meat will remain fresh before becoming rancid and need to be discarded. Some jerky has lasted up to two years or longer without refrigeration. This ability to remain fresh is due to the low moisture content after the drying process. To be safe, any jerky not refrigerated or frozen should be discarded after 12 months. If wild game is used, discard after 6 months if not refrigerated. For longer freshness, freezing is recommended for any unused portions or when a large amount of meat has been dried and put into separate containers or packages.
Experiment with recipes and drying methods. Discover how jerky is the healthy snack food that lasts and is a favorite for outdoorsman. Try the ultimate survival meal that assisted in making exploration possible.
Sources:
- www.beefjerky recipes.com
- www.everythingkitchens.com
- www.bulkbeefjerky.com
Lynette Partridge-Schneider - For Lynette Partridge-Schneider, animals have been more than just a lifetime adventure. Her love of animals is a passion. Since, her first ...
