Making Jerky - Weston 28-1001-W Manual Del Usario

MAKING JERKY

Meat should be as lean as possible. Using lean meat will help the meat dry
faster and aid in cleanup by decreasing fat drippings. Ground meat should be
80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent
choices for Jerky.
Jerky seasonings are available for all tastes, or you can get creative and make
your own. Whenever you make Jerky, you should cure the mixture with cure
(sodium nitrite). The cure is used to help prevent botulism during drying at low
temperatures. Follow the manufacturer's directions on the cure packet.
Keep raw meats and their juices away from other foods. Marinate meats in the
refrigerator. Do not leave meats unrefrigerated. Prevent cross-contamination
by storing dried jerky away from raw meat. ALWAYS wash hands thoroughly
with soap and water before and after working with meat products. Use clean
equipment and utensils.
Keep meat and poultry refrigerated at 40°F (4.4°C) or slightly below; use or
freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5
days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is
often held at temperatures that could potentially allow bacteria to grow, such as
when it is being transported. Refer to the USDA website for further information
on food safety. (www.usda.gov or www.fsis.usda.gov/fact_sheets/index.asp)
When using a Dehydrator, check the temperature of the Dehydrator with a dial
thermometer before drying jerky. The minimum recommended temperature
for drying meats is 130°F (54°C). Temperatures below 130°F (54°C) are not
recommended.
IMPORTANT: Before placing the meat in a Dehydrator, it is highly recommended
to heat the meat to 160°F (71°C) BEFORE the dehydrating process. This step
assures that any bacteria present will be destroyed by wet heat. After heating
to 160°F (71°C), maintaining a constant Dehydrator temperature of 130-140°F
(54-60°C) during the drying process is important because:
1.) the process must be fast enough to dry food before it spoils; and
2.) it must remove enough water so that microorganisms are unable to
grow.
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