Making Jerky - Weston 75-0601-W Manual Del Usuario

MAKING JERKY

Your 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 un-refrigerated. 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 (5
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 Meat and Poultry
Department for further questions or information on meat and food safety.
When using a Dehydrator, check the temperature of the Dehydrator with
a dial thermometer before drying jerky. The minimum recommended
temperature or drying meats is 145°F (63
(63 C) are not recommended. IMPORTANT: Before you place the meat in
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a dehydrator, it is highly recommended to heat the meat to 160°F (71
BEFORE the dehydrating process. This step assures that any bacteria
present will be destroyed by wet heat. After heating to 160°F (71
maintaining a constant dehydrator temperature of 130-140°F (55-60
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.
If you are using a marinade, shake off excess liquid before placing the meat
in evenly spaced single layers approximately 1/4" (0.64 cm) apart on the
Dehydrator racks.
Dry meat at 145-150°F (63-66
droplets from the surface of the meat occasionally, using a paper towel.
Drying times may vary based on many circumstances including but not limited
to: the relative humidity of the room, the temperature of the meat at beginning
of drying process, the amount of meat in the dehydrator, leanness of meat,
etc. Always allow jerky to cool before taste testing.
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C) or slightly below; use or
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C). Temperatures below 145°F
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C) for 4-7 hours. You may need to blot fat
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C)
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C),
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C) during
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