By Alison Wilcox
Making different jerkies is an activity that people have done since
long before we ever discovered fire. It is a primary way to save meat
for extended lengths of time. It also is a nutritional snack for when
people are a little bit hungry. You could wonder how challenging it is
for preparing beef or jerk chicken with jerk seasoning and various
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.
Most good jerky is from lean cuts of meat. Be sure to remove all visible fat as it could become rancid, spoiling your freshly made treats. A good idea is to freeze the meat first for a few days before you start making your jerky. This will kill many potential parasites that may be in it and also helps make it easier to slice up evenly when your are preparing it.
If you are wanting old fashioned type chewy jerky, it is best to cut along the grain of the meat. For soft tender jerky, cut across the grain of the meat. Cut your meat strips as thin as possible so they will dry more quickly. Try to make them as uniform as possible so they can 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 fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should always be pliable and soft, bending like a fresh twig. It really should not snap like an old dry twig. This test should always be completed after it has cooled down and is getting ready to be refrigerated. Jerky should be kept in an airtight container in your refrigerator or your freezer. Most jerkies can be stored safely for two to three months.
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.
Most good jerky is from lean cuts of meat. Be sure to remove all visible fat as it could become rancid, spoiling your freshly made treats. A good idea is to freeze the meat first for a few days before you start making your jerky. This will kill many potential parasites that may be in it and also helps make it easier to slice up evenly when your are preparing it.
If you are wanting old fashioned type chewy jerky, it is best to cut along the grain of the meat. For soft tender jerky, cut across the grain of the meat. Cut your meat strips as thin as possible so they will dry more quickly. Try to make them as uniform as possible so they can 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 fresh jerky will weigh one third what your meat did. Check that it has cooled off completely before putting it into bags or into the freezer. The moisture which forms on the cooling meat when it is refrigerated to quickly may cause it to spoil.
Finished jerky should always be pliable and soft, bending like a fresh twig. It really should not snap like an old dry twig. This test should always be completed after it has cooled down and is getting ready to be refrigerated. Jerky should be kept in an airtight container in your refrigerator or your freezer. Most jerkies can be stored safely for two to three months.
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.
About the Author:
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