1. Sanitation and a clean working area are essential. Wash hands thoroughly
with warm soapy water prior to making jerky.
2. Meat should be frozen or refrigerated until it’s ready to be used.
3. Do not allow raw meat to come in contact with the finished product.
4. Use a sanitizing solution or diluted bleach to clean all surfaces when done.
5. If marinating meat for whole meat jerky, always marinade in the refrigerator.
6. We recommend that you purchase a pre-packaged jerky spice and cure kit.
Follow the instructions for proper seasoning and curing.
1. Natural jerky is sliced from bigger pieces of meat. Make sure meat is in the
freezer until it is slightly hard to the touch but NOT frozen. This will help it
slice more evenly. For best results slice meat ¼” thick.
2. While there are many recipes for making your own jerky, we recommend
using a pre-packaged jerky spice and cure kit. Follow the directions provided
with the kit.
3. Place the meat on the drying racks making sure that they are not touching or
overlapping. Jerky typically takes 4-8 hours to dry properly.
4. When done drying, remove jerky from the trays and let cool for at least 30
minutes.
5. Use paper towels to remove any excess oil and fat that may be on the jerky.
6. Store in a covered or sealed container in a cool, dry place away from direct
light.
7. If you would like to store your jerky for more than 1 month it is recommended
that you store in a refrigerator or freezer.
SAFETY INFORMATION
Jerky is the most popular food to make in dehydrators. Making it yourself can
save you money and allow you to create your own recipes. Use any lean meat
you prefer such as beef, venison or fish.
PREPARING NATURAL JERKY
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