11
Jerky
For jerky, pick lean cut of raw meat as free from fat as possible. The higher the fat content,
the shorter the storage life of jerky. Cut in uniform pieces 1”wide, 3/8” thick and as long as
you want. Once sliced, cut off all visible fat. Jerky cut with the grain will be chewy; cut across
the grain will be very tender but more brittle. Season with Soy, Worcestershire, Tomato, or
BBQ sauce; garlic, onion or curry powder; salt or pepper.
To preserve jerky better, apply dry or brine cure prior to dehydrating. Dry cures are salt and
seasoning mixtures rubbed into the meat surfaces Brine cures or marinades combine water
with salt and seasoning. Meat is soaked in the brine cure until the salt is absorbed.
The Process
Using dry cure, sprinkle evenly the curing mixture on both sides of meat strips. Layer the strips
one of top of another in a container that is sealed. Using brine cure, layer the meat and poor
cure over the top layers. Marinate for 6-12 hours in refrigerator. Turn the strips over a few
times to ensure thorough curing.
Dehydrating
Shake off any excess cure . Spread a single layer of meat strips on a dehydrator tray. Dry
at 155˚F-165˚F /68˚C for approximately 4-6 hours. Occasionally blot off fat droplets that
appear on the surface. Always test jerky using a cool piece. Properly dried jerky, when
bent, will crack but not break.
Storage
For best flavor retention, package jerky in an air-tight container and store in a cool, dark, dry
place. If beads of moisture form on the inside of the storage container, the jerky is not dried
enough and could mold. Dry longer.
Fish/Shellfish
% Fat
Fish/Shellfish
% Fat
Catfish*
5.2 Rockfish
0.2
Cod
0.5 Salmon*
9.3
Croaker
2.5
Sea Bass
1.6
Flounder
1.4
Sea Herring
2.8
Greenland Turbot
3.5
Sea Trout
3.8
Grouper
1.0 Shark*
5.2
Haddock
0.5 Shrimp
1.6
Halibut
4.3 Smelt
2.0
Lake Trout*
11.1
Snapper
1.1
Mackeral*
9.9 Sole
1.4
Monkfish
1.5 Tuna*
5.1
Mullet*
6.0 Whitefish*
7.2
Ocean Perch
1.4
Whiting
1.3
Pollock
1.3
Yellow Perch
1.1
Rainbow Trout*
6.8
Summary of Contents for 3926TB
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