10
Operation
MAKING JERKY
• Use the best quality meats. Meats, fish and poultry should be lean and fresh. Remove as much fat as
possible before dehydrating. Using lean meat will help the meat dry faster and aid in cleanup by decreasing
the 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. Whenever making jerky, treat the mixture with cure (sodium
nitrate). The cure is used to help prevent botulism during drying at low temperatures.
•
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 41°F(5°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 bin the refrigerator, not on the
counter.
•
Special considerations must be made when using venison or other wild game, as 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.
• IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat
to 160°F(71°C), poultry to 165°F(74°C), as measured with a food thermometer in an oven BEFORE
starting the dehydration process. This step assures that any bacteria present will be destroyed by wet
heat. After heating to 160°F(71°C), poultry to 165°F(74°C), maintain a constant dehydrator temperature of
145-154°F(63-68°C) during the drying process. Temperatures below 145°F(63°C) are NOT recommended.
• If using a marinade, shake off excess liquid before placing the meat on the Trays.
•
Evenly space the meat in single layers approximately 0.64 cm apart on the Trays.
•
You may need to blot fat 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 the beginning of the drying process, the amount of meat in the
Dehydrator, the leanness of the meat, etc.
•
Always allow jerky to cool before taste testing to void burns.
STORING JERKY
•
First wrap jerky in aluminum foil or wax paper, then store in a thick plastic food storage bag, metal, glass or
plastic containers. Remove as much air as possible before sealing. Seal tightly.
•
Vacuum sealing is ideal for keeping dried foods.
•
Jerky should be stored in a cool, dark, dry place between 50-60°F(10-16°C) or lower. Jerky can be stored,
if properly dried, at room temperature for 1 or 2 months. To extend shelf life to up to 6 months, store jerky in
the freezer.
•
Be sure to label and date all packages with contents, ingredients, original weight and date processed.
• Keep a journal to help improve drying techniques.
