14
**Venison or wild game meat that has been contaminated with entrails should not be used for making jerky.
Drying Jerky
Homemade jerky is a flavorful dried meat product that is especially popular with
outdoor sports enthusiasts because it is light and easy to transport. Jerky can be made
from almost any lean meat, including beef, pork, or venison**.
Whenever handling meat, basic food safety precautions need to be observed:
• Wash hands thoroughly before and after handling raw meat.
• Keep meat refrigerated or frozen until ready to use.
• Raw meat and its juice should be kept away from other foods. Wash cutting
boards, utensils, counters, etc. with hot, soapy water after contact with raw meat.
After washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon
of water. Allow surface to air dry.
• Marinate meat under refrigeration. Discard marinade after meat is removed.
• Keep raw meat and dried jerky separate.
CAUTION!
The United States Department of Agriculture recommends that meat
be precooked prior to dehydrating or cooked after dehydrating to reduce the risk of
foodborne illness.
Preparing Jerky from Meat Strips
Select lean meats such as beef and venison sirloin, rump, and round cuts and pork
loin and ham cuts. Trim meat of visible fat, connective tissue, and gristle. Freeze
meat until firm, but not solid, to make slicing easier. Slice meat into strips that are
¼ inch thick, 1 inch wide, and 5 to 6 inches long. Slice meat across the grain for a
more tender jerky or with the grain for a chewier jerky.
Flavor the meat slices by marinating in Presto
™
Jerky Seasoning, your own favorite
marinade, a commercial marinade, or use the marinade recipe on page 16. To use the
Herb
Average
Drying Time
Basil leaves
*
10–15 hours
Bay leaves
5–7 hours
Chives
9–15 hours
Cilantro leaves
6–8 hours
Dill leaves
3–5 hours
Fennel
3–5 hours
Marjoram leaves
9–12 hours
Herb
Average
Drying Time
Mint leaves
9–14 hours
Oregano leaves
9–12 hours
Parsley leaves
6–8 hours
Rosemary leaves
8–12 hours
Sage leaves
12–16 hours
Tarragon leaves
5–7 hours
Thyme leaves
4–6 hours
HERB DRYING GUIDE
Dry herbs at 95°F or 35°C.
*
Break veins to speed drying.
