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JERKY DRYING TIPS
•
Choose lean meat. Using lean meat will help the meat dry faster and
aid in clean up by decreasing fat drippings. Fat is also known to spoil
quicker.
•
Ground meat can be used to make jerky. It should be 80-90% lean.
Ground turkey, venison, buffalo and elk are other excellent choices
for jerky.
•
It is easier to cut meat into thin strips when the meat is partially
frozen.
•
If you would like more chewy jerky, slice the meat along the grain. If
you prefer more tender jerky, slice the meat against the grain.
•
Marinate meat in the refrigerator, do not leave un-refrigerated.
•
Wild game should be completely frozen prior to making jerky. Special
considerations should be used when using venison or other wild
game since it can become highly contaminated during field dressing.
Wild game is often held at temperatures that could allow bacteria to
grow, such as when it is being transported. Refer to the USDA Meat
and Poultry Hotline for further questions or information on meat and
food safety.
Summary of Contents for Dehydra 1200W-XLS
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