Agriculture Reference
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precisely! Outside of this exception, I don't recommend
making jerky or dried meat from either ground meats or
poultry. Other meats—like beef steak/roast, venison, buffalo,
and so forth—are perfectly fine.
Most jerky recipes are for raw meat. In recent years, a number
of universities have done studies and concluded that the
practice can no longer be considered safe and that meat for
jerky should be precooked in a boiling marinade. With the
foregoing in mind, then, here is my general-purpose jerky
recipe.
Brett's General-Purpose Jerky
• Start with prefrozen and partially thawed beef, buffalo,
moose, venison, and so on. Trim away any visible fat and
slice meat into uniform 1/4-inch-thick slices across the grain.
• Create marinade in a saucepan by combining 2-1/4 cups of
water, 3/4 cup teriyaki soy sauce, 1/2 tsp of liquid smoke, and
a dash of Tabasco sauce. Raise to a gentle rolling boil.
• Putting only a few strips of meat in at a time, boil a few
strips in the marinade until uniformly gray then remove from
the marinade with tongs and place on the drying rack of the
dehydrator. Repeat this process until all of the meat strips
have been used.
• Dry according to manufacturer's directions, or at a
temperature of 140 to 150 degrees for six or more hours.
