Making Jerky - Weston Realtree OUTFITTERS 75-0301-RT Mode D'emploi

Your meat should be as lean as possible. Using lean meat will help the meat dry
faster and aid in cleanup by decreasing fat 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, or you can get creative and make your
own. Whenever you make jerky, you should cure the mixture with cure (sodium
nitrite). The cure is used to help prevent botulism during drying at low temperatures.
Follow the manufacturer's directions on the cure packet.
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 40°F (5
ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost
frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game, since
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.
When using a Dehydrator, check the temperature of the Dehydrator with a dial
thermometer before drying jerky. The minimum recommended temperature or drying
meats is 145°F (63
IMPORTANT: Before you place the meat in a dehydrator, it is highly recommended
to heat the meat to 160°F (71
assures that any bacteria present will be destroyed by wet heat. After heating to
160°F (71 C), maintaining a constant dehydrator temperature of 130-140°F (55-
o
60 C) during the drying process is important because:
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1.) the process must be fast enough to dry food before it spoils; and
2.) it must remove enough water so that microorganisms are unable to grow.
If you are using a marinade, shake off excess liquid before placing the meat in evenly
spaced single layers approximately 1/4" (0.64 cm) apart on the Dehydrator racks.
Dry meat at 145-150°F (63-66
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 beginning of drying process, the amount
of meat in the dehydrator, leanness of meat, etc. Always allow jerky to cool before
taste testing.
CAUTION! It is important to follow the "Food Safety" guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.

MAKING JERKY

C). Temperatures below 145°F (63
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C) BEFORE the dehydrating process. This step
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C) for 4-7 hours. You may need to blot fat droplets
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C) or slightly below; use or freeze
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C) are not recommended.
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