Drying Jerky - Nesco American Harvest FD-2000 Guide D'entretien Et D'utilisation

DRYING JERKY

Jerky is a favorite snack for school, lunch, on the trail or just about anywhere! It is
made by seasoning lean, raw meat in a salt mixture, then drying it without cooking
The finished product is a protein-rich exercise in chewing and ever so delicious! Jerky
also makes a savory broth base for soups and stews
Meat Jerky
Homemade jerky is much less expensive than jerky slices or sticks purchased at a
grocery or convenience store Most lean meats will yield about 1 pound of jerky for 3
pounds of fresh meat
Drying Meat
Jerky may be made from a variety of wild game meats, fish and poultry. Use filets of
fish and the breast of chicken. When purchasing meats for jerky, choose lean meats
with minimal marbling (fat), as fat tends to get rancid during storage A lean cut of
flank steak or round steak makes excellent jerky.
You can make delicious jerky from ground meat, using the NESCO /American
®
Harvest Jerky Works kit It's best to use ground round or lean (or extra lean)
® TM
meat Season with NESCO / American Harvest Jerky seasoning mixes
® ®
When making jerky from pork, chicken or turkey, use precooked and processed
meat Be sure to dry it at the highest temperature setting After drying, heat it in
our oven at a minimum temperature of 165°F (74C) for at least 30 minutes as a
precaution against the risk of salmonella When you are jerking game meats, freeze
the meats for at least 60 days at 0°F (-18C) before drying as a precaution against
any diseases the animal might be carrying Then thaw meat, add seasonings and
press into strips or sticks, and place on trays to dry
Preparation
With a sharp knife, remove all fat, gristle, membranes and connecting tissue Cut
into strips 1/4" to 3/8" thick and 5" to 6" long It is easier to slice partially frozen
meat for jerky Cut meat in uniform thickness so it will dry in the same amount of
time Cut strips across the grain to produce jerky that is easier to break apart and
chew
Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in
the refrigerator before drying NESCO /American Harvest Jerky seasonings can also
® ®
be used to marinate by mixing one package of cure, one package of spice/seasoning
and 1/4 to 1/2 cup of water per pound of meat. Marinating adds flavor as well as
tenderizes. The longer the meat marinates, the more flavorful the jerky. If you
use your own recipe, be sure to use a curing spice combination that includes Salt,
Sodium Nitrite to prevent bacterial growth during the initial stages of drying Cure
packs can be obtained by calling our Customer Satisfaction at 800-288-4545
To make jerky from ground meat, choose 85% to 90% lean meat Beef, venison,
buffalo and turkey are the most popular choices Ground meat jerky is easier to
make, dries faster, and is less expensive and easier to chew than jerky slices Add
one package each of jerky seasoning mix and cure per pound of ground meat Mix
well and form into strips by using our Jerky Works Kit or a cookie press Place on
TM
trays and dry
13