Making Jerky

In preparing venison, field dressing can pose a contamination problem for E coli, so we have begun using the precooking method to prevent disease the home dehydraters may not be adequate to deter.

Pre-Cooking Jerky

1. Remove fat. Partially freeze meat to make it easier to cut. Slice meat 1/4 inch thick or less. Slice across the grain to get a more tender jerky.

2. Prepare a marinade in a large saucepan. Make enough to cover all the meat strips; the amount will vary with the amount of jerky you make and the saucepan you choose. You will use about 1 - 2 cups marinade for a pound of meat.

3. Bring the marinade to a rolling boil over medium heat. Add a few meat strips, making sure that they are covered by the marinade. Return to a full boil.

4. Using tongs, immediately remove meat from the marinade to prevent over-cooking. Repeat until all meat has been precooked.

5. Place precooked strips on drying racks with a small space between each strip. Dry in oven about 8 hours at 160F and then more time at 140F. DO NOT SHORTCUT. The meat must cook slowly to dry it safely. Bacteria requires moisture to grow so completely dry jerky is important for safety.

6. To test jerky for dryness, remove a piece from the dryer, cool it, then bend it. It should crack but not break and there should be no moist spots. Package air tight and store at room temperature for a couple of months, or freeze for longer storage. Longer storage at room temperature may cause off flavors.

You may use other marinades that have a flavor you like. When using the precook method, omit the overnight soak or the jerky will have a "too strong" flavor. Flavors penetrate more rapidly when dipped in the hot brine than when soaked in a cold brine.

Marinade

This is our favorite marinade for beef. You can also use it for venison or chicken. It makes enough for about 2 pounds of meat. Adjust flavors to your taste.

1/4 c soy sauce 1 T Worcestershire sauce 3/4 t pepper 1/4 t garlic powder 1/2 t onion powder 1 t hickory smoke flavored salt (sometimes we use a couple shakes of Liquid Smoke instead)

Or how about this one:

2 c salt 1 c brown sugar 1 c cider 1 t cloves 1 t black pepper 1/2 t garlic powder 2 qt water