How to Make Your Own Jerky

Beef JerkyIn the modern world it’s hard to get more “primal” than dried meat. Consider it one of Grok’s many talents and culinary achievements. Jerky is essentially strips of lean meat that have marinated and dried. The result? Tasty, rich, salty and pumped with about twice the protein gram per gram of regular “hydrated” meat. To boot, you’ve got a snack that travels well under circumstances as varied as weekend camping trips to NASA missions. Awesome, huh?

But when we say jerky we mean something so much better and healthier than the processed strips and sticks (e.g. “Slim Jims”) you find at the gas station checkout. The best jerky is made from whole-muscle meat, homemade or in small batch varieties. We’ll agree that there’s some great small label jerky out there. Meat shares from small farms often include it. To try out a few varieties, farmers’ markets are a great place to pick up some of the real deal especially if you’re new to the world of genuine jerky.

But there’s real pleasure and a very primal sense of accomplishment in making your own. But rest assured that the endeavor needn’t be the tedious, complicated effort many people think it is. Sure, the overall time commitment involves several hours, but most of it is plain old “dry” time when you have the liberty to go about your business at home, fixing the front steps, weeding the garden, watching the kids in the pool, catching a cat nap, etc. Consider it a great excuse to enjoy hanging out at home on a weekend afternoon.

But don’t I need a dehydrator or smoker? Nope. If you have an oven, consider yourself set. Many long-time jerky connoisseurs actually find oven-made easiest and on par taste-wise. If you’re, in fact, using a dehydrator or smoker, simply follow the manufacturer’s instructions. If you’re going the oven route, we’ve got some tips.

The Devil Is In the Details (of prep, that is)

Turkey Jerky

Tip #1: Go for a meat with next to no fat. This is not the time to look for marbling. When it comes to jerky: fat just doesn’t work. It goes rancid – unhealthy and, well, downright unappetizing. Jerky can be made from beef, venison, bison, and (less often) pork, turkey, and chicken, ostrich, and salmon. Beginners might start with beef for simplicity and availability sake. An easy and common cut is flank steak. London broil cuts are a good option as well. (As always, we suggest clean, grass-fed meat if you can get it.)

To save time and frustration, you can always request that the butcher do the trimming and cutting for you. Go for long, ¼ inch strips cut across the grain for tenderness. A tip for trimming your own: put the meat in the freezer long enough to firm up but not harden and then get out the ginsu.

The next step involves the marinade. You’ll get a lot of advice on marinades. A million different opinions, actually. In addition to the marinade recipes themselves, there’s the marinade method. As the folks at Oregon State University tell us, the USDA recommends that jerky meat “be heated to 160 degrees F before the dehydrating process in order to destroy pathogenic microorganisms.”

Some people dry in the oven at this temperature, but another method for heating is the “hot marinade” option. Instead of letting the meat “soak” overnight in a plastic bag, you can boil your marinade mix and drop in your meat strips for a minute or two. Rest assured that a lot of people swear by this method just for the taste itself. If you’re using conventional meats, going the safe route is a good idea. Raised, grass-finished might present less risk. The safety of wild meats like venison often depends on factors as various as overpopulation to butchering mastery.

As for marinade recipes, chalk it up to personal taste. We’ll offer a humble suggestion to get you started in your experimentation.

For a 2-lb cut:

¼ cup low sodium soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. liquid smoke
3 minced or crushed garlic cloves
2 ½ tsp. onion powder
2 tsp. hot chili powder
½-1 tsp. each of salt and black pepper

(Hint: For a hotter taste, add red pepper flakes or hot sauce. To add a hint of sweetness, include a Tbsp. of honey.)

The Heat Is On

Again, if you’re using an oven, you’ll use the power of the dry heat to dehydrate the meat over several hours. Lay the strips across clean wire racks or a broiler pan, and place in the oven. You’ll want to put a lined pan in the oven a couple rack bars lower than the strips in order to catch the drippings. If you don’t have racks that will hold the strips, line backing sheets with aluminum foil, and lay your jerky strips on the pans. Make sure the strips don’t touch. Particularly if you used a hot marinade, you can use a lower temperature (150 degrees is common) for 6-8 hours. Turn strips half-way through cook time.

Jerky is done when it’s darkened and cracks when bent. (It shouldn’t break apart.) Allow to cool completely at room temperature.

Call It Good

Once the strips are fully cooled, it’s time for storage. Homemade jerky (i.e. jerky without all the nitrates and preservatives) won’t store long at room temperature. Vacuum sealing is your best bet for this option. The packaging will allow you to bring the jerky with you on that longer backpacking trip minus the fuss and worries. In the meantime, your best bet is refrigerator or freezer storage. Wrap or vacuum seal in plastic, and store for 2-3 months in the refrigerator. (Freezer storage, provided you’ve wrapped the jerky well to prevent frostbite, will buy you a few more months.)

There you go. A nice big batch will give you plenty of portable protein nourishment for days walking on the trail or biding your time in the airport. Once you get the hang of it, you’ll be a jerky convert, we guarantee it. It’s a subculture in itself, we tell ya.

Got stories, recipes, tips and trials in your own jerky-making ventures? Do share, we say. Enjoy!

alau2, lightsoutfilms Flickr Photos (CC)

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