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Yumm..jerky! Be it venison, beef, turkey...what ever! One of the most compact forms of high energy protein there is. But there are a few rules...
Most jerky is done in a "low and slow" environment, either in a smoker, dehydrator, or both. And it is usually not "cooked". This pretty much mandates a cure. Not a brine. Not a marinade. A CURE. Any meat products that are not brought from 40° to 140° within 4 hours need to be cured.
Not salted, honeyed, ascorbic acid'ed- but nitrate/nitrite cured. Many will debate this, and a few will regret it. Some might not, but it's YOUR choice.
Prague powder #1, or "Pink Salt" is what you want. Or Morton Salt's Tenderquick product. Follow directions to the TEE! Because it can poison you. But most likely will save you. Or at least your TP budget! I use the Morton product, and use the "ground meat" cure rate of 1.5 teaspoons/Lb of meat, not the whole meat measure of 1 tablespoon/Lb. If using TQ, remember it contains salt already, and you will not need to add any. Be conscious of heavy salt containing ingredients as well...soy especially.
If you buy a commercial mix for seasoning, be SURE it includes nitrites/nitrates in the list of ingredients.
For more information, see the "Curing Vs. Brining" topic in the General Information forum
Also, remember that ALL wild game should be frozen for a period of time <See the USDA fact sheet, General Information forum> to assure trichinosis and other parasites are not an issue.
The meat you choose should be very lean. Fat does not cure, and is one of the reasons jerky can "go bad" on you. The fat goes rancid, and ruins the flavor. So trim your meat well! Also, removing all sinew as possible will contribute to a better texture and "eatability".
I usually cut my meat with the grain in the classic jerky mode. Some cut across grain, which will make a more "tender" product. Up to you- try them both. Also there IS a method for using ground meat and a "gun". I have never done this tho.
There are many methods to finish the jerky after the curing phase. Most smoke it- but some just use a dehydrator or oven. I will smoke mine for a couple hours with light smoke and low temps, then use my downdraft oven to finish the dehydration to the point I like it.
Most jerky is done in a "low and slow" environment, either in a smoker, dehydrator, or both. And it is usually not "cooked". This pretty much mandates a cure. Not a brine. Not a marinade. A CURE. Any meat products that are not brought from 40° to 140° within 4 hours need to be cured.
Not salted, honeyed, ascorbic acid'ed- but nitrate/nitrite cured. Many will debate this, and a few will regret it. Some might not, but it's YOUR choice.
Prague powder #1, or "Pink Salt" is what you want. Or Morton Salt's Tenderquick product. Follow directions to the TEE! Because it can poison you. But most likely will save you. Or at least your TP budget! I use the Morton product, and use the "ground meat" cure rate of 1.5 teaspoons/Lb of meat, not the whole meat measure of 1 tablespoon/Lb. If using TQ, remember it contains salt already, and you will not need to add any. Be conscious of heavy salt containing ingredients as well...soy especially.
If you buy a commercial mix for seasoning, be SURE it includes nitrites/nitrates in the list of ingredients.
For more information, see the "Curing Vs. Brining" topic in the General Information forum
Also, remember that ALL wild game should be frozen for a period of time <See the USDA fact sheet, General Information forum> to assure trichinosis and other parasites are not an issue.
The meat you choose should be very lean. Fat does not cure, and is one of the reasons jerky can "go bad" on you. The fat goes rancid, and ruins the flavor. So trim your meat well! Also, removing all sinew as possible will contribute to a better texture and "eatability".
I usually cut my meat with the grain in the classic jerky mode. Some cut across grain, which will make a more "tender" product. Up to you- try them both. Also there IS a method for using ground meat and a "gun". I have never done this tho.
There are many methods to finish the jerky after the curing phase. Most smoke it- but some just use a dehydrator or oven. I will smoke mine for a couple hours with light smoke and low temps, then use my downdraft oven to finish the dehydration to the point I like it.
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