Post by Sherry on Oct 15, 2011 19:15:56 GMT -5
The method listed below is for making jerky for human consumption. I've omitted the spicing steps for the ferrets. If you want to make some for yourself, check out the site 
Getting started
door44.com/jerky/start.html
Regardless of the drying method you use, the recipe and preparation steps will be the same. After the recipe and set-up you will choose a link for using the Oven Method, or a Dehydrator, and then finish up on the summary and additional links page.
Let's get started!
I like to use a 2 lb London Broil.
(Beef Sirloin Tip Steak works well too but you can use almost any meat. In fact, many times cheaper roasts work just as well and cost significantly less!) 2 lbs pretty well covers an entire oven rack, or fills a five-tray dehydrator. If you use a dehydrator, the amount of jerky you can make at one time will depend on the number of trays your machine has. Adjust accordingly.
Slice the meat, across the grain, into strips of approximately 1/4th inch thick. You may also use a thickness of 1/8 inch, but the thinner slices can get pretty dried out, maybe even crunchy. (Crunchy is bad.)
Thin=dry faster. Thick=dry slower, but nice and chewy - your choice. Keep in mind, though, that there's a fine, fine line between chewy jerky and baked meat. Baked meat won't store nearly as long as jerky!
Using a meat slicer makes it a breeze to get consistent thicknesses. It helps to put the meat in the freezer for about twenty to thirty minutes before slicing. Remove as much of the fat as you can - fat does not dry and will probably just get moldy.
Oven method:
door44.com/jerky/oven.html
There are pictures on the site to tell "done" from "not done"
The Oven Method
The oven method works well and is fine if you only make Jerky a couple times, but if you really want to do it right, a dehydrator can make the process a lot more enjoyable and less messy.
After following the steps in Getting Started, you should place a sheet or two of aluminum foil on the lower oven rack to make for easier clean-up. After preparing the oven racks - top rack (positioned in center of oven), bottom rack covered with aluminum foil - take the meat strips off the paper towels and throw away the messy paper towels.
Now lay the meat strips out on the oven rack. I used a cookie cooling rack to prevent sagging, or hanging meat strips and it keeps smaller pieces from falling through. The meat should be laid out so as not to be touching the other strips of meat. Allow for air flow, you are DRYING (not cooking) the meat after all.
Set your oven at the lowest temperature setting (usually 'WARM') to dry the meat, you want a temperature of about 140-160 degrees f.
Open the oven door from time to time to allow moisture to escape.
If you're like me, peeking in at the product will provide plenty of opportunity for that! (grin)
I flipped the meat over at least once during the drying process. This is not required, but I think it helps.
The smaller pieces will dry anywhere from 2-4 hours. Larger pieces may take 6-8 hours. Drying times vary due to oven differences and size of meat strips.
Dehydrator:
door44.com/jerky/dehydrator.html
A dehydrator simply takes the moisture out of a product. You can dehydrate fruits, vegetables and meats with great results. This web site will only cover the making of Beef Jerky for now.
I have the Nesco/American Harvest Food Deydrator and Jerky Maker and it has been put to good use! When I was first making Jerky in the oven, I thought, 'This isn't so bad.' but after getting the dehydrator, I can't imagine ever using the oven method again! The dehydrator is so easy to use and clean up.
After following the steps in Getting Started, load each tray and try not to have the meat touching, and create patterns that allow air to flow through the tray.
The smaller pieces will dry anywhere from 2-3 hours. Larger pieces may take up to 5 hours. Drying times vary due to dehydrator motor differences and size of meat strips. Typically in a dehydrator there is no need to rotate or move the trays, but you can if you need an excuse to sneak a piece.
Finish
door44.com/jerky/finish.html
Let it sit out for a little bit to cool off and then store in zip-lock type bags, jars, whatever. You can leave the container open for a day or so to allow any remaining moisture to escape. The meat is dried and will last indefinitely this way, but should be eaten within a month or so for best flavor (the flavor changes over time). You can store it in the refrigerator, or not. Most people just leave it out.
Getting started
door44.com/jerky/start.html
Regardless of the drying method you use, the recipe and preparation steps will be the same. After the recipe and set-up you will choose a link for using the Oven Method, or a Dehydrator, and then finish up on the summary and additional links page.
Let's get started!
I like to use a 2 lb London Broil.
(Beef Sirloin Tip Steak works well too but you can use almost any meat. In fact, many times cheaper roasts work just as well and cost significantly less!) 2 lbs pretty well covers an entire oven rack, or fills a five-tray dehydrator. If you use a dehydrator, the amount of jerky you can make at one time will depend on the number of trays your machine has. Adjust accordingly.
Slice the meat, across the grain, into strips of approximately 1/4th inch thick. You may also use a thickness of 1/8 inch, but the thinner slices can get pretty dried out, maybe even crunchy. (Crunchy is bad.)
Thin=dry faster. Thick=dry slower, but nice and chewy - your choice. Keep in mind, though, that there's a fine, fine line between chewy jerky and baked meat. Baked meat won't store nearly as long as jerky!
Using a meat slicer makes it a breeze to get consistent thicknesses. It helps to put the meat in the freezer for about twenty to thirty minutes before slicing. Remove as much of the fat as you can - fat does not dry and will probably just get moldy.
Oven method:
door44.com/jerky/oven.html
There are pictures on the site to tell "done" from "not done"
The Oven Method
The oven method works well and is fine if you only make Jerky a couple times, but if you really want to do it right, a dehydrator can make the process a lot more enjoyable and less messy.
After following the steps in Getting Started, you should place a sheet or two of aluminum foil on the lower oven rack to make for easier clean-up. After preparing the oven racks - top rack (positioned in center of oven), bottom rack covered with aluminum foil - take the meat strips off the paper towels and throw away the messy paper towels.
Now lay the meat strips out on the oven rack. I used a cookie cooling rack to prevent sagging, or hanging meat strips and it keeps smaller pieces from falling through. The meat should be laid out so as not to be touching the other strips of meat. Allow for air flow, you are DRYING (not cooking) the meat after all.
Set your oven at the lowest temperature setting (usually 'WARM') to dry the meat, you want a temperature of about 140-160 degrees f.
Open the oven door from time to time to allow moisture to escape.
If you're like me, peeking in at the product will provide plenty of opportunity for that! (grin)
I flipped the meat over at least once during the drying process. This is not required, but I think it helps.
The smaller pieces will dry anywhere from 2-4 hours. Larger pieces may take 6-8 hours. Drying times vary due to oven differences and size of meat strips.
Dehydrator:
door44.com/jerky/dehydrator.html
A dehydrator simply takes the moisture out of a product. You can dehydrate fruits, vegetables and meats with great results. This web site will only cover the making of Beef Jerky for now.
I have the Nesco/American Harvest Food Deydrator and Jerky Maker and it has been put to good use! When I was first making Jerky in the oven, I thought, 'This isn't so bad.' but after getting the dehydrator, I can't imagine ever using the oven method again! The dehydrator is so easy to use and clean up.
After following the steps in Getting Started, load each tray and try not to have the meat touching, and create patterns that allow air to flow through the tray.
The smaller pieces will dry anywhere from 2-3 hours. Larger pieces may take up to 5 hours. Drying times vary due to dehydrator motor differences and size of meat strips. Typically in a dehydrator there is no need to rotate or move the trays, but you can if you need an excuse to sneak a piece.
Finish
door44.com/jerky/finish.html
Let it sit out for a little bit to cool off and then store in zip-lock type bags, jars, whatever. You can leave the container open for a day or so to allow any remaining moisture to escape. The meat is dried and will last indefinitely this way, but should be eaten within a month or so for best flavor (the flavor changes over time). You can store it in the refrigerator, or not. Most people just leave it out.
