Wild game meats are often prized, I believe, not only because of their flavors in several dishes, but due to the fact that you care for the product yourself from field to kitchen table.
Jerky is but one way in which to preserve the harvest and share with others. Jerky is a lightweight, dried meat product. It is meat that has been salted, seasoned, and dried until most of the moisture is removed. Because of its very low moisture content, it can be stored for several weeks without refrigeration.
Jerky is a handy food for backpackers, campers, and outdoor sports enthusiasts. It is suitable for school lunches and backpacking. It is popular as a snack. Jerky can be made from almost any lean meat, including beef, pork, venison, or smoked turkey breast.
The Texas A&M AgriLife Extension Service in Angelina County is pleased to host “Jerky Making 101” as part of our Monday Evening Educational Series on October 17 from 6:30 to 8 p.m. at 2201 S. Medford Drive in Lufkin. Retired county agent, avid hunter and jerky maker Mike Whiteman will share his wealth of knowledge on preparing jerky at home, either from meat harvested in the field or bought at the grocery store. The seminar will highlight safe, effective methods for homemade jerky, including handling meat, various preparation methods, and equipment needs. Cost is $10 and no advance registration is required.
When making your own product, choose lean cuts of meat with as little fat as possible because fat can cause rancidity and off flavors. Avoid highly marbled cuts. Lean flank steak and round steak are good choices for making jerky. If making jerky from ground beef, choose ground round, lean, or extra lean ground beef.
To prepare the meat for drying, remove as much fat as possible; this prevents “off” flavors. Remove any visible fat, connective tissue, and gristle from the meat. It is easier to cut partially frozen meat. Slice slightly frozen meat into strips that are ¼ to 3/8-inch-thick, 1 to 1½ inches wide, and 4 to 10 inches long.
Heating the meat to 160 degrees before dehydrating assures that any bacteria present will be destroyed. Cook the meat strips to the necessary 160 degrees by baking them in the oven or simmering them before drying. Using the oven method, place the prepared strips of meat on cake racks with baking sheets underneath, and bake in a 325 degrees oven. Check the internal temperature using an instant read thermometer to make sure the meat has reached 160 degrees. To simmer jerky in a marinade, prepare two to three cups of your favorite jerky marinade and bring it to a rolling boil over medium heat. Add a few meat strips, making sure the marinade covers them. Reheat to a full boil.
There are several recommendations concerning marinating jerky before cooking it. The National Center for Home Food Preservation allows you to marinate the strips of meat 1 to 2 hours or overnight before cooking it to 160 degrees in the marinade but cautions that meat marinated for several hours may be very salty. Marinate meat in the refrigerator. Do not reuse marinades. Marinades are used to tenderize and flavor the jerky before dehydrating it.
After simmering or baking the meat to 160 degrees, place the strips in a single layer on drying racks. Avoid overlapping or touching pieces. Dry the strips at 140 degrees in a dehydrator, oven or smoker. Maintain a constant dehydrator temperature of 140 degrees during the drying process.
You can also dry the jerky in the oven. The temperature of the oven should not exceed 170 degrees and the door should be propped open 2 to 6 inches. Circulation can be improved by placing a fan outside the oven near the door. It will take 5 to 6 hours to dry.
To determine the dryness of the jerky, allow a strip to cool five minutes and bend it. Strips should crack but not break when bent and should not contain any moisture or underdone spots. Refrigerate the strips in an air tight container overnight and check again for doneness. If necessary, dry strips further.
To store the jerky, blot off any excess fat. The jerky may be wrapped in a paper towel for several hours to absorb grease. Because jerky will absorb moisture very easily from the air, be sure to store it in an air tight container. Glass is a good long term storage container that is moisture proof and will prevent odors from escaping. Store in a cool, dark place. Depending upon the meat used, jerky should be eaten within one to three weeks. For longer storage, freeze the jerky to prevent rancidity.
For more information on the seminar or making jerky, contact Joel Redus at joel.redus@ag.tamu.edu or (936) 634-6414 x101.
