| Beef Jerky is made form a fresh beef cut, flank | | | | A food dehydrator is the preferred method to make |
| steak and top round are generally used, that has | | | | jerky, a warm oven can also be used. |
| gone through a drying process. It does not need | | | | Meat must be roasted, steamed or otherwise |
| refrigeration, this makes it an ideal food for hikers, | | | | cooked to 160°F, this destroys any bacteria |
| campers or anybody who does not have | | | | present. |
| refrigeration available. Various seasonings and/or | | | | Use a good meat thermometer...DON'T GUESS! |
| marinades can be used to flavor jerky, this is a | | | | This must be done BEFORE the dehydrating process |
| personal choice, it takes experience to arrive at | | | | starts. |
| desired effect. | | | | After meat cooked to 160°F and placed in |
| Make small amounts until you get experience. | | | | dehydrator, or oven, a constant temperature of |
| In different parts of the world "dried meat" takes | | | | 135°F to 140°F must be maintained during |
| various forms, in Africa it is known as "biltong". | | | | drying. A DEHYDRATOR alone can not heat meat to |
| Native Americans ground it after drying and mixed it | | | | the necessary 160°F before dehydrating. |
| with animal fat to make "pemmican". | | | | Meat can be marinated in refrigerator overnight |
| It is generally recognized as the oldest method of | | | | before cooking and dehydrating. |
| preserving meat. | | | | Clean hands and equipment with soap and hot water |
| The dehydrating process must be done properly to | | | | is a must before starting. |
| prevent salmonella and or e-coli. | | | | Keep home made jerky for no more than 2 months. |