Homemade Jerky Drying Methods

By Philip Hasheider
Published on July 6, 2016
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Making jerky is relatively simple and can be done by anyone who has access to a kitchen and a dehydrator or smoker.
Making jerky is relatively simple and can be done by anyone who has access to a kitchen and a dehydrator or smoker.
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“The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish and More” by Philip Hasheider
“The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish and More” by Philip Hasheider

High in protein and low in fat, jerky has become a hugely popular snack, but there are problems with commercially-made jerky. It’s expensive, high in sodium, and is made with a limited number of flavors, both in meat and in seasoning. Homemade jerky, however, means you’re able to use your own game or fish or locally-sourced meat, and allows you to include a huge variety of flavor or marinade options. Spicy turkey, savory tofu, and soy and brown sugar venison are just a few of the flavor options presented in The Complete Book of Jerky (Quarto Publishing Group, 2015) by Philip Hasheider. Hasheider is a butchery expert, and in his book he not only lists dozens of jerky recipes, but also details basic butchery for various meats, how different muscles on different meat translates into jerky, and ways to prepare jerky in a food dehydrator or smoker. Marinated, flavored, or plain and simple, learn how to make the snack you crave.

You can purchase this book from the MOTHER EARTH NEWS store: The Complete Book of Jerky.

Making jerky is relatively simple and can be done by anyone who has access to a kitchen and a dehydrator or smoker. You don’t need any special expertise, but you do need to understand and follow some easy directions. Like homebrewing or canning, making jerky at home requires attention to a few basic principles to ensure a safe, stable food product.

Making your own jerky allows you to choose from a wide variety of meats, such as beef, chicken, fish, wild game, and waterfowl. It also puts you in control of the kind and intensity of flavors in your jerky, and it allows you to create a high-quality product without chemical stabilizers or preservatives. This will walk you through the steps required to produce safe, top-quality jerky and will discuss some of the equipment you’ll use.

Four Ways to Make Jerky

Given sufficiently low humidity and enough sun, thin slices of meat will dry in the open air. While this primitive method may have worked for Native Americans and pioneers, it is not recommended today because it can foster bacterial growth and expose the meat to insect or animal contamination and spoilage. Instead, you will need to use a dehydrator or a smoker, sometimes in combination with an oven. The equipment you use does not need to be expensive or fancy, but it must be reliable, especially with respect to temperature control.

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