What is Jerky?
Jerky is meat that has been cut into strips, trimmed of fat, marinated in a spicy, salty, or sweet liquid, and dried or smoked with low heat (usually under 70°C/160°F) or is occasionally just salted and sun-dried. The result is a salty, savory, or semi-sweet snack that can be stored for a long time without refrigeration.
Jerked meat was one of the first human-made products and was a crucially important food preservation technique for survival. Jerky differs from Biltong in two distinct ways:
- The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1 inch wide - but can be thicker. Jerky is normally very thin meat, about 1/4 inch.
- The vinegar and salt in biltong, together with the drying process, cures the meat as well as adding texture and flavour. Jerky is traditionally dried without vinegar.
The meat must be dried quickly, to limit bacterial growth during the critical period where the meat is not yet dry. To do this, the meat is thinly sliced, or pressed thinly, in the case of minced meat. The strips of meat are dried at low temperatures, to avoid cooking it, or over-drying it to the point where it is brittle.
Let's Make Jerky!
- Select a cut of meat. Choosing a lean cut like sirloin will save time later.
- Remove all noticeable meat fat, as this will cause the jerky to spoil much faster, then slice your meat into very thin strips less than 1/4 inch` thick. To make it easier to slice, freeze it for a few hours before slicing. Strips that are cut against the grain will be easier to chew. Trim the fat as you go along, since fat does not dry and could become rancid if stored.
- Marinate the meat in a solution of olive oil and vinegar with sea salt, or according to a recipe of your preference. Place in the refrigerator for 10 - 24 hours to allow the meat absorb the flavour. (This step is optional; the additional moisture can make dehydration take longer, and the resulting jerky might be stickier).
- Coat the meat in the seasonings of your choice.
- Dehydrate the meat. Leave enough room between pieces to allow air to flow around the meat. In an oven, set the temperature to 150 degrees F (65 degrees C) and allow it to preheat. (Heat is not intended to cook your jerky; gentle heat aids in the dehydration process by causing the moisture to evaporate.) Place your prepared meat on a wire rack in the oven.
- Wait and watch. Making jerky is a quick process. Since temperatures, humidity levels, and slice thickness will vary, there can be no set time for the process to complete. Usually it will take between 2 - 6 hours. Check the consistency of the jerky regularly after 6 hours until it meets your satisfaction. You might have to cut into the jerky to ensure that it is not raw inside. Jerky should turn a deep brown or burgundy color.
If you make it right, It's Delicious!
