Making jerky is and easy process and fun to do. You can create it out of beef, turkey or other meat that was hunted like deer or elk. Jennifer and her father David Fresquez from Monte Vista Organic Farm provided a class to Home Grown New Mexico to 25 students in February. Here are some of the highlights if you want to make jerky.
• The process of making jerky will reduce the meat to 1/4 of the original size.
• Select meat with a low fat content to reduce the fat in the finished product. Fat tends to spoil and oxidize more quickly than pure muscle
which will keep for a VERY long time.
• Slice the meat along the grain and in thin pieces. Roll the meat to get it to be smaller. If you are having the butcher do the slicing for you remind them to do it on a slicer if possible and to slice with the grain of the meat. Also, when determining the slicing thickness remember that thickness will reduce to 1/4 of the original size.
• Season with a mix in a recycled spice bottle with a shaker top. This can include salt, onion, garlic, pepper, brown sugar and chile to add to each side of the meat
• A dehydrator at 145 degrees is the best for your jerky. This temperature kills disease in turkey.
• Another option is to roast in the oven for 10 hours on 200 degrees
• Store in a paper bag or container to let air in and out for summer.
Enjoy your jerky!