Nesco FD-1040 Manuel télécharger pdf (Page 20)

Drying Jerky

Jerky is a favorite snack for school, lunch, on

the trail or just about anywhere! It is made by

seasoning lean, raw meat in a salt mixture,

then drying it without cooking. The finished

product is a protein-rich exercise in chewing

and ever so delicious! Jerky also makes a

savory broth base for soups and stews.

Meat Jerky

Homemade jerky is much less expensive than jerky slices or sticks purchased at a

grocery or convenience store. Most lean meats will yield about 1 pound of jerky for

3 pounds of fresh meat.

Drying Meat

Jerky may be made from a variety of wild game meats, fish and poultry. Use filets

of fish and the breast of chicken. When purchasing meats for jerky, choose lean

meats with minimal marbling (fat), as fat tends to get rancid during storage. A lean

cut of flank steak or round steak makes excellent jerky.

You can make delicious jerky from ground meat, using the NESCO

/American

Harvest

Jerky Works

kit. It’s best to use ground round or lean (or extra lean)

meat. Season with NESCO

/ Harvest

Jerky seasoning mixes.

When making jerky from pork, chicken or turkey, use precooked and processed

meat. Be sure to dry it at the highest temperature setting. After drying, heat it in

your oven at a minimum temperature of 165

F (74

C) for at least 30 minutes as a

precaution against the risk of salmonella. When you are jerking game meats, freeze

the meats for at least 60 days at 0

F (-18

C) before drying as a precaution against

any diseases the animal might be carrying. Then thaw meat, add seasonings and

press into strips or sticks, and place on trays to dry.

Preparation

With a sharp knife, remove all fat, gristle, membranes and connecting tissue.

Cut into strips 1/4” to 3/8” thick and 5” to 6” long. It is easier to slice partially

frozen meat for jerky. Cut meat in uniform thickness so it will dry in the same

amount of time. Cut strips across the grain to produce jerky that is easier to

break apart and chew.

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Nesco FD-1040 Manuel Page 20

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