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Make jerky treats at home
1. Select low fat meat, such as lean beef, calamari, chicken, cod, kangaroo, ostrich, pork, rabbit, salmon, turkey or venison.
2. Cut or press raw meat into strips approximately 1 inch wide and 1/8 inch thick. Tip – put the meat in the freezer long enough to firm up but not harden, then it’s easier to cut or press into the desired shape.
3. Heat strips to at least 180 degrees for 10 minutes to destroy pathogenic microorganisms.
4. Lay strips your oven (or use a de-‐hydrator) across clean wire racks or broiler pan. If racks don’t work, place on foil sheet. Make sure strips aren’t touching each other. Place a pan beneath the strips to catch drippings. Cook in oven at 150 degrees for 6-‐8 hours until done. Turn half way thru. Jerky is done when it’s darkened and cracks when bent. Allow to cool at room temperature.
5. Jerky with no preservatives won’t last long at room temperature. Store in refrigerator for amount to be used within a few days. Wrap the rest in plastic or vacuum seal and store the rest in the freezer.