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surface bacterial growth during the
initial stages of drying.
If you are making jerky from a ground
meat, add one package jerky seasoning
mix per pound of ground meat. Mix
well and form strips by using the Jerky
Works™ kit or a cookie press. Place on
trays in your dehydrator and dry.
Beef Jerky Marinade
Note: Use this recipe on beef, venison
or other game meats.
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoons tomato sauce
1 tablespoon grated ginger root
(optional)
1
⁄
4
teaspoon black pepper
(more pepper for hotter jerky)
1 tablespoon curry powder (optional)
2 cloves garlic
1
⁄
2
teaspoon salt
Marinate the meat for 4 to 6 hours, then
drain. Place on trays to dry.
Drying Meat
Meats should be dried at 155°F (68°C).
Depending on how thick the meat is
cut, how heavily the dryer is loaded,
and the humidity, it will take from 4 to
15 hours to dry.
Pat jerky with clean paper towels
several times as it dries, to remove the
oil which accumulates on the top of the
jerky. When removing jerky from the
dryer, wrap it in paper towels and let it
stand for a couple of hours prior to
packaging. Excess fat will be absorbed
in the paper towels and shelf life will
be extended.
Storage
Beef jerky that is stored on the shelf will
start to go rancid at room temperature
after 3 or 4 weeks. Refrigerate or freeze
for longer storage.
24
EXTRUDE
MEAT INTO
TRAY
EASY HOMEMADE JERKY FROM
LEAN GROUND MEAT USING THE
JERKY WORKS
™
ACCESSORY.
M
IX IN
SPICES
FILL
JERKY GUN