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JERKY RECIPES FOR MEAT AND FISH
Normally raw meat is used for jerky. However, cooked meat as well
as raw meat may be dehydrated for later reconstitution. Cut meat
to size for recipes before dehydration. You’ll find that meat is much
easier to work with when it’s cut to size before it is dehydrated and
becomes crispy.
Be extra careful when making jerky from raw chicken or turkey
because salmonella bacteria may be present in the poultry when
you purchase it. It is extremely important that both raw chicken and
turkey not exceed 1/4” thickness. Marinade must thoroughly perme-
ate the meat (soak for 10 minutes). Do not pat dry or remove any of
the marinade sauce. Make absolutely sure that you follow all in-
structions precisely. Do not consume any food that tastes, smells or
looks improper, especially jerky. Wash hands and utensils well.
It is recommended that raw meat be boiled/blanched at 160 degrees
before dehydrating.
Raw Meat For Beef Jerky: Any kind of beef is good for making
Beef Jerky. The secret is to trim off all of the fat before slicing. In
many cases, your local supermarket butcher will slice the selected
meat for you free of charge. We suggest meat be sliced about 1/8” -
1/4” thick. If meat is slightly thicker, increase marination time.
Marinate using the recipe on page 19, or one of our Ronco Jerky
Marinades. Add crushed chili pepper if you like it hot. Marinate the
meat for 5-10 minutes. Thicker cuts of meat will need to marinate
considerably longer. It is important that the marinade permeate the
meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker
slices, then increase the drying time accordingly. Store in clean jars
with tight lid or use plastic ziploc storage bags.
Marinade For Beef, Fish or Turkey Jerky
Makes enough for 4 pounds of meat
1/2 lb brown sugar 3 cups soy sauce
Spices of your choosing 1⁄4 cup liquid smoke (optional)
Mix ingredients in bowl and let stand while you are cutting the meat.
Place beef, fish or turkey into the bowl of marinade, secure lid and
let stand about 10 minutes. Shake bowl and turn bowl every few
minutes to cover all pieces equally. Drain in sieve or colander. Place
on trays and dehydrate. Turn and rotate trays every few hours.
Drying time is about 1-2 days for a 5-7 tray (no fan) machine.