JERKY EQUIPMENT


KNIFE 
Sharp, long-bladed knives - i.e. chef and boning – are very helpful in preparing jerky. Keep them sharp!

MEAT SLICER (OPTIONAL) 
Handy for preparing large batches of meat strips with the same thickness.

SCALES
Measuring accurately is important when adding cure salt and seasoning to your meat, which is often only 1-2 grams. A larger scale for measuring the meat might also be helpful (or get your butcher to weigh the meat for you and bag separately (labelled) for your jerky-making projects).

MEASURING CUPS 
Useful for measuring ingredients.

MEASURING SPOONS 
Handy to measure the correct quantities of herbs and spices.

JERKY GUN (OPTIONAL) 
A small, hand-held kitchen gadget that shapes seasoned mince into jerky sticks or straps. It looks and operates like a caulking gun, with a tube (barrel) where the meat is packed into; a press (stomper) that pushes the meat forward when the trigger (handle) is squeezed. The jerky sticks/straps are pressed through the nozzle attachments directly onto the dehydrator or oven tray. RRP $10-40

PLASTIC WRAP 
If you don’t have a jerky gun, you can line an oven tray with plastic food wrap, spread the seasoned mince and flatten it to 5mm or so thick and refrigerate overnight (covered). Then freeze for 30 minutes before cutting into straps and dehydrating the jerky.

OVEN THERMOMETER 
If you are dehydrating your jerky in the oven, it is important to check that the oven is at the correct temperature – too high and you will cook the outside whilst the inside is still raw. If you have a smoker, it should also have a thermometer fitted.
 
DEHYDRATOR (OPTIONAL) 
Used to dry jerky. Much more energy efficient than an oven, there are many brands available.
 
OVEN
If you are only making the occasional, small batch of jerky, an oven is ideal, however it may not go low enough to dry the jerky without overcooking it.
 
BAKING RACK 
Stackable to use in the oven, ensure the holes in the baking racks aren’t too big –jerky shrinks as it cooks. A pan below the racks helps to catch any marinade (line with foil to make clean-up easier). Ensure racks are stacked at least 2-3cm above each other to allow for adequate air flow in the oven.
 

SMOKER (OPTIONAL) 
Although not essential to making jerky, making your jerky in a hot smoker adds a delicious flavour! Or dehydrate and cold-smoke instead.
 
VACUUM SEALER (OPTIONAL) 
Helpful for storing jerky even longer in the refrigerator or freezer – less air = less spoilage, and more freezer space for more jerky!
 
ZIP LOCK BAGS 
If you don’t vacuum seal your jerky, store in labelled zip lock bags in the refrigerator or freezer.





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