MAKING JERKY: STRIPS, STICKS & STRAPS

DRY METHOD 
45-60g seasoning 
2g Prague Powder #1 
1kg prepared lean meat 
Place meat into a glass or plastic container, sprinkle both sides of the meat, then cover and refrigerate for 8-12 hours. 
  
WET METHOD 
45-60g seasoning  
2g Prague Powder #1 
1/4 cup water (or other wet ingredient) 
1kg prepared lean meat  
Mix seasoning, salt and water together. Place meat into a glass or plastic container, cover with marinade on both sides of the meat, then cover and refrigerate for 8-12 hours. 
  
JERKY STRIPS 
Marinate strips of prepared lean meat in dry or wet mix (see above) for 8-12 hours in the refrigerator. Prepare dehydrator trays (or oven rack) and lay marinated jerky pieces onto the tray. Start the dehydrator or oven immediately. 
  
JERKY STICKS 
Marinate minced lean meat in dry or wet mix (see above) for 8-12 hours in the refrigerator. Prepare dehydrator trays (or oven rack) and use a jerky gun to create long sticks of jerky directly onto the tray. Start the dehydrator or oven immediately. Also known as snack sticks. 
    
JERKY STRAPS 
Mix minced lean meat in dry or wet mix (see above) then spread onto a plastic-lined tray (5mm thick). TIP: Reduce wet ingredient quantities slightly. Cover meat with plastic wrap and refrigerate 8-12 hours. To cut into straps, place the meat tray into the freezer for 30 minutes then remove and cut into strips quickly. Prepare dehydrator trays (or oven rack) and lay jerky straps onto the tray. Start the dehydrator or oven immediately. ALTERNATIVE: Mix and marinate meat then use a jerky gun with a narrow, wide nozzle attached, to expel straps directly onto the tray. Press straps slightly if too thick until they are around 5mm thick. 

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