Jerky refers to meat that has been dried as a means of preservation. Jerky is usually tough and chewy and is ideal for hiking, camping or other situations where you are without refrigeration for a period of time. You can make jerky from beef, pork, venison or even fish. Drying is done in a food dehydrator or low oven, often after soaking in a marinade. Jerky is sliced prior to drying and marinating.
Step 1
Place the meat into your freezer for 15 or 20 minutes, to partially freeze it so it is easier to slice.
Step 2
Place the whole piece of meat on a cutting board and trim away any visible fat with your knife. Fat will go rancid after the drying process.
Step 3
Move your knife in slow, even strokes to cut lengthwise slices, roughly ¼-inch thick and 1-inch wide. Use the entire length of the blade.
Step 4
Add your meat strips to a marinade and soak for several hours or overnight, before drying.
Tips and Warnings
- Cut the jerky slices with the grain of the meat if you want the jerky to be chewy and tougher, or against the grain if you want it more tender or crumbly. Wash your hands and utensils thoroughly after handling raw meat.
Things You'll Need
- Sharp knife
- Cutting board
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