The Basics of Making Jerky

Before refrigeration and canning, humans figured out how to dry meats as jerky. Most of us only know about beef (or venison) jerky, but any lean meat can and should be used. Turkey, for instance, is naturally lean and mildly flavored, making it perfect for seasoned jerky. Nearly any hunted game and fish can be turned into jerky following a few easy steps.

Step 1

Select a lean cut of meat. The less fat, the better, so go for a lean sirloin/venison or similar cut.

Step 2

Remove all visible fat (fat makes the jerky spoil faster), then cut the meat into thin strips no thicker than 1/2-inch (13 mm). If you're buying meat from a market, ask the butcher to cut the strips for you, otherwise, freeze the meat for five minutes to make it easier to cut on your own.

Step 3

Marinate the strips of meat with olive oil and sea salt or a recipe of your choice, and then let them refrigerate overnight.

Step 4

Rub dry spices over the marinated cuts before baking. Don't be afraid to experiment, and don't shy away from salt it will aid in the drying process.

Step 5

If you're lucky, you have a dehydrator for this step. But if you don't, your oven will suffice: Preheat it to 165ºF (74ºC). Remember the goal is to dry, not cook. Set the strips atop a wire rack in the oven, and catch any drippings. Then bake 1-3 hours, or until the jerky is dry to the touch.

Step 6

You should eat your jerky within two weeks of making it. Store it in an airtight container (vacuum sealer is ideal) and refrigerate until ready to eat.