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Storage
Beef jerky that is stored on the shelf will
start to go rancid at room temperature
after 3 or 4 weeks. Refrigerate or freeze
for longer storage.
Drying Cooked Meats
If you are drying meat for other purpos-
es than jerky such as for stew, sandwich
spreads, or stroganoff, the meat should
be tender and choice. It must be cooked
so that it will not be tough and chewy
when reconstituted. Using the remain-
der of a dinner roast or left-over steak
saves the step of precooking the meat.
Dehydrate those leftovers for snacks,
back-packing, and camping meals.
The shelf life of dried cooked meats is 2
to 3 weeks at room temperature. Store
them in the refrigerator or freezer to
maintain the best quality until ready to
use for backpacking or camping. They
will stay fresh and tasty for up to 6
months in the freezer.
Drying Fish
Lean fish may be used for jerky. You can
also dry fat fish, but it will not keep at
room temperature more than a week.
Fish jerky should contain about 15%
moisture when it is completely dry. It
will be pliable and tough. If there is any
doubt about the dryness, store in the
refrigerator or freezer to avoid the risk
of spoilage.
Cooked fish may also be dried, although
it has a different taste than fish jerky.
It still makes a nice snack. Rehydrating
cooked fish is not recommended
because the resulting product isn't
very good.
Selection
Choose fresh fish to dry. If you catch it,
clean it promptly and keep it on ice
until you are ready to dehydrate it.
If you are purchasing fish, be sure that
it is fresh and not previously frozen.
Frozen fish can still be made into
jerky, but be aware that the quality is
inferior to fresh.
Preparation
Cut cold fish into strips
thick. Marinate in your own favorite
marinade.
When using your own recipe, be sure
to include at least 1
salt
per
pound
Salt slows the growth of surface bacteria
during the initial stages of drying.
Marinate for at least 4 to 8 hours in the
refrigerator so the fish will absorb the
salt and seasonings.
Drying
Dry fish jerky strips at 130° to 140°F
(55° to 60°C) until they feel firm, dry,
and tough but don't crumble. There
should be no moist spots.
Packaging and Storage
Follow guidelines for Packaging, p.6
and Storage, page 7. Store dried fish
jerky in the freezer if it is not to be eaten
within 2 to 3 weeks.
1
⁄
to
3
⁄
inch
4
8
1
⁄
to 2 teaspoons
2
of
fresh
fish.
27
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