Drying Jerky; Meat Jerky; Selection (Jerky); Preparation (Jerky) - Nesco American Harvest FD-1000 Care/Use & Recipe Manual

You won't have to pay the exorbitant days at 0°F (-18°C) before drying, as a
prices for jerk)' slices or sticks at the precautiml against any diseases the
supermarket. Most lean meats will vield animal migl it be carrying. Lean ground
about 1 pound of jerky for 3 pounds of meats can also be dried. Add season-
fresh meat. ings. Then press or form into strips or
sticks, and place on trays to dr 3
Jerky may be made from a variety of
Remove all fat from meat and cut into
different meats. When purchasing meats
for makingjerky, choose lean meats thin strips 1/4" to 3/8" thick. It is easier
with minimal marbling {fat]. as fat to slice partially frozen meat for jerky.
tends to go rancid during storage. A If meats are cut on the crosswise grain.
lean cut of flank steak or round steak jerky is less chewy than if meats are cut
makes excellent jerky, on the length-wise grain.
Using the NESCO ® American Harvest ® Marinate cut meats in store-bought or
Jerky Works
TM
kit, you can make deli- your own recipe marinade fbr 6 to 8
cious jerky from ground meat. It's best hours in the refrigerator before drying.
to use ground round or lean (or extra
lean) ground beef. Season with
NESCO®American
Harvest ®Jerky
Seasoning Mixes.
If you are using your own recipe, be
sure to include 1/'2 ro
1
teaspoon of salt
for each pound of meat. The salt slows
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