Beef Jerky Recipes Ingredients: Amount, Item & Brand (If Applicable) 5 Lbs. Minimum (One piece preferred) Fresh Brisket (Lean) - Any brand *You may substitute the beef brisket with your choice of meat* 15-20 oz. Soy Sauce - Any brand 15 oz. Worcestershire Sauce - Lea & Perrins - Preferred 15-20 oz. Teriyaki sauce - Any brand 2-4 tablespoons Dark Brown Sugar - Any brand 2-4 tablespoons Garlic Powder - Any brand 2-4 tablespoons Onion Powder - Any brand 2-4 teaspoons Cayenne Pepper - Any brand 5 oz. bottle Liquid Smoke - Any brand any type 2-4 oz. Dark Corn Syrup or Molasses for even more flavor - Any brand 1 - Very Sharp Knife All ingredients can be more or less as you desire to your own taste except soy & Worcestershire which can be more, you must have enough liquid to cover meat. Brown sugar and corn syrup or molasses can be to taste for sweetness or not used at all (SEE TIP BELOW***). Add all liquid ingredients into container (with lid is preferred or cover with a plastic wrap) (see tip below*) Now add all other ingredients into the container, stir frequently. Trim as much fat as possible off the brisket (meat). It is the fat on the meat that will go bad (rancid) not the meat. The meat is to be sliced with the grain as thin as possible (approx. 3/16"). (see tip below**) To aid in slicing meat thinly, freeze until ice crystals are formed) This allows for more slices and a quicker drying time. Place into marinade as sliced. Make sure all meat is covered with the ingredients and stir meat occasionally to ensure all areas of meat have been exposed to the marinade. Cover and refrigerate for 24 hours or more, occasionally shaking or stirring the meat at least 2 more times. Now when ready to dry, place aluminum foil on bottom of oven and cover bottom entirely. Try
to make a pan out of the foil because of the drippings (see tip below****) (remove when it is obvious that there are no more drippings this is usually a while after the meat has been turned over, you will notice that the drippings will have a tendency to give off a burning smell because it is laying on the bottom of the oven, you can replace the foil at any time to avoid this.) It is advisable to place paper towels on the oven door while open and loading the trays to catch the drippings. Place the meat across the racks filling the top rack first (highest position) and then the second rack (next highest position). Set temperature to at least 160 degrees (160-180 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. Also the top rack will drip onto the bottom rack and the bottom meat will be more moist than the top. The meat should be checked for consistency in drying and should be move around accordingly (from bottom rack to top, from edge to center etc.) The low heat is to dry the meat, not cook it. It should take approximately 4&1/2 to 6 hours more or less depending how many & how thin the meat was sliced and the set temperature. Approximately the last hour or so, the oven door should be propped open with a fork or spoon to dissipate the heat, to avoid cooking it is a good idea to leave the oven door propped open any time during the drying to keep a good flow of heat & air. You can tell the meat is done when it no longer bends and you could break off a piece with ease. But the meat should not be so dry as to be crisp & break. It is better to be more dry than under dried, so as to prevent mold. Let meat cool before storing. This is now ready to eat, you can allow this to air dry an additional day or so in an open container. This will now keep in a sealed container (zip lock bags are great) for months refrigerated although I have kept my jerky for months un-refrigerated. Remember this meat will continue to dry unless placed in a sealed container once totally dried.
Do not worry about color changes of the beef jerky it will get lighter and harder as it continues to dry over time. It is only important to keep the jerky away from humidity for long term storage. The net result of all this fun will give you approx. 2.5 to 3 lbs or more of the best jerky in town. Try it you ll love it, and you didn t spend $30.00 a lb or more for commercial chemically processed so called meat. E-Mail *Tips from satisfied recipe users: Thanks for the great recipe! One thing that I do that makes the marinating easier, is that I divide the meat and marinade into two of the big, plastic bags that zip shut. that way I can slosh it around to more evenly distribute the marinade, without the mess. Our family is really enjoying your recipe, thanks! Linda G. **Dan Baxter reminded me to tell you to partially freeze the meat to make slicing thin easier! ***Hi guys my name is Steven Tomeno I live in Rochester NY. The stores in my NY area have plenty of Jerky BUT nobody makes it sweet. I just thought I would tell you guys what I do to make my Jerky sweet, first I double the brown sugar and I put a couple of cans of Pepsi in with it. I find that Pepsi is sweeter than Coke. Just a hint if you like it sweet. Here is my complete recipe, 4 table spoons soy sauce, 1 cup brown sugar, 1 small can tomato sauce, 1/4 tablespoon pepper and 1/4 tablespoon salt, 2-16 ozs cans of Pepsi (not Coke), 2 cloves garlic... 4 lbs rump roast cut into thin strips. Marinate 4-6 hours. Cook for 4 hours in oven @ 160 degrees. Don't forget to flip the jerky after a couple hours. If anyone makes this please E-Mail me let me know how you like it or dislike it. This recipe is for sweet tooth people. Good luck and have fun,
Steven Tomeno (585) 880-3291 (reprinted with permission from StevenTomeno) ****Ben J. says, In order to reduce the mess and subsequent cleanup: Place stackable heat tolerant cooling racks like you would cool cookies on in a shallow baking pan that is larger than the racks. Drape the meat strips over the racks. I like to line the baking pan with aluminum foil for super fast cleanup. Put the entire assembly on the remaining oven shelf and you are ready to go. The drippings collect in the baking pan. You can throw the cooling racks in the dish washer and toss the foil in the trash when you are done. Fred R. says, One thing you can do is to hang the jerky from the racks in the oven with toothpicks. Skewer the end of the strips of meat to form a "T". Hang the toothpick across the racks. You can fit a ton more strips hanging than lying flat. Tom R. says, If your jerky dries out too much put one or two slices of bread in the container with the jerky for a day or two. I've tried roman meal and white bread, both work. Didn't your Grandma put a slice of bread in the cookie jar to keep the cookies from drying out? Works the same for jerky. As for over dehydrating or drying out after dehydrating the jerky will absorb the moisture from the bread and become more palatable instead of crunchy or hard to chew. However, if you leave the bread in too long it will stick to the jerky. Try it, works for me. Here's what Bob B. from Allentown, PA. has to say, I love your jerky marinade. I made a version which I coated both sides of the strips of meat with granulated garlic and coarse black pepper. After coating the meat I pressed the coatings into the meat with a large metal spoon. I suppose I could have use a rolling pin also. I placed the coated meat in a large Ziploc bag and into the refrigerator for one day. I then added enough
of your marinade to cover the meat and refrigerated for three more days. Within the three days I gently mixed the contents trying to avoid scraping off the pepper and garlic. I was amazed to see most of the pepper stayed on the meat and that the pepper adsorbed the marinade also. The finished product contained a surprisingly good crunchy peppermarinade flavor. Another version I have tried with good results is a hot jerky. I lay the strips out on a table top and sprinkle cayenne pepper on both sides, work it into the meat and let it sit at room temperature for about an hour. I will refrigerate it overnight in a large Ziploc bag. To two cups of your marinade I add ½ teaspoon of Dave s Insanity Sauce. Add the mix and refrigerate another 3 days, working the marinade around periodically. I use the toothpick trick and hang the jerky in the oven with a foil catch pan below. With this method I could dry about ten pounds of meat at 3/16 thick and 8 long. I set the oven temperature at the lowest setting, on my gas oven is about 160 degrees Fahrenheit. I stick a fork in the oven door for good circulation of the hot air. It takes about 5-6 hours to dry, but still moist. I just made a 5 lb. batch of sweet and tangy jerky and everyone seemed to love it, or they were patronizing me. I cut partially frozen eye of the round beef into 3/16 thick by 1 ½ wide strips. I coated them liberally with dark brown sugar and let them sit for about an hour until thawed. I then placed the coated strips into a gallon size Ziploc bag and refrigerated overnight. I mixed one cup of ketchup into one cup of your jerky marinade and placed that into the bag with the strips of beef. I marinated that for about 4 days periodically mixing the marinade in order to coat all the strips. Before I placed them into the oven, I wiped most of the marinade off with a spatula and recoated the strips with brown sugar. I let the strips come to room temperature (about an hour) and hung them from the oven rack using toothpicks. The drying time was
difficult to discern because the sugar embedded into the meat gave it a false undried appearance. When I bent the meat to check it, it did not open to show dryness in the grain. I dried it for about 9 hours, but it should have been less for my liking. Bob from Allentown Chinese Beef Jerky Recipe Chinese Beef Jerky 3 Lbs. Flank Steak or London Broil MARINADE 1/2 Cup Light Soya Sauce 4 1/2 Tbs Honey 4 1/2 Tbs Dry Sherry 6 Large Cloves Garlic Minced 1 1/2 Tbs Ginger Fresh Minced 1 1/2 Tbs Red Pepper crushed 1 1/2 Tbs Sesame Oil Dash White Pepper Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 F. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes about 36 pieces. Blue Ribbon Beef Jerky Recipe Blue Ribbon Beef Jerky 1/2 cup dark soy sauce
2 Tbs Worcestershire sauce 1 tsp monosodium glutamate (optional) 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp powdered ginger 1/4 tsp Chinese Five-Spice Powder 3 lbs lean beef brisket, eye-of-round or flank steak, trimmed completely of fat and cut across grain into slices 1/8 inch thick* Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight. Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness. Store jerky in plastic bags or in tightly covered containers in cool, dry area. *To aid in slicing meat thinly, freeze until ice crystals are formed. Wisconsin Beef Jerky Recipe - Denise Style Wisconsin Beef Jerky I use 3 Lbs. of flank steak/sandwich steak cause thats what fits my dehydrator and I also double this recipe for that amount. 1/4 C. Soy Sauce 1 Tbsp. Worcestershire Sauce (Lea & Perrins) 1 Tbsp. A-1 Sauce (And only A-1 brand ) 1 Tsp. Liquid Smoke 1/2 Tsp. Garlic Powder 1/2 Tsp. Onion Powder 1/2 Tsp.Fresh Ground Black Pepper Corns 1/2 Tsp. Fresh Ground Sea Salt I marinade this over night and then dry for 6 hours at the highest temp on my dehydrator. Denise from Wisconsin submitted this one. Thank you Denise.
Drying Oven-drying: Conventionally, ovens ware the best for drying all types of jerky at home (and even commercially). However it is important that you maintain the proper heat level at all times. Many ovens actually cycle heat up and down to average the temperature setting on the dial. If you have an oven that has a steady temperature, use it. If not, it won't ruin your jerky, but just keep an eye on it. Do not put too much in the oven at once, which can restrict proper air flow. In general, optimum drying temperature is 140 degrees F. Sun-drying: The way of the ancients. While sun-drying has been around for a long time, it is not a good methodology for jerky today, except for lean beef, young lamb, or venison. Fish should also not be sun-dried unless it is heavily salted, although without proper experience, this can still be a risky venture. Never sun-dry any kind of poultry. To successfully sun-dry meats, you should live in an arid, hot, sunny and windy area, optimal conditions that are not easy to find. The potential for food poisoning is not worth risking using this method unless you are an experienced jerky maker and truly understand what is required. Basically, don't try this at home, kids. Microwave: This is not recommended. While there are recipes out there for microwaved jerky, it generally won't come out thee way you want it to. Microwaves do not create a dry, convective environment so don't expect jerky from this method. Dehydrating: Dehydrators often have multiple layers of stacking trays. They can operate at 140 degrees Fahrenheit, but remember that the lower trays will get more exposure to heat than the top ones. Therefore, you may need to keep an eye on your jerky and rotate the trays from top to bottom periodically, at hourly or half-hourly intervals, depending on what you are making into jerky. Towards the end, you may may want to reduce the heat to prevent overdrying, depending on the dehydrator. The meat should be arranged a single layer deep on each tray without any pieces overlapping or touching. Smoking Smoking: Smoking is a form of drying that offers additional flavor to the final product without the extreme dehydration that is found in some jerky. While a smoker can create a softer, more pliant jerky if that is your goal, the true benefit of smoking meat is the depth of flavor one can achieve as one varies the environment. Drier environments can also be achieved using a smoker, so they can offer great flexibility in terms of the final product. If you decide to use a smoker do not use any soft woods such as pine, fir or conifer due to the potentially dangerous compounds present in these types of wood. Alder chips or apple wood are excellent choices for wild game as the flavors compliment each other nicely. Additional Information Curing Curing alone is also considered a type of jerking, although traditionally jerky is dehydrated via warm dry air. Salt or sugar can also extract moisture from meat via the osmotic process, and some fantastic foods are made as a result of this methodology.
Gravlax, which is Swedish cured salmon, is a classic example of a cured meat that can also technically be considered a type of jerky, although it's not the kind of thing you would throw in your pack for a long trip. Risks: Jerky is not without its risks, however. While commercially produced jerky is generally required to follow certain legal guidelines that reduce the risks to almost nil, making jerky at home us another beast altogether. Meat that is not handled or stored properly can become a host for many different types of sickness-inducing bacteria, and sanitary precautions should not be ignored. Contamination may cause serious illness or worse, and previously contaminated meat is not guaranteed to be safe at the level of heat applied to the meat during the jerky making process. Know where your meat comes from and be sure that it is safe to use for jerky. Observe all safety requirements and keep in mind that your final product will not be pasteurized. Making jerky at home can be a fun and rewarding experience, but always be mindful of proper safety. Jerky Safety Information: While it should be no surprise that the handling and consumption of raw meats carries with it certain risks, we strongly recommend that anyone who chooses to make jerky at home review the USDA Fact Sheet on jerky safety before undertaking home jerky production. It is a short read but home jerky makers should familiarize themselves with the inherent risks and adopt means to mitigate them while making homemade jerky. Basic Beef Jerky Basic Beef Jerky Recipe 1½ lb Lean boneless meat ¼ c Soy sauce 1 ts Worcestershire Sauce ½ ts Onion powder ¼ ts Pepper ¼ ts Garlic powder ¼ ts Liquid smoke Vegetable oil cooking spray Preparing the jerky: Freeze meat until firm but not hard; then cut into 1/8 to 1/4- inch-thick slices. In a medium-size glass, stoneware, plastic or stainless steel bowl, combine soy sauce, Worcestershire, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours or until next day, stirring occasionally; recover tightly after stirring. Drying the jerky: Depending upon the drying method you're using, evenly coat
dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dehydrator and oven drying: Arrange trays according to manufacturer's directions (if using dehydrator) and dry at 140-degrees until a piece of jerky cracks, but does not break when bent (8 to 10 hours, let jerky cool for 5 minutes before testing). Pat off any beads of oil from jerky. Let jerky cool completely on racks; remove from racks and store in airtight, insect proof containers in a cool, dry place. You may also freeze or refrigerate the jerky, however keep in mind that cold jerky will collect moisture from the air when taken out of cold storage. Makes about 3/4 pound. Storage time: Up to 3 weeks at room temperature; up to 4 months in refrigerator, up to 8 months in freezer. Per ounce: 94 calories, 12 g protein, 1 g carbohydrates; 4 g total fat; 28 mg cholesterol, 398 mg sodium Be swift. The meat should be dried as quickly as possible, to limit bacterial growth. Cutting the meat into thin slices dramatically shortens drying time. Placing the meat in a freezer for an hour or two before cutting will make it easier to cut thinly. Do not allow the jerky to become too dry or it will become hard and unpleasant. It should be the consistency of rubber. Traditionally, jerky was smoked or salted to preserve and flavor the meat at the same time. Ideally, the jerky should be vacuum sealed in plastic with a pouch of oxygen absorber in order to retard spoilage, but this is not practical in most home situations. For a vegetarian version of this, try using seitan (wheat protein) or marinated tofu. Tweak the recipe accordingly. Use Braggs soy sauce, Black pepper, Pinch of cayenne, smoke the meat before dehydrating or use liquid smoke and you will have the best jerky you have ever had. Be sure you let it marinate over night. Try a soy sauce based marinade. Some excellent flavoring agents include Adobo seasoning, red pepper flakes, cayenne pepper, powdered ginger, sesame oil, cajun seasoning When drying in an oven, keep the door open a few inches with a couple of wooden spoons. This help the drying process and helps prevent the jerky scolding before it is dry. You can also buy jerky home making kits if you are unsure of the whole process. Drying Jerky
Jerky is a lightweight, dried meat product that is a handy food for backpackers, campers and outdoor sports enthusiasts. It requires no refrigeration. Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. (Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product.) Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply on moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat. Follow these recommendations for safe handling of meat and poultry: Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats. Use clean equipment and utensils. Keep meat and poultry refrigerated at 40ºF or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use. Thaw frozen meat in the refrigerator, not on the kitchen counter. Marinate meat in the refrigerator. Do not save and re-use marinade. When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked. Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160ºF, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. Directions for both methods are below. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky. Preparing the Meat Partially freeze meat to make slicing easier. The thickness of the meat strips will make a difference in the safety of the methods recommended in this book. Slice meat no thicker than ¼ inch. Trim and discard all fat from meat because it becomes rancid quickly. If a chewy jerky is desired, slice with the grain. Slice across the grain if a more tender, brittle jerky is preferred. A tenderizer can be used according to package directions, if desired. The meat can be marinated for flavor and tenderness. Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, or soy sauce or wine.
Jerky Marinade 1 1/2-2 pounds of lean meat (beef, pork or venison) 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon each of black pepper and garlic powder 1/2 teaspoon onion powder 1 teaspoon hickory smoke-flavored salt Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours or overnight. Products marinated for several hours may be more salty than some people prefer. If you choose to heat the meat prior to drying to decrease the risk of foodborne illness, do so at the end of the marination time. To heat, bring strips and marinade to a boil and boil for 5 minutes before draining and drying. If strips are more than ¼ inch thick, the length of time may need to be increased. If possible, check the temperature of several strips with a metal stem-type thermometer to determine that 160ºF has been reached. Drying the Meat Remove meat strips from the marinade and drain on clean, absorbent towels. Arrange strips on dehydrator trays or cake racks placed on baking sheets for oven drying. Place the slices close together, but not touching or overlapping. Place the racks in a dehydrator or oven preheated to 140ºF. Dry until a test piece cracks but does not break when it is bent (10 to 24 hours for samples not heated in marinade). Samples heated in marinade will dry faster. Begin checking samples after 3 hours. Once drying is completed, pat off any beads of oil with clean, absorbent towels and cool. Remove strips from the racks. Cool. Package in glass jars or heavy plastic food storage bags. Vacuum packaging is also a good option. If the strips were not heated in marinade prior to drying, they can be heated in an oven after drying as an added safety measure. Place strips on a baking sheet, close together, but not touching or overlapping. For strips originally cut 1/4 inch thick or less, heat 10 minutes in an oven preheated to 275ºF. (Thicker strips may require longer heating to reach 160ºF.) Making Jerky from Ground Meat Jerky can be made from ground meat using special presses to form or shape the product. Disease-causing microorganisms are more difficult to eliminate in ground meat than in whole meat strips. (If ground meat is used, follow the general tips for safe handling of meat and poultry, above.) Be sure to follow the dehydrator manufacturer s directions when heating the product at the end of drying time. Again, an internal temperature of 160ºF is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.
Storing the Jerky Properly dried jerky will keep at room temperature two weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky. Packaging and Storing Dried Foods Dried foods are susceptible to insect contamination and moisture reabsorption and must be properly packaged and stored immediately. First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow. Pack foods into clean, dry insect-proof containers as tightly as possible without crushing. Store dried foods in clean, dry home canning jars, plastic freezer containers with tight-fitting lids or in plastic freezer bags. Vacuum packaging is also a good option. Pack foods in amounts that can be used all at once. Each time a package is re-opened, the food is exposed to air and moisture that can lower the quality of the food and result in spoilage. Pack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that lower the quality of the food. Fruit that has been sulfured should not touch metal. Place the fruit in a plastic bag before storing it in a metal can. Sulfur fumes will react with the metal and cause color changes in the fruit. Dried foods should be stored in cool, dry, dark areas. Recommended storage times for dried foods range from 4 months to 1 year. Because food quality is affected by heat, the storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60ºF, 6 months at 80ºF. Vegetables have about half the shelf-life of fruits. Foods that are packaged seemingly "bone dry" can spoil if moisture is reabsorbed during storage. Check dried foods frequently during storage to see if they are still dry. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily. Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded. Conditioning Fruits The moisture content of home dried fruit should be about 20 percent. When the fruit is taken from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is the process used to equalize the moisture. It reduces the risk of mold growth.
To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying. After conditioning, package and store the fruit as described above. Determining Dryness of Vegetables Vegetables should be dried until they are brittle or "crisp." Some vegetables actually shatter if hit with a hammer. At this stage, they should contain about 10 percent moisture. Because they are so dry, they do not need conditioning like fruits. Leathers and Jerkies no. 9.311 by P. Kendall and J. Sofos1 Fruit Leather Fruit leather is made by drying thin layers of pureed fruit in the oven or dehydrator. Sometimes called fruit rolls or taffies, fruit leathers make delicious, wholesome and nutritious high-energy snacks for backpackers, campers and active children. They are relatively light in weight, easy to prepare and a good way to use left-over canned fruit and slightly over-ripe fresh fruit. Fruit leathers can be eaten as is, or made into a beverage by combining 5 parts water with 1 part leather in a food blender. They also can be used in pie fillings, in cooking and as a dessert topping. Most fruit or combinations of fruits can be used. Apricots, apples, grapes, berries, bananas, pineapples, oranges, pears, peaches, plums, melons, and most tropical fruits can be blended and dried to make fruit leathers. Grapefruit and lemons are not recommended because they turn bitter when dried. Drying is one of the least exact ways to preserve foods. The length of drying time will depend on the equipment used and the humidity of the air. In the past, recommendations for preparing fruit leather from both fresh and cooked fruit have been given. However, because of increasing concerns with bacteria such as Escherichia coli O157:H7 (E. coli O157:H7) being able to survive the drying process if present, it s best to heat the fruit to 160 F before drying. Preheating also stops the maturing action of enzymes in the fruit, helps preserve the fruit s natural color and speeds the drying process. Leather Preparation Select ripe or slightly over-ripe fruit. Sort and thoroughly rinse or scrub the fruit under running water. Remove and discard blemishes or defective parts. Peel tough-skinned fruits such as winter apples, oranges, peaches, pears and tomatoes, if desired. Pit and core fruit as needed. Remove seeds from grapes. Hull strawberries. Cut fruit into chunks and place in the top of a double boiler. Place water in the bottom of the double boiler and bring to a boil. Cover and steam for 15 to 20 minutes or until the fruit is soft and a thermometer placed in the fruit mixture registers at 160 F. The fruit mixture may also be cooked in a microwave oven. Place cut fruit in a glass casserole. Cover and microwave on full power (high) for 6 to 8 minutes per two cups of fruit, stirring every 2 minutes. Place cooked fruit in blender. Add ½ teaspoon of ascorbic acid crystals or 2 tablespoons lemon juice per 2 cups of fruit to protect the color and help destroy
bacteria during drying. If desired, add 1 to 2 tablespoons of sugar, corn syrup or honey per 2 cups of fruit. A small amount of spice (¼ teaspoon cinnamon or a dash of nutmeg) may also be added per 2 cups puree, for taste variety. Shortcut canned method. Substitute canned fruit or strained baby food without tapioca for the cooked fruit above. Canned applesauce and strained baby fruit will not need to be pureed. Other canned fruits will need to be drained and pureed in a blender, food grinder or by hand. Canned fruits are already processed, Quick Facts... Fruit leather is made by drying thin layers of pureed fruit in the oven or dehydrator. Fruit leather dries in 4 to 10 hours at 140 F to 145 F. Properly dried fruit leather is translucent and slightly tacky to the touch, but easily peeled from the pan. Jerky is made by drying thin strips of lean meat in the oven or dehydrator at 145 F for 10 to 14 hours. Only tested recipes that assure adequate destruction of bacteria should be used for fruit leather and jerky preparation. which destroys bacteria and stops enzyme action. Thus, the addition of ascorbic acid or lemon juice is not necessary. Canned fruits, such as applesauce, can be mixed with more expensive fresh fruits to help stretch the fruit concentrate and soften the flavor of sharptasting fruits, such as cranberries. The addition of applesauce to juicy fruits also eases drying. Leather Drying Spray a cookie sheet or similar flat tray with vegetable spray or line with plastic wrap. Make sure the cookie sheet or tray has an edge to prevent spillage of the puree. Spread the fruit concentrate evenly over the pan surface to a depth of 1/8 to 1/4-inch. Two cups of puree is enough to cover a 12- by 17-inch cookie sheet. Dry the concentrate in an oven or dehydrator. Oven Drying. Set oven at the lowest setting (140 to 145 F). Place the trays of puree on the oven rack and leave the door open 2 to 6 inches, depending on the oven door. Check the oven temperature periodically with a thermometer to be sure the air temperature of the oven is at the desired level. If necessary, turn off the oven for a short time to reduce the temperature. The fruit concentrate should dry in 4 to 10 hours. Test frequently for dryness (see test for dryness). Dehydrator drying. Place sheets or trays of fruit concentrate in the dehydrator. Set temperature control at 140 to 145 F or follow manufacturer s directions. Test frequently for dryness. Drying time will be 4 to 10 hours. Test for dryness. Properly dried fruit leather will be translucent and slightly tacky to the touch, but easily peeled from the pan or plastic wrap. Test for dryness by touching the leather in several places; no indentations should be evident. Lift the edge of the leather, which will adhere tightly to the surface, and peel it back about an inch. If it peels readily, it is properly dried. If the leather has cooled, it may need to be warmed in an oven at 150 F for a few minutes to help it peel away more easily. If the leather cracks or chips, it has dried for too long, but is still edible.
Storage. After loosening the edge of the leather from the plastic wrap or pan, loosely roll the leather in plastic wrap or waxed paper in one piece. Store the roll in one piece or cut into 1-inch strips. Place the strips or rolls of leather in a plastic bag, glass container, paper bag or other container. Until the leather is completely dry, the container lid should not be tightened nor the bag opening twisted tightly. If the leather has not dried completely, it may become sticky or develop mold growth during airtight storage. Store fruit leather in a cool, dry, dark place. It will retain good quality for up to one year in the freezer, several months in the refrigerator, or one to two months at room temperature (70 F). Nutritional food values become concentrated in dried fruit, and so do calories. Since moisture is gone, the residue is concentrated. A 1- by 17-inch strip of applesauce leather provides approximately 40 calories, assuming 2 cups of canned sweetened applesauce were dried on a 12- by 17-inch pan. Meat Jerky Jerky is made by drying thin strips of lean meat to about one-fourth its original weight. In the past, preparation and heating recommendations for jerky have been quite general. Recommendations have included drying in the sun, oven or dehydrator. Sun drying is no longer recommended due to a lack of steady controlled heat source (145 F) and the potential for contamination from animals, insects, dust and bacteria. Although drying in the oven or dehydrator allows for a safer product, illnesses in recent years due to Salmonella and Escherichia coli O157:H7 in homemade jerky products have raised questions about the safety of all methods of drying jerky products at home. E. coli O157:H7 is especially dangerous because of the severe consequences of infection, particularly for people who are young, elderly or immuno-compromised. The pathogen has a very low infectious dose, thus raising concerns for food products consumed raw or with inadequate cooking. In addition, E. coli O157:H7 can adapt to acidic conditions and has been found to survive many weeks on dry surfaces, even at refrigerated temperatures. Thus, there is a strong indication for the potential risk of E. coli O157:H7 surviving in dried foods. One method for ensuring the adequate destruction of E. coli O157:H7 during jerky preparation is to pre-cook the meat to 160 F before drying. This method is currently recommended by the Meat and Poultry Hotline (1-800-535-4555) of the U.S. Department of Agriculture (USDA). Pre-cooking creates a product that is different than traditional jerky and therefore may not be well received by consumers. Also, the product may not dry evenly throughout because of case-hardening on the outside surface. The jerky preparation methods given below were developed as part of a joint project between the Department of Food Science and Human Nutrition and the Department of Animal Sciences at Colorado State University, and were found effective in reducing E. coli O157:H7 numbers in inoculated samples. Jerky Preparation Use only lean meats in excellent condition. Round, flank and chuck steak, rump roast, brisket and cross rib are good choices. Highly marbled and fatty cuts do not work as well. When preparing jerky products, keep raw meats and their juices away from other foods. Remove any thick connective tissue and gristle from meat. Trim off visible fat with a sharp knife. Fat becomes rancid quickly and causes the development of off-flavors during drying or storage. Freeze meat in moisture-proof paper or plastic wrap until firm but not solid. Slice the meat on a clean cutting board while still slightly frozen into long thin strips, approximately 1/8 to 1/4-inch thick, 1 to 1½-inches wide and 4 to 10 inches long. If chewy jerky is preferred, slice with the grain; slice across
the grain for a more tender, brittle jerky. Lay the strips out in a single layer on a clean and sanitized smooth surface (cutting board, counter top, cookie sheet). Flatten the strips with a rolling pin so they are fairly uniform in thickness. Note: Always wash and sanitize cutting boards, utensils, and counters with hot, soapy water before and after any contact with raw meat or juices. To make a sanitizing solution, use 1 teaspoon of household chlorine bleach per quart of water. Hot Pickle Cure Preparation Method Ingredients per two pounds of lean meat: Pickling Spices: Hot Pickle Brine: 1 1/2 tablespoons salt 3/4 cup salt 1 tablespoon sugar 1/2 cup sugar 1 teaspoon black pepper 2 tablespoons black pepper 1 gallon water Directions: Place jerky slices on clean cookie sheets or flat pans. Evenly distribute half of the pickling spices on the top surfaces of the jerky slices. Press spices into the meat slices with a rubber mallet or meat tenderizer. Turn slices and repeat on opposite sides. Cover and refrigerate for 24 hours. Combine ingredients for hot pickle brine (salt, sugar, pepper, water) in a large kettle. Stir to dissolve salt and sugar and bring to a slow boil (175 F). Place a few meat slices at a time in a steamer basket and lower into brine. Simmer for 1½ to 2 minutes, stirring occasionally to make sure all pieces are immersed. Lift basket out of kettle and drain off liquid. Using clean tongs, remove meat pieces and place flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Immediately begin drying as described below. Repeat process until all meat pieces have been pickled in the brine solution and placed in the dehydrator. Vinegar-Marinade Preparation Method Ingredients per two pounds of lean meat slices: Pre-treatment dip: 2 cups vinegar Marinade ingredients: 1/4 cup soy sauce 1 tablespoon Worcestershire sauce 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon hickory smoked salt Directions: Place 2 cups vinegar in 9x11-inch cake pan or plastic storage container. Add meat strips to container, making sure vinegar covers all strips; let soak 10 minutes, stirring occasionally to ensure distribution of vinegar on strips. Combine all marinade ingredients and place in a 1-gallon re-sealable plastic bag. Add lean meat slices to bag; seal bag and massage pieces to thoroughly distribute marinade over all meat strips. Refrigerate bag 1 to 24 hours. Remove meat slices from bag, and place flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Immediately begin drying as described below. Jerky Drying Use a calibrated thermometer to monitor the circulating air temperature of the dehydrator or oven. Pre-heat the dehydrator or oven to 145 F for 15 to 30 minutes. Using clean tongs, arrange the meat strips in single layers on the drying trays without touching each other. Place the filled trays in the preheated dehydrator, leaving enough open space on the racks for air to circulate around the strips. Let the strips dry for 10 to 14 hours, or until the pieces are adequately dry. Test for dryness. Properly dried jerky is chewy and leathery. It will be as
brittle as a green stick, but won t snap like a dry stick. To test for dryness, remove a strip of jerky from the oven or dehydrator. Let cool slightly, then bend the jerky; it should crack, but not break when bent. When jerky is sufficiently dry, remove the strips from the drying racks to a clean surface. Pat off any beads of oil with a paper towel and let cool. Storage. Place cooled jerky strips in an airtight plastic food bag or jar with a tight fitting lid. Pack jerky with the least possible amount of air trapped in the container. Too much air causes off-flavors and rancidity to develop. Label and date packages. Store containers of jerky in a cool, dry, dark place or the refrigerator or freezer. Properly dried jerky will keep for approximately two weeks in a sealed container at room temperature. It will keep for 3 to 6 months in the refrigerator and up to one year in the freezer. Check occasionally to be sure no mold is forming.