Making jerky

[backyard bbq]

Jerky making tips? I already know how to donut in the dehydrator. I am building a small 2x2x6' smokehouse with hot plates to do snack sticks, sausage and such. Can someone please provide me with the entire process from recipe to smoking process? I really appreciate the help!!!

 

[forluvofsmoke]

Hmm...pretty broad spectrum for discussion...I can link to you to a few threads I've participated in recently which covered a lot of basics for cured meat jerky (I can find these easier), and a spicy recipe we enjoy here. I don't make un-cured jerky myself, so I can't make any experienced recommendations for that...I can only give what USDA/FSIS recommends, but those links are contained in a few of these threads, also.

http://www.smokingmeatforums.com/t/133549/newbie-questions-updated-w-qview

http://www.smokingmeatforums.com/t/132103/whole-muscle-jerky-question

http://www.smokingmeatforums.com/t/...jerky-turned-out-horrible-what-did-i-do-wrong

http://www.smokingmeatforums.com/t/129402/questions-for-first-jerky

http://www.smokingmeatforums.com/t/124413/jerky-newb

Here's one of my epic jerky smokes (recipe included, or link provided):

http://www.smokingmeatforums.com/t/99298/pepper-steak-jerky-from-bottom-round-in-sv24-q-view

Lots to read, but lots to know if you want to make safe and tasty jerky. I do recommend that you use a cure in the marinade/spice mix, but only because it's so much more forgiving relating to drying temps and times, where non-cured jerky meat requires a bit more attention to details and process control...not for the novice, IMHO...I still haven't tried it, and I'm 4 years into jerky making.

Anyway, let us know if there's something you don't fully understand from the above threads...we'll point you in the right direction. Also, note that methods may vary a bit for drying jerky, due to learning better ways to get from point A to point B...we evolve and adapt as we see fit to make a better overall product.

Eric

 

[backyard bbq]

Well thank you kind sir!!! I just have one final question, for now.
Storage and shelf life for jerky that is cured?? I'm guessing a few months if vacuumed sealed and dozen? A week or so on counter in breathable container? A few weeks in ref?

 

[forluvofsmoke]

You're welcome!

Storage is another one of those things where your mileage may vary, due to the amount of air-born mold spores in your home when the jerky is packaged. We generally don't have it out at room temp for more than a week or so here. I keep the bulk of it frozen and I haven't been vac-sealing for a couple years, just in ziplocs, than take out a couple pound bag and let it warm to room temp for a day or so before opening...keeps the ambient humidity from infiltrating the contents of the bag through vapor condensation on the meat/inside of the bag. If you do notice condensation in the bag, just leave the bag open to air-dry at room temp for a few hours. Vac-sealed and frozen should go a year, I would think, but realistically, will the supply last that long? Just saying, better make about 40lbs (finished weight) if you want to find out if it will be good for a year in the freezer...LOL!!!

I have researched the subject off and on for a few years, and while there doesn't seem to be a direct answer. likely due to inability to control certain variables with home-cured & dried jerky, there have been some tidbits of things to consider that I gathered along the way. FSIS Fact Sheets state 1 -2 months for home-made jerky and up to 12 months for commercially produced jerky, with no mention of storage temperature. Commercially made jerky contains additives which inhibit mold growth, as well as other preservatives...that's why it will store longer, but also, that's why many of us like to make our own...to avoid at least some of the additives.

It would seem that fridge storage is actually not the best route to go, as molds need dark and cool environments to thrive. Incidentally, properly prepared, lean trimmed, dried and packaged (air/water-tight and oxygen-free) jerky should (in theory) store almost indefinitely at room temp, if kept dry and not exposed to sunlight (UV can cause oxidation). I mentioned lean trimmed, as in nearly 100% lean, as fats can become rancid over time at room temp storage. Oxygen and UV free does matter as well...oxygen scavenger packs could be used for longer-term storage, if that is something you would want to do...they're available on-line...I don't use them (yet), so haven't nailed down a good source yet.

Hope this helps.

Eric