10
PROPER DEHYDRATING
WILD GAME JERKY - DRY AT HIGHEST SETTING
Jerky is a favorite snack for anyone - at school, lunch, on the trail or just about
anywhere! It is made by seasoning lean, raw game meats in a salt mixture (cure) and
marinating, then drying it without cooking. The finished jerky product is protein-rich
and ever so delicious on its own or used as a savory broth base for soups and stews.
When you are jerking game meats, freeze the meats for at least 60 days at 0 °C or colder
before drying as a precaution against parasites that the animal may have been carrying.
Then partially thaw the meat, cut into strips 6 cm to 9 cm thick and 15 cm long. It is
easier to slice partially frozen meat for jerky. Cut meat in uniform thickness so they all
dry in the same amount of time. It is best to cut strips across the grain to produce jerky
that is easier to break apart and chew.
Add delicious Eastman Outdoors® jerky cure and seasonings which are available in
a large variety of flavors or your own cure and recipe marinade for a minimum of 4
to 8 hours in the refrigerator before drying. The longer you marinate the meat, the
more flavorful the jerky. If you use your own recipe, be sure to use a cure and spice
combination that includes salt (Sodium Nitrite) to prevent bacterial growth during the
initial stages of drying.
You can make delicious jerky from ground game meat, using the Eastman Outdoors®
Jerky and Sausage Gun Kit and our large variety of delicious seasoning packs.
When making jerky from wild game meats be sure to dry it at the highest temperature
setting. Pat jerky with clean paper towels several times during the drying cycle to
remove any oils that accumulate on the top of the jerky. When removing jerky from
dehydrator trays, wrap slices in paper towels so excess fat can be absorbed which will
help to increase storage shelf life.
CAUTION:
Finally, after dehydrating, heat all of the meat slices in your oven at a
minimum temperature of 74 °C for at least 30 minutes as a precaution against the risk
of parasites such as salmonella.
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