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Meat Jerky Preparation Table

to 68ºC )

Fresh or frozen lean meat makes the best jerky. The lower the fat content of the meat,

the better jerky it will make. Lamb and cured pork (ham) expire sooner because of

their high fat content. Pork must be well-cooked before using it for jerky - use only

precooked and processed ham. Four pounds of lean, boneless meat makes about 1

pound of jerky. Follow these steps:

1. Spread seasoned meat in single layers.

2. Usual drying temperature is 145ºF to 155ºF (63ºC to 68ºC)

MEAT

Beef Jerky

Lean flank or round steak slices about 1 to 1-1/2"

inches thick

(Set temperature from 145ºF to 155ºF / 63ºC

PREPARATION

Page 8 of 12

DRYNESS

TIME

TEST

Slightly chewy

6-15

but not brittle

hours