Can I use non-traditional meats for jerky making?

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Choosing Non-Traditional Meats When selecting non-traditional meats for jerky making, consider lean cuts with a high protein content. Fish like salmon or trout have a high fat content, but they can still be used with proper preparation, such as marinating in acidic ingredients like citrus juice or vinegar to break down fats. Chicken is another popular alternative, and can be used in the same way as beef or venison. When working with reptiles, it’s essential to ensure the meat is properly handled and cooked to prevent the risk of contamination.
Preparing Non-Traditional Meats Regardless of the meat, the key to successful jerky making is to ensure it is properly prepared and dried. This involves slicing the meat thinly, typically 1/4 inch or 6 mm, to allow for even drying. The meat should then be marinated in a mixture of ingredients, including a sweetener, acid, and seasonings, to add flavor and tenderize the meat. The marinating time will depend on the type of meat, but a general rule of thumb is to marinate fish for 30 minutes to 1 hour, and poultry or reptiles for 2-4 hours. After marinating, the meat should be dried in a low-temperature oven, typically set between 150-200°F (65-90°C), for 3-4 hours to achieve the desired texture.