Quick Answer
You can make jerky using a slow cooker. This method is ideal for thin strips of meat, and it requires less attention than traditional oven drying. The slow cooker's low heat and moisture control prevent drying and promote even flavor distribution.
Choosing Meat for Slow Cooker Jerky
When selecting meat for slow cooker jerky, opt for lean cuts such as venison, elk, or beef strips. Debone and trim excess fat to ensure even cooking and prevent spoilage. Cut the meat into thin strips, about 1/4 inch thick, to facilitate drying.
Preparing and Seasoning Meat
Mix dry rub seasonings or marinades with olive oil to create a paste. Apply the paste to the meat strips, ensuring even coverage. For added flavor, you can also use natural preservatives like sea salt or pink curing salt. Place the meat strips in a single layer at the bottom of the slow cooker, leaving space for air circulation.
Cooking and Drying Jerky
Set the slow cooker to the low heat setting (usually around 160-180°F). Cook for 8-12 hours or overnight, checking the meat strips periodically for dryness. If desired, increase heat to high for the last 30 minutes to promote faster drying. Once the jerky reaches your desired level of dryness, remove it from the slow cooker and let it cool. Store the jerky in an airtight container to preserve freshness.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.