What are common pitfalls when trying to sun dry jerky?

Temperature Control

Sun drying jerky requires careful temperature control. Temperatures above 160°F (71°C) can lead to bacterial growth, while temperatures below 135°F (57°C) slow down the drying process. It’s essential to aim for temperatures between 135°F (57°C) and 145°F (63°C) to prevent bacterial growth while still allowing for drying.

Drying Time and Thickness

Drying time and meat thickness are crucial factors in making sun-dried jerky. Meats that are too thick will take longer to dry, which increases the risk of spoilage and bacterial growth. Thin strips (about 1/4 inch or 6 mm) dry faster and are less likely to spoil. Aim for a drying time of 6-8 hours for 1/4 inch (6 mm) thick strips, with temperatures between 135°F (57°C) and 145°F (63°C).

Equipment and Preparation

Using a clean surface, such as a wire rack or a food dehydrator tray, is essential for sun drying jerky. Make sure the surface is covered with a breathable material, such as cheesecloth or paper towels, to prevent contamination. Clean and sanitize all equipment before use, and ensure good air circulation around the drying area to speed up the drying process.