Can jerky be made?

Dehydrating Meat

To make jerky without additives, you’ll need to focus on creating an environment that promotes even drying. This can be achieved by setting up a makeshift dehydrator using a low-temperature oven, a food dehydrator, or even the sun. If using the sun, ensure that the meat is at least 6 feet off the ground and protected from insects.

Removing Moisture

The key to making jerky without additives is to remove as much moisture as possible from the meat. This can be done by slicing the meat thinly, typically 1/8 inch, to increase the surface area. Next, apply a dry brine by sprinkling salt evenly over both sides of the meat. Leave it for at least 30 minutes to allow the salt to draw out moisture. After the dry brine, pat the meat dry with paper towels to remove excess moisture.

Drying and Storage

Once the meat is prepared, it’s time to dry it. If using an oven, set it to its lowest temperature setting (usually around 150°F) and leave the door slightly ajar. If using a food dehydrator, follow the manufacturer’s instructions. When using the sun, cover the meat with cheesecloth or a mesh screen to keep insects out. Allow the jerky to dry for 3-4 hours, or until it reaches your desired level of dryness. Store the homemade jerky in an airtight container to maintain freshness.