Quick Answer
To make jerky without preservatives, use a combination of low temperature, high air circulation, and proper drying time to create an environment that inhibits bacterial growth. Slice the meat thinly and apply a marinade that includes acidic ingredients like vinegar or citrus to help break down proteins. This process is crucial in preventing spoilage and ensuring a safe and healthy final product.
Selecting the Right Meat
When making jerky from wild game, it’s essential to choose cuts with a good balance of fat and lean tissue. Cuts like venison steaks or elk backstraps work well. Slice the meat against the grain, using a sharp knife to achieve uniform thickness of about 1/4 inch. This will ensure even drying and prevent the jerky from becoming too chewy.
Preparing the Marinade
The marinade is a critical component in making jerky without preservatives. Combine ingredients like apple cider vinegar, olive oil, garlic powder, and salt to create a mixture that promotes bacterial growth inhibition and adds flavor. A good ratio is 1 part oil to 1 part acid, with 1 teaspoon of garlic powder per 1 cup of marinade. Apply the marinade to the sliced meat, making sure each piece is fully coated.
Drying the Jerky
To dry the jerky without preservatives, use a food dehydrator or a low-temperature oven (150°F - 160°F). Place the marinated meat on the dehydrator trays or oven racks, ensuring good air circulation. Depending on the thickness of the meat, drying time will vary, but aim for 3-4 hours for a thin slice. Monitor the jerky’s moisture level by cutting into a piece; it should be slightly flexible but not sticky to the touch.
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