Operating instructions

Beef Jerky

Flank round and sirloin tip cuts are the best to use when making beef jerky. Rich in protein,

beef is also high in phosphorus, iron, and riboflavin. See page 19, whole meal prep.

Game Jerky

Deer, bear and elk meat can all be made into jerky. Venison makes excellent jerky because it

has no marbled fat. Flank or round cuts are best for this purpose. Before drying, game meat

should be frozen for 60 days at 0ºF/-18ºC. This should kill any disease causing bacteria that

may be present. To prepare, follow instructions for beef jerky.

Poultry Jerky

For something uniquely different, try cooked chicken or turkey jerky. For this kind of jerky,

you can use the same cures as you would for meat. Since poultry is very fibrous, expect

your jerky to be somewhat more brittle than its beef counterpart. Dry at 155ºF/68ºC until

dehydrated throughout (about 4 hours.)

Fish Jerky

Dehydrating fish is not a process to treat lightly. Fish for jerky must be extremely fresh to

prevent spoilage before it can be dried. Be on the lookout for the oil content of the fish. Fatty

or oily fish, like tuna, spoil rapidly and, unlike meat, there is no way to simply cut off the fat.

Dehydrating these types of fish is inadvisable (see chart below.)

• Curing: Make up a cold brine consisting of 3/4 cup salt to 1 1/2 quarts water and place the fish in it

to marinate for about 1/2 hour. Rinse the fish thoroughly to remove traces of salt; then arrange

the pieces on a cutting board. Coat the fish with a dry cure which may be made up of any

combination of salt and seasonings. Layer the coated fish in an airtight glass or plastic

container. Refrigerate for 6-10 hours.

Remove the fish from the refrigerator and shake off any excess cure. Lay the strips on the

dehydrator trays so none are touching, and dry for approximately 12-14 hours at 155ºF/68ºC.

• Testing: When you squeeze the fleshy part of a cooled piece of fish between your thumb and

forefinger, it should never be crumbly or crunchy. Finish by smelling and tasting the fish. The

jerky should have a mildly fishy flavor and aroma. Fish jerky should contain 15% to 20%

water and there should be no visible surface moisture.

• Storage: Store according to beef jerky storing instructions.

Fish/Shellfish % Fat Fish/Shellfish % Fat

Catfish* 5.2 Rockfish 0.2

Cod 0.5 Salmon* 9.3

Croaker 2.5 Sea Bass 1.6

Flounder 1.4 Sea Herring 2.8

Greenland Turbot 3.5 Sea Trout 3.8

Grouper 1.0 Shark* 5.2

Haddock 0.5 Shrimp 1.6

Halibut 4.3 Smelt 2.0

Lake Trout* 11.1 Snapper 1.1

Mackeral* 9.9 Sole 1.4

Monkfish 1.5 Tuna* 5.1

Mullet* 6.0 Whitefish* 7.2

Ocean Perch 1.4 Whiting 1.3

Pollock 1.3 Yellow Perch 1.1

Rainbow Trout* 6.8