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WHOLE MUSCLE METHOD PREPARATION: Use any solid lean meat (game, turkey, round rump, cross rib)

Remove all fat & gristle. Cut into strips.

1. BRINE: Using a non-metallic mixing container, mix spices and cure with enough water to form a thin paste the thickness of honey. Coat the meat thoroughly. Refrigerate for 6 hours. Mix again and marinate overnight. The meat is now ready for drying.

2. DRY METHOD: Place the sliced meat into a non-metallic mixing container. Gradually sprinkle the jerky seasoning over the meat like salt or pepper. Rub and tumble by hand until the seasoning is thoroughly mixed. This takes about 5 minutes. Sliced meat under ½ inches thick can be dried immediately. Meat ½ inch thick needs refrigeration for 4 hours. The meat is now ready for drying.

GROUND MEAT PREPARATION: Grind meat twice through the medium plate.

1. Brine: In a non-metallic mixing container, gradually work ½ of seasoning along with ½ cures into the meat. Fry a small amount to taste test.  Adjust seasoning to suit your preference. Mix thoroughly. Load jerky gun and extrude or press meat into rectangular dish that is lined with plastic wrap. Freeze until the meat is firm, then slice into thin strips. The meat is now ready for drying.

2. OVEN DRYING: Oven temp 130-160 degrees F. Place strips (either method) onto jerky screens, then onto the top rack of the oven. Drying time should be about 2 ½ hours. Check after 1 hour. When done, the meat should bend and crease but not snap, this would indicate over doneness.

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