Dog training in home, distance education in East Texas

Categories

Jerky Recap

RECAP_JPG

 

For those who may not have been with us from the start and may have missed some of the basics, we’re going to recap a few past posts to highlight the main topics associated with making homemade jerky.

Making your own jerky means you know exactly what’s in it. For more on the ingredients in commercial jerky, read  “4 Good Reasons to Make Your Own Jerky.”

EQUIPMENT

Most of the time you can use items you have around the house, i.e., knives, ovens, plastic bags, etc., but having the best equipment you can afford is a plus, especially if you want to make more than just jerky strips.  The following will give you an idea of equipment needed.

5 Top Jerky Guns  – great for making sticks

Overview of Equipment   –  general items needed

Top Dehydrators   –  best way to make jerky.  There is also an article on hydrators re air circulation:  horizontal vs. vertical

 

INGREDIENTS

The best part of homemade jerky is that there are no chemical additives.  However,  you do need to know what to use for curing and flavor.

Types of Cure

Dry Rub – Not Just for BBQ

Top 10 Seasonings  

Non-Traditional Seasonings – Cajun, Caribbean, Hot

 

MEATS

Beef seems to be the meat of choice, but don’t be shy try some of the other meats like buffalo and venison.

Best Beef Cuts for Making Jerky

Fish Jerky

Safe Temperatures for Meat 

Beef: Organic vs. Natural

 

MAKING HOMEMADE JERKY

You don’t need a dehydrator to make jerky, you can use your home oven or over the outdoor grill.

How to Grill / Smoke Jerky

Making Jerky in Home Oven

 

MISCELLANEOUS INFORMATION

Perfect Jerky for Dogs

Not All Woods are Safe for Smoking

9 Jerky No-No’s

 

CONCLUSION

These are just a few of the topics we’ve covered over the years. To review other topics that might be of interest,  i.e., shipping to military personnel,  comparisons of beef vs. buffalo, etc. take a moment and peruse our site map at this link   where all posts are listed.  Thank you!

 

Comments are closed.