Simple Tips For Jerk Chicken With Jerk Seasoning And Marinades With Other Meats

by Alison Wilcox

Making jerky is something that human have done since before we had access to fire. It is one of the best ways to preserve meat to last for long periods of time. It is also a great nutrition packed protein treat for when you are a little hungry. You may wonder how difficult it is for beef and jerk chicken with jerk seasoning and marinades. You may be surprised at just how simple it really is to make.

Before starting the how to steps, there are some safety aspects which should be stated. Any raw meat can be contaminated with harmful pathogens. These harmful pathogens are what often make people sick. It is vital that your working area and all utensils are always sanitized and clean in addition to washing your hands before and after you have handled any raw meat.

Most good jerky is from lean cuts of meat. Be sure to remove all visible fat as it could become rancid, spoiling your freshly made treats. A good idea is to freeze the meat first for a few days before you start making your jerky. This will kill many potential parasites that may be in it and also helps make it easier to slice up evenly when your are preparing it.

If you desire old fashioned chewy jerky, it is typically best to slice the meat along the grain. For a softer tender type jerky, cut the meat across the grain. Cut up your meat strips so they are as thin and uniform as possible. This will help them to dry out much more evenly and quickly.

Whether you use a marinade or a rub, always pat your meat dry before setting it up to dry. If you check on it and there are pools of oil forming on it, pat these dry as well. Inexpensive paper towels are good for this. Depending on the size of your strips, you may have to flip them half way through the process.

Your jerky should weigh around 1/3rd of what your raw meat started at. Ensure it has fully cooled before you store it inside bags or the freezer. Any moisture forming on the cooling meat could cause it to spoil when refrigerated to quickly.

Finished jerky should be soft and pliable, giving like a green twig. It should not break like a dry twig. This test should be formed after the jerky has cooled and is ready to be stored. Jerky should be stored in airtight containers in the refrigerator or freezer. Most jerky can be safely stored for 2 to 3 months before being eaten by your friends and family.

Remember when cooking up your jerk chicken with jerk seasoning or marinades that any salt not only helps to draw out any moisture from the meats, but helps as an inexpensive and effective home use preservative. Brining meats in a heavily salted solution before marinading it can often increase its shelf life by more than 50% . Regardless of your chosen method to dry out your fresh meat try to think of all the many people in history that also have enjoyed the tasty goodness of jerky.

About the Author: