Info on meat drying?

Strips of meat drying on a rope
Photo credit: ping
Q:

Do you have information on drying meats?

- Jackson County, OR
A:

Take a look at our publication Making Jerky at Home.

These are essentially instructions for drying meat. We recommend that meat be brined first; the salt in the brine helps prevent growth of pathogens during the drying process. There are recipes in the publication. Of the 3 methods to make meat safe (pre-heat, heat after drying or vinegar soak) outlined on page 4 , precooking the meat will make it most tender if you intend to add it to cooked products like soups, when you rehydrate it. Heating after drying will give it a more traditional jerky- like texture and chewiness. 

Jeanne Brandt
Family and Community Health Faculty
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