From: Subject: Jerky Making: Then and Now Date: Fri, 1 Dec 2006 16:35:00 -0700 MIME-Version: 1.0 Content-Type: multipart/related; type="text/html"; boundary="----=_NextPart_000_0000_01C71566.A5296730" X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.2962 This is a multi-part message in MIME format. ------=_NextPart_000_0000_01C71566.A5296730 Content-Type: text/html; charset="utf-8" Content-Transfer-Encoding: quoted-printable Content-Location: http://www.ag.ndsu.edu/pubs/yf/foods/fn580w.htm =EF=BB=BF Jerky Making: Then and Now

Jerky Making: then and now

FN-580, December 1999

M.J. Marchello, Ph.D., Professor, Animal and = Range=20 Sciences
Julie Garden-Robinson, Ph.D., L.R.D., = Food=20 and Nutrition Specialist

Jerky is a nutrient-dense, convenient and shelf-stable meat = product=20 that has grown in popularity world wide. Derived from the Spanish = word=20 "charqui," which describes dried meat strips, jerky may be = produced using=20 a combination of curing, smoking and drying procedures.

Traditionally jerky was made by the use of sun, wind, and smoke = from=20 fires as a way to preserve and extend the shelf-life of meat. = American=20 Indians mixed berries or suet with the pounded dried meat to make=20 pemmican. Today it is produced from either thin strips of meat = (beef,=20 pork, lamb, venison, poultry) or ground and formed meat. Many = varieties of=20 commercial seasonings are available for home use as a one-step = procedure.=20

Food Safety Issues

Over the centuries drying has been considered one of the ways = to keep=20 meats available for consumption. With the advent of refrigeration = drying=20 declined as a means of preservation. More recently there has been = a=20 renewed interest in dried meat products but with less salt, cure, = and=20 flavorings. With these changes we have seen a number of cases of = foodborne=20 illness linked to jerky.

In February 1995, 93 people in New Mexico were diagnosed with=20 salmonellosis. The plant's processing procedure consisted of = drying=20 partially frozen beef strips three hours at 140 ^oF then = holding=20 at 115 ^oF for 19 hours.

In November 1995, 11 people in Oregon were infected with E. = coli=20 O157:H7 in homemade venison jerky. This jerky had reportedly been = dried at=20 125 ^oF to 135 ^oF for 12 to 18 hours.

These illnesses have raised concern about the safety of = traditional=20 drying methods for making jerky at home. Homemade jerky may = contain=20 bacteria that can cause severe illness and in some cases even = death. The=20 USDA currently recommends that meat be heated to 160 ^oF = before=20 the dehydrating process in order to destroy pathogenic = microorganisms.=20

There are special considerations when making homemade jerky = from=20 venison or other wild game. Venison can become heavily = contaminated with=20 fecal bacteria, depending on the skill of the hunter in dressing = the=20 animal and location of the wound. Fresh beef carcasses are usually = rapidly=20 chilled, but deer carcasses often are held at temperatures that = could=20 potentially allow bacteria to multiply.

Several universities have done experiments on survival of = bacteria=20 during drying. The general conclusion is that the product needs to = be=20 heated prior to drying and that adding cure (sodium nitrite) to = the=20 formulation increases the destruction of bacteria compared with = jerky=20 without added cure. Due to these safety concerns, the University = of=20 Georgia recommends that ground meat be precoooked to 160 = ^oF=20 prior to drying.

When making whole muscle jerky, there have been various=20 recommendations. Oregon State University recommends precooking the = sliced=20 meat in a marinade prior to drying.

The University of Wyoming currently only recommends Hot Pickle = Cure=20 jerky due to safety reasons.

Click=20 here for Oregon State University and University of Wyoming=20 recipes

Food Safety Guidelines

The USDA currently recommends that meat be
heated = to 160=20 ^oF before the dehydrating process in
order to = destroy=20 pathogenic microorganisms

Bacteria can spread through a work area and contaminate = equipment and=20 work surfaces. To reduce your risk of foodborne illness:=20

Wash your hands for at least 20 seconds with soap and water = before=20 beginning to work and after changing tasks or after doing = anything that=20 could contaminate your hands, such as sneezing or using the = bathroom.=20
Start with clean equipment and clean it thoroughly after = using. Be=20 sure all surfaces that come into contact with meat are clean.=20
Sanitize surfaces with a solution of 1 tablespoon chlorine = bleach=20 per gallon of water. Allow to air dry.=20
If using frozen meat, thaw it in a refrigerator (at 40 = ^oF=20 or below) on the lowest shelf to avoid dripping of juices on=20 ready-to-eat foods. Never thaw meat on the kitchen counter.=20
Use refrigerated ground meat within two days or whole red = meats=20 within three to five days.=20
Keep raw meat separate from other foods.=20
Marinate raw meat in the refrigerator.=20
Dry meats in a food dehydrator that has an adjustable = temperature=20 dial and will maintain a safe temperature for drying. Don't rely = on the=20 dial settings when using a food dehydrator. Measure the = temperature of=20 the dehydrator during processing with a calibrated thermometer; = place=20 the metal stem of a dial thermometer between dehydrator trays or = create=20 an opening for the stem by drilling a hole through the side of = the tray.=20

Recent research at the University of Wisconsin demonstrated = that even=20 though lower dehydrator temperatures/longer times are effective at = killing=20 bacteria, a dehydrator temperature of
at least 145 = ^oF is=20 recommended.

Drying Temperature*	Minimum Drying Time	* Source:=20 Wisconsin Cooperative Extension Service. Meat and = Animal=20 Science Department. University of Wisconsin - Madison =
125 =EF=BF=BDF 135 =EF=BF=BDF 145 =EF=BF=BDF 155 = =EF=BF=BDF	10 hours 8 hours 7 hours 4 = hours

Consume home-dried jerky within one to two months and = commercially=20 packaged jerky within 12 months.

For more information about food preservation, visit the NDSU = Extension=20 web site:

http://www.ag.ndsu.nodak.e= du/food.htm=20

Recipes

Beef Jerky

Pre-freeze meat to be made into jerky so it will be easier = to slice.=20
Cut partially thawed meat into long slices no more than = =EF=BF=BD inch=20 thick. For tender jerky, cut at right angles to long muscles = (across the=20 grain). Remove as much visible fat as possible to help prevent=20 off-flavors.=20
Prepare 2 to 3 cups of marinade of your choice in a large = sauce pan.=20
Bring the marinade to a full rolling boil over medium heat. = Add a=20 few meat strips, making sure they are covered by the marinade. = Reheat to=20 full boil.=20
Remove pan from range. Using tongs, remove strips from hot = marinade=20 (work quickly to prevent overcooking) and place in single=20 non-overlapping layers on drying racks. (Repeat steps 4 and 5 = until all=20 the meat has been pre-cooked.) Add more marinade if needed.=20
Dry at 140 to 150 =EF=BF=BDF in dehydrator, oven, or smoker. = Test for=20 doneness by letting a piece cool. When cool, it should crack but = not=20 break when bent. There should not be any moist or underdone = spots.=20
Refrigerate the jerky overnight in plastic freezer bags, = then check=20 again for doneness. If necessary, dry further.

Caution

Soaking the strips in marinade before precooking is not advised = as the=20 marinade could become a source of bacteria. Putting unmarinated = strips=20 directly into the boiling marinade minimizes a cooked flavor and = maintains=20 the safety of the marinade.

Source: Oregon State University

Hot Pickle Cure Jerky

Yield: 5 pounds of fresh meat should weigh approximately 2 = pounds after=20 drying or smoking.=20

Slice 5 lb. of meat (=EF=BF=BD inch thick strips) with the = grain. Use lean=20 meat free of fat and connective tissue.=20
Spread out meat and sprinkle on 3 Tbsp. salt, 2 tsp. ground = black=20 pepper, and 2 Tbsp. sugar. Put the meat in a pan or dish and let = stand=20 for 24 hours in the refrigerator.=20
Pound the meat on both sides to work in the spice. Optional: = Dip=20 strips of meat in a liquid smoke solution (5 parts water to 1 = part=20 liquid smoke) for one to two seconds for added flavor.=20
Make a brine by dissolving =EF=BF=BD cup salt, =EF=BF=BD cup = sugar, and 2 Tbsp.=20 ground black pepper in a gallon of water. Stir to dissolve the = salt and=20 sugar.=20
Bring the brine to a low to medium boil. Immerse the fresh = meat=20 strips (a few at a time) into the boiling brine until they turn = gray=20 (one to two minutes). Remove meat from the bine, using clean = tongs or=20 other utensils that have not contacted raw meat.=20
Spread out meat on a clean dehydrator rack or on a clean = rack in the=20 top half of a kitchen oven. If you use a kitchen oven, open the = oven=20 door to the first or second stop. Heat at 120 to 150 =EF=BF=BDF = (lowest oven=20 temperature) for 9 to 24 hours or until the desired dryness is = reached.=20
Remove jerky from oven before it becomes too hard or = brittle.=20 Properly dried jerky should crack when bent in half but should = not break=20 into two pieces.=20
Store jerky in clean jars or plastic bags, or wrap it in = freezer=20 paper and freeze. If kept dry, properly prepared jerky will last = almost=20 indefinitely at any temperature, but its quality deteriorates = after a=20 few months.

Source: University of Wyoming

FN-580, December 1999

County = Commissions, North=20 Dakota State University and U.S. Department of Agriculture cooperating. = Duane=20 Hauck, Director, Fargo, North Dakota. Distributed in furtherance of the = Acts of=20 Congress of May 8 and June 30, 1914. We offer our programs and = facilities to all=20 persons regardless of race, color, national origin, religion, gender,=20 disability, age, veteran's status or sexual orientation; and are an = equal=20 opportunity institution. This publication will be made available in = alternative=20 formats for people with disabilities upon request, 701 231-7881. =

Information for = Prospective Students

NDSU is an=20 equal opportunity institution

This=20 information may be copied for noncommercial, educational purposes in its = entirety with no changes.
Requests to use any portion of the = document should=20 be sent to permission@ndsuext.nodak.edu= .
North=20 Dakota State University Agriculture and University Extension
Morrill = Hall,=20 P.O. Box 5562, Fargo, ND=20 58105-5562

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