Jerky is seasoned meat that has been dried. It’s a great source of protein and a staple for campers, hikers, hunters and travelers. Making homemade jerky costs a fraction of store-bought variety prices, but it does take a little time.
Beef jerky is made from very lean beef cut into thin strips and marinated. Allow 4 to 12 hours drying time at 145 degrees Fahrenheit or above. The meat will darken as it dries.
Poultry must be cooked before drying into jerky. Dry at 145 F or above. Turkey jerky will be ready in about 3 hours, but chicken takes 6 to 8 hours.
Fish can also be marinated and dried into jerky. The thin, marinated strips of fish take 8 to 12 hours to dry at 145 F.
Elizabeth McNelis has been writing gardening, cooking, parenting and homeschooling articles from her St. Petersburg urban homestead since 2006. She is the editor of “The Perspective,” a homeschooling newsletter distributed in Pinellas County, Fla. and writes a blog entitled Little Farm in the Big City. McNelis holds a Bachelor of Arts in professional and technical writing from the University of South Florida.