Jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. Raw poultry is generally not recommended for use in making jerky because of the texture and flavor of the finished product, according to the National Center for Home Food Preservation.
Raw meats can be contaminated with microorganisms that cause disease. These harmful bacteria can easily multiply in moist, high protein foods like meat and poultry and can cause illness if the products are not handled correctly. If pork or wild game is used to make jerky, the meat should be treated to kill the Trichinella parasite before it is sliced and marinated. This parasite causes the disease, trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 5 degrees F or below for at least 20 days. Freezing will not eliminate bacteria from the meat.
The following general tips for safe handling are based on USDA Meat and Poultry Hotline recommendations.
- Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats.
- Use clean equipment and utensils.
- Keep meat and poultry refrigerated at 40 degrees F or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use.
- Thaw frozen meat in the refrigerator, not on the kitchen counter.
- Marinate meat in the refrigerator. Do not save and re-use marinade.
When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter’s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked.
Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160°F, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky.
Storing Jerky: Properly dried jerky will keep at room temperature 2 weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.
For more information on making jerky, register for a free webinar on “Making Meat Jerky” hosted by Cornell Cooperative Extension (CCE) of Saratoga County on Friday, October 16 from 11 am – 12 noon. Details are available at CCE Herkimer County website.
For additional food preservation resources, see the CCE of Herkimer County website.
Article released October 12, 2020
