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Jerky recipe (view source)

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===What is Jerky?===
Jerky is [[meat]] that has been cut into strips trimmed of [[fat]], marinated in a spicy, salty or sweet liquid and then dried with low heat (usually under 70°C/160°F) or occasionally [[salted]] and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without [[refrigeration]]. Jerky is an early application of food preservation techniques.
===Preparation===
Any single preparation, or recipe for jerky typically uses only one type of meat. Of the many types of meat that may be used, [[beef]] is the most common. Meat from other animals—such as wild game, [[venison]], elk, caribou and moose—is also used. Recently, other meats have come to market, such as [[turkey]], [[ostrich]], [[salmon]], alligator, and [[tuna]]. The meat must be dried quickly, to limit bacterial growth during the critical period where the meat is not yet dry. To do this, the meat is thinly sliced, or pressed thinly, in the case of ground meat. Drying is performed at low temperatures, to avoid cooking or over drying the meat and making it brittle.
===Space jerky===
Since 1996, jerky has been selected by astronauts several times for space flight due to its light weight and high level of nutrition.


[[Jerky]] can be made from almost any lean [[Meat|meat]], with [[Beef|beef]] or [[Venison|venison]] being the best. If made from [[Pork|pork]] the [[Meat|meat]] must be treated to kill the trichinella parasite before it is sliced and [[Marinated|marinated]]. This parasite could cause trichinosis. To treat the [[Pork|pork]], [[Freeze|freeze]] a portion that is 15cm or less thick at -15°C or lower for 20 days. [[Poultry]] is not recommended for [[Jerky|jerky]], because of its texture when raw.
===Recipe preparation===
The [[Meat|meat]] is [[Marinated|marinated]] for both flavour and tenderness. Ingredients for [[Marinades|marinades]] include [[Oil|oil]], [[Salt|salt]] and an acid product such as [[Vinegar|vinegar]], [[Lemon juice|lemon juice]], [[Teriyaki|teriyaki]], [[Soy sauce|soy sauce]] or [[Wine|wine]].
The first step in preparing the [[Meat|meat]] is to slice it into long, thin strips. Trim and discard all the [[Fat|fat]] from the [[Meat|meat]], because it becomes rancid rapidly Partially [[Freezing|freezing]] the [[Meat|meat]] before cutting makes it easier to slice evenly Slice with the [[Grain|grain]] into thin strips approximately 6mm thick if a chewy [[Jerky|jerky]] is desired. Slice across the grain for a more tender, brittle [[Jerky|jerky]] A tenderiser can also be used on the meat.
{{Template:CookTools}}
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{{recipesummary
{{recipesummary
|TotalCalories = 1910
|TotalCalories = 1910
|PortionCalories = 6
|PortionCalories = 191
|DatePublished=6th April 2013
|DatePublished=6th April 2013
|Author=Chef
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = 300g to 450g of Jerky
|Servings = 10
|Difficulty = 2
|Difficulty = 2
|TotalTime =  6 hours, 20 minutes + marinating time
|TotalTime =  6 hours, 20 minutes + marinating time
|PrepTime =  20 minutes + marinating time
|PrepTime =  20 minutes + marinating time
|CookTime =  6 hours
|CookTime =  6 hours
|Image = [[Image:Beef jerky.jpg|alt=Electus]]
|Image = [[Image:Beef jerky.jpg|thumb|middle|none|alt=Electus]]
 
}}
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<span class="review">
<span class="review">
<span class="reviewHeader">
<span class="reviewHeader">
====Random recipe review====
====Best recipe review====
</span>
</span>
''<span class="reviewTitle">Chewy</span>''
''<span class="reviewTitle">Chewy</span>''
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<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
}}
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</table>
===What is Jerky?===
Jerky is [[meat]] that has been cut into strips trimmed of [[fat]], marinated in a spicy, salty or sweet liquid and then dried with low heat (usually under 70°C/160°F) or occasionally [[salted]] and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without [[refrigeration]]. Jerky is an early application of food preservation techniques.
===Preparation===
Any single preparation, or recipe for jerky typically uses only one type of meat. Of the many types of meat that may be used, [[beef]] is the most common. Meat from other animals—such as wild game, [[venison]], elk, caribou and moose—is also used. Recently, other meats have come to market, such as [[turkey]], [[ostrich]], [[salmon]], alligator, and [[tuna]]. The meat must be dried quickly, to limit bacterial growth during the critical period where the meat is not yet dry. To do this, the meat is thinly sliced, or pressed thinly, in the case of ground meat. Drying is performed at low temperatures, to avoid cooking or over drying the meat and making it brittle.
===Space jerky===
Since 1996, jerky has been selected by astronauts several times for space flight due to its light weight and high level of nutrition.
[[Image:Space jerky.jpg|300px|thumb|right|Jerky on International Space Station with Earth visible through the window. Carried to ISS aboard STS-118, Endevour Space Shuttle flight]]
[[Image:Space jerky.jpg|300px|thumb|right|Jerky on International Space Station with Earth visible through the window. Carried to ISS aboard STS-118, Endevour Space Shuttle flight]]
[[Jerky]] can be made from almost any lean [[Meat|meat]], with [[Beef|beef]] or [[Venison|venison]] being the best. If made from [[Pork|pork]] the [[Meat|meat]] must be treated to kill the trichinella parasite before it is sliced and [[Marinated|marinated]]. This parasite could cause trichinosis. To treat the [[Pork|pork]], [[Freeze|freeze]] a portion that is 15cm or less thick at -15°C or lower for 20 days. [[Poultry]] is not recommended for [[Jerky|jerky]], because of its texture when raw.
===Recipe preparation===
The [[Meat|meat]] is [[Marinated|marinated]] for both flavour and tenderness. Ingredients for [[Marinades|marinades]] include [[Oil|oil]], [[Salt|salt]] and an acid product such as [[Vinegar|vinegar]], [[Lemon juice|lemon juice]], [[Teriyaki|teriyaki]], [[Soy sauce|soy sauce]] or [[Wine|wine]].
The first step in preparing the [[Meat|meat]] is to slice it into long, thin strips. Trim and discard all the [[Fat|fat]] from the [[Meat|meat]], because it becomes rancid rapidly Partially [[Freezing|freezing]] the [[Meat|meat]] before cutting makes it easier to slice evenly Slice with the [[Grain|grain]] into thin strips approximately 6mm thick if a chewy [[Jerky|jerky]] is desired. Slice across the grain for a more tender, brittle [[Jerky|jerky]] A tenderiser can also be used on the meat.
{{RecipeIngredients
{{RecipeIngredients
| 750g of lean [[Meat|meat]], prepared as above
| 750g of lean [[Meat|meat]], prepared as above
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| Allow to cool and package in [[Glass|glass]] jars or heavy plastic bags.
| Allow to cool and package in [[Glass|glass]] jars or heavy plastic bags.
}}
}}
===Servings===
300g to 450g of Jerky
===Chef's notes===
===Chef's notes===
Properly [[Dried|dried]] [[Jerky|jerky]] will keep at room temperature 1 to 2 months in a sealed container. However, to increase the shelf life and maintain the flavour, [[Refrigerate|refrigerate]] or [[Freeze|freeze]].
Properly [[Dried|dried]] [[Jerky|jerky]] will keep at room temperature 1 to 2 months in a sealed container. However, to increase the shelf life and maintain the flavour, [[Refrigerate|refrigerate]] or [[Freeze|freeze]].
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