Quick Answer
Jerky making can be done ethically with store-bought ingredients by choosing high-quality meat and avoiding added preservatives. Selecting grass-fed or organic options can also ensure more humane treatment of the animals. Proper handling and storage are crucial to maintaining the product's quality and safety.
Choosing the Right Meat
When selecting store-bought meat for jerky making, look for high-quality options that are free of added preservatives and antibiotics. Opt for grass-fed or organic beef, bison, or venison to ensure more humane treatment of the animals. Consider purchasing meat in bulk to reduce waste and save money. For a 1-pound batch of jerky, you’ll need about 1/2 pound of meat.
Preparing the Meat
To prepare the meat for jerky making, trim any excess fat and cut it into thin strips, about 1/4 inch thick. This will help the meat dry evenly and prevent uneven cooking. Use a meat mallet or rolling pin to pound the strips to an even thickness, if necessary. For a standard 1-pound batch, cut the meat into about 20-25 strips, depending on the desired size.
Drying and Storage
To dry the jerky, use a food dehydrator set to 160°F (71°C) or a low-temperature oven with the door slightly ajar. Dehydrate for 3-4 hours or bake for 2-3 hours, checking the jerky every 30 minutes to ensure it doesn’t overcook. Store the finished jerky in an airtight container to maintain its quality and shelf life. Properly stored jerky can last for several months.
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