Quick Answer
You can use leftover meat scraps for jerky making, but it's essential to ensure the meat is lean, tender, and free from major contaminants. The scraps should also be stored and handled properly to prevent spoilage and foodborne illness. A general rule of thumb is to use meat scraps within a day or two of cooking.
Choosing the Right Meat Scraps
When selecting leftover meat scraps for jerky making, look for lean cuts with minimal connective tissue. Pork, beef, and venison scraps work well, while fatty meats like lamb or game meats are less ideal. Aim for scraps that are at least 50% lean, and cut them into thin strips, about 1/4 inch (6 mm) thick.
Preparing Meat Scraps for Jerky
Begin by trimming any visible fat, cartilage, or bone from the meat scraps. If using raw meat, cook it briefly to an internal temperature of 160°F (71°C) to kill bacteria. Then, let the meat cool to room temperature before cutting it into strips and seasoning with your preferred marinade ingredients. Use a ratio of 1 part marinade to 4 parts meat, and let the meat sit for at least 4 hours or overnight.
Dehydrating Meat Scraps
To prevent spoilage and ensure food safety, dehydrate the meat scraps at a temperature of 160°F (71°C) or higher. Use a food dehydrator or your oven on the lowest temperature setting with the door slightly ajar. Dehydration time will vary depending on the meat’s thickness and your desired level of dryness, but aim for 4-6 hours or until the jerky reaches an internal temperature of 145°F (63°C).
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