Notes from the
Test Kitchen

Test upon test taught us what does and doesn’t work when it comes to jerky. Here are some pointers:

Equipment
» Use an oven thermometer to confirm that your oven is at the right temperature.

» Check your thermometer periodically throughout the drying process to ensure a consistent oven temperature.

Ingredients
» Work with cuts of meat that are lower in fat, since they will have a longer shelf life once dried. For poultry, that means the white or breast meat; for beef, the top loin, sirloin, or tenderloin. (It doesn’t apply to fish.)

» When making the rub or marinade, be sure to use salt (or ingredients that include salt), which helps the flavor and extends the jerky’s shelf life.

Preparation
» Freeze the meat before you slice it (anywhere from 30 minutes to 1 hour ahead) to make slicing easier.

» Use a very sharp knife to cut the meat to keep the strips as even and thin as possible.

Storage
» Pat any excess oil from the dehydrated meat before storing it. In general, fat is the enemy of the jerky’s shelf life.

» Let the jerky cool completely on the oven racks before storing.

» Store the jerky in an airtight container. The turkey jerky is fine stored at room temperature, but the salmon and beef jerkies should be refrigerated.