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By HhLLIN VV. SMITH
F.xlension Agent, Home F.conomics
Jerky is raw meat or fish which is salted or marinated and dried. Almost any type ot meat (lamb, pork, poultry or game) or fish may be used, although beef jerky is the easiest to make with the most reliable results. . Choose any lean cut of beef. Flank, rounds, or sirloin tip are excellent choices. Rump, if it is lean, is also a good choice. Use only a commercial or homemade electric food dehydrator. Do not attempt to dry meat in the sun due to risk of spoilage and contamination.
Freeze meat slightly to aid in slicing. Cut beef in strips, 1/2-inch thick, across the grain for a tender, slightly brittle finished product. Cut with the grain for a chewy end product.
The meat must be “cured”; that is, treated in such a way to prevent spoilage. Dry cures are salt and seasonings rubbed on the meat surface. Brine cures are marinades or liquid
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