Jerky Making Tips

- A Jerky Cannon or Gun is the easiest way to make jerky. Jerky can also be made by cutting and marinating the meat. Place the meat on a Rack & Pan to cook at low heat in your own oven or in a Dehydrator. - When slicing jerky from cuts of meat, always cut the strips with the grain. This allows you to bite into the meat across the grain when eating. - Homemade jerky or sausage must be frozen after two weeks. This is because there are no chemicals or preservatives like you would find in store bought jerky or summer sausage. - A word about Cure and its use: Jerky making or smoking of meats involves cooking at lower temperatures (at or below 160 deg). Cure is a mixture of salt and sodium nitrate. It will reduce the incidence of botulism and other bacteria that can result from low temperature cooking. Cure also enhances the color and flavor of the meat. - We sell Jerky Seasonings that come with a cure packet so there’s nothing else to buy. Easy to follow directions are on the back of each package.