An overview of 10 home food preservation methods from ancient to …
Food Preservation Techniques - Davidson's Safest …
Select the leanest cuts of meat for making jerky and remove all visible fat. Fat does not preserve well and can adversely affect the taste and quality of your jerky. For a product that does not require refrigeration you are going to want to remove as much moisture from the meat as possible. This can be accomplished more easily by slicing the meat very thin. Slice the meat across the grain (at a right angle to long muscles) for the most tender jerky, or with the grain for a more chewy jerky. Cut it into strips no more than a quarter of an inch (6 mm) thick. This is more easily accomplished if the meat is slightly frozen.
Food Preservation… Old & New
Soak the strips of meat in the marinade in a refrigerator overnight, or for at least three hours. This is most easily done in a plastic bag. At least once during the marinating process shake the bag and turn it over to insure that all the meat comes into contact with the marinade. After the meat has been marinated, remove it from the marinade, shake off the excess and put it in the dryer or smoker. Some people are concerned about bacterial growth in the cold marinade. Certainly this step should be done in the refrigerator. If refrigeration is not available, alternative methods include boiling marinade and dry marinade.
Food Preservation | UGA Cooperative Extension
The recipes and directions that come with most smokers, like the one pictured above, will result in the meat being cooked rather than hard smoked. The end product will require refrigeration. Our intention is to make jerky that will not require refrigeration, so we want to use the hard smoking process which is accomplished by using smoke at a lower temperature.