Jerky is an excellent source of protein, and it provides a good amount of minerals as well. Different types of jerkies require different temperatures to get dehydrated. Let us have a look at each jerky type along with its temperature requirements
Strip Jerky
This type of jerky is made from lean meat that consists of a thick strip of meat that does not have any marbling. Strip jerky usually comes from the metatarsal and the shoulder sections of the cow. Strip jerky usually is used as a snack and can be eaten right out of the bag. The Strip jerky requires a temperature of 170 degrees F. for the dehydration process. This is because this jerky type does not require softening or cooking process. Furthermore, it requires a temperature of 105 degrees F. for pre-treatment.
Stuffed Jerky
Stuffed jerky is precooked meat that is stuffed with seasonings before being vacuum sealed. Stuffed Jerky requires a temperature of 180 degrees F. It has to be cooked to get flavored cooked. Furthermore, the stuffed jerky has to be soft during the dehydration process so that the flavors can get mixed while it is being dried.
Packed Jerky
This type of jerky is made much like strip jerky, except the strips are not vacuum-sealed into pouches. The meat must be cooked before having it stuffed into pouches. The range of temperature for packed jerkies is required to be 40 – 115 degrees F. To get the best results, it is better that you should test it before dehydrating it in a hot oven to get the right conditions taking into account your particular range and your particular jerky recipe.
Marinated Jerky
The meat used in this process should be precooked first, then marinated in a gluten-free soy sauce for roughly 24 hours before being dried using a dehydrator to a moisture content of 10 percent. To get the best out of this, marinated jerky has to be dehydrated at a temperature range of 100-130 degrees F. To get the best out of this. It is better to test it before draining it in a hot oven to get the right conditions considering your particular range and your particular jerky recipe.
Cottage Jerky
This type of jerk is made using lean cuts, such as round or chuck, which are sliced against the grain into thick strips, and dried to remove moisture. Sometimes, salt and seasonings are added to enhance flavor. Jerkies like these require higher temperatures to be dehydrated. It is better that you should test them before dehydration in a hot oven.
Rolled Jerky
This type of jerky is made by rolling meat around a stick, forming it into a cylindrical shape before drying. Jerkies like these require higher temperatures to be dehydrated. It is better that you should test them before dehydration in a hot oven to get the right conditions taking into account your particular oven and your particular jerky recipe.
Salmon Jerky
This type of jerky is made by shrinking the fish (salmon) until it appears like jerky strips. The fish are then dried for three or four days before being cut into strips formed into cylinders for drying. Salmon jerky has to be dehydrated at a temperature range of 125-160 degrees F. To get the best out of this. It is better to test it before dehydration in a hot oven to get the right conditions considering your particular range and your particular jerky recipe.
Wrap Jerky:
This type of jerky is made by wrapping meat around an aluminum foil stick and dehydrating the wrapped bars (meat) for several days until they reach a moisture content of 10 percent or less. Wrap Jerkies are made by wrapping meat with other kinds of stuff like spices etc. This makes them different from other jerkies, which are prepared using strips of meat only. The range of temperatures for this type is required to be 135-185 degrees F. To get the best out of this, it is better that you should test them before dehydration in a hot oven to get the right conditions taking into account your particular oven and your particular jerky recipe.
Freeze Dried Jerky:
This type of jerky is made by partially freezing meat before dehydrating it in a controlled dehydrator. The jerky is then packaged in a vacuum-sealed bag. To get the best out of this, freeze-dried jerky has to be dehydrated at a temperature range of 160-175 degrees F. To get the best out of this. It is better that you should test them before dehydration in a hot oven to get the right conditions taking into account your particular oven and your particular jerky recipe.
Candied Jerky
This type of jerky is a sweet version where the meat has been marinated in brown sugar, honey, soy sauce, red wine, and ginger for several hours before being dried. Candied jerky has to be dehydrated at a temperature range of 170-220 degrees F. To get the best out of this. It is better that you should test them before dehydration in a hot oven to get the right conditions taking into account your particular oven and your particular jerky recipe.
Corndog Jerky:
This type of jerky is made by taking strips of meat and soaking them in a seasoned batter consisting of eggs and milk before placing them into hot oil to fry until golden brown. The fried jerky is then dried in a dehydrator. Corned jerky has to be dehydrated at a temperature range of 150-170 degrees F. To get the best out of this; it is better that you should test them before dehydration in a hot oven to get the right conditions taking into account your particular oven and your particular jerkies recipe.
Jerky Snacks:
This type of jerky is made from smaller cuts of meat cut into strips and then placed in bags before being heated to a temperature of 60 to 70 degrees Celsius (140- to 160 degrees Fahrenheit) for two hours before it is cooled for storage. These jerky are made by grinding pieces of meat that are not too tough or chewy to be appropriate for jerky preparation. JERKY snacks are usually prepared mainly in pretzels, patties,/chips of meatballs, etc. These jerkies need a temperature of 160-200 degrees F. to be dehydrated.
Jerky Strips:
This type of jerky is made by cutting strips from large pieces of meat and drying the meat strips in a dehydrator until they reach a moisture content of 10 percent or less. JERKY strips are made by slicing raw chunks of meat thinly to make it suitable for uneven preparation. These strips are usually prepared with lean meats like beef, pork, chicken, etc. The temperature requirements of these jerkies types are similar to that of jerky snacks.
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Conclusion:
This article is informative for you if you are new in the field of jerky making. This article will help you in deciding the right temperature for your jerky.