How to make dried meat?

Who doesn’t love meat ?! Is that a vegetarian? However, most people are meat eaters by nature, and that’s okay. And for them, I will tell you how to cook jerky for every taste!

Dried meat is a delicacy and a beer snack, and is a good way to keep a high-protein food fresh when hiking and fishing.

You can dry meat in the oven, but it is not very convenient – you need constant monitoring. A typical budget dryer often fails in its first year with heavy use.

A dehydrator is another matter. For a dehydrator, you can use absolutely any lean meat. The fat in the dehydrator behaves badly and is therefore not suitable. Or fish and shrimp. But now we are talking about turkey, pork, beef, and veal.

Marinated meat with cherries

Veal – 2 kg

Seasonings for meat (with salt) – 30 gr.

Rock salt – 40 gr.

For the marinade:

Pitted Cherry 1 kg

Granulated sugar 400 gr.

How to make dried meat? – We clean the pieces of meat from films. Sprinkle the meat with salt and spices, transfer to a container, cover with foil and refrigerate for 3-4 days. In parallel, we are preparing the cherry marinade. To do this, fill the berries with sugar and leave them overnight. Heat the candied cherries in the morning until they are hot, not simmering. Chill out. If possible, repeat the heating and cooling process 2-3 times. Knead the berries with a blender. The marinade is ready.

Place the meat in the marinade, cover, and refrigerate for 2 days. After two days, place the slices on a sloping tray to drain off the juice. Blot any remaining moisture with paper towels. Cover the wire rack with a marshmallow mat and layout the meat. Dry at 70 ° C. Turn over every 2 hours. After 6 hours, let the meat cool down without removing it from the dehydrator (you can also dry it in a temperature-controlled oven).

Meat chips for beer


Pork (preferably without fat) – 1 kg


Beer – 250 ml.

Soy sauce – 200 ml.

Lemon juice – 1/2 pc.


Chili pepper – 1 rounded tablespoon

Ground black pepper – 1 tablespoon

Mustard – 1 tablespoon

How to make dried meat? – Cut the meat into plates no more than 1 cm thick. Put in a bag. Mix everything for the marinade and add to the bag meat. Mix everything well and transfer it to a suitable container. Marinate in the refrigerator for 12-24 hours. Then we take out the meat, shake off the marinade, put it on more dried baking sheets. Dry at maximum temperature (70-75 C) for 5-6 hours. Turn the meat over after 3 hours. Performed!

South African Biltong


Beef meat, tenderloin – 1 kg.

Salt – 45 gr.

Ground coriander – 1 tablespoon

Brown sugar – 1 teaspoon

Vinegar 9%

How to make dried meat? – We take a good piece of meat, remove the films. Cut into slices 1 cm thick. Sprinkle the meat with vinegar, grate with spices and salt. We put the meat in a container under oppression. Put it in the refrigerator for 6 hours. After 6 hours, turn the meat over, put it under oppression again, and put it in the refrigerator for another 6 hours. Do not drain any juice that has evolved. We dilute the vinegar with water in a ratio of 1 to 6, wash the meat in this solution, and then squeeze it slightly. Place the pieces on pallets and dry at 60 ° C for 24 hours. Cut the finished meat into strips with scissors and serve with beer.

Tip: you do not need to bring the meat to fragility. Inside, it must remain elastic.

Spicy turkey jerky


650 gr. turkey fillet without bones, skin, and fat (it is better to freeze meat within 2 months to kill possible bacteria)

2/3 cup soy sauce

3 tablespoons black molasses or honey or maple syrup

1/4 cup hot chili sauce

2 teaspoons. red hot pepper flakes

How to make dried meat? – Defrost the meat and cut it into pieces of equal thickness – about 6 mm. Shape the pieces into a suitable shape. Combine marinade ingredients and pour over meat. Mix well, cover with foil and marinate for 12 hours. After 6 hours, massage the slices to soak them more evenly in the marinade. Then drain the marinade and put the meat in 1 layer on baking sheets. At this time, the dehydrator should already work for 15 minutes at 70 ° C. We dry the meat for 6 to 8 hours.

To protect yourself from parasites, preheat the oven to 135 ° C. Spread the jerky 1 layer on parchment and bake in the oven for 15 minutes. If the minimum oven temperature is 150 ° C, then it is enough for the meat to dry for 7 minutes. We take out the meat from the oven, let it cool, and transfer it to airtight containers.

Tip: It’s best to store your jerky in the freezer.

Cured pork with chimichurri


Pork – 500 gr. 

Salt – 3 tablespoons

chimichurri – to taste

Spices to taste

How to make dried meat? – We clean the meat from fat and films, divide it into 2 equal parts. Rub with salt (2.5-3 tbsp. L.) And put in a bag for a day. Shake and turn over from time to time. After a day we take out the pieces and marinate them in chimichurri. Place both pieces of meat on the drying tray. Dry for 3 hours on one side and 3 hours on the other at 62 ° C. The meat is juicy and dense. Easy to curl. If you want the pieces to be drier, dry longer.

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