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Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word ch'arki which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.
Modern manufactured jerky is normally marinated in a seasoned spice rub or liquid, and dried, dehydrated or smoked with low heat (usually under 70 °C/160 °F). Some product manufacturers finely grind meat, mix in seasonings, and press the meat-paste into flat shapes prior to drying.
The resulting jerky from the above methods would be a salty or savory snack. However, sometimes a sweet or semi-sweet recipe is used, with sugar being a major ingredient in that variation. Jerky is ready-to-eat and needs no additional preparation. It can be stored for months without refrigeration. When the protein to moisture content ratio is correct, the resulting meat is cured, or preserved.There are many products in the marketplace which are sold as jerky which consist of highly processed, chopped and formed meat, rather than traditional sliced, whole-muscle meat. These products may contain more fat, but moisture content, like the whole-muscle product, must meet a 0.75 to 1 moisture to protein ratio in the US. Chemical preservatives can be used to prevent oxidative spoilage, but the moisture to protein ratio prevents microbial spoilage by low water activity. Some jerky products are very high in sugar and are therefore very sweet, unlike biltong, which rarely contains added sugars.
I have one of those little dehydrator's and it never gets used because I can only make a couple lbs of jerky (I'm aiming more at steak strips that have a little give to them and not real dry meat) at the most with it.
I want to make closer to 10-15lbs+ at a time.
I'm looking for ideas on how...