It is very important when making any style of jerky to:
- Use a Nitrite curing agent as it provides a significantly longer shelf life than salt or vinegars.
- If using wild game as meat freeze it for several days prior to jerky making.
- Thaw any meats completely in the refrigerator.
- Always store your meats at below 4.00C during the curing process.
- Maintain the correct curing time to ensure effective curing has occurred.
- Use the correct Nitrite cure for the type of jerky being made.
- Meat chips or slices must be smoked or dehydrated at the correct temperature for the type of cure being used.
- If making a slab of Biltong ensure the core temperature is the recommended minimum temperature.
- Use a sharp point digital probe to check the core temperature of meat slabs when dehydrating, oven baking, or hot smoking.
- Stored in air tight packages, preferably vacuum sealed packages.
- Be very attentive to maintaining cleanliness and hygiene when meat processing.
- Clean and sanitise all equipment immediately before use.
- Wear clean clothing. Don't forget to ensure your hands are also clean and sanitised.