Product Catalogue

Jerky Making

warning jerky

 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.


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