Determining the endpoint of the jerky-making process involves assessing the product’s texture and moisture content. Finished jerky should bend without snapping and possess a leathery consistency. Internal moisture should be minimal to prevent spoilage and ensure a prolonged shelf life. A sample piece, when cooled, provides the most accurate indication of final texture.
Achieving properly dried jerky is critical for food safety and optimal preservation. Insufficiently dried jerky provides a breeding ground for bacteria, significantly increasing the risk of foodborne illness. Historically, correct drying was paramount to preserving meat for extended periods without refrigeration, ensuring sustenance during lean times. Mastering this skill offers the benefit of producing a shelf-stable, protein-rich food source.
