If you’re a home chef looking to make your first batch of jerky, you may have questions about the best way to marinate your meat. Aside from knowing which spices and liquids to use in the process, you may be wondering if you can marinate jerky too long.
Yes, you can marinate Jerky for too long. Marinating your meat for too long can break down the proteins and leave you with a mushy mess and will ruin the flavor of your jerky. Leaving uncooked meat for too long in the refrigerator can also allow bacteria to grow, making it potentially unsafe for consumption.
How long should you marinate?
Marinating meat is a delicate process. If you don’t marinate your meat for the proper amount of time, it won’t fully absorb the flavors from your marinade. But if you allow it to sit for too long, it becomes a breeding ground for bacteria. Over marinating breaks down the protein in the meat, changing both the texture and flavor of your jerky.
Most home chefs recommend allowing your meat to marinate for at least twenty-four hours. If you don’t want to wait around, try to aim for at least six hours before removing the meat from the marinade. Allowing at least a few hours gives the meat time to soak up all that delicious marinade you’ve prepared.
What are the rules for marinating meat?
The USDA has regulations regarding the storage of raw meat. Always follow these guidelines when marinating or storing raw beef or poultry.
Failure to follow the recommendations can leave your meat susceptible to bacteria like salmonella and E. coli. These bacteria can make you very sick and may even lead to death. So, always follow these rules when marinating meat for your jerky.
- Always wash your hands thoroughly before and after handling raw meat products.
- Ground beef and poultry need to be refrigerated at 40 degrees or below and should be stored no longer than 48 hours (about two days) in the refrigerator.
- Red meat, like beef, should be stored no longer than three to five days.
- Never thaw meat at room temperature. Always thaw meat in the refrigerator.
- Heat red meat to 160 degrees Farenheight and poultry to 165 degrees Farenheight before beginning the dehydration process. Many home dehydrators will not heat to these temperatures. It is best to pre-heat your meat in the oven before drying. Doing so will ensure the internal temperature reaches the safe zone. If you try to cook the meat after drying, it will not reach the right temperature.
- Keep your dehydrator at a constant temperature of 130-140 degrees Farenheight during the dying process. This ensures the meat will dry out fast enough and prevents spoilage while drying.
- Home-made jerky can be stored for one to two months once dehydrated. Freezing already dehydrated jerky can extend the lifespan by up to six months.
- Do not reuse marinade. Discard any unused marinade after removing your meat.
More tips for marinating
- If you are concerned about bacterial growth, you can boil the meat for a few minutes before dehydrating it. Blanching will help kill any bacteria that did have a chance to grow while marinating.
- Always use an air-tight container or a freezer bag to store your meat while marinating. Allowing the meat to be exposed to the air will raise the risk of bacterial growth.
- Use a high-quality cut of meat, and trim any fat before marinating.
- An acid, like vinegar, will help your meat absorb the marinade better. Always ensure that the meat is covered with the marinade during the process.
- If you’re not using a wet marinade to soak your meat, consider curing the meat first using curing salt, sugar, and nitrates. This preserves the meat and prevents bacterial growth.
What happens if you marinate too long?
Two things can happen if you allow the meat to marinate for too long. First, you run the risk of your meat spoiling and growing bacteria that can make you sick. And secondly, over-marinating can cause the proteins in the meat to begin to break down. Letting your meat marinate for too long will cause an unpleasant, mushy texture. It will also ruin the flavor of your jerky.
Conclusion
Making homemade jerky can be fulfilling, fun, and nutritious if done correctly. The aim is to allow the meat to soak for at least six hours to obtain maximum flavor. But be sure not to allow the meat to marinate long enough to spoil, meaning no more than forty-eight hours (about two days) in the refrigerator.
