When making jerky it's important that people remember how much shrinkage there will be in the drying process. Account for that and get the desired yield by adjusting the amount of raw meat you begin with. Generally you can expect about a 40% yield off of your jerky, depending on how dry you like it, Brian says. So, if starting with a four to five-pound roast, jerky makers should expect a yield of about one-pound of jerky. Another factor to think about is how thick you slice your meat. If cut too thin, Brian says the result will likely be very dry, chewy and possibly even potato chip-like. On the other hand, if cut too thick your jerky will take a lot longer to cook and you might end up with a hard outside and soft inside. A good benchmark when cutting your jerky is about ¼-inch thick. Which cut of meat is best for making jerky? In short, almost every cut can be used for jerky, but there are some cuts that lend themselves better than others. In particular, the eye round and rump roast make for great jerky. Brian says the round steak is great as it has just enough fat to add a little moisture, but not too much that your jerky will end up greasy. Jerky can be made out of nearly any meat out there, and when it comes to wild game in particular the options are endless. Brian says people may be surprised to find out that pronghorn antelope meat and goose breasts both make for fantastic jerky. Just as diverse as the different meats you can make jerky with are the flavors you can season it with. Hi Mountain Seasonings sells 25 different jerky kits with flavors to accommodate a variety of different tastes - from classic jerky flavors like Mesquite and Hickory to more adventurous offerings like Mandarin Teriyaki, Bourbon BBQ and everything in between. They also offer specialty jerky blends specifically for wild turkey and wild goose. The kits and flavors are very versatile, Brian says, and can be used on wild game and fish you harvest and catch yourself. They can also be used to make jerky out of proteins you pick up at the store like salmon, chicken, pork, beef and others.
Finally, Brian highlights Hi Mountain Seasonings' 30th Anniversary. To commemorate the occasion they're offering a limited edition high quality chef knife and cutting board. In addition, they have some fun giveaways happening on their social media channels like the one going on right now where they are giving away a Hi Mountain 30 Year Anniversary Cutting Board and Jerky Knife. Be sure to check it out!