We Found The Best Jerky

What does all natural and organic really
mean?
April 2009
The organic certification is a strong and consistent program that maintains a high standard of excellence.
For a product to qualify for the “all- natural” claim, all of these qualifica- tions must be met. Our products must have no added hormones or antibiot- ics. It also means they’re minimally processed with no artificial ingredi- ents or preservatives.
“Organic” is a United States Depart- ment of Agriculture certification that includes all the qualifications for the “all-natural” claim, plus the animals and all the plant products they consume must be raised on land that has been free from any chemical pesticides, herbicides, and non-natural fertilizers for at least three years.
Mother animals that were not born or- ganic can never be organic. Only if the mother has been on certified organic land and feed for at least a year will the offspring be qualified as organic for meat snacks
The organic certification is a strong and consistent program that maintains a high standard of excellence. There are a very few production facilities in the United States that are certified or- ganic. Organic
certification is truly the ultimate in quality.
How to tell your Jerky Direct story in the most compelling way
There are three essential parts to a compel- ling Jerky Direct presentation. You deliver your story in whatever order works best for your contact. You can start with a testimo- nial of making money or enjoying deli- cious, tender jerky. Then you tell them more about the product. You follow up with our simple, sensational opportunity. That’s it. It shouldn’t take much longer than a ride to the top floor of an elevator.
People are different in what grabs their at- tention. If I’m a money guy and you ap- proach me with the jerky, you’ve lost me. Eventually I’ll want to know about the product, because you have to have both a great product and a great opportunity, but if I am a money guy, you have to lead with the money. Others need to know first about the product.
You also have to get a feel for how much money is going to grab their attention along with how hard they have to work to get it.
Some people would tune you out if you led with how they were going to make $5K a month. Some need a vision for how they can do an extra $500 or $100 a month with a certain level of commitment. Feel them out and see how they respond. You’ll lose some of the best business builders if you don’t focus on what grabs their attention and imagination. Be willing and able to talk about both products and money equally well.
Don’t prejudge people. Practice your story on eve- ryone. Be consistent. Beat everybody else out there to the punch, and you’ll be a winner. You’ll be do- ing the thing that makes the biggest difference in your success.
The only way to get yeses is through the nos. You have to be willing to take everybody who comes along with whatever mood they happen to be in. How you tell your story is only a small part of the result you will get. Their mood, their mind-set all decide how they will respond. You’re not responsi- ble for the nos, just the number of approaches you make. So make a ton of them and welcome the nos.
Be respectful and courteous, but tell them your 3- part story—product, money, and testimonials in whatever order you choose. If you judge everyone you meet as not being interested or worthy of your time, you’ll end up not practicing your storytelling very much. For your ongoing success, more than anything else, you need practice telling your story.
In fact, if you really want to challenge yourself to become an expert storyteller, instead of counting the yeses, count the nos. Try to get to 99 nos. Try going back and re-pitching the people who already told you no. Give them a new testimonial. The more pitching you do, the better you’ll get, and the more yeses you’ll get. By the time you get to 99, you’ll have a thriving business.
Simply play the numbers game. How many people do you have to approach? What is a true “success month,” “success week,” or “success day?”
It’s a day, week, or month in which you meet your goal. If you need an extra $500 a month in order to make your life what you want it to be, figure out how many stories you have to tell a day, a week or a month to get there. What are your ratios? Give a complete story—money, product, success stories to
…let’s say…20 people. Maybe it’s only 10. Maybe it’s 40. Find out your ratio, then commit to it to get your $500 a month. What if your goal is $1,000 or $5,000 a month? You’ll adjust your contacting until you find your personal ratio. Then you’ll improve upon it.
The first time you set your ratios will be your hardest, because it will always become easier the more you do it. You’ll start duplicating, and oth- ers will start doing what you do and filling your downline. It’s all about duplication and exponen- tial growth.
Telling your story to everyone you meet, espe- cially those you know best (your warm market) is the best way to build this business. Then you’ll get each of your new Distributors to do the same thing. It’s simple to just carry jerky with you eve- rywhere and share it with others. Then strike up casual conversations about what you do. Eighty percent of your success will be with your warm market.

Healthy Organic Jerky

Eric Business Opportunities, How to make A+++ Jerky, Jerky News, Jerky of the Month Club, Recipes - How to make amazing jerky

1. Food Dehydrator

2. Meat

3. Spice/Marinade

Follow these recommendations for safe handling of meat and poultry:

* Always wash hands thoroughly with soap and running water for at least 20 seconds before and after handling raw meats.
* Use clean equipment and utensils.
* Keep meat and poultry refrigerated at 40ºF or below. Use ground beef and poultry within 2 days, red meats within 3 to 5 days or freeze for later use.
* Thaw frozen meat in the refrigerator, not on the kitchen counter.
* Marinate meat in the refrigerator. Do not save and re-use marinade.

When preparing jerky from wild game, it is important to remember that the wound location and skill of the hunter can affect the safety of the meat. If the animal is wounded in such a way that the contents of its gut come in contact with the meat or the hunter’s hands while dressing the meat, fecal bacteria can contaminate the meat. It is best to avoid making jerky from this meat and use it only in ways that it will be thoroughly cooked. Deer carcasses should be rapidly chilled to avoid bacterial growth. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160ºF, but in such a way as to prevent case hardening. Two methods can be used: heating meat strips in marinade before drying or heating the dried jerky strips in an oven after the drying process is completed. Directions for both methods are below. When the strips are heated in a marinade before drying, drying times will be reduced. Color and texture will differ from traditional jerky.
Preparing the Meat

Partially freeze meat to make slicing easier. The thickness of the meat strips will make a difference in the safety of the methods recommended in this book. Slice meat no thicker than ¼ inch. Trim and discard all fat from meat because it becomes rancid quickly. If a chewy jerky is desired, slice with the grain. Slice across the grain if a more tender, brittle jerky is preferred. A tenderizer can be used according to package directions, if desired. The meat can be marinated for flavor and tenderness. Marinade recipes may include oil, salt, spices and acid ingredients such as vinegar, lemon juice, teriyaki, or soy sauce or wine.
Jerky Marinade

* 1 1/2 – 2 pounds of lean meat (beef, pork or venison)
* 1/4 cup soy sauce
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon each of black pepper and garlic powder
* 1/2 teaspoon onion powder
* 1 teaspoon hickory smoke-flavored salt

Combine all ingredients. Place strips of meat in a shallow pan and cover with marinade. Cover and refrigerate 1-2 hours or overnight. Products marinated for several hours may be more salty than some people prefer. If you choose to heat the meat prior to drying to decrease the risk of foodborne illness, do so at the end of the marination time. To heat, bring strips and marinade to a boil and boil for 5 minutes before draining and drying. If strips are more than ¼ inch thick, the length of time may need to be increased. If possible, check the temperature of several strips with a metal stem-type thermometer to determine that 160ºF has been reached.
Drying the Meat

Remove meat strips from the marinade and drain on clean, absorbent towels. Arrange strips on dehydrator trays or cake racks placed on baking sheets for oven drying. Place the slices close together, but not touching or overlapping. Place the racks in a dehydrator or oven preheated to 140ºF. Dry until a test piece cracks but does not break when it is bent (10 to 24 hours for samples not heated in marinade). Samples heated in marinade will dry faster. Begin checking samples after 3 hours. Once drying is completed, pat off any beads of oil with clean, absorbent towels and cool. Remove strips from the racks. Cool. Package in glass jars or heavy plastic food storage bags. Vacuum packaging is also a good option.

If the strips were not heated in marinade prior to drying, they can be heated in an oven after drying as an added safety measure. Place strips on a baking sheet, close together, but not touching or overlapping. For strips originally cut 1/4 inch thick or less, heat 10 minutes in an oven preheated to 275ºF. (Thicker strips may require longer heating to reach 160ºF.)
Making Jerky from Ground Meat

Jerky can be made from ground meat using special presses to form or shape the product. Disease-causing microorganisms are more difficult to eliminate in ground meat than in whole meat strips. (If ground meat is used, follow the general tips for safe handling of meat and poultry, above.) Be sure to follow the dehydrator manufacturer’s directions when heating the product at the end of drying time. Again, an internal temperature of 160ºF is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.
Storing the Jerky

Properly dried jerky will keep at room temperature two weeks in a sealed container. For best results, to increase shelf life and maintain best flavor and quality, refrigerate or freeze jerky.

Eric How to make A+++ Jerky

Smoking: Smoking is a form of drying that offers additional flavor to the final product without the extreme dehydration that is found in some jerky. While a smoker can create a softer, more pliant jerky if that is your goal, the true benefit of smoking meat is the depth of flavor one can achieve as one varies the environment. Drier environments can also be achieved using a smoker, so they can offer great flexibility in terms of the final product. If you decide to use a smoker do not use any soft woods such as pine, fir or conifer due to the potentially dangerous compounds present in these types of wood. Alder chips or apple wood are excellent choices for wild game as the flavors compliment each other nicely. -

Eric How to make A+++ Jerky

Recipe #1 – Basic

2lbs. of beef brisket

1 c. water
2 tsp. salt
1/8 tsp. pepper
2 tsp. liquid smoke
1 tsp. garlic powder
1 tsp. onion powder

refrigerate overnight

Recipe #2 – Sweet and Sour

1 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
1 garlic clove (crushed)
3 tbsp brown sugar
1 tbsp soy sauce
1/4 cup red wine vinegar1/4 cup pineapple juice

Recipe #3 – Teriyaki Marinade

15-20 oz. Soy Sauce
15 oz. Worcestershire Sauce
15-20 oz. Teriyaki sauce
2-4 tablespoons Dark Brown Sugar
2-4 tablespoons Garlic Powder
2-4 tablespoons Onion Powder
2-4 teaspoons Cayenne Pepper
5 oz. bottle Liquid Smoke
2-4 oz. Dark Corn Syrup or Molasses for even more flavor

Recipe #4 – Indian Style (recipe calls for 5lbs ground beef)
5 tsp. salt
3 tsp. curry powder
5 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. cinnamon
3 tsp. ground ginger
1/4 tsp. ground cloves
1 cup cream sherry 1/2 tsp. cumin

If you have your own special jerky recipe you’d like to share, just leave a comment!

Eric How to make A+++ Jerky, Recipes - How to make amazing jerky