Trial and error perfects the art of jerky making. Tasting jerky while cooking can be misleading. After cooling it can taste raw, burnt or crumbly. Observing the cross section and how it reacts when folded are clues to doneness. When folded, whole muscle jerky should break slightly and not be spongy or rubbery. White muscle fiber should be observed. Thick and thin pieces will vary in doneness.

Share