A fantastic prompt for an Ag teacher. Over the past few weeks I have used smoke in my foods class for the last few weeks and plan to use it for a few weeks more (weather permitting). The first lesson that students learned off hand is pairing the wood chips with the product that is being smoked. The class has smoked eggs, snack sticks, and summer sausage. I have three varieties of wood chips on hand cherry, apple, and mesquite. The mesquite was used on the eggs and the students have never wanted to try it again. Cherry has been used in the other two projects resulting in some pretty good product. Before the smoke I let my class vote on what kind of chips they want to use. For more information I found this resource while searching pinterest

Next week I am going to be making jerky with the students. In this lab I want to discuss a few things. First I want to teach them how salt preserves meat. Second, I want to teach students how to keep meat preserved by drying the meat. Lastly, I want to teach students the difference between the quality of jerky cut with the grain of the muscle fibers and against the grains of the muscle fibers. Students will start the lab by selecting 2 chicken breasts and weighing each of them. At this point the chicken breasts will be slightly frozen for easy slicing. Students will take one breast and cut it with the grain of the muscle and the other against the grain. Since the long grain pieces will be twice as long as the other pieces students will have to cut the longer strips in half. I chose chicken because it is a cheaper meat and easy to see the grain throughout. An extension of this lab would be a ground meat jerky. Chicken would be ground and then formed into strips using a jerky gun or sausage stuffer. Using quart sized bags the different cuts of chicken can stay separate while marinating. Pinterest is full of recipes. I use HI-Mountain seasoning kit found in the stores. After curing overnight students need to re-weigh their meat before cooking it. Using a smoker or oven cook the chicken jerky to 165 degrees. The USDA recommends that jerky be cooked before it is dried to kill pathogens before drying. Drying preserves the meat because of the low available water in the meat. Drying the meat in a smoker gives the meat a different flavor and is a good starting point for a discussion of aerobic and anaerobic bacterial growth. After each step of cooking and drying students should weigh their meats. Seal the meats in air-tight containers such as glass jars. When tasting the jerky students need to record the differences between the trials of cuts. Students should graph the water loss of the meat, determine which way of cutting the meat is more desirable, measure how the meat tears, and describe how the meat was kept safe throughout the production of the jerky. As an inquiry lesson students should develop their own methods of testing which cutting method is better.

I think I will use Apple Smoke with this lab.



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