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#41
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Using dehydrator to dry MEAT (for jerky)
Dog3 wrote:
"Laura B." got ****ed off and typed : This is incorrect. Your description "dry it until it's so brittle you can't eat it" is subjective, for one thing. You'll need a more quantitative description than that. Botulism requires a water activity level of 0.85 or above in order to grow. Beef jerky is well below that level. Properly dried beef jerky has a water activity level in the range of 0.69 - 0.7. It's more than dry enough to inhibit botulism. So then perhaps you could be part of the solution and inform everyone here how to tell when their homemade jerky has a water activity level of less than .85? Until then I'll keep mine refridgerated. Laura B. If what you say is true, why is the jerky in the retail shops stored in bags on racks with the regular snacks and not refrigerated? Michael The jerky in the retails shops is most often cured with sodium nitrate. There is enough residual nitrate in the jerky to keep on killing bacteria for a while. There may be other factos, such as the beef jerky I sese in stores is wrapped in a plastic sealed bag and air penetration through the plastic is relatively slow... and there is that residual sodium nitrate. Jim -- ................................ Keepsake gift for young girls. Unique and personal one-of-a-kind. Builds strong minds 12 ways. Guaranteed satisfaction - courteous money back - keep bonus gifts http://www.alicebook.com |
#42
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Using dehydrator to dry MEAT (for jerky)
Dog3 wrote:
"Laura B." got ****ed off and typed : This is incorrect. Your description "dry it until it's so brittle you can't eat it" is subjective, for one thing. You'll need a more quantitative description than that. Botulism requires a water activity level of 0.85 or above in order to grow. Beef jerky is well below that level. Properly dried beef jerky has a water activity level in the range of 0.69 - 0.7. It's more than dry enough to inhibit botulism. So then perhaps you could be part of the solution and inform everyone here how to tell when their homemade jerky has a water activity level of less than .85? Until then I'll keep mine refridgerated. Laura B. If what you say is true, why is the jerky in the retail shops stored in bags on racks with the regular snacks and not refrigerated? Michael The jerky in the retails shops is most often cured with sodium nitrate. There is enough residual nitrate in the jerky to keep on killing bacteria for a while. There may be other factos, such as the beef jerky I sese in stores is wrapped in a plastic sealed bag and air penetration through the plastic is relatively slow... and there is that residual sodium nitrate. Jim -- ................................ Keepsake gift for young girls. Unique and personal one-of-a-kind. Builds strong minds 12 ways. Guaranteed satisfaction - courteous money back - keep bonus gifts http://www.alicebook.com |
#43
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Using dehydrator to dry MEAT (for jerky)
"Doug Freyburger" wrote in message om... Not quite rice wine, not quite rice beer, but in that general range. Wines are brewed from fruit and sake is made from rice so it isn't quite a wine. It's actually not so much the original materials used - wine isn't "brewed" at all. Sake is, sort of (at least, one of the first steps is steaming the rice), and then the fermenation is via a mold, not a yeast. And sake goes through a single fermentation, unlike wine which generally has two fermentation steps. So it's more like beer in the overall process, and more like wine in terms of the alcohol content (in the 10-20% range, often right around 16%, which is a bit high even for wine unless it's "fortified"). Bob M. |
#44
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Using dehydrator to dry MEAT (for jerky)
"Doug Freyburger" wrote in message om... Not quite rice wine, not quite rice beer, but in that general range. Wines are brewed from fruit and sake is made from rice so it isn't quite a wine. It's actually not so much the original materials used - wine isn't "brewed" at all. Sake is, sort of (at least, one of the first steps is steaming the rice), and then the fermenation is via a mold, not a yeast. And sake goes through a single fermentation, unlike wine which generally has two fermentation steps. So it's more like beer in the overall process, and more like wine in terms of the alcohol content (in the 10-20% range, often right around 16%, which is a bit high even for wine unless it's "fortified"). Bob M. |
#45
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Using dehydrator to dry MEAT (for jerky)
Ignoramus26348 wrote:
In article , Laura B. wrote: This is incorrect. Your description "dry it until it's so brittle you can't eat it" is subjective, for one thing. You'll need a more quantitative description than that. Botulism requires a water activity level of 0.85 or above in order to grow. Beef jerky is well below that level. Properly dried beef jerky has a water activity level in the range of 0.69 - 0.7. It's more than dry enough to inhibit botulism. So then perhaps you could be part of the solution and inform everyone here how to tell when their homemade jerky has a water activity level of less than .85? Until then I'll keep mine refridgerated. Laura B. If your jerky is properly exposed to air (stored in a cloth sack etc), then, due to availability of air, botulism spores should not grow, is that correct? i This is true because botulism does require a certain amount of moisture to grow but keeping the jerky exposed to the air all the time would make it over dry wouldn't it? Laura B. |
#46
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Using dehydrator to dry MEAT (for jerky)
Ignoramus26348 wrote:
In article , Laura B. wrote: This is incorrect. Your description "dry it until it's so brittle you can't eat it" is subjective, for one thing. You'll need a more quantitative description than that. Botulism requires a water activity level of 0.85 or above in order to grow. Beef jerky is well below that level. Properly dried beef jerky has a water activity level in the range of 0.69 - 0.7. It's more than dry enough to inhibit botulism. So then perhaps you could be part of the solution and inform everyone here how to tell when their homemade jerky has a water activity level of less than .85? Until then I'll keep mine refridgerated. Laura B. If your jerky is properly exposed to air (stored in a cloth sack etc), then, due to availability of air, botulism spores should not grow, is that correct? i This is true because botulism does require a certain amount of moisture to grow but keeping the jerky exposed to the air all the time would make it over dry wouldn't it? Laura B. |
#47
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Using dehydrator to dry MEAT (for jerky)
The jerky in the retails shops is most often cured with sodium nitrate. Ya! What he said! ;-) Gotta love the sodium nitrates. Laura B. |
#48
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Using dehydrator to dry MEAT (for jerky)
The jerky in the retails shops is most often cured with sodium nitrate. Ya! What he said! ;-) Gotta love the sodium nitrates. Laura B. |
#49
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Using dehydrator to dry MEAT (for jerky)
On 24 Jul 2004 04:12:34 GMT, Ignoramus26348
wrote: I checked out jerky in stores, there is at least 5 grams of sugar per ounce of jerky. http://www.jerkyusa.com/ Carol |
#50
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Using dehydrator to dry MEAT (for jerky)
On 24 Jul 2004 04:12:34 GMT, Ignoramus26348
wrote: I checked out jerky in stores, there is at least 5 grams of sugar per ounce of jerky. http://www.jerkyusa.com/ Carol |
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