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#21
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Using dehydrator to dry MEAT (for jerky)
"Ignoramus20054" wrote in message ... Is it safe to use a dehydrator to dry meat for jerky? Can meat be cured (to kill bacteria) with a salt solution only, no sugar? i The Excalibur website has several books on drying. |
#22
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Using dehydrator to dry MEAT (for jerky)
"Ignoramus20054" wrote in message ... Is it safe to use a dehydrator to dry meat for jerky? Can meat be cured (to kill bacteria) with a salt solution only, no sugar? i Try this simple recipe: * Exported from MasterCook * Marinade: Teriyaki Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dark soy sauce 1/4 cup saki 2 tblsp Mirin 1 tblsp white sugar Combine all over medium heat till sugar is disolved. Place thin sliced meat in a bag w/marinade. Turn every couple of hours for two days. Dry at 145 degrees for 4 1/2 hours. Eat. |
#23
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Using dehydrator to dry MEAT (for jerky)
"Ignoramus20054" wrote in message ... Is it safe to use a dehydrator to dry meat for jerky? Can meat be cured (to kill bacteria) with a salt solution only, no sugar? i Try this simple recipe: * Exported from MasterCook * Marinade: Teriyaki Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup dark soy sauce 1/4 cup saki 2 tblsp Mirin 1 tblsp white sugar Combine all over medium heat till sugar is disolved. Place thin sliced meat in a bag w/marinade. Turn every couple of hours for two days. Dry at 145 degrees for 4 1/2 hours. Eat. |
#24
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Using dehydrator to dry MEAT (for jerky)
"Penelope Baker" wrote in message ... "zxcvbob" wrote in message ... Penelope Baker wrote: Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... Peace, Pen American Harvest or Nesco (they're the same company) "Snackmaster Pro" or "FD-50". The Excalabur dehydrators are even better, but IMHO they're not worth the price. If you see an Excalabur at a rummage sale for $20, grab it! Excalibur driers are a bit steep. There is a new one out with a timer which is well worth it. I'm getting that one when the current one dies. If you check around a bit, I'll bet you can find several people that like jerky-you'd be surprised how many like it-and you make it w/o chemicals-sell em a bag for $20 or so-helps defray the cost of the machine. Mine has paid for itself several times over. |
#25
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Using dehydrator to dry MEAT (for jerky)
"Penelope Baker" wrote in message ... "zxcvbob" wrote in message ... Penelope Baker wrote: Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... Peace, Pen American Harvest or Nesco (they're the same company) "Snackmaster Pro" or "FD-50". The Excalabur dehydrators are even better, but IMHO they're not worth the price. If you see an Excalabur at a rummage sale for $20, grab it! Excalibur driers are a bit steep. There is a new one out with a timer which is well worth it. I'm getting that one when the current one dies. If you check around a bit, I'll bet you can find several people that like jerky-you'd be surprised how many like it-and you make it w/o chemicals-sell em a bag for $20 or so-helps defray the cost of the machine. Mine has paid for itself several times over. |
#26
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Using dehydrator to dry MEAT (for jerky)
On Thu, 22 Jul 2004 10:37:20 -0400, "Penelope Baker"
wrote: Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... I just use my frost-free refrigerator, with or without salt. Draws moisture out quite fast. Rodney Myrvaagnes NYC J36 Gjo/a "Nuke the gay whales for Jesus" -- anon T-shirt |
#27
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Using dehydrator to dry MEAT (for jerky)
On Thu, 22 Jul 2004 10:37:20 -0400, "Penelope Baker"
wrote: Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... I just use my frost-free refrigerator, with or without salt. Draws moisture out quite fast. Rodney Myrvaagnes NYC J36 Gjo/a "Nuke the gay whales for Jesus" -- anon T-shirt |
#28
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Using dehydrator to dry MEAT (for jerky)
Penelope Baker wrote:
Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... Peace, Pen Mines an older American Harvest model. The only things I'd make sure to look for is an adjustable tempurature and make sure the racks are dishwasher safe. Back in the stone ages when I got mine some companies were actually selling dryers with no heat. Just blowing cold air around could take a long, long time. Laura B. |
#29
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Using dehydrator to dry MEAT (for jerky)
Penelope Baker wrote:
Does anyone have any recommendations/reviews for a dehydrator? I've been thinking about it for a while...to make my own dried tomatoes and jerky... Peace, Pen Mines an older American Harvest model. The only things I'd make sure to look for is an adjustable tempurature and make sure the racks are dishwasher safe. Back in the stone ages when I got mine some companies were actually selling dryers with no heat. Just blowing cold air around could take a long, long time. Laura B. |
#30
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Using dehydrator to dry MEAT (for jerky)
I agree and disagree. Sometimes in the oven, jerky will get brittle. In a drier, you can control whether you want brittle or chewy. Homemade jerky in a dehydrator doees not need refridgeration. If kept free of exposure to moisture, it will keep covered(preferable in a sealed bag) for several months. Yikes.. I gotta disagree with you here. Botulism spores are anaerobic and thrive in sealed bags of meat. They are also airborn so everytime you open your bag of jerky your exposing is to a possible infection. The only way to stop this type of spoilage, aside from chemical preservatives, is to refridgerate, salt the meat to a point it's no longer edible or dry it until it's so brittle you can't eat it. I prefer the fridge. A bit of useless triva for you... the latin word botulus means "sausage". (info from Microbiology Principles and Explorations, Jacquilyn Black) Laura B. |
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