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#51
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Using dehydrator to dry MEAT (for jerky)
On Fri, 23 Jul 2004 11:36:20 -0700, Doug Freyburger wrote:
Drop34 wrote: Ignoramus20054 wrote: What is saki, is it vodka? Rice wine 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. Beers are brewed from grains fermented with yeast and sake is made from rice fermented with something other than yeast so it isn't quite a beer, either. Not exactly. Yeast ferments sugars to alcohol in both beer and sake. Beer sugars are converted from the grains' starches with grain malt, sake starches are converted by a fungus. Sake production is complicated by the need to keep the fungus level high enough for the conversion, but not so high that it overcompetes with the yeasts for the sugar. Like it's in the middle between beer and wine. It's always complicated applying pre-existing words to new conditions, but that a high alcohol non-carbonated grain beverage is called 'barley wine' is sufficient for me. Like vodka, sake is clear and alcoholic. Sake is not always clear, but the fuzzy sakes are less popular in the US. Whether clear carbonated beverages fermented from malted grain (eg, Zima) are 'beer' is another question. Someday, I'd like to know how a high-gravity beer like Guinness manages to be low carb. Martin -- Martin Golding | If I'd wanted all that water in my beer, Dod #0236 KotLQ | why would I have paid so much to have it dehydrated? |
#52
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Using dehydrator to dry MEAT (for jerky)
Laura B. wrote:
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. Part of the solution to what? There's not a problem in the first place. Dried products are not a botulism risk, your mistaken assertions aside. It doesn't take a lot of precision or special equipment to make safe jerky. It's simple to do and there's a wide margin for error. The fact that the water activity level of jerky is so far from the minimum level required for botulism growth is what makes it safe. Botulism is very sensitive to moisture conditions and won't grow on anything that's been reasonably well dried. Adding salt amplifies this effect by binding the water and making it unavailable to bacteria. The maximum water activity allowed for a non-acidic food to be considered shelf stable is 0.85. See the following: http://www.cfsan.fda.gov/~comm/ift4-2.html The water activity level of jerky is in the 0.70 range. However, the minimum water activity level required to support botulism growth under any conditions (i.e. even in an anaerobic environment) is 0.93. For Type E botulism the number is higher, at 0.97. See that here. http://www.cfsan.fda.gov/~comm/ift4-3.html The water activity scale goes from 0 (bone dry) to 1.0 (distilled water). Jerky is 0.70. Botulism grows at 0.93 minimum, and fresh meat is about 0.98 - 0.99. 0.00 Bottom of scale 0.70 Jerky 0.85 Maximum for shelf stable product 0.93 Minimum for botulism 0.98 Fresh meat 1.00 Distilled water If you're having trouble figuring out how dry jerky should be go to the store and buy some. You'll notice it's dry but still supple, not at all brittle. That's how dry it needs to be. You don't need special equipment in order to figure out how to do this safely. -- Reg email: RegForte (at) (that free MS email service) (dot) com |
#53
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Using dehydrator to dry MEAT (for jerky)
"Laura B." wrote:
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. Storage has never been a problem at my house. They pluck it out of the dehydrator as each piece reaches whatever they perceive as perfection. |
#54
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Using dehydrator to dry MEAT (for jerky)
"Laura B." wrote:
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. Storage has never been a problem at my house. They pluck it out of the dehydrator as each piece reaches whatever they perceive as perfection. |
#55
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Using dehydrator to dry MEAT (for jerky)
On 7/26/2004 6:45:52 AM, Doug Freyburger wrote:
One of the cans of Guinness with the pressurized ball runs around 12ish grams of carb. Miller Lite runs 3ish grams of carb. Give me 1 Guinness over 3 Lites any day of the week. More flavor, better flavor. And more carbs. Your math needs work. -- LCing since 7/10/04 - 6'3" 230/226/190 "Good...bad...I'm the guy with the gun." Now playing: the radio |
#56
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Using dehydrator to dry MEAT (for jerky)
On 7/26/2004 6:45:52 AM, Doug Freyburger wrote:
One of the cans of Guinness with the pressurized ball runs around 12ish grams of carb. Miller Lite runs 3ish grams of carb. Give me 1 Guinness over 3 Lites any day of the week. More flavor, better flavor. And more carbs. Your math needs work. -- LCing since 7/10/04 - 6'3" 230/226/190 "Good...bad...I'm the guy with the gun." Now playing: the radio |
#57
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Pemmican, was Using dehydrator to dry MEAT (for jerky)
On 23 Jul 2004, Ignoramus20054 wrote:
What I want to make is called "pemmican" -- a mixture of crushed dried meat, beef tallow, and some berries. I will probably keep it in the freezer. So, bacteria are mainly a concern during drying, due to toxins they would produce in that timeframe. I make pemmican all the time. I have some bison now in the refrigerator thawing out. I do not marinade my meat. I only use a temperature of 115-125 degrees to dry. (Lower in the winter when the air is dry, the higher if a humid summer period.) I only use meat and bison suet. I get enough fresh fruit year round that I see no need to add that to the mixture. I keep it for months in a plastic bag at room temperature. Bacteria are not produced during drying. The key to all of this is absolutely no moisture. All bacteria need moisture to survive. (Some don't need air, but they all need moisture.) I dry my meat for several days. There should no longer be a smell coming from the dehydrator. The jerky should be brittle. I render my suet until there is no steam bubbles coming up. I filter it before the bubbles stop, and then be sure a second time that there are none. If you leave all the crude in the bubbles won't stop for a very long time, as the crude holds moisture. Here is something I wrote a while back on rendering suet: http://paleofood.com/suet.txt And here are some picture I took: http://donwiss.com/pictures/pemmican/ http://donwiss.com/pictures/pemmican2/ http://donwiss.com/pictures/pemmican3/ Don donwiss at panix.com. |
#58
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Pemmican, was Using dehydrator to dry MEAT (for jerky)
On 23 Jul 2004, Ignoramus20054 wrote:
What I want to make is called "pemmican" -- a mixture of crushed dried meat, beef tallow, and some berries. I will probably keep it in the freezer. So, bacteria are mainly a concern during drying, due to toxins they would produce in that timeframe. I make pemmican all the time. I have some bison now in the refrigerator thawing out. I do not marinade my meat. I only use a temperature of 115-125 degrees to dry. (Lower in the winter when the air is dry, the higher if a humid summer period.) I only use meat and bison suet. I get enough fresh fruit year round that I see no need to add that to the mixture. I keep it for months in a plastic bag at room temperature. Bacteria are not produced during drying. The key to all of this is absolutely no moisture. All bacteria need moisture to survive. (Some don't need air, but they all need moisture.) I dry my meat for several days. There should no longer be a smell coming from the dehydrator. The jerky should be brittle. I render my suet until there is no steam bubbles coming up. I filter it before the bubbles stop, and then be sure a second time that there are none. If you leave all the crude in the bubbles won't stop for a very long time, as the crude holds moisture. Here is something I wrote a while back on rendering suet: http://paleofood.com/suet.txt And here are some picture I took: http://donwiss.com/pictures/pemmican/ http://donwiss.com/pictures/pemmican2/ http://donwiss.com/pictures/pemmican3/ Don donwiss at panix.com. |
#59
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Pemmican, was Using dehydrator to dry MEAT (for jerky)
On 8 Aug 2004, Ignoramus18740 wrote:
I want to add, rendering suet is much easier done inside a stove than in a pot on a burner. Interesting. I hadn't thought of that. It would solve the problem of it sticking on the bottom and needing to stir. Maybe I'll try it for the next batch. Right now I have enough suet from before for another couple batches of meat. Don donwiss at panix.com. |
#60
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Pemmican, was Using dehydrator to dry MEAT (for jerky)
In article ,
Don Wiss wrote: On 8 Aug 2004, Ignoramus18740 wrote: I want to add, rendering suet is much easier done inside a stove than in a pot on a burner. Interesting. I hadn't thought of that. It would solve the problem of it sticking on the bottom and needing to stir. Maybe I'll try it for the next batch. Right now I have enough suet from before for another couple batches of meat. Don donwiss at panix.com. That method also gives you a milder flavor and smell. My dad uses the oven to render emu fat for emu oil, and the resulting oil is nearly odorless. No "cooked" smell to it. Grind the fat in the grinder and place it in a metal screen colander, and place that over a metal bowl. Turn the oven on to it's lowest setting. K. -- Sprout the Mung Bean to reply... ,,Cat's Haven Hobby Farm,,Katraatcenturyteldotnet,, http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
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