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Using dehydrator to dry MEAT (for jerky)



 
 
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  #41  
Old July 23rd, 2004, 11:06 PM
jbuch
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Posts: n/a
Default 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  
Old July 23rd, 2004, 11:06 PM
jbuch
external usenet poster
 
Posts: n/a
Default 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  
Old July 23rd, 2004, 11:10 PM
Bob Myers
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Posts: n/a
Default 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  
Old July 23rd, 2004, 11:10 PM
Bob Myers
external usenet poster
 
Posts: n/a
Default 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  
Old July 23rd, 2004, 11:54 PM
Laura B.
external usenet poster
 
Posts: n/a
Default 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  
Old July 23rd, 2004, 11:54 PM
Laura B.
external usenet poster
 
Posts: n/a
Default 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  
Old July 23rd, 2004, 11:55 PM
Laura B.
external usenet poster
 
Posts: n/a
Default 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  
Old July 23rd, 2004, 11:55 PM
Laura B.
external usenet poster
 
Posts: n/a
Default 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  
Old July 24th, 2004, 07:22 AM
Damsel in dis Dress
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Posts: n/a
Default 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  
Old July 24th, 2004, 07:22 AM
Damsel in dis Dress
external usenet poster
 
Posts: n/a
Default 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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