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.

Laura B. wrote:

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.

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Laura B. wrote:

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.

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Laura B. wrote:


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.


There's too much air and not enough moisture in a bag of jerky to
support a bolulism infection. The spores will remain inactive and
harmless. The bigger risk is from parasites in the meat (like
trichinella in bear meat.)

I use 1 tsp salt, 1 tsp brown sugar, and 1/2 tsp freshly ground black
pepper per pound of lean sliced raw beef, and dry it at a fairly low
temperature until it is dry kind of like leather but doesn't break when
you bend it. You can leave the sugar out if you want, but I like it. I
store the jerky in a glass jar or a plastic bag, and I've never even had
it mold (Mold fungi need a lot less available moisture than spoilage
bacteria.)

The jerky doesn't take up much room in the fridge, so there's nothing
wrong with refrigerating it, but it's unnecessary.

Best regards,
Bob

Laura B. wrote:


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.


There's too much air and not enough moisture in a bag of jerky to
support a bolulism infection. The spores will remain inactive and
harmless. The bigger risk is from parasites in the meat (like
trichinella in bear meat.)

I use 1 tsp salt, 1 tsp brown sugar, and 1/2 tsp freshly ground black
pepper per pound of lean sliced raw beef, and dry it at a fairly low
temperature until it is dry kind of like leather but doesn't break when
you bend it. You can leave the sugar out if you want, but I like it. I
store the jerky in a glass jar or a plastic bag, and I've never even had
it mold (Mold fungi need a lot less available moisture than spoilage
bacteria.)

The jerky doesn't take up much room in the fridge, so there's nothing
wrong with refrigerating it, but it's unnecessary.

Best regards,
Bob

"Ignoramus20054" wrote in message
...
In article , Kswck wrote:

"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

What is saki, is it vodka?

Rice wine


2 tblsp Mirin

What is Mirin, I am sorry.

I think it is another kind of rice wine, not positive


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.

Thanks.

i


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
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"Ignoramus20054" wrote in message
...
In article , Kswck wrote:

"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

What is saki, is it vodka?

Rice wine


2 tblsp Mirin

What is Mirin, I am sorry.

I think it is another kind of rice wine, not positive


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.

Thanks.

i


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004

"Drop34" wrote in message
et...

"Ignoramus20054" wrote in message
...
In article , Kswck
wrote:

"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

What is saki, is it vodka?

Rice wine


2 tblsp Mirin

What is Mirin, I am sorry.

I think it is another kind of rice wine, not positive


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.

Thanks.

i


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004


Mirin is a rice wine available in many supermarkets-look in the
international foods section. Saki is available in liquor stores. Both are
pretty cheap-no need to get the good saki for jerky.

"Drop34" wrote in message
et...

"Ignoramus20054" wrote in message
...
In article , Kswck
wrote:

"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

What is saki, is it vodka?

Rice wine


2 tblsp Mirin

What is Mirin, I am sorry.

I think it is another kind of rice wine, not positive


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.

Thanks.

i


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004


Mirin is a rice wine available in many supermarkets-look in the
international foods section. Saki is available in liquor stores. Both are
pretty cheap-no need to get the good saki for jerky.

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.