Thread: Jerky?
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claudel
 
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In article >,
The Joneses > wrote:
>"Gary S." wrote:
>
>> On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
>> wrote:
>>
>> >There's a Mexican grocery close to me that sells
>> >the best marinated thin sliced carne asada that
>> >screams out to be made into jerky. I'm figuring
>> >if I can do 5 Lbs at a time I'll be fine.
>> >I'm looking to try a few other recipes as well.
>> >

>> A couple of thoughts on making jerky:
>> The lower the fat content, the better it will last at room temp.
>> Poultry and pork need to be heated to cooking temperature during the
>> process to get any potential salmonella or trichinosis. Some processes
>> for beef jerky use raw beef, and no higher temps.
>> Having the meat cut to the same thickness will be simpler within each
>> batch, as well as batch-to-batch.
>> Any flavoring will concentrate a lot, so be moderate until you have
>> tried it a few times.
>> In a multi-tray dehydrator without a fan, make certain you swap around
>> the trays during the process.
>> Don't overdry or it will require power tools to eat the jerky.
>> Happy trails,
>> Gary (net.yogi.bear)

>
>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>garlic than powder. Wet marinades take twice as long to dry than dry
>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>staped up top. Or froze. But when taken out, condensation can develope in
>the tightly sealed container and make the jerky mold.
>Edrena
>
>


Mmmmmm. Chipotle.

I have a vacuum sealer that I was going to use, but I'm
thinking that none will be around long enough for that.

Claude