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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)
--
At the 51st percentile of ursine intelligence
Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
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