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In article >,
Gary S. <Idontwantspam@net> 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.
>

Thanks

Claude