Ignoramus20054 wrote:
> Is it safe to use a dehydrator to dry meat for jerky?

Yes

> Can meat be cured (to kill bacteria) with a salt solution only, no
> sugar?

Yes (although the amount of sugar used is usually pretty insignificant)

Bob

Ignoramus20054 wrote:
> Is it safe to use a dehydrator to dry meat for jerky?

Yes

> Can meat be cured (to kill bacteria) with a salt solution only, no
> sugar?

Yes (although the amount of sugar used is usually pretty insignificant)

Bob

"Ignoramus20054" > wrote in message
...
> In article >, zxcvbob wrote:
> > Ignoramus20054 wrote:
> >> Is it safe to use a dehydrator to dry meat for jerky?
> >
> > Yes
>
> Well, is curing required? Or I can simply dry thin strips of raw meat?
>
> >> Can meat be cured (to kill bacteria) with a salt solution only, no
> >> sugar?
> >
> > Yes (although the amount of sugar used is usually pretty insignificant)
>
> Thanks. I will now look for cure recipes.
>
> i

(I didn't see this post until i read the other and posted there.)

Will you share your findings, please?


---
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 >, zxcvbob wrote:
> > Ignoramus20054 wrote:
> >> Is it safe to use a dehydrator to dry meat for jerky?
> >
> > Yes
>
> Well, is curing required? Or I can simply dry thin strips of raw meat?
>
> >> Can meat be cured (to kill bacteria) with a salt solution only, no
> >> sugar?
> >
> > Yes (although the amount of sugar used is usually pretty insignificant)
>
> Thanks. I will now look for cure recipes.
>
> i

(I didn't see this post until i read the other and posted there.)

Will you share your findings, please?


---
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

"Ignoramus20054" > wrote in message
...
> Is it safe to use a dehydrator to dry meat for jerky?

yes

> Can meat be
> cured (to kill bacteria) with a salt solution only, no sugar?

yes, that's how it was done in the old days, especially for sailors

peace,
pen

"Ignoramus20054" > wrote in message
...
> Is it safe to use a dehydrator to dry meat for jerky?

yes

> Can meat be
> cured (to kill bacteria) with a salt solution only, no sugar?

yes, that's how it was done in the old days, especially for sailors

peace,
pen

Ignoramus20054 wrote:
> 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

Yes and Yes.

Here's the recipe I use with the occasional variation...

Have your butcher trim fat and slice a very lean roast such as eye of
round. Tell them it's for jerky.

For each pound of meat add...
1 cup soy sauce
1 tablespoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup water (more or less depending on amount of meat)

Add ingredients from above. Mix well and let sit in the fridge over
night. I put mine in a zip lock bag and give it the occasional sqeeze
to mix things up.

It can be dried in the oven on cookie sheets but it's not as fast as a
food dryer.

I've played with adding a bit of splenda, onion powder and garlic
powder. I like a mix of the three the best.

Always store home made jerky in the fridge or freezer.

Good luck,
Laura B.

Ignoramus20054 wrote:
> 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

Yes and Yes.

Here's the recipe I use with the occasional variation...

Have your butcher trim fat and slice a very lean roast such as eye of
round. Tell them it's for jerky.

For each pound of meat add...
1 cup soy sauce
1 tablespoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup water (more or less depending on amount of meat)

Add ingredients from above. Mix well and let sit in the fridge over
night. I put mine in a zip lock bag and give it the occasional sqeeze
to mix things up.

It can be dried in the oven on cookie sheets but it's not as fast as a
food dryer.

I've played with adding a bit of splenda, onion powder and garlic
powder. I like a mix of the three the best.

Always store home made jerky in the fridge or freezer.

Good luck,
Laura B.

Does anyone have any recommendations/reviews for a dehydrator? I've been
thinking about it for a while...to make my own dried tomatoes and jerky...

Peace,
Pen

"Laura B." > wrote in message
...
> Ignoramus20054 wrote:
> > 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
>
> Yes and Yes.
>
> Here's the recipe I use with the occasional variation...
>
> Have your butcher trim fat and slice a very lean roast such as eye of
> round. Tell them it's for jerky.
>
> For each pound of meat add...
> 1 cup soy sauce
> 1 tablespoon liquid smoke
> 1 teaspoon salt
> 1/2 teaspoon white pepper
> 1/2 cup water (more or less depending on amount of meat)
>
> Add ingredients from above. Mix well and let sit in the fridge over
> night. I put mine in a zip lock bag and give it the occasional sqeeze
> to mix things up.
>
> It can be dried in the oven on cookie sheets but it's not as fast as a
> food dryer.
>
> I've played with adding a bit of splenda, onion powder and garlic
> powder. I like a mix of the three the best.
>
> Always store home made jerky in the fridge or freezer.
>
> Good luck,
> Laura B.

"zxcvbob" > wrote in message
...
> Penelope Baker wrote:
> > Does anyone have any recommendations/reviews for a dehydrator? I've
been
> > thinking about it for a while...to make my own dried tomatoes and
jerky...
> >
> > Peace,
> > Pen
> >
>
>
> American Harvest or Nesco (they're the same company) "Snackmaster Pro"
> or "FD-50".
>
> The Excalabur dehydrators are even better, but IMHO they're not worth
> the price. If you see an Excalabur at a rummage sale for $20, grab it!

oh now THAT'S an idea! thanks

peace,
pen

Penelope Baker wrote:
> Does anyone have any recommendations/reviews for a dehydrator? I've been
> thinking about it for a while...to make my own dried tomatoes and jerky...
>
> Peace,
> Pen
>


American Harvest or Nesco (they're the same company) "Snackmaster Pro"
or "FD-50".

The Excalabur dehydrators are even better, but IMHO they're not worth
the price. If you see an Excalabur at a rummage sale for $20, grab it!

Best regards,
Bob

"Penelope Baker" > wrote in message
...
> Does anyone have any recommendations/reviews for a dehydrator? I've been
> thinking about it for a while...to make my own dried tomatoes and jerky...
>
> Peace,
> Pen
>

We have a Nesco GardenMaster and have used it for jerky, mushrooms, and
fruit - works great. Adjustable temp which is nice.


--
Peter Aitken

Remove the crap from my email address before using.

"Penelope Baker" > wrote in message
...
> Does anyone have any recommendations/reviews for a dehydrator? I've been
> thinking about it for a while...to make my own dried tomatoes and jerky...
>
> Peace,
> Pen
>

We have a Nesco GardenMaster and have used it for jerky, mushrooms, and
fruit - works great. Adjustable temp which is nice.


--
Peter Aitken

Remove the crap from my email address before using.

Thank you Peter :-)

Peace,
Pen

"Peter Aitken" > wrote in message
.com...
> "Penelope Baker" > wrote in message
> ...
> > Does anyone have any recommendations/reviews for a dehydrator? I've
been
> > thinking about it for a while...to make my own dried tomatoes and
jerky...
> >
> > Peace,
> > Pen
> >
>
> We have a Nesco GardenMaster and have used it for jerky, mushrooms, and
> fruit - works great. Adjustable temp which is nice.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>

Thank you Peter :-)

Peace,
Pen

"Peter Aitken" > wrote in message
.com...
> "Penelope Baker" > wrote in message
> ...
> > Does anyone have any recommendations/reviews for a dehydrator? I've
been
> > thinking about it for a while...to make my own dried tomatoes and
jerky...
> >
> > Peace,
> > Pen
> >
>
> We have a Nesco GardenMaster and have used it for jerky, mushrooms, and
> fruit - works great. Adjustable temp which is nice.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>

"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

Yes. Many dehydrators dry at 145+ degrees. That should be enough, used with
a cure. Note that a 'cure' can be merely a bottled marindade.

"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

Yes. Many dehydrators dry at 145+ degrees. That should be enough, used with
a cure. Note that a 'cure' can be merely a bottled marindade.

"Laura B." > wrote in message
...
> Ignoramus20054 wrote:
> > 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
>
> Yes and Yes.
>
> Here's the recipe I use with the occasional variation...
>
> Have your butcher trim fat and slice a very lean roast such as eye of
> round. Tell them it's for jerky.
>
> For each pound of meat add...
> 1 cup soy sauce
> 1 tablespoon liquid smoke
> 1 teaspoon salt
> 1/2 teaspoon white pepper
> 1/2 cup water (more or less depending on amount of meat)
>
> Add ingredients from above. Mix well and let sit in the fridge over
> night. I put mine in a zip lock bag and give it the occasional sqeeze
> to mix things up.
>
> It can be dried in the oven on cookie sheets but it's not as fast as a
> food dryer.
>
> I've played with adding a bit of splenda, onion powder and garlic
> powder. I like a mix of the three the best.
>
> Always store home made jerky in the fridge or freezer.
>
> Good luck,
> Laura B.

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.

"Laura B." > wrote in message
...
> Ignoramus20054 wrote:
> > 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
>
> Yes and Yes.
>
> Here's the recipe I use with the occasional variation...
>
> Have your butcher trim fat and slice a very lean roast such as eye of
> round. Tell them it's for jerky.
>
> For each pound of meat add...
> 1 cup soy sauce
> 1 tablespoon liquid smoke
> 1 teaspoon salt
> 1/2 teaspoon white pepper
> 1/2 cup water (more or less depending on amount of meat)
>
> Add ingredients from above. Mix well and let sit in the fridge over
> night. I put mine in a zip lock bag and give it the occasional sqeeze
> to mix things up.
>
> It can be dried in the oven on cookie sheets but it's not as fast as a
> food dryer.
>
> I've played with adding a bit of splenda, onion powder and garlic
> powder. I like a mix of the three the best.
>
> Always store home made jerky in the fridge or freezer.
>
> Good luck,
> Laura B.

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.

"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

The Excalibur website has several books on drying.

"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

The Excalibur website has several books on drying.

"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
2 tblsp Mirin
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.

"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
2 tblsp Mirin
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.

"Penelope Baker" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
> > Penelope Baker wrote:
> > > Does anyone have any recommendations/reviews for a dehydrator? I've
> been
> > > thinking about it for a while...to make my own dried tomatoes and
> jerky...
> > >
> > > Peace,
> > > Pen
> > >
> >
> >
> > American Harvest or Nesco (they're the same company) "Snackmaster Pro"
> > or "FD-50".
> >
> > The Excalabur dehydrators are even better, but IMHO they're not worth
> > the price. If you see an Excalabur at a rummage sale for $20, grab it!
>

Excalibur driers are a bit steep. There is a new one out with a timer which
is well worth it. I'm getting that one when the current one dies.
If you check around a bit, I'll bet you can find several people that like
jerky-you'd be surprised how many like it-and you make it w/o chemicals-sell
em a bag for $20 or so-helps defray the cost of the machine. Mine has paid
for itself several times over.

"Penelope Baker" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
> > Penelope Baker wrote:
> > > Does anyone have any recommendations/reviews for a dehydrator? I've
> been
> > > thinking about it for a while...to make my own dried tomatoes and
> jerky...
> > >
> > > Peace,
> > > Pen
> > >
> >
> >
> > American Harvest or Nesco (they're the same company) "Snackmaster Pro"
> > or "FD-50".
> >
> > The Excalabur dehydrators are even better, but IMHO they're not worth
> > the price. If you see an Excalabur at a rummage sale for $20, grab it!
>

Excalibur driers are a bit steep. There is a new one out with a timer which
is well worth it. I'm getting that one when the current one dies.
If you check around a bit, I'll bet you can find several people that like
jerky-you'd be surprised how many like it-and you make it w/o chemicals-sell
em a bag for $20 or so-helps defray the cost of the machine. Mine has paid
for itself several times over.

On Thu, 22 Jul 2004 10:37:20 -0400, "Penelope Baker"
> wrote:

>Does anyone have any recommendations/reviews for a dehydrator? I've been
>thinking about it for a while...to make my own dried tomatoes and jerky...
>

I just use my frost-free refrigerator, with or without salt. Draws
moisture out quite fast.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

On Thu, 22 Jul 2004 10:37:20 -0400, "Penelope Baker"
> wrote:

>Does anyone have any recommendations/reviews for a dehydrator? I've been
>thinking about it for a while...to make my own dried tomatoes and jerky...
>

I just use my frost-free refrigerator, with or without salt. Draws
moisture out quite fast.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

Penelope Baker wrote:
> Does anyone have any recommendations/reviews for a dehydrator? I've been
> thinking about it for a while...to make my own dried tomatoes and jerky...
>
> Peace,
> Pen
>

Mines an older American Harvest model. The only things I'd make sure to
look for is an adjustable tempurature and make sure the racks are
dishwasher safe.

Back in the stone ages when I got mine some companies were actually
selling dryers with no heat. Just blowing cold air around could take a
long, long time.

Laura B.

Penelope Baker wrote:
> Does anyone have any recommendations/reviews for a dehydrator? I've been
> thinking about it for a while...to make my own dried tomatoes and jerky...
>
> Peace,
> Pen
>

Mines an older American Harvest model. The only things I'd make sure to
look for is an adjustable tempurature and make sure the racks are
dishwasher safe.

Back in the stone ages when I got mine some companies were actually
selling dryers with no heat. Just blowing cold air around could take a
long, long time.

Laura B.

>
> 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.

>
> 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).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004

"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


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"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.