| T O P I C R E V I E W |
| levisgrammy |
Posted - Apr 24 2013 : 4:20:12 PM
Has anyone ever made their own? I have some meat that my son in law gave us and my dh wants to make it into jerky. I have looked things up online but now I am not sure if it is safe to do in the dehydrator or if I need to cook it a bit first to be safe. Any advice from those who have done it would be greatly appreciated. thanks!
farm girl sister#43
http://www.ladybugsandlilacs.blogspot.com/
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| 5 L A T E S T R E P L I E S (Newest First) |
| levisgrammy |
Posted - May 02 2013 : 5:05:46 PM
Sheena,
Where do you get the prepared seasoning for the jerky? Thanks for the info!
farm girl sister#43
http://www.ladybugsandlilacs.blogspot.com/
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| SheenaJean |
Posted - May 02 2013 : 3:56:13 PM
Hi Denise! I make jerky all the time with our wild game. I use a dehydrator. It has an automatic setting for jerky (160 degrees). As long as you wait for the fibers (not a technical term) to turn white when you bend the jerky it should be fine. You can either grind up the meat and use a jerky gun, or you can do the sliced meat version (which is what I usually do). As long as you slice it thin enough, the jerky turns out great! I like using the prepared jerky seasonings with the cure included in the kit (I use Wild Game Jerky Seasonings - three pepper is my FAVORITE!). It has all the right measurements depending on how much you are going to make. I have also seen jerky made in the oven. They had it on wire racks set on a jelly roll pan or cookie sheet with a lip. It does take a while, which is why I use the dehydrator, that way I can still use my oven! Hope this is helpful!
~Sheena |
| levisgrammy |
Posted - Apr 25 2013 : 5:41:40 PM
Thanks for the info. I did some today but I think it should have been cut thinner. I used the recipe in my Ball canning book. Dh didn't really care for the marinade they had but it is done now so I am sure he will eat it because he loves jerky. Going to maybe use a marinade already made up for jerky to see if it is something he likes.
farm girl sister#43
http://www.ladybugsandlilacs.blogspot.com/
O, a trouble's a ton or a trouble's an ounce,
Or a trouble is what you make it!
And it isn't the fact that you're hurt that counts,
But only--how did you take it?
--Edmund C. Vance.
|
| AlyssaMarie |
Posted - Apr 25 2013 : 09:44:01 AM
We've started making jerky in our dehydrator with great success. I was given a dehydrator for Christmas that has a temperature control (my old one didn't so I didn't trust it) but the new one has directions for jerky. We love it!! Just for starters I used the store bought jerky marinades that the dehydrator company sold, but once they are gone, I'll start making my own. I think the biggest thing is not to over dehydrate it... sounds odd, but if it gets over done it gets hard and crispy... not so yummy. Also trim ALL the fat off the cut of meat and that keeps it from going rancid longer. If we are going to eat it within a few weeks, we keep it in the fridge.
AlyssaMarie @ Link'd Hearts Ranch
|
| forgetmenot |
Posted - Apr 25 2013 : 08:46:52 AM
Way back when we ate red meat, I made quite a bit of beef jerky in the dehydrator. I made the ground round type also. We just followed directions. Nobody was ever sick from it. Maybe it is all the marinade and spices. Anyway, it was never really around long enough to go bad.
Farmgirl sister #3926
"Courage is not the absence of fear, but the belief that something is more important than fear." Ambrose Red Moon |
