 Barked: Mon Nov 26, '07 1:29pm PST |
 | |  | | We got a dehydrator. In our instruction booklet, it says that wild game, pork and all poultry products should bee cooked prior to dehydrating. Beef , fruits, and veggies it says are OK to do raw.
I think they assume that you will be marinating them in a brine or solution of some sort. All that salt helps dry out the meat and helps to kill nasties on there. We do not marinate our meat in anything bee-cause Mom says all that salt isn't good fur us.
Our dehydrator has a thermostat that we set the temperature. Meat should be dried at least 160 degress (per our book). That also helps kill the nasties.
We have successfully dried a London Broil and rump roast. Use very lean cuts of beef with all visible fat trimmed off (will spoil and go rancid), have the butcher cut the meat very thin. Mom even sliced one London Broil herself (the meat was frozen when she sliced it). Didn't take the entire 4 hours the book said bee-cause we didn't brine it, it was cut thin and she didn't overload the trays.
We have also tried turkey twice. Furst time, she bought a turkey breast, cooked it and tried to slice it with her meat slicer. It didn't work very well and we had little turkey bits bee-cause it fell apart. Our second try with the turkey was Saturday. She used the turkey breast from Thanksgivind dinner. I must say, she was able to slice that by hand and we got some very nice pieces out of that.
She stores all ours in the fridge with extra in the freezer. It is waaaay too good. *drool*
We really wanted to do chicken jerky like that kind you can buy that's made in China. Welp....after our experiments, it's made from raw chicken. She's not taking any chances on that. The heat from the dehydrator might not bee hot enough to kill any nasties....just help them multiply. If you brine or marinate the meat to help kill the nasties...that takes a lot of salt.
Smoke, beef.....it's what's fur jerky |  |  | |  |
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