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BTD Forums  /  Cook Right 4 Your Type  /  help with jerky please
Posted by: 1206 (Guest), Wednesday, October 25, 2006, 4:10pm
MoDon and others...
I am experamenting with jerky and just don't seem to have the right mixture yet...I know that there are other discussions on this subject but I am not very good at finding things through the "search".  Any input would be appriciated. I would like to make some turkey jerkey as well for my A kids and friends. Thank you.
Posted by: Lola, Wednesday, October 25, 2006, 4:17pm; Reply: 1
yeah Don is an expert in jerky! )
here s what I ve got from his recipes, until he comes along and adjusts if necesary.....

Quoted Text
Beef Jerky (makes approximately 50-60 4-5 inch long pieces)
Ingredients:
1 kg (2 lbs) ground beef
1 tsp garlic powder
1 tsp onion powder
tsp sea salt
tsp freshly ground black pepper
tsp ginger
tsp cayenne pepper

Directions:
1) Mix spices together.
2) Add to meat and mix thoroughly.
3) Load meat into jerky gun and extrude onto dehydrator trays in strips.
4) Dry at 155 degrees F for 1 or 2 hours, then blot with a paper towel to remove oil.
5) Turn strips over and continue drying for about 2-3 more hours, blotting as needed.
6) Strips are done when they splinter when bent, but dont quite break.
7) Store in Ziploc bag in fridge for about 1 to 2 weeks.
Posted by: mhameline, Wednesday, October 25, 2006, 4:21pm; Reply: 2
Wow - I didn't realize you could make jerky from ground beef - my hubby would love that.  That probably means you could make it from any kind of ground meat correct?  That makes it much more affordable to make.  I think we might have to drag out our dehydrator.  What if we don't have a jerky gun?  can you just pat the ground meat into really thin strips?  
Posted by: 1206 (Guest), Wednesday, October 25, 2006, 4:29pm; Reply: 3
Many thanks again Lola! You are wonderful!
Posted by: Lola, Wednesday, October 25, 2006, 5:38pm; Reply: 4
Missy,
I believe that works fine, also.

you could roll it out with a pin, in between two serane wraps, like you would pastry......
then either cut into strips or small squares.....
Posted by: Henriette Bsec, Wednesday, October 25, 2006, 6:33pm; Reply: 5
NOW jerky is not a part of my background - but my american stephdad ( O) keeps talking about it...
BUT
1)is it safe to use ground meat or turkey- do the drying kill the bacterias ?
- or should one use a whole piece of beef and maybe grind it youself to keep the ammount of bacterias low ?- less bacteria in a whole piece of meat.
Posted by: Don, Wednesday, October 25, 2006, 7:28pm; Reply: 6
Quoted from lola
yeah Don is an expert in jerky! )
here s what I ve got from his recipes, until he comes along and adjusts if necesary.....

That information and recipe did not come from me and it is not the recipe that I use.
Posted by: 1206 (Guest), Wednesday, October 25, 2006, 7:43pm; Reply: 7
MoDon, will you please share the recipe that you use? Also, do you do turky jerky?
Posted by: Lola, Wednesday, October 25, 2006, 7:50pm; Reply: 8
oh ok,
it s someone elses recipe then.......
works just the same........at least for me!
Posted by: Don, Wednesday, October 25, 2006, 8:11pm; Reply: 9
The concern about the previous recipe is the very small amount of salt. From what I have read the only required ingredient is 1 tsp. of salt per lb of meat. It is important for the safety of the final product.

I have made the ground beef jerky several ways:
Mexican salsa
BBQ sauce
Sort of a teriyaki, pineapple, tamari, ginger (this is the family favorite)
Experimented with mostly fruit juice, but never come up with something that I thought was as good as the others.

For the Mexican salsa and the BBQ:
1/4 cup salsa or BBQ sauce
1/4 cup water
1 tsp sea salt
tsp rounded red pepper
1lb of ground beef

For the teriyaki:
1/2 cup of tamari and pineapple juice (you can experiment with the ratio; I use about 1/4 to 3/4 or 1/3 to 2/3, respectively)
1 tsp ground ginger heaping
1 tbsp olive oil
1 tsp crushed garlic
tsp hickory smoke flavoring (optional)
1 tsp fresh ground black pepper (optional)
1 tsp sea salt
tsp rounded red pepper
1lb of ground beef

This is all from memory, but I think I remembered everything. I probably vary the recipe in some way every time I make it, so don't worry about the exact ingredients. Experiment however you want.
Posted by: Don, Wednesday, October 25, 2006, 8:27pm; Reply: 10
Quoted from Henriette_Bsec
1)is it safe to use ground meat or turkey- do the drying kill the bacterias ?
- or should one use a whole piece of beef and maybe grind it youself to keep the ammount of bacterias low ?- less bacteria in a whole piece of meat.


Here are some sources of information about Food Safety of Jerky
http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp
http://www.ext.vt.edu/pubs/foods/458-501/458-501.html
Posted by: Don, Wednesday, October 25, 2006, 8:46pm; Reply: 11
Quoted from debi
Also, do you do turky jerky?

I have not used anything but ground beef so far.

I would like to try ground bison jerky since I have an available source of ground bison. The book I have has a recipe for it.

As a type O I really have no interest in chicken or turkey jerky since they really are not very fulfilling or satisfying compared to red meat.
Posted by: 1206 (Guest), Wednesday, October 25, 2006, 9:53pm; Reply: 12
MoDon...thank you
Posted by: Victoria, Wednesday, October 25, 2006, 11:02pm; Reply: 13
Don, Do you preheat your jerky before putting in the dehydrator or oven?
Posted by: Don, Thursday, October 26, 2006, 3:20am; Reply: 14
No, I don't preheat the meat before putting it on the dehydrator. I have not figured anyway of achieving the 90 percent relative humidity during the heating stages to an instantaneous internal temperature of 160F that is talked about.

I just try to be careful in every other respect in how I make it and the source of the meat.
Posted by: Schluggell, Thursday, October 26, 2006, 7:59am; Reply: 15
I am not to too into the ground meat varieties of "jerky" - like thin strips of real meat. I am sure Bison would work as that is where Jerky comes from.
I have used Elk, and Deer myself.

My latest discovery is Biltong.

Just thinking about the above mention of steaming - you could try placing the meat in a turkey Roasting Bag...

By reverse though; if you used a vacumn pump to freeze dry it - it wouldn't even need heating.
Posted by: Henriette Bsec, Thursday, October 26, 2006, 10:39am; Reply: 16
Quoted from ironwood55


Thank you
I think Ill do the thin strips of real meat
Posted by: Victoria, Thursday, October 26, 2006, 4:33pm; Reply: 17
And Don, do you have one of the more expensive types of dehydrators that allow you to control temperature?  Ours is a one-temperature only, that we use to make dried fruit and fruit leather.  I am wondering now about the safety of using it for drying meat.

Another question for you, Oh Resident Jerky Consultant:  :-)
Some of the websites talk about "curing salt".  I have wondered if their products contain things other than salt.
Posted by: Don, Thursday, October 26, 2006, 5:47pm; Reply: 18
My inexpensive ($39.95) Nesco brand dehydrator that I bought at Wal-Mart has a variable temperature control. I set it to the maximum 155 degree setting for beef jerky and lower for other things.

I use sea salt. Curing salt refers to salt blended with sodium nitrate, which I don't use.
Posted by: Victoria, Thursday, October 26, 2006, 6:06pm; Reply: 19
I had a feeling it would not be good to order anything pre-packaged that said "Curing Salt" on the label.  Thanks for the benefit of your experiece.
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