zxcvbob wrote:

> Pandora wrote:
> > Bob, you was so kind to answer me that I want ask you another thing, even
> > better two: how do you use jerky? Do you reidrate it before cooking? Which
> > are the most common dish you make with it?
> > TIA
> > Pandora
>
> I just eat it as a snack; especially when I am on long hikes and want to
> travel light. I suppose one could make soups and stews with it, but
> usually it is eaten dry and uncooked.
>
> Most jerky recipes have way too many ingredients, in my opinion. I take
> beef rump roast or round steak (sirloin would also work) and cut it into
> strips. Remove as much fat ans gristle as possible. For each pound of
> prepared meat, I add 1 tsp. (5 ml.) of salt and 1 tsp. of brown sugar,
> and about 1/2 tsp of freshly ground black pepper. If I want it
> especially spicy I'll add a little cayenne pepper. Allow the meat to
> cure overnight in the refrigerator in a plastic bag or covered bowl.
> Then dry on a dehydrator until the texture is almost like leather.
>
> If the dehydrator has adjustable heat, use a fairly low setting because
> the meat is not supposed to cook.
>
> Best regards,
> Bob

Bob - my dehydrator says to use the higher setting for meat to prevent nasties
from growing. Various texts I've read use about 145F. But this would be a very
low oven temp.
Edrena