~patches~ wrote:

> Pandora wrote:
>
> > "~patches~" > ha scritto nel messaggio
> > ...
> >
> >>Pandora wrote:
> >>
> >>
> >>>Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
> >>>
> >>>cheers
> >>>Pandora
> >>>
> >>>
> >>>
> >>>
> >>
> >>Pandora, jerky is dried meat. It can be beef, pork, wild game, poultry,
> >>or fish according to my dehydrator manual. However, most jerky is dried
> >>beef and that is the only kind I have made but with if the guys have any
> >>luck this coming week I hope to make venison jerky. I have my butcher cut
> >>sirloin into thin slices then I cut them in half otherwise the resulting
> >>jerky would be about 4" wide. Then the meat is marinated anywhere from
> >>overnight to 24 hours in marinate of choice. Marinates can be as simple
> >>as using prepared bbq sauce to a variety of homemade marinates. The meat
> >>is then put on the dehydrator and allowed to dry until dry & flexible not
> >>brittle. I store the finished jerky in a zip loc bag in the meat keeper
> >>of the fridge. My kids love jerky so it never lasts long here.
> >
> >
> > So, if I understand well, you say that you buy a *fresh* sirloin of
> > venison(for example) and then you dehydrate it. Is it true?
> > And why do you love dehydrate meat? Has it a particular taste that fresh and
> > cooked meat hasn't?
> > Cheers
> > Pandora
> >
> >
> No I buy fresh beef sirloin sliced thinly then marinate it and dehydrate
> it. Jerky is a nice healthy protein snack. It has a unique flavour and
> texture quite different from cooked meat. It keeps well much like cured
> meats. As Bob mentioned it can be used to make other dishes such as
> pemmican, another snacking treat. Our main use is for snacking.

I had heard that arm roast was good - from both the butcher and others. I found
beef arm roast way too fatty and gristly, and an odd shape besides. It is however
lots cheaper. Sirloin makes a nice, not too chewy jerky for me, but it is too
expensive for this. Round is my choice.
Edrena