In article >,
~patches~ > wrote:

> The Joneses wrote:
>
> > ~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
> >
> >
> >
> I haven't tried round. Do you have it sliced by your butcher or do you
> cut it yourself? Maybe I'll try a small batch of round to compare it
> with jerky made with sirloin.

Patches, it's a breeze to cut jerky strips if the meat is still
partially frozen. :-) A heckuva lot easier to get really thin strips!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson