Just that folks - been planning on making myself some, just saw a thread
about jerky, wondering what cuts folks find lends itself best to it?


CHEERS!













Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> Just that folks - been planning on making myself some, just saw a thread
> about jerky, wondering what cuts folks find lends itself best to it?
>
>
> CHEERS!
>
>
>
>
>
>
>
>
>
>
>
>
>
> Shaun aRe
>
>

Anything REALLY lean! :-)

Round, rump or sirloin.

A trick to slicing it really thin is to cut it partially frozen.

I marinate for 24 hours and dry for 24 hours, flipping it at 12 hours.

Cheers mate!
--
Om.

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

Shaun aRe wrote:

> Just that folks - been planning on making myself some, just saw a thread
> about jerky, wondering what cuts folks find lends itself best to it?

I have my butcher cut sirloin tip into thin slices. I cut these in half
then marinate and dry into jerky. Thanks for the reminder as I do need
to make a batch of jerky.

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > Just that folks - been planning on making myself some, just saw a thread
> > about jerky, wondering what cuts folks find lends itself best to it?
> >
> >
> > CHEERS!
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > Shaun aRe
> >
> >
>
> Anything REALLY lean! :-)
>
> Round, rump or sirloin.
>
> A trick to slicing it really thin is to cut it partially frozen.
>
> I marinate for 24 hours and dry for 24 hours, flipping it at 12 hours.
>
> Cheers mate!

Thanks me love!

So, do I cut it with the grain?

Ta!

Got PLENTY of marinade ideas - been inventing then storing them in the
noggin for years now heheheh...


Shaun aRe

"~patches~" > wrote in message
...
> Shaun aRe wrote:
>
> > Just that folks - been planning on making myself some, just saw a thread
> > about jerky, wondering what cuts folks find lends itself best to it?
>
> I have my butcher cut sirloin tip into thin slices. I cut these in half
> then marinate and dry into jerky. Thanks for the reminder as I do need
> to make a batch of jerky.

Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~





Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article ws.net>,
> > "Shaun aRe" > wrote:
> >
> > > Just that folks - been planning on making myself some, just saw a thread
> > > about jerky, wondering what cuts folks find lends itself best to it?
> > >
> > >
> > > CHEERS!
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > >
> > > Shaun aRe
> > >
> > >
> >
> > Anything REALLY lean! :-)
> >
> > Round, rump or sirloin.
> >
> > A trick to slicing it really thin is to cut it partially frozen.
> >
> > I marinate for 24 hours and dry for 24 hours, flipping it at 12 hours.
> >
> > Cheers mate!
>
> Thanks me love!
>
> So, do I cut it with the grain?

Only if you like to chew for a very long time. <lol>
I cut it across the grain. :-)

>
> Ta!
>
> Got PLENTY of marinade ideas - been inventing then storing them in the
> noggin for years now heheheh...
>
>
> Shaun aRe

And I'll bet they all include chile? ;-d
I might try a bit of that sauce of yours in my next marinade.
I'm about due to make some jerky too!

Cheers!


>
>
--
Om.

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

In article ws.net>,
"Shaun aRe" > wrote:

> "~patches~" > wrote in message
> ...
> > Shaun aRe wrote:
> >
> > > Just that folks - been planning on making myself some, just saw a thread
> > > about jerky, wondering what cuts folks find lends itself best to it?
> >
> > I have my butcher cut sirloin tip into thin slices. I cut these in half
> > then marinate and dry into jerky. Thanks for the reminder as I do need
> > to make a batch of jerky.
>
> Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~
>
>
>
>
>
> Shaun aRe
>
>

Jerky IMHO is one of the easiest things in the world to make!

Enjoy! :-)
--
Om.

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

Shaun aRe wrote:
> Just that folks - been planning on making myself some, just saw a thread
> about jerky, wondering what cuts folks find lends itself best to it?
>
>
> CHEERS!
>
> Shaun aRe
>
>
Biltong (Savoury Dried Meat)

12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin)
560 g fine salt
125 ml brown sugar
25 ml bicarbonate of soda
10 ml saltpetre (optional)
12.5 ml milled pepper
125 ml coarsely ground coriander
250 ml brown vinegar
2.5 litres warm water

Cut the meat along the natural dividing lines of the muscles, down the
length of the whole leg or a portion of it. Cut the pieces into strips
5-7 cm thick, with some fat on each strip.
Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and
coriander together and rub the mixture into the strips of meat.. Layer
the meat in a cool place for about 1 to 2 days, depending on how thick
the meat is and how salty you want it to be.
Mix the vinegar and water and dip the biltong into it. Pat the pieces of
meat dry and hang them up on S-shaped hooks - or use pieces of string -
about 5 cm apart so that air can circulate freely in a cool dry place.
Leave for 2 to 3 weeks until the biltong is dry.

Well, you asked

--
Cheers
Cathy(xyz)

Excuse me for my ignorance. What is Jerky? Is it dry pork meat?

cheers
Pandora

Pandora wrote:
> Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
>
> cheers
> Pandora
>
>
>
>


Dried strips of raw meat. Usually red meat, like beef. Usually salted
before drying.

Best regards,
Bob

"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>> Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
>>
>> cheers
>> Pandora

Ohhh! thank you Bob! I've never seen here dry meat!
Cheers
Pandora
>>
>>
>>
>>
>
>
> Dried strips of raw meat. Usually red meat, like beef. Usually salted
> before drying.
>
> Best regards,
> Bob
>

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
-------------------------------------------------------




"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
>> Excuse me for my ignorance. What is Jerky? Is it dry pork meat?
>>
>> cheers
>> Pandora
>>
>>
>>
>>
>
>
> Dried strips of raw meat. Usually red meat, like beef. Usually salted
> before drying.
>
> Best regards,
> Bob
>

In article >,
"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

Jerky is eaten dried, as is, as a very popular snack!!! :-)
It's even sold at gas stations nation wide.

It can be pounded and powdered and used to make Pemmican, or I've known
people to treat it like "chipped beef" and shred it up and serve it in a
cream sauce over toast.

I just eat it as is.

Beef is most common, but I've also used Emu and Venison.

Cheers!
--
Om.

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

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

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.

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?

Pandora, jerky is just eaten as a snack as is It is very good! It
is a very convenient snack for hiking & camping as well.

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "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
>
> Jerky is eaten dried, as is, as a very popular snack!!! :-)
> It's even sold at gas stations nation wide.

Ohhhhhhhhhh!!!!!! Unbelievable! Isn't it too hard?
>
> It can be pounded and powdered and used to make Pemmican, or I've known
> people to treat it like "chipped beef" and shred it up and serve it in a
> cream sauce over toast.

OHHHHHHHHH!!!
>
> I just eat it as is.
>
> Beef is most common, but I've also used Emu and Venison.

OHHHHHHHHH!!!!
>
> Cheers!

Thank you!!!!
Pandora
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

"zxcvbob" > ha scritto nel messaggio
...
> 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.

It seams a good recipe and I think I would like it! It's a pity we don't
have dry meat and domestic dehydrators
Thank you for the answer.
Pandora
>
> Best regards,
> Bob

"~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

"~patches~" > ha scritto nel messaggio
...
> 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?
>
> Pandora, jerky is just eaten as a snack as is It is very good! It is
> a very convenient snack for hiking & camping as well.

What about its nutritional value? fat, etc. ?
Cheers
Pandora

Pandora wrote:
>
> 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?

I doubt that anyone *buys* fresh venison for making jerky. White tail
deer, and to a lesser extent mule deer, are very popular wild game in
the US. I buy fresh beef for making jerky, but only when I can get it
on sale for cheap.

> And why do you love dehydrate meat?

Why do you love salami?

Has it a particular taste that fresh and cooked meat hasn't?

Yes. Also, it keeps for a long time without refrigeration, and it is
light weight.


Best regards,
Bob

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "OmManiPadmeOmelet" > wrote in message
> > ...
> > > In article ws.net>,
> > > "Shaun aRe" > wrote:
> > >
> > > > Just that folks - been planning on making myself some, just saw a
thread
> > > > about jerky, wondering what cuts folks find lends itself best to it?
> > > >
> > > >
> > > > CHEERS!
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > >
> > > > Shaun aRe
> > > >
> > > >
> > >
> > > Anything REALLY lean! :-)
> > >
> > > Round, rump or sirloin.
> > >
> > > A trick to slicing it really thin is to cut it partially frozen.
> > >
> > > I marinate for 24 hours and dry for 24 hours, flipping it at 12 hours.
> > >
> > > Cheers mate!
> >
> > Thanks me love!
> >
> > So, do I cut it with the grain?
>
> Only if you like to chew for a very long time. <lol>
> I cut it across the grain. :-)

Ahh, half-and-half for me it is then!

> >
> > Ta!
> >
> > Got PLENTY of marinade ideas - been inventing then storing them in the
> > noggin for years now heheheh...
> >
> >
> > Shaun aRe
>
> And I'll bet they all include chile? ;-d

Well not *all* of them, but I'd say about 999 out of 1000 do.

> I might try a bit of that sauce of yours in my next marinade.
> I'm about due to make some jerky too!
>
> Cheers!

Bet it will be great if you don't overdo it and blow your head off!
Heheheh...

Shaun aRe

"Pandora" > wrote in message
...
>
> "~patches~" > ha scritto nel messaggio
> ...
> > 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?
> >
> > Pandora, jerky is just eaten as a snack as is It is very good! It
is
> > a very convenient snack for hiking & camping as well.
>
> What about its nutritional value? fat, etc. ?
> Cheers
> Pandora

Very low fat, very high protein.


Shaun aRe

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "~patches~" > wrote in message
> > ...
> > > Shaun aRe wrote:
> > >
> > > > Just that folks - been planning on making myself some, just saw a
thread
> > > > about jerky, wondering what cuts folks find lends itself best to it?
> > >
> > > I have my butcher cut sirloin tip into thin slices. I cut these in
half
> > > then marinate and dry into jerky. Thanks for the reminder as I do
need
> > > to make a batch of jerky.
> >
> > Right - that's enough for me - I got it, gals, I got it, thanks! ',;~}~
> >
> >
> >
> >
> >
> > Shaun aRe
> >
> >
>
> Jerky IMHO is one of the easiest things in the world to make!
>
> Enjoy! :-)

Yup - providing you don't overdo the temps, eh? Heard too many tales of
smoked filled midnight houses and ovens full of mysterious looking flat
coals...

All I was really lacking, was any knowledge of best/preferred cuts for it.

We have fantastic local butchers - will visit see what they have this w/e
',;~}~



Shaun aRe

Pandora wrote:

> "zxcvbob" > ha scritto nel messaggio
> ...
>
>>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.
>
>
> It seams a good recipe and I think I would like it! It's a pity we don't
> have dry meat and domestic dehydrators
> Thank you for the answer.
> Pandora

You can use your oven set to a low temperature to dehydrate foods.
Jerky could be done this way.

>
>>Best regards,
>>Bob
>
>
>

"zxcvbob" > ha scritto nel messaggio
...
> Pandora wrote:
> >
>> 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?
>
> I doubt that anyone *buys* fresh venison for making jerky. White tail
> deer, and to a lesser extent mule deer, are very popular wild game in the
> US. I buy fresh beef for making jerky, but only when I can get it on sale
> for cheap.

Perhaps I didn't understand well. I thought that Patches bought a piece of
venison and dehydrate it!
>
>> And why do you love dehydrate meat?
>
> Why do you love salami?

I think that salami is only seasoned , not deydrated
A dehydrated thing (expecially meat) is a very hard thing. And then, for
salami you don't need a rehydratation

> Has it a particular taste that fresh and cooked meat hasn't?
>
> Yes. Also, it keeps for a long time without refrigeration, and it is
> light weight.

This is a good thing! Why we don't have it?
Cheers and thank you
Pandora
>
>
> Best regards,
> Bob

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.

"cathyxyz" > wrote in message
...
> Shaun aRe wrote:
> > Just that folks - been planning on making myself some, just saw a thread
> > about jerky, wondering what cuts folks find lends itself best to it?
> >
> >
> > CHEERS!
> >
> > Shaun aRe
> >
> >
> Biltong (Savoury Dried Meat)
>
> 12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin)
> 560 g fine salt
> 125 ml brown sugar
> 25 ml bicarbonate of soda
> 10 ml saltpetre (optional)
> 12.5 ml milled pepper
> 125 ml coarsely ground coriander
> 250 ml brown vinegar
> 2.5 litres warm water
>
> Cut the meat along the natural dividing lines of the muscles, down the
> length of the whole leg or a portion of it. Cut the pieces into strips
> 5-7 cm thick, with some fat on each strip.
> Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and
> coriander together and rub the mixture into the strips of meat.. Layer
> the meat in a cool place for about 1 to 2 days, depending on how thick
> the meat is and how salty you want it to be.
> Mix the vinegar and water and dip the biltong into it. Pat the pieces of
> meat dry and hang them up on S-shaped hooks - or use pieces of string -
> about 5 cm apart so that air can circulate freely in a cool dry place.
> Leave for 2 to 3 weeks until the biltong is dry.


That sounds good to me too Cathy, thanks!

> Well, you asked

I thought you were gonna cut Bil's tongue out and dry it or summink!

',;~}~


Cheers,


Shaun aRe

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "zxcvbob" > ha scritto nel messaggio
>> ...
>>
>>>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.
>>
>>
>> It seams a good recipe and I think I would like it! It's a pity we don't
>> have dry meat and domestic dehydrators
>> Thank you for the answer.
>> Pandora
>
> You can use your oven set to a low temperature to dehydrate foods. Jerky
> could be done this way.

Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
It is a good thing to know. The important is how do it
Cheers
Pandora

Pandora wrote:

> "~patches~" > ha scritto nel messaggio
> ...
>
>>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?
>>
>>Pandora, jerky is just eaten as a snack as is It is very good! It is
>>a very convenient snack for hiking & camping as well.
>
>
> What about its nutritional value? fat, etc. ?
> Cheers
> Pandora
>
>
Good homemade jerky starts with very low fat meat. Fat can cause the
jerky to go rancid so it is important to have all fat trimmed off. I
really don't know about the nutritional value of homemade jerky but
commercial jerky is 50 cal per .5 0z with 2 g protein according to Book
of Food Counts. Sodium & carb content is easily controlled when making
homemade jerky.

"~patches~" > ha scritto nel messaggio
...
> 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.

And what have I said?

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.

OK! Ok! I understand! It is a very strange thing for me!
Perhaps one could also use it grated over pasta, like the sardinian
"bottarga".
Cheers
Pandora

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "~patches~" > ha scritto nel messaggio
>> ...
>>
>>>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?
>>>
>>>Pandora, jerky is just eaten as a snack as is It is very good! It is
>>>a very convenient snack for hiking & camping as well.
>>
>>
>> What about its nutritional value? fat, etc. ?
>> Cheers
>> Pandora
> Good homemade jerky starts with very low fat meat. Fat can cause the
> jerky to go rancid so it is important to have all fat trimmed off.

Oh! I understand!

> really don't know about the nutritional value of homemade jerky but
> commercial jerky is 50 cal per .5 0z with 2 g protein according to Book of
> Food Counts. Sodium & carb content is easily controlled when making
> homemade jerky.

Wonderful to know! Thank you!
Pandora

Pandora wrote:

> "zxcvbob" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>> >
>>
>>>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?
>>
>>I doubt that anyone *buys* fresh venison for making jerky. White tail
>>deer, and to a lesser extent mule deer, are very popular wild game in the
>>US. I buy fresh beef for making jerky, but only when I can get it on sale
>>for cheap.
>
>
> Perhaps I didn't understand well. I thought that Patches bought a piece of
> venison and dehydrate it!

The venison is what the guys are supposed to bring home from their
hunting trip. I'm going to make some jerky with some of the venison
providing they are lucky enough to catch a deer or two.

>
>>>And why do you love dehydrate meat?
>>
>>Why do you love salami?
>
>
> I think that salami is only seasoned , not deydrated
> A dehydrated thing (expecially meat) is a very hard thing. And then, for
> salami you don't need a rehydratation

Properly dehydrated jerky is not hard. It is about the texture of
leather. It should be pliable - that is you can bend it and it won't
snap. Think of what happens if you bend a leather belt. It flexes but
it doesn't form a sharp bend and it doesn't snap. That's what jerky
should be like.
>
>
>>Has it a particular taste that fresh and cooked meat hasn't?
>>
>>Yes. Also, it keeps for a long time without refrigeration, and it is
>>light weight.
>
>
> This is a good thing! Why we don't have it?

Jerky in some form is likely available world wide. I would imagine
people have been making jerky ever since they discovered meat. Native
Americans & Canadian made dried meats especially buffalo and fish.
Jerky may not be popular commercially where you live but I'll bet some
make it at home.

> Cheers and thank you
> Pandora
>
>>
>>Best regards,
>>Bob
>
>
>

"~patches~" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> "zxcvbob" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:

>>
>> I think that salami is only seasoned , not deydrated
>> A dehydrated thing (expecially meat) is a very hard thing. And then, for
>> salami you don't need a rehydratation
>
> Properly dehydrated jerky is not hard. It is about the texture of
> leather. It should be pliable - that is you can bend it and it won't
> snap. Think of what happens if you bend a leather belt. It flexes but it
> doesn't form a sharp bend and it doesn't snap. That's what jerky should
> be like.

If it is like you say, it is good!
>>
>>
>>>Has it a particular taste that fresh and cooked meat hasn't?
>>>
>>>Yes. Also, it keeps for a long time without refrigeration, and it is
>>>light weight.
>>
>>
>> This is a good thing! Why we don't have it?
>
> Jerky in some form is likely available world wide. I would imagine people
> have been making jerky ever since they discovered meat. Native Americans
> & Canadian made dried meats especially buffalo and fish. Jerky may not be
> popular commercially where you live but I'll bet some make it at home.

Yes! In my country used to preserve meat (when there wasn't fridges during
the world war) with salt or in a hole in the ground full of snow!!!
But I wasn't born so I don't know how it could be
cheers
Pandora
>
>> Cheers and thank you
>> Pandora
>>
>>>
>>>Best regards,
>>>Bob
>>
>>

Shaun aRe wrote:
> "cathyxyz" > wrote in message

>>Biltong (Savoury Dried Meat)
>
> That sounds good to me too Cathy, thanks!
>
>
>>Well, you asked
>
>
> I thought you were gonna cut Bil's tongue out and dry it or summink!

We are slightly more civilized than that, Shaun.



--
Cheers
Cathy(xyz)

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

Pandora wrote:

> OK! Ok! I understand! It is a very strange thing for me!
> Perhaps one could also use it grated over pasta, like the sardinian
> "bottarga".
> Cheers
> Pandora

Jerky is very nice when one is quitting smoking or dieting. It is extremely
chewy, like chewing gum almost, and keeps you from thinking about the evil
tobacco or sweets. I am very picky now - I like my jerky best. The commercial
brands seem to have an *aftertaste* of chemicals or something. And they are not
hot enough or too hot. I would not serve it over pasta, even cut in chunks and
rehydrated, unless I was starving. Cut up for soup while camping, yes.
Edrena

~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

"The Joneses" > ha scritto nel messaggio
...
> Pandora wrote:
>
>> OK! Ok! I understand! It is a very strange thing for me!
>> Perhaps one could also use it grated over pasta, like the sardinian
>> "bottarga".
>> Cheers
>> Pandora
>
> Jerky is very nice when one is quitting smoking or dieting. It is
> extremely
> chewy, like chewing gum almost, and keeps you from thinking about the evil
> tobacco or sweets. I am very picky now - I like my jerky best. The
> commercial
> brands seem to have an *aftertaste* of chemicals or something. And they
> are not
> hot enough or too hot. I would not serve it over pasta, even cut in chunks
> and
> rehydrated, unless I was starving. Cut up for soup while camping, yes.
> Edrena


Homemade things are better, You have reason!
Pandora

snipped....I'm long-winded enough :-)

>
> Oh!!!! I didn't know one could dehydrate meat in the oven!!!!!!
> It is a good thing to know. The important is how do it
> Cheers
> Pandora
>

Pandora,

Below you will find a recipe I've used for years and was hounded repeatedly
to put in print by those who wanted to try it at home :-)

This is one of the ways I do it in the oven although I have also purchased
drying racks like those in the link below at BassPro Shops which are a lot
less work to use than the toothpick routine.

http://www.basspro.com/servlet/catal...=TOP_SEARCH_GO


Keith's Lip Smackin' Deer Jerky

Meat:
5 Lbs. of venison, although any meat will work, my family prefers lean
venison (Whitetail Deer to be exact). I could put in apologies to the
vegetarian's here.. But if you were a vegetarian, you wouldn't want a recipe
for jerky anyhow! Try to use a cut that is relatively fat and gristle free
(On venison, I use the shoulder or ham.), remove as much of the fat, gristle
and silver-skin as you can then slice it thinly (according to personal
preferences.. I cut it somewhere between 1/8th inch to ¼ inch thick) into
strips approximately 1 inch wide and 6-12 inches long. It is easier to cut
if the meat is partially frozen. I like it warm and this produces a medium
to hot flavor, so feel free to reduce/leave out any of the pepper items if
you want a milder taste.

Marinade
1 jar of Dales Meat Marinade (There are several companies that make
something like this and it is primarily soy sauce, liquid smoke and spices
anyway)
or ½ to1 cup of Soy Sauce ,¼ cup Worcestershire Sauce,1/8 cup Liquid Smoke

and
6-Pack of Beer (1 can for the marinade and 5 for the cook and taste testers
while the jerky dries!)
1/8 cup of lemon juice
1 to 500 dashes of pepper sauce (Texas Pete, Tabasco, etc.) depending on how
hot you like it
3 Tablespoons of Garlic Salt
¼ to 1/2 Teaspoon of Black Pepper
¼ Teaspoon Paprika
¼ to 1/2 Teaspoon Seasoned Pepper
¼ to 1 Teaspoon Cayenne Pepper
¼ to 3 Teaspoons of Crushed Red Peppers
¼ to 1 Teaspoon Powdered Jalapeno Pepper

This, like all of my cooking, is not an exact science and is highly subject
to taste, so experiment with the spices, etc. For less salty jerky, use
less salt and soy sauce and/or marinate the meat for a shorter period of
time. For a hotter flavor, tries using more of the pepper sauce, pepper and
paprika. For a teriyaki flavor, add pineapple juice and honey.
Place the meat in a gallon zip baggie or some other sealable container, add
all other ingredients and mix thoroughly. Place in the refrigerator for 8-48
hours (the longer it's sits in the bag, the more intense the flavor) and
turn/mix/stir at least 3 or 4 times during the process to ensure absorption
in all the meat. (The meat once cold has a tendency to clump up and if you
don't mix it up, the meat on the inside won't get any marinade)

___{}____ Toothpick
* {} * Rack
{}
{}
^
Meat


How to dry it

I have dried it on a smoker, a grill, a dehydrator and in the oven. I've
found the easiest by far is the oven or the dehydrator. The secret is that
you want low temperatures 160° or less and low humidity. You do not want to
cook the jerky, you want to dry it! Place the bottom rack as low as it will
go and cover it with foil to catch the drippings. Place the top rack as high
as it will go. Take the meat out and insert a toothpick in the end of each
slice and hang the meat on the top rack by placing the toothpicks across the
rack and the meat hanging straight down (See example above). Set the oven
for as low as it will go (160° or less preferably) and close the door
leaving a metal spoon or something holding the door open a crack so that the
moisture can escape. Leave in the oven for 4- 7 hours until it is fairly dry
but still somewhat flexible like leather as you want it dry, but not rock
hard. Next turn the oven off, close the door and leave for another 4-8
hours. (The time varies greatly due to the thickness/moisture content in the
meat and the temperature/relative humidity of the environment you are drying
it in as well. I usually begin the *sampling process* at about 4 hours and
repeat every 30 minutes or so for quality control purposes<G>. Remove
toothpicks and seal in a plastic baggie for safekeeping. Technically, it
should last for months if it's sealed up, but it rarely last more than a few
days at my house!

Enjoy,

Keith