Hi

I'm thinking about making jerky

Any recommendations for dehydrators, recipes, websites, etc...

I'm leaning towards the Excalibur 4 Tray model 2400 for the
appliance by I'm not yet committed

TIA


Claude

claudel wrote:

> Hi I'm thinking about making jerky
> Any recommendations for dehydrators, recipes, websites, etc...
> I'm leaning towards the Excalibur 4 Tray model 2400 for the
> appliance by I'm not yet committed
> TIA Claude

I love my excalibur 9 tray. Be aware that they are not "expandable."
But mine will dry about 10# of round steak sliced for jerky. A google
will give you a gazillion recipes.
My fav is my curry, can't find recipe right now, but have posted both
to this group & rec.food.cooking.
Also old note see below from another poster
Edrena


Beef jerky
Date: Tue, 14 Aug 2001 21:09:28 -0400
From: Don Wiss >
Newsgroups: rec.food.preserving
On Wed, 15 Aug 2001, asked:
>Any good recipes for beef jerky??
Here are some that I collected:
http://www.panix.com/~donwiss/jerky.txt
Don <donwiss at panix.com>.

claudel wrote:

> Hi I'm thinking about making jerky
> Any recommendations for dehydrators, recipes, websites, etc...
> I'm leaning towards the Excalibur 4 Tray model 2400 for the
> appliance by I'm not yet committed
> TIA Claude

I love my excalibur 9 tray. Be aware that they are not "expandable."
But mine will dry about 10# of round steak sliced for jerky. A google
will give you a gazillion recipes.
My fav is my curry, can't find recipe right now, but have posted both
to this group & rec.food.cooking.
Also old note see below from another poster
Edrena


Beef jerky
Date: Tue, 14 Aug 2001 21:09:28 -0400
From: Don Wiss >
Newsgroups: rec.food.preserving
On Wed, 15 Aug 2001, asked:
>Any good recipes for beef jerky??
Here are some that I collected:
http://www.panix.com/~donwiss/jerky.txt
Don <donwiss at panix.com>.

In article >,
The Joneses > wrote:
>claudel wrote:
>
>> Hi I'm thinking about making jerky
>> Any recommendations for dehydrators, recipes, websites, etc...
>> I'm leaning towards the Excalibur 4 Tray model 2400 for the
>> appliance by I'm not yet committed
>> TIA Claude
>
>I love my excalibur 9 tray. Be aware that they are not "expandable."
>But mine will dry about 10# of round steak sliced for jerky. A google
>will give you a gazillion recipes.
>My fav is my curry, can't find recipe right now, but have posted both
>to this group & rec.food.cooking.
>Also old note see below from another poster
>Edrena
>
>
> Beef jerky
>Date: Tue, 14 Aug 2001 21:09:28 -0400
>From: Don Wiss >
>Newsgroups: rec.food.preserving
>On Wed, 15 Aug 2001, asked:
>>Any good recipes for beef jerky??
>Here are some that I collected:
> http://www.panix.com/~donwiss/jerky.txt
>Don <donwiss at panix.com>.
>
>

Thanks much.

There's a Mexican grocery close to me that sells
the best marinated thin sliced carne asada that
screams out to be made into jerky. I'm figuring
if I can do 5 Lbs at a time I'll be fine.

I'm looking to try a few other recipes as well.


Claude

In article >,
The Joneses > wrote:
>claudel wrote:
>
>> Hi I'm thinking about making jerky
>> Any recommendations for dehydrators, recipes, websites, etc...
>> I'm leaning towards the Excalibur 4 Tray model 2400 for the
>> appliance by I'm not yet committed
>> TIA Claude
>
>I love my excalibur 9 tray. Be aware that they are not "expandable."
>But mine will dry about 10# of round steak sliced for jerky. A google
>will give you a gazillion recipes.
>My fav is my curry, can't find recipe right now, but have posted both
>to this group & rec.food.cooking.
>Also old note see below from another poster
>Edrena
>
>
> Beef jerky
>Date: Tue, 14 Aug 2001 21:09:28 -0400
>From: Don Wiss >
>Newsgroups: rec.food.preserving
>On Wed, 15 Aug 2001, asked:
>>Any good recipes for beef jerky??
>Here are some that I collected:
> http://www.panix.com/~donwiss/jerky.txt
>Don <donwiss at panix.com>.
>
>

Thanks much.

There's a Mexican grocery close to me that sells
the best marinated thin sliced carne asada that
screams out to be made into jerky. I'm figuring
if I can do 5 Lbs at a time I'll be fine.

I'm looking to try a few other recipes as well.


Claude

On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
wrote:

>There's a Mexican grocery close to me that sells
>the best marinated thin sliced carne asada that
>screams out to be made into jerky. I'm figuring
>if I can do 5 Lbs at a time I'll be fine.
>
>I'm looking to try a few other recipes as well.
>
A couple of thoughts on making jerky:

The lower the fat content, the better it will last at room temp.

Poultry and pork need to be heated to cooking temperature during the
process to get any potential salmonella or trichinosis. Some processes
for beef jerky use raw beef, and no higher temps.

Having the meat cut to the same thickness will be simpler within each
batch, as well as batch-to-batch.

Any flavoring will concentrate a lot, so be moderate until you have
tried it a few times.

In a multi-tray dehydrator without a fan, make certain you swap around
the trays during the process.

Don't overdry or it will require power tools to eat the jerky.

Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
wrote:

>There's a Mexican grocery close to me that sells
>the best marinated thin sliced carne asada that
>screams out to be made into jerky. I'm figuring
>if I can do 5 Lbs at a time I'll be fine.
>
>I'm looking to try a few other recipes as well.
>
A couple of thoughts on making jerky:

The lower the fat content, the better it will last at room temp.

Poultry and pork need to be heated to cooking temperature during the
process to get any potential salmonella or trichinosis. Some processes
for beef jerky use raw beef, and no higher temps.

Having the meat cut to the same thickness will be simpler within each
batch, as well as batch-to-batch.

Any flavoring will concentrate a lot, so be moderate until you have
tried it a few times.

In a multi-tray dehydrator without a fan, make certain you swap around
the trays during the process.

Don't overdry or it will require power tools to eat the jerky.

Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

"Gary S." wrote:

> On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
> wrote:
>
> >There's a Mexican grocery close to me that sells
> >the best marinated thin sliced carne asada that
> >screams out to be made into jerky. I'm figuring
> >if I can do 5 Lbs at a time I'll be fine.
> >I'm looking to try a few other recipes as well.
> >
> A couple of thoughts on making jerky:
> The lower the fat content, the better it will last at room temp.
> Poultry and pork need to be heated to cooking temperature during the
> process to get any potential salmonella or trichinosis. Some processes
> for beef jerky use raw beef, and no higher temps.
> Having the meat cut to the same thickness will be simpler within each
> batch, as well as batch-to-batch.
> Any flavoring will concentrate a lot, so be moderate until you have
> tried it a few times.
> In a multi-tray dehydrator without a fan, make certain you swap around
> the trays during the process.
> Don't overdry or it will require power tools to eat the jerky.
> Happy trails,
> Gary (net.yogi.bear)

I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
garlic than powder. Wet marinades take twice as long to dry than dry
rubs. I've found the best way to keep jerky is in clean paper lunch bags,
staped up top. Or froze. But when taken out, condensation can develope in
the tightly sealed container and make the jerky mold.
Edrena

"Gary S." wrote:

> On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
> wrote:
>
> >There's a Mexican grocery close to me that sells
> >the best marinated thin sliced carne asada that
> >screams out to be made into jerky. I'm figuring
> >if I can do 5 Lbs at a time I'll be fine.
> >I'm looking to try a few other recipes as well.
> >
> A couple of thoughts on making jerky:
> The lower the fat content, the better it will last at room temp.
> Poultry and pork need to be heated to cooking temperature during the
> process to get any potential salmonella or trichinosis. Some processes
> for beef jerky use raw beef, and no higher temps.
> Having the meat cut to the same thickness will be simpler within each
> batch, as well as batch-to-batch.
> Any flavoring will concentrate a lot, so be moderate until you have
> tried it a few times.
> In a multi-tray dehydrator without a fan, make certain you swap around
> the trays during the process.
> Don't overdry or it will require power tools to eat the jerky.
> Happy trails,
> Gary (net.yogi.bear)

I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
garlic than powder. Wet marinades take twice as long to dry than dry
rubs. I've found the best way to keep jerky is in clean paper lunch bags,
staped up top. Or froze. But when taken out, condensation can develope in
the tightly sealed container and make the jerky mold.
Edrena

In article >,
Gary S. <Idontwantspam@net> wrote:
>On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
>wrote:
>
>>There's a Mexican grocery close to me that sells
>>the best marinated thin sliced carne asada that
>>screams out to be made into jerky. I'm figuring
>>if I can do 5 Lbs at a time I'll be fine.
>>
>>I'm looking to try a few other recipes as well.
>>
>A couple of thoughts on making jerky:
>
>The lower the fat content, the better it will last at room temp.
>
>Poultry and pork need to be heated to cooking temperature during the
>process to get any potential salmonella or trichinosis. Some processes
>for beef jerky use raw beef, and no higher temps.
>
>Having the meat cut to the same thickness will be simpler within each
>batch, as well as batch-to-batch.
>
>Any flavoring will concentrate a lot, so be moderate until you have
>tried it a few times.
>
>In a multi-tray dehydrator without a fan, make certain you swap around
>the trays during the process.
>
>Don't overdry or it will require power tools to eat the jerky.
>

Thanks

Claude

In article >,
Gary S. <Idontwantspam@net> wrote:
>On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
>wrote:
>
>>There's a Mexican grocery close to me that sells
>>the best marinated thin sliced carne asada that
>>screams out to be made into jerky. I'm figuring
>>if I can do 5 Lbs at a time I'll be fine.
>>
>>I'm looking to try a few other recipes as well.
>>
>A couple of thoughts on making jerky:
>
>The lower the fat content, the better it will last at room temp.
>
>Poultry and pork need to be heated to cooking temperature during the
>process to get any potential salmonella or trichinosis. Some processes
>for beef jerky use raw beef, and no higher temps.
>
>Having the meat cut to the same thickness will be simpler within each
>batch, as well as batch-to-batch.
>
>Any flavoring will concentrate a lot, so be moderate until you have
>tried it a few times.
>
>In a multi-tray dehydrator without a fan, make certain you swap around
>the trays during the process.
>
>Don't overdry or it will require power tools to eat the jerky.
>

Thanks

Claude

In article >,
The Joneses > wrote:
>"Gary S." wrote:
>
>> On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
>> wrote:
>>
>> >There's a Mexican grocery close to me that sells
>> >the best marinated thin sliced carne asada that
>> >screams out to be made into jerky. I'm figuring
>> >if I can do 5 Lbs at a time I'll be fine.
>> >I'm looking to try a few other recipes as well.
>> >
>> A couple of thoughts on making jerky:
>> The lower the fat content, the better it will last at room temp.
>> Poultry and pork need to be heated to cooking temperature during the
>> process to get any potential salmonella or trichinosis. Some processes
>> for beef jerky use raw beef, and no higher temps.
>> Having the meat cut to the same thickness will be simpler within each
>> batch, as well as batch-to-batch.
>> Any flavoring will concentrate a lot, so be moderate until you have
>> tried it a few times.
>> In a multi-tray dehydrator without a fan, make certain you swap around
>> the trays during the process.
>> Don't overdry or it will require power tools to eat the jerky.
>> Happy trails,
>> Gary (net.yogi.bear)
>
>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>garlic than powder. Wet marinades take twice as long to dry than dry
>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>staped up top. Or froze. But when taken out, condensation can develope in
>the tightly sealed container and make the jerky mold.
>Edrena
>
>

Mmmmmm. Chipotle.

I have a vacuum sealer that I was going to use, but I'm
thinking that none will be around long enough for that.

Claude

In article >,
The Joneses > wrote:
>"Gary S." wrote:
>
>> On Fri, 25 Mar 2005 21:12:40 GMT, (claudel)
>> wrote:
>>
>> >There's a Mexican grocery close to me that sells
>> >the best marinated thin sliced carne asada that
>> >screams out to be made into jerky. I'm figuring
>> >if I can do 5 Lbs at a time I'll be fine.
>> >I'm looking to try a few other recipes as well.
>> >
>> A couple of thoughts on making jerky:
>> The lower the fat content, the better it will last at room temp.
>> Poultry and pork need to be heated to cooking temperature during the
>> process to get any potential salmonella or trichinosis. Some processes
>> for beef jerky use raw beef, and no higher temps.
>> Having the meat cut to the same thickness will be simpler within each
>> batch, as well as batch-to-batch.
>> Any flavoring will concentrate a lot, so be moderate until you have
>> tried it a few times.
>> In a multi-tray dehydrator without a fan, make certain you swap around
>> the trays during the process.
>> Don't overdry or it will require power tools to eat the jerky.
>> Happy trails,
>> Gary (net.yogi.bear)
>
>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>garlic than powder. Wet marinades take twice as long to dry than dry
>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>staped up top. Or froze. But when taken out, condensation can develope in
>the tightly sealed container and make the jerky mold.
>Edrena
>
>

Mmmmmm. Chipotle.

I have a vacuum sealer that I was going to use, but I'm
thinking that none will be around long enough for that.

Claude

On Fri, 25 Mar 2005 23:41:56 GMT, (claudel)
wrote:

>In article >,
>The Joneses > wrote:
>>"Gary S." wrote:
>>
>>> A couple of thoughts on making jerky:
>>
>>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>>garlic than powder. Wet marinades take twice as long to dry than dry
>>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>>staped up top. Or froze. But when taken out, condensation can develope in
>>the tightly sealed container and make the jerky mold.
>>Edrena
>>
>Mmmmmm. Chipotle.
>
It does add a nice complex taste.

>I have a vacuum sealer that I was going to use, but I'm
>thinking that none will be around long enough for that.
>
This tends to be a problem with making jerky.

I have made a very simple one a few times, using deli sliced smoked
turkey as is, cut into 1" wide strips.

The smokiness gets concentrated, almost bacon-like.

You can also make all sorts of short shelf-life jerkies, stored in the
refrigerator until the start of a weekend trip.

I am experimenting with ways to use jerky as a meat ingredient in a
one pot backpack meal, rather than as a stand alone snack.

Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

On Fri, 25 Mar 2005 23:41:56 GMT, (claudel)
wrote:

>In article >,
>The Joneses > wrote:
>>"Gary S." wrote:
>>
>>> A couple of thoughts on making jerky:
>>
>>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>>garlic than powder. Wet marinades take twice as long to dry than dry
>>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>>staped up top. Or froze. But when taken out, condensation can develope in
>>the tightly sealed container and make the jerky mold.
>>Edrena
>>
>Mmmmmm. Chipotle.
>
It does add a nice complex taste.

>I have a vacuum sealer that I was going to use, but I'm
>thinking that none will be around long enough for that.
>
This tends to be a problem with making jerky.

I have made a very simple one a few times, using deli sliced smoked
turkey as is, cut into 1" wide strips.

The smokiness gets concentrated, almost bacon-like.

You can also make all sorts of short shelf-life jerkies, stored in the
refrigerator until the start of a weekend trip.

I am experimenting with ways to use jerky as a meat ingredient in a
one pot backpack meal, rather than as a stand alone snack.

Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

In article >,
Gary S. <Idontwantspam@net> wrote:
>On Fri, 25 Mar 2005 23:41:56 GMT, (claudel)
>wrote:
>
>>In article >,
>>The Joneses > wrote:
>>>"Gary S." wrote:
>>>
>>>> A couple of thoughts on making jerky:
>>>
>>>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>>>garlic than powder. Wet marinades take twice as long to dry than dry
>>>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>>>staped up top. Or froze. But when taken out, condensation can develope in
>>>the tightly sealed container and make the jerky mold.
>>>Edrena
>>>
>>Mmmmmm. Chipotle.
>>
>It does add a nice complex taste.
>
>>I have a vacuum sealer that I was going to use, but I'm
>>thinking that none will be around long enough for that.
>>
>This tends to be a problem with making jerky.
>
>I have made a very simple one a few times, using deli sliced smoked
>turkey as is, cut into 1" wide strips.
>
>The smokiness gets concentrated, almost bacon-like.

I'll have to try that. I want to try pastrami jerky too.

>
>You can also make all sorts of short shelf-life jerkies, stored in the
>refrigerator until the start of a weekend trip.

I still think it all will be "short shelf life" :^)

I like jerky. I'd eat more of it but most of what I can
get pre-made has someting in it (MSG?) that makes me feel
creepy after I eat it.

>
>I am experimenting with ways to use jerky as a meat ingredient in a
>one pot backpack meal, rather than as a stand alone snack.

That sounds like a good idea too.


Claude

In article >,
Gary S. <Idontwantspam@net> wrote:
>On Fri, 25 Mar 2005 23:41:56 GMT, (claudel)
>wrote:
>
>>In article >,
>>The Joneses > wrote:
>>>"Gary S." wrote:
>>>
>>>> A couple of thoughts on making jerky:
>>>
>>>I also do a chipotle recipe that's fab. I'd rather use lots of raw minced
>>>garlic than powder. Wet marinades take twice as long to dry than dry
>>>rubs. I've found the best way to keep jerky is in clean paper lunch bags,
>>>staped up top. Or froze. But when taken out, condensation can develope in
>>>the tightly sealed container and make the jerky mold.
>>>Edrena
>>>
>>Mmmmmm. Chipotle.
>>
>It does add a nice complex taste.
>
>>I have a vacuum sealer that I was going to use, but I'm
>>thinking that none will be around long enough for that.
>>
>This tends to be a problem with making jerky.
>
>I have made a very simple one a few times, using deli sliced smoked
>turkey as is, cut into 1" wide strips.
>
>The smokiness gets concentrated, almost bacon-like.

I'll have to try that. I want to try pastrami jerky too.

>
>You can also make all sorts of short shelf-life jerkies, stored in the
>refrigerator until the start of a weekend trip.

I still think it all will be "short shelf life" :^)

I like jerky. I'd eat more of it but most of what I can
get pre-made has someting in it (MSG?) that makes me feel
creepy after I eat it.

>
>I am experimenting with ways to use jerky as a meat ingredient in a
>one pot backpack meal, rather than as a stand alone snack.

That sounds like a good idea too.


Claude