Re: jerky_make your own without chemicals?

[Guest guest]

Do you have to use whey? What else can you use for a marinade?

Then as far as the spices or salt go. Do you just rub them on the meat or is

it in the marinade?

Thanks

Sounds pretty simple.

> From: " Katanne1890 " <katanne1890@...>

> Reply-

> Date: Thu, 29 Aug 2002 14:28:32 -0700

> < >

> Subject: jerky_make your own without chemicals?

>

> I don't know how involved you are in making your own foods, but jerky is

> easy!

>

> 1> I usually wait until the meat is on sale and buy about 6 pounds. Lately

> London Broil (which is usually a good cut) has been on sale for about $1.77

> lb. You can also ask the butcher to slice it for you to jerky slices. When

> you get home trim off any large pieces of fat.

> 2> I soak mine in whey to make it much more tender and flavorful (I make

> kefir and use the whey but you can use the whey from yogurt). Soak from 12

> to 48 hours, depending upon how much room I have in my refrigerator. The

> longer the better. This is optional, but you should soak in some type of

> marinate.

> 3> Add my spices. I use ONLY wet sea salt (like Celtic Sea Salt) because it

> is healthy instead of health robbing. I order mine on line because none of

> the stores around here carry it. If you are buying salt that say " sea salt "

> and implies it is healthy, check to see if it is wet or gray (this means

> they are not processed or filled with toxic chemicals).

>

> The toxic salts are usually white, dry, easy to pour and that means they

> have been processed, striped of nutrients, usually bleached with horrible

> chemicals, then " enriched " with whatever. Then wonder why salt is not good

> for us.

>

> Other spices I like are garlic, marjoram, thyme. But you can use any you

> want. For a child hot chili peppers would be a bit much, but if you like

> hot foods they are great in jerky.

>

> 4> Put in dehydrator and set thermostat (if it has one) to between 130 and

> 145 degrees (or a stove that can be set at below 200 degrees).

>

> Let it dehydrate for about 18 hours then check to see if it is dry. The

> humidity will affect how long it takes.

>

> This kind of jerky is delicious, and you won't have to worry about what some

> company added to your son's food.

>

> Kat

> http://www.katking.com

>

>

>

> ----- Original Message -----

> From: " Joy Kortas " <joyk10@...>

> < >

> Sent: Thursday, August 29, 2002 12:18 PM

> Subject: mail order jerky without chemicals?

>

>

>> Now that my kids are in school, I need to find protein snacks for my

>> hypoglycemic son to take to school. Does anyone know where I can order

>> jerky without chemicals at less than $15/lb? (local price).

>>

>> Any other ideas for protein snacks that keep until snack time or until

> lunch

>> time at school?

>>

>> Thank you for sharing,

>> Joy

>>

>>

>>

[Guest guest]

Hi

Before I started using whey I used freshly squeezed lemon juice. Lemon adds

a nice flavor and it tenderizes the meat.

Just add all your salt and spices to about 1 cup lemon juice, mix well, add

your cut meat, mix well. I put it all in a freezer bag, expel all the air,

and let that sit in the refrigerator. Doing it this way keeps all the meat

completely submerged.

Enjoy!

Kat

http://www.katking.com

----- Original Message -----

From: " " <chris@...>

< >

Sent: Thursday, August 29, 2002 2:36 PM

Subject: Re: jerky_make your own without chemicals?

> Do you have to use whey? What else can you use for a marinade?

>

> Then as far as the spices or salt go. Do you just rub them on the meat or

is

> it in the marinade?

>

> Thanks

> Sounds pretty simple.

>

> > From: " Katanne1890 " <katanne1890@...>

> > Reply-

> > Date: Thu, 29 Aug 2002 14:28:32 -0700

> > < >

> > Subject: jerky_make your own without chemicals?

> >

> > I don't know how involved you are in making your own foods, but jerky is

> > easy!

> >

> > 1> I usually wait until the meat is on sale and buy about 6 pounds.

Lately

> > London Broil (which is usually a good cut) has been on sale for about

$1.77

> > lb. You can also ask the butcher to slice it for you to jerky slices.

When

> > you get home trim off any large pieces of fat.

> > 2> I soak mine in whey to make it much more tender and flavorful (I make

> > kefir and use the whey but you can use the whey from yogurt). Soak from

12

> > to 48 hours, depending upon how much room I have in my refrigerator.

The

> > longer the better. This is optional, but you should soak in some type of

> > marinate.

> > 3> Add my spices. I use ONLY wet sea salt (like Celtic Sea Salt)

because it

> > is healthy instead of health robbing. I order mine on line because none

of

> > the stores around here carry it. If you are buying salt that say " sea

salt "

> > and implies it is healthy, check to see if it is wet or gray (this means

> > they are not processed or filled with toxic chemicals).

> >

> > The toxic salts are usually white, dry, easy to pour and that means they

> > have been processed, striped of nutrients, usually bleached with

horrible

> > chemicals, then " enriched " with whatever. Then wonder why salt is not

good

> > for us.

> >

> > Other spices I like are garlic, marjoram, thyme. But you can use any

you

> > want. For a child hot chili peppers would be a bit much, but if you

like

> > hot foods they are great in jerky.

> >

> > 4> Put in dehydrator and set thermostat (if it has one) to between 130

and

> > 145 degrees (or a stove that can be set at below 200 degrees).

> >

> > Let it dehydrate for about 18 hours then check to see if it is dry. The

> > humidity will affect how long it takes.

> >

> > This kind of jerky is delicious, and you won't have to worry about what

some

> > company added to your son's food.

> >

> > Kat

> > http://www.katking.com

> >

> >

> >

> > ----- Original Message -----

> > From: " Joy Kortas " <joyk10@...>

> > < >

> > Sent: Thursday, August 29, 2002 12:18 PM

> > Subject: mail order jerky without chemicals?

> >

> >

> >> Now that my kids are in school, I need to find protein snacks for my

> >> hypoglycemic son to take to school. Does anyone know where I can order

> >> jerky without chemicals at less than $15/lb? (local price).

> >>

> >> Any other ideas for protein snacks that keep until snack time or until

> > lunch

> >> time at school?

> >>

> >> Thank you for sharing,

> >> Joy

> >>

> >>

> >>

[Guest guest]

Then just dehydrate after that?

I'm going to have to give it a try one of these days.

Thanks

> From: " Katanne1890 " <katanne1890@...>

> Reply-

> Date: Thu, 29 Aug 2002 14:46:00 -0700

> < >

> Subject: Re: jerky_make your own without chemicals?

>

> Hi

>

> Before I started using whey I used freshly squeezed lemon juice. Lemon adds

> a nice flavor and it tenderizes the meat.

>

> Just add all your salt and spices to about 1 cup lemon juice, mix well, add

> your cut meat, mix well. I put it all in a freezer bag, expel all the air,

> and let that sit in the refrigerator. Doing it this way keeps all the meat

> completely submerged.

>

> Enjoy!

>

> Kat

> http://www.katking.com

>

> ----- Original Message -----

> From: " " <chris@...>

> < >

> Sent: Thursday, August 29, 2002 2:36 PM

> Subject: Re: jerky_make your own without chemicals?

>

>

>> Do you have to use whey? What else can you use for a marinade?

>>

>> Then as far as the spices or salt go. Do you just rub them on the meat or

> is

>> it in the marinade?

>>

>> Thanks

>> Sounds pretty simple.

>>

>>> From: " Katanne1890 " <katanne1890@...>

>>> Reply-

>>> Date: Thu, 29 Aug 2002 14:28:32 -0700

>>> < >

>>> Subject: jerky_make your own without chemicals?

>>>

>>> I don't know how involved you are in making your own foods, but jerky is

>>> easy!

>>>

>>> 1> I usually wait until the meat is on sale and buy about 6 pounds.

> Lately

>>> London Broil (which is usually a good cut) has been on sale for about

> $1.77

>>> lb. You can also ask the butcher to slice it for you to jerky slices.

> When

>>> you get home trim off any large pieces of fat.

>>> 2> I soak mine in whey to make it much more tender and flavorful (I make

>>> kefir and use the whey but you can use the whey from yogurt). Soak from

> 12

>>> to 48 hours, depending upon how much room I have in my refrigerator.

> The

>>> longer the better. This is optional, but you should soak in some type of

>>> marinate.

>>> 3> Add my spices. I use ONLY wet sea salt (like Celtic Sea Salt)

> because it

>>> is healthy instead of health robbing. I order mine on line because none

> of

>>> the stores around here carry it. If you are buying salt that say " sea

> salt "

>>> and implies it is healthy, check to see if it is wet or gray (this means

>>> they are not processed or filled with toxic chemicals).

>>>

>>> The toxic salts are usually white, dry, easy to pour and that means they

>>> have been processed, striped of nutrients, usually bleached with

> horrible

>>> chemicals, then " enriched " with whatever. Then wonder why salt is not

> good

>>> for us.

>>>

>>> Other spices I like are garlic, marjoram, thyme. But you can use any

> you

>>> want. For a child hot chili peppers would be a bit much, but if you

> like

>>> hot foods they are great in jerky.

>>>

>>> 4> Put in dehydrator and set thermostat (if it has one) to between 130

> and

>>> 145 degrees (or a stove that can be set at below 200 degrees).

>>>

>>> Let it dehydrate for about 18 hours then check to see if it is dry. The

>>> humidity will affect how long it takes.

>>>

>>> This kind of jerky is delicious, and you won't have to worry about what

> some

>>> company added to your son's food.

>>>

>>> Kat

>>> http://www.katking.com

>>>

>>>

>>>

>>> ----- Original Message -----

>>> From: " Joy Kortas " <joyk10@...>

>>> < >

>>> Sent: Thursday, August 29, 2002 12:18 PM

>>> Subject: mail order jerky without chemicals?

>>>

>>>

>>>> Now that my kids are in school, I need to find protein snacks for my

>>>> hypoglycemic son to take to school. Does anyone know where I can order

>>>> jerky without chemicals at less than $15/lb? (local price).

>>>>

>>>> Any other ideas for protein snacks that keep until snack time or until

>>> lunch

>>>> time at school?

>>>>

>>>> Thank you for sharing,

>>>> Joy

>>>>

>>>>

>>>>

[Guest guest]

Yep! Just let it sit 12 to 48 hours (some people even let it marinate

longer), then dehydrate.

It is actually harder to describe than to do!

Kat

http://www.katking.com

----- Original Message -----

From: " " <chris@...>

< >

Sent: Thursday, August 29, 2002 2:51 PM

Subject: Re: jerky_make your own without chemicals?

> Then just dehydrate after that?

>

> I'm going to have to give it a try one of these days.

>

> Thanks

>

> > From: " Katanne1890 " <katanne1890@...>

> > Reply-

> > Date: Thu, 29 Aug 2002 14:46:00 -0700

> > < >

> > Subject: Re: jerky_make your own without chemicals?

> >

> > Hi

> >

> > Before I started using whey I used freshly squeezed lemon juice. Lemon

adds

> > a nice flavor and it tenderizes the meat.

> >

> > Just add all your salt and spices to about 1 cup lemon juice, mix well,

add

> > your cut meat, mix well. I put it all in a freezer bag, expel all the

air,

> > and let that sit in the refrigerator. Doing it this way keeps all the

meat

> > completely submerged.

> >

> > Enjoy!

> >

> > Kat

> > http://www.katking.com

> >

> > ----- Original Message -----

> > From: " " <chris@...>

> > < >

> > Sent: Thursday, August 29, 2002 2:36 PM

> > Subject: Re: jerky_make your own without chemicals?

> >

> >

> >> Do you have to use whey? What else can you use for a marinade?

> >>

> >> Then as far as the spices or salt go. Do you just rub them on the meat

or

> > is

> >> it in the marinade?

> >>

> >> Thanks

> >> Sounds pretty simple.

> >>

> >>> From: " Katanne1890 " <katanne1890@...>

> >>> Reply-

> >>> Date: Thu, 29 Aug 2002 14:28:32 -0700

> >>> < >

> >>> Subject: jerky_make your own without chemicals?

> >>>

> >>> I don't know how involved you are in making your own foods, but jerky

is

> >>> easy!

> >>>

> >>> 1> I usually wait until the meat is on sale and buy about 6 pounds.

> > Lately

> >>> London Broil (which is usually a good cut) has been on sale for about

> > $1.77

> >>> lb. You can also ask the butcher to slice it for you to jerky slices.

> > When

> >>> you get home trim off any large pieces of fat.

> >>> 2> I soak mine in whey to make it much more tender and flavorful (I

make

> >>> kefir and use the whey but you can use the whey from yogurt). Soak

from

> > 12

> >>> to 48 hours, depending upon how much room I have in my refrigerator.

> > The

> >>> longer the better. This is optional, but you should soak in some type

of

> >>> marinate.

> >>> 3> Add my spices. I use ONLY wet sea salt (like Celtic Sea Salt)

> > because it

> >>> is healthy instead of health robbing. I order mine on line because

none

> > of

> >>> the stores around here carry it. If you are buying salt that say " sea

> > salt "

> >>> and implies it is healthy, check to see if it is wet or gray (this

means

> >>> they are not processed or filled with toxic chemicals).

> >>>

> >>> The toxic salts are usually white, dry, easy to pour and that means

they

> >>> have been processed, striped of nutrients, usually bleached with

> > horrible

> >>> chemicals, then " enriched " with whatever. Then wonder why salt is not

> > good

> >>> for us.

> >>>

> >>> Other spices I like are garlic, marjoram, thyme. But you can use any

> > you

> >>> want. For a child hot chili peppers would be a bit much, but if you

> > like

> >>> hot foods they are great in jerky.

> >>>

> >>> 4> Put in dehydrator and set thermostat (if it has one) to between 130

> > and

> >>> 145 degrees (or a stove that can be set at below 200 degrees).

> >>>

> >>> Let it dehydrate for about 18 hours then check to see if it is dry.

The

> >>> humidity will affect how long it takes.

> >>>

> >>> This kind of jerky is delicious, and you won't have to worry about

what

> > some

> >>> company added to your son's food.

> >>>

> >>> Kat

> >>> http://www.katking.com

> >>>

> >>>

> >>>

> >>> ----- Original Message -----

> >>> From: " Joy Kortas " <joyk10@...>

> >>> < >

> >>> Sent: Thursday, August 29, 2002 12:18 PM

> >>> Subject: mail order jerky without chemicals?

> >>>

> >>>

> >>>> Now that my kids are in school, I need to find protein snacks for my

> >>>> hypoglycemic son to take to school. Does anyone know where I can

order

> >>>> jerky without chemicals at less than $15/lb? (local price).

> >>>>

> >>>> Any other ideas for protein snacks that keep until snack time or

until

> >>> lunch

> >>>> time at school?

> >>>>

> >>>> Thank you for sharing,

> >>>> Joy

> >>>>

> >>>>

> >>>>

[Guest guest]

Kat,

What is the difference in the end product between using lemon juice or whey,

just flavor or are there other reasons to use one over the other?

--Thanks,

-----Original Message-----

From: Katanne1890 [mailto:katanne1890@...]

Sent: Thursday, August 29, 2002 2:46 PM

Subject: Re: jerky_make your own without chemicals?

Hi

Before I started using whey I used freshly squeezed lemon juice. Lemon

adds

a nice flavor and it tenderizes the meat.

Just add all your salt and spices to about 1 cup lemon juice, mix well,

add

your cut meat, mix well. I put it all in a freezer bag, expel all the

air,

and let that sit in the refrigerator. Doing it this way keeps all the

meat

completely submerged.

Enjoy!

Kat

http://www.katking.com

[Guest guest]

Hi ,

I like the taste of the meat using whey (I get the whey by making kefir then

separating our the whey). In fact I just started fermenting the meat with

sour kefir (kefir left longer than usual so it is thick and sour). It gives

a really nice flavor.

Lemon juice, whey, and kefir all will neutralize unfriendly bacteria and

parasites, so it does come down to taste preference.

The whey and kefir have friendly bacteria, and sometimes I dehydrate at less

than 110 degrees, which preserves the friendly bacteria. BUT, it also needs

to be eaten sooner as it will spoil faster than the other jerky.

For your first time I would suggest using the lemon and maybe also add some

soy sauce or tamari sauce. I have used full lemon juice, and I have cut the

lemon juice, again it depends upon taste preference. Full lemon works well

if you like spicy foods and are also adding spices like garlic.

You really can't make it bad. I have had batches I liked better than

others, but never one that was bad.

Kat

http://www.katking.com

----- Original Message -----

From: " Pellicer " <@...>

< >

Sent: Thursday, August 29, 2002 4:30 PM

Subject: RE: jerky_make your own without chemicals?

> Kat,

> What is the difference in the end product between using lemon juice or

whey,

> just flavor or are there other reasons to use one over the other?

> --Thanks,

> -----Original Message-----

> From: Katanne1890 [mailto:katanne1890@...]

> Sent: Thursday, August 29, 2002 2:46 PM

>

> Subject: Re: jerky_make your own without chemicals?

>

>

> Hi

>

> Before I started using whey I used freshly squeezed lemon juice. Lemon

> adds

> a nice flavor and it tenderizes the meat.

>

> Just add all your salt and spices to about 1 cup lemon juice, mix well,

> add

> your cut meat, mix well. I put it all in a freezer bag, expel all the

> air,

> and let that sit in the refrigerator. Doing it this way keeps all the

> meat

> completely submerged.

>

> Enjoy!

>

> Kat

> http://www.katking.com

>

>

>

>

>

>