Guest guest Posted September 14, 2002 Report Share Posted September 14, 2002 Hi DMM, It is a different flavor and texture. Almost like a meat bread. I always make a big batch so my parents, myself and my cats have plenty. We all love it. It should keep for at least a month, but mine never lasts that long. Add enough culture (either kefir, yogurt, piima, fil mjolk) or whey to make the turkey like a mush. Add spices, and let it sit for a minimum of 24 hours. **By the way, this does NOT work with hamburger, it has way too much fat and your dehydrator will be a sticky mess. When I dehydrate it (I have large square dehydrator trays) 1> I cover the trays with Teflon sheets. You can use wax paper or parchment paper but be sure to turn at 6 hours or it will stick. 2> Shape the turkey into large 1/2 inch squares that covers the tray. 3> Let it dehydrate at about 110 degrees for 6 hours, turn so the turkey is on just the trays. 4> Score it with a pizza cutter so it will be easier to get nice square pieces later. 5> Dehydrate another 12 hours (approximately, depending upon humidity). 6> Break pieces apart and I store in a one gallon glass jar with an air tight lid. I have a book I am just now completing on fermented foods. It will include my favorite recipes on fermented veggies, fruits, juices, meats, nuts, grains, deserts like sugar-free low carb fudge, and also includes a section on how to make raw/fermented animal foods. It will include a beginners section all the way up to advanced. If you would like to be notified when it becomes available (hopefully in a few months), just go to comments@... and write " fermented foods " in the subject line. Enjoy! Kat http://www.katking.com ----- Original Message ----- From: " Dr. Marasco " <mmarasco@...> < > Sent: Saturday, September 14, 2002 8:03 AM Subject: Re: Raw meat & Aajounus > Hey Kat > > I've not used ground for jerky before. > How does that come out compared to sliced? > > DMM > > > > Hi piimaman, > > > > I usually (but not always) cut into strips. Put everything in a > ceramic > > bowl. pour in my whey and spices. Put on the air tight top. Let > it sit in > > the refrigerator for 1 to 7 days. It is EASY! > > > > If I am making chicken jerky, I let it go for 5 - 7 days as this > type of > > jerky is tough. > > > > If I am making ground turkey jerky, it only needs to sit for 24 > hours. > > > > Sometimes I use the full kefir, instead of the whey. It gives it a > great > > flavor. > > > > Kat > > http://www.katking.com > > > > > > ----- Original Message ----- > > From: <zumicat@a...> > > < @y...> > > Sent: Saturday, September 14, 2002 4:44 AM > > Subject: Re: Raw meat & Aajounus > > > > > > > Kat , how are you fermenting the meats? > > > piimaman Quote Link to comment Share on other sites More sharing options...
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