Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 A So I have thin-sliced beef, marinate it in hb spices, maybe olive oil, then after i dehydrate it i have beef jerky? I can relate to you. My name is A(nn) and my A's adore their beef, and we all like beef jerky. If I made beef Jerky (a quantity) and vaccuum sealed it, would it keep a while. You know how you can put up fruit for winter? I'd love to 'put up' beef jerky that would last, sealed, without refrigeration for a month, or more. Any comments or ideas on that? At any rate the homemade beef jerky sounds good for snacks even if I can't store it up for those times when we might have to fall back on survival food for a while, or for camping trips, etc. Loves Ann in Florida Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 No Problem, Sounds Great! JK dehydrator My kids favorite thing is when I make beef jerky....the problem is 3 of my 4 kids are A's and so is DH! I told him he cant eat beef and he told me NO WAY AM I GOING TO FOLLOW YOUR LATEST PLAN!lolol anyway I get a lean cut have the butcher...ya know the guys in the meat dept..... slice it thin....soak it in soy...and other spices.. (heheheh ...now I will use GINGER and CAYENNE!)and let it marinate for a while...(hey why not olive oil..HB spices and salt or soy)...then place strips in dehydrator over night...it is DEVINE!!! thanks for the idea! xoxoxox mary A Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 11, 2001 Report Share Posted October 11, 2001 Hi Anne! maybe we are two A's in parrallel universes!!??(hehehe?)I think you could vacume store them...and I dont see why they wouldn't store for at leastr a month...but ask Hollie, I think we have a real expert dehydrator in the club! xoxoxo mary A > A > > So I have thin-sliced beef, marinate it in hb spices, maybe olive oil, then > after i dehydrate it i have beef jerky? I can relate to you. My name is > A(nn) and my A's adore their beef, and we all like beef jerky. If I > made beef Jerky (a quantity) and vaccuum sealed it, would it keep a while. > You know how you can put up fruit for winter? I'd love to 'put up' beef > jerky that would last, sealed, without refrigeration for a month, or more. > Any comments or ideas on that? > At any rate the homemade beef jerky sounds good for snacks even if I can't > store it up for those times when we might have to fall back on survival food > for a while, or for camping trips, etc. > > Loves > Ann in Florida > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2001 Report Share Posted October 21, 2001 Hey guys, Yeah, beef jerky would work great as a meat that would keep for months. Just store it in a Ziploc bag, and put in a cool dark place. Be sure when you do make jerky that you stick it in the oven and bake at 160 for at least an hour. This will kill the bugs. After that, I put mine in my dehydrator at the max (145 degrees on my Excalibur) and take out when flaky. I overdry mine, that's the way I like it. If you have any other dehydrator questions just let me know. - Hollie On Thursday, October 11, 2001, at 02:10 PM, appelgates@... wrote: > Hi Anne! > > maybe we are two A's in parrallel universes!!??(hehehe?)I think > you could vacume store them...and I dont see why they wouldn't store > for at leastr a month...but ask Hollie, I think we have a real expert > dehydrator in the club! > > xoxoxo > mary A > > > > > A > > > > So I have thin-sliced beef, marinate it in hb spices, maybe olive > oil, then > > after i dehydrate it i have beef jerky? I can relate to you. My > name is > > A(nn) and my A's adore their beef, and we all like beef > jerky. If I > > made beef Jerky (a quantity) and vaccuum sealed it, would it keep a > while. > > You know how you can put up fruit for winter? I'd love to 'put up' > beef > > jerky that would last, sealed, without refrigeration for a month, > or more. > > Any comments or ideas on that? > > At any rate the homemade beef jerky sounds good for snacks even if > I can't > > store it up for those times when we might have to fall back on > survival food > > for a while, or for camping trips, etc. > > > > Loves > > Ann in Florida > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2001 Report Share Posted October 22, 2001 I'm glad you said the part about the " bugs " . This guy at work said to be sure to wash the meat before dehydration because of the e. coli? that is present on all meat. The oven with a higher temp makes sense. Do you bake with the door open or shut? I remember making jerky when I was younger with the door slightly ajar. But then, we used the oven for the entire process (probably before home dehydrators!). Thanks! E Long in TX (I actually " go by " E Long, it's my first initial and middle name) Be sure when you do make jerky that you stick it in the oven and bake at 160 for at least an hour. This will kill the bugs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2001 Report Share Posted October 22, 2001 On Monday, October 22, 2001, at 08:15 AM, E Long wrote: > I'm glad you said the part about the " bugs " . This guy at work said to > be sure to wash the meat before dehydration because of the e. coli? > that is present on all meat. The oven with a higher temp makes sense. > Do you bake with the door open or shut? I remember making jerky when > I was younger with the door slightly ajar. But then, we used the oven > for the entire process (probably before home dehydrators!). I bake the meat with the door closed. This last time I left in there for a whole day, and then dehydrated it all last night. It just came out this morning, and it tastes wonderful! I also had my first crock-pot beef stew waiting for me this morning, meat meat and more meat! I'm enjoying learning to cook with beef very much, chicken was getting real old. Simply washing the meat won't do the whole job, there could still be parasites or bacteria left on there. You need the heat to kill them. - Hollie ************ Hollie e. Portland, Oregon http://www.cheesepuppet.net/ icq:18931693 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2002 Report Share Posted February 3, 2002 Tabitha the list mom for Cook Right has several recipes in her recipe file. She used to make it all the time, and probably still does, when the price is high on the soy milk she uses for her family. Now we are experimenting to find a way to make soy milk ourselves. Anyone out there had any luck with this? Frances Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Frances, I posted on Dr D's board on how to make your own soy milk. I think it is in the recie base too. Go back and look for the post from me on making your own soy milk. Dawn --- Murray <salbud@...> wrote: > Tabitha the list mom for Cook Right has several > recipes in her recipe file. She used to make it all > the time, and probably still does, when the price is > high on the soy milk she uses for her family. > > > > > > > Now we are experimenting to find a way to make > soy milk ourselves. > Anyone out there had any luck with this? > > Frances > > > [Non-text portions of this message have been > removed] > > > > > > > > > > [Non-text portions of this message have been > removed] > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2002 Report Share Posted February 4, 2002 Some of us do not subscribe to that list. Will you please copy the file and create an entry in this list's recipe folder? > Tabitha the list mom for Cook Right has several recipes in her recipe file. She used to make it all the time, and probably still does, when the price is high on the soy milk she uses for her family. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2002 Report Share Posted March 1, 2002 I have an American Harvest one, Wal-Mart, it has 4 trays, I don't know if you would want 10 trays, you have to rotate them because the bottom ones dry faster than the top ones. The one I have is 300 watts, my mother in law gave it to me so I don't know what the $$$ was. It took about 10 hours for marinated jerky to dry.... Hope that helps - Amy >I saw a 5-tray dehydrator in WalMart yesterday for $39.99 (can expand >to 10 trays). I think it was the American Harvest brand, or something >that sounds like that. It says it's 500 watts, and compares it to two >other brands on the back of the box. Anyway, is that a good price? > >Next to it was a little do-hicky for making jerky from ground meat. >It was so cool looking. I figure you could use a pastry tube for the >same results. Just think, your own SlimJims, or all sorts of shaped >little jerked meats. And maybe use some yummy sausage, ground >buffalo, beef, turkey, chicken, etc. > >I want to buy one, and am giving up on eBay for pricing. Any >suggestions or recommendations? > >E Long > > > > >Do you have a dehydrator or do you make your own > > >jerky without one? > > > > (I just got a dehydrator, and made jerky for the first time...) > _________________________________________________________________ MSN Photos is the easiest way to share and print your photos: http://photos.msn.com/support/worldwide.aspx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 Del - I use the American Harvester dehydraters from WalMart (etc) As a CSA operator, I have found them limited, but for home use, they are great for the money. I wouldn't put a lot of stock in stacking lots of trays on them (buying the add-on trays) as they are a bit much for the blower, but I've been v. happy with drying fruits and vegetables and fruit leathers on 6-tray stacks. -Allan Balliett Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2003 Report Share Posted August 4, 2003 --- In , Allan Balliett <igg@i...> wrote: > Del - I use the American Harvester dehydraters from WalMart (etc) > As a CSA operator, I have found them limited, but for home use, > they are great for the money. I wouldn't put a lot of stock in > stacking lots of trays on them (buying the add-on trays) as they > are a bit much for the blower, but I've been v. happy with drying > fruits and vegetables and fruit leathers on 6-tray stacks. I use the same unit with the 12 tray maximum, and it has no problem drying a full load, not even 12 trays of tomato slices. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 I bought mine about 4 years ago, we use it all the time, so it is worth every penny. I don't remember how much I paid for it, but it might have gone up in price. hth, Fita > > Is it very expensive? > > > > **************Get the scoop on last night's hottest shows and the live music > scene in your area - Check out TourTracker.com! > (http://www.tourtracker.com?NCID=aolmus00050000000112) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2008 Report Share Posted July 9, 2008 I bought one last week online from Target for $75.00, its 700 watts but they make cheaper ones that have lower wattage.I am having fun with it, I stick everything in it I can find. From: Fita <fita3@...> Subject: [ ] Re: dehydrator Date: Thursday, July 10, 2008, 12:32 AM I bought mine about 4 years ago, we use it all the time, so it is worth every penny. I don't remember how much I paid for it, but it might have gone up in price. hth, Fita > > Is it very expensive? > > > > ************ **Get the scoop on last night's hottest shows and the live music > scene in your area - Check out TourTracker. com! > (http://www.tourtrac ker.com?NCID= aolmus0005000000 0112) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2008 Report Share Posted July 27, 2008 Get a dehydrator with a thermostat. That way you can control the temperature. The round type dehydrators are meant to make beef jerky and heat things over 200 degrees. You want to keep your celery dehydrating at a temperature of about 115 or lower to keep the enzymes in tact. Excalibur makes a great dehydrator. However, I just came from the huge outdoor store name of Cabela's and they had a 12 tray dehydrator with a thermostat for a very reasonable price. Click here to see what I'm talking about. (Hope the link works, if not just say so and I'll post the entire address.) I'm thinking of getting one of the 24 tray models for some serious dehydrating for raw food events. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2008 Report Share Posted July 27, 2008 This looks to be a very good unit. My only concern would be how much electricity it draws, as both the 12 tray and 24 tray units are at stated at 1600W (which is like running a blow dryer), compared with my 5 tray excaliber at 400W. I would too opt for the 24 tray one if I were to get one, as one is using the same amount of power as the 12 tray one. I do like that it is metal and not plastic - I have been trying to remove plastics from my life as much as possible. Thanks for pointing it out... Some one also requested a source for an alternative to the plastic water jugs - here is one I have gotten, and though expensive, does well for me. They have a 2.2 gallon container, and a 4.7one, I have both, and fill them up at the PCC up the street from me. The 4.7 one will not fit in PCC's water dispenser, so I take the 2.2 one, and dump that into the 4.7 one to fill it up. http://lifewithoutplastics.com/cart/special_orders.htmOn Sun, Jul 27, 2008 at 1:23 PM, SV <shavig@...> wrote: Get a dehydrator with a thermostat. That way you can control the temperature. The round type dehydrators are meant to make beef jerky and heat things over 200 degrees. You want to keep your celery dehydrating at a temperature of about 115 or lower to keep the enzymes in tact. Excalibur makes a great dehydrator. However, I just came from the huge outdoor store name of Cabela's and they had a 12 tray dehydrator with a thermostat for a very reasonable price. Click here to see what I'm talking about. (Hope the link works, if not just say so and I'll post the entire address.) I'm thinking of getting one of the 24 tray models for some serious dehydrating for raw food events. Shari -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 That is a lot of energy to use unless you have it full. I have 4 smaller ones and I can dry garlic in one and peaches in another without conflicting flavors. If you do a lot of the same item at once, it would make sense. Gayla Always Enough RanchAcampo, Californiaaeranch@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 Would you please send me the link? Thanks, Rena dehydrator Get a dehydrator with a thermostat. That way you can control the temperature. The round type dehydrators are meant to make beef jerky and heat things over 200 degrees. You want to keep your celery dehydrating at a temperature of about 115 or lower to keep the enzymes in tact. Excalibur makes a great dehydrator. However, I just came from the huge outdoor store name of Cabela's and they had a 12 tray dehydrator with a thermostat for a very reasonable price. Click here to see what I'm talking about. (Hope the link works, if not just say so and I'll post the entire address.) I'm thinking of getting one of the 24 tray models for some serious dehydrating for raw food events. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 It's actually in the message below where it says "here" after click. But here's the whole magilla: http://www.cabelas.com/cabelas/en/templates/product/standard-item.jsp;jsessionid=VYMDYCB2DPCWBLAQBBLCCNNMCAEFAIWE?id=0019202515819a & navCount=1 & podId=0019202 & parentId=cat570005 & masterpathid= & navAction=push & cmCat=search_redir & catalogCode=IJ & rid= & parentType=index & indexId=cat570005 & hasJS=true & _requestid=57417 dehydrator Get a dehydrator with a thermostat. That way you can control the temperature. The round type dehydrators are meant to make beef jerky and heat things over 200 degrees. You want to keep your celery dehydrating at a temperature of about 115 or lower to keep the enzymes in tact. Excalibur makes a great dehydrator. However, I just came from the huge outdoor store name of Cabela's and they had a 12 tray dehydrator with a thermostat for a very reasonable price. Click here to see what I'm talking about. (Hope the link works, if not just say so and I'll post the entire address.) I'm thinking of getting one of the 24 tray models for some serious dehydrating for raw food events. Shari Quote Link to comment Share on other sites More sharing options...
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