Re: OT: Jerky

[Guest guest]

Being one who never follows recipes (and have the failed "experiments" in my memory banks to prove it ;-) I just soaked some meat strips in teriyaki sauce and dehydrated away - the end result was liked by all (not what I consider one of my "failures"),and I never knew if this was a wrong way to do things…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jun 1, 2012, at 11:48 AM, Beth E wrote:

Hi all. I hope you don't mind a slightly OT question...

For any of you who do, or have, dehydrated meat jerkies in the past, is there any way to avoid the nitrate laden packs of preservatives? All the recipes I find include them.

Thanks.

MAry Beth

[Guest guest]

Yes indeed! You can make your own marinades right in the Vitamix, using any

type of oil, vinegar, spices, herbs, etc. Just make smaller batches of jerky so

it doesn't NEED the preservatives to keep it for a long time. Sea salt is a

natural preservative, so use it liberally in your marinade. You can choose

whatever seasonings you like-buzz them up in the Vitamix, pour over the meat and

let it marinade, then dehydrate.

>

> Hi all. I hope you don't mind a slightly OT question...

>

> For any of you who do, or have, dehydrated meat jerkies in the past, is there

any way to avoid the nitrate laden packs of preservatives? All the recipes I

find include them.

>

> Thanks.

> MAry Beth

>

[Guest guest]

> You can choose whatever seasonings you like-buzz them up in the Vitamix, pour

over the meat and let it marinade, then dehydrate.

And if you marinate your meat in a vacuum container the marinade

penetrates the smaller pieces sometimes all the way through both

improving the flavor and keeping qualities as it pulls the salts,

sugars, etc in the marinade all the way into the meat. Just seal the

meat and marinade in a bag, let it rest for a short period (helps

marinade penetrate) and refrigerate for the marinade period, then open

and dehydrate the meat. You will be surprised at how little marinade is

left in the bag. This process does sometimes add a tad of time to the

dehydration process, I suppose because of slightly more liquid in the

meat, but not a significant amount.

SJ

[Guest guest]

Didn't the Indians just rub salt on thin strips of meat and lay it out in the sun? Wonder how long that dried meat lasted? Tempts me to just marinate some thin strips of meat in sea salt water and see how that turns out… I am lucky that I have a vacuum seal machine with the marinade attachment.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jun 1, 2012, at 12:56 PM, sjc wrote:

> You can choose whatever seasonings you like-buzz them up in the Vitamix, pour over the meat and let it marinade, then dehydrate.

And if you marinate your meat in a vacuum container the marinade

penetrates the smaller pieces sometimes all the way through both

improving the flavor and keeping qualities as it pulls the salts,

sugars, etc in the marinade all the way into the meat. Just seal the

meat and marinade in a bag, let it rest for a short period (helps

marinade penetrate) and refrigerate for the marinade period, then open

and dehydrate the meat. You will be surprised at how little marinade is

left in the bag. This process does sometimes add a tad of time to the

dehydration process, I suppose because of slightly more liquid in the

meat, but not a significant amount.

SJ

[Guest guest]

I haven't eaten meat in years, but I have done it with just heavily salting the

meat. Never did it with salt water though-worth a shot!

>

>

> > You can choose whatever seasonings you like-buzz them up in the Vitamix,

pour over the meat and let it marinade, then dehydrate.

> And if you marinate your meat in a vacuum container the marinade

> penetrates the smaller pieces sometimes all the way through both

> improving the flavor and keeping qualities as it pulls the salts,

> sugars, etc in the marinade all the way into the meat. Just seal the

> meat and marinade in a bag, let it rest for a short period (helps

> marinade penetrate) and refrigerate for the marinade period, then open

> and dehydrate the meat. You will be surprised at how little marinade is

> left in the bag. This process does sometimes add a tad of time to the

> dehydration process, I suppose because of slightly more liquid in the

> meat, but not a significant amount.

>

> SJ

>

[Guest guest]

We make Jerky for the dog. We buy London Broil on sale for 1.79 and semi

freeze, cut into strips and dehydrate. No seasoning, nothing. I keep them in

the freezer and defrost for treats. We also make it for the boyfriend. We add

teriaki, pineapple juice or whatever seems to work. The boyfriend was eating

the dog's jerky, so we had to label the packages his and hers!

Lu

> >

> >

> > > You can choose whatever seasonings you like-buzz them up in the Vitamix,

pour over the meat and let it marinade, then dehydrate.

> > And if you marinate your meat in a vacuum container the marinade

> > penetrates the smaller pieces sometimes all the way through both

> > improving the flavor and keeping qualities as it pulls the salts,

> > sugars, etc in the marinade all the way into the meat. Just seal the

> > meat and marinade in a bag, let it rest for a short period (helps

> > marinade penetrate) and refrigerate for the marinade period, then open

> > and dehydrate the meat. You will be surprised at how little marinade is

> > left in the bag. This process does sometimes add a tad of time to the

> > dehydration process, I suppose because of slightly more liquid in the

> > meat, but not a significant amount.

> >

> > SJ

> >

>