Re: Jerky dehydration temp

[Guest guest]

Jo:

I never was successful making it in an oven. It got too

hot even on the lowest setting, and ruined the taste.

However, some folks do it and say it works great. My

dehydrator runs at 135 degrees when I make jerky

(and sometimes I turn it down to 110 toward the end).

Since most jerky was made by laying strips of meat

out in the sun, you are aiming for " sun " temps -- somewhere

below 150, anyway. Actually I wonder if laying the strips out

under a hot light might work ...maybe a radiant lamp?

That is Farenheit.

You can get a cheap dehydrator for under $100, and some

folks have gotten really nice ones on eBay.

-- Heidi

>I'd like to try making jerky according to Heidi's

>recipe in files. However, I don't have a dehydrator.

>What's the maximum temp for dehydrating in an oven?

>Please specify whether celcius or farenheit

>

>Thanks

>

>Jo

[Guest guest]

Well, 110F is 43C, and my oven goes down to 40C, so I

should be ok. It's a convection oven and usually does

nice even cooking at a stable temp. So I'll give it a

go...

By the way, do you add any herbs/spices for

flavouring?

Also, what cut of meat do you use? One that normally

needs slow cooking or fast cooking? (English names for

these are different from American names!!)

Thanks

Jo

--- Heidi Schuppenhauer <heidis@...>

wrote: >

> Jo:

>

> I never was successful making it in an oven. It got

> too

> hot even on the lowest setting, and ruined the

> taste.

> However, some folks do it and say it works great. My

> dehydrator runs at 135 degrees when I make jerky

> (and sometimes I turn it down to 110 toward the

> end).

> Since most jerky was made by laying strips of meat

> out in the sun, you are aiming for " sun " temps --

> somewhere

> below 150, anyway. Actually I wonder if laying the

> strips out

> under a hot light might work ...maybe a radiant

> lamp?

>

>

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[Guest guest]

>Well, 110F is 43C, and my oven goes down to 40C, so I

>should be ok. It's a convection oven and usually does

>nice even cooking at a stable temp. So I'll give it a

>go...

A convection oven should work.

>By the way, do you add any herbs/spices for

>flavouring?

It is in the writup ... I usually use salt, garlic, pepper (McCormick's

Montreal Steak seasoning works good) or a sausage mix

from Jaffe (any of their sausage mixes are great!).

>Also, what cut of meat do you use? One that normally

>needs slow cooking or fast cooking? (English names for

>these are different from American names!!)

Once it is soaked in kefir, it doesn't matter! The big deal is the fat/gristle

....

I LIKE fat on jerky, but most people don't. I use the round roast because

it is all plain meat, which is what a lot of folk use. Also because

the fattier peices make the best steaks!

If you don't get along with kefir, soak the meat in kimchi

juice, or a vinegar marinade. Live lactobacilli are the best

though, they really tenderize the meat.

I've used hamburger too, which works good and is really easy.

I don't like it as much as real MEAT though. Hamburger has

more bacterial issues though, so if you use it I'd recommend

using something like kefir with it.

-- Heidi

[Guest guest]

Heidi wrote:

" It is in the writup ... I usually use salt, garlic, pepper (McCormick's

Montreal Steak seasoning works good) or a sausage mix

from Jaffe (any of their sausage mixes are great!). "

Heidi,

Do you have a web address for the place you get the sausage spices? I know

of Jaffe brothers but it must be a different place you're talking about

because I don't think they have spices.

Thanks,

[Guest guest]

>

>Heidi,

>Do you have a web address for the place you get the sausage spices? I know

>of Jaffe brothers but it must be a different place you're talking about

>because I don't think they have spices.

>Thanks,

>

ACK! I mixed up two companies. I meant Penzey's. I think Jaffe is where I got my

dried coconut.

http://www.penzeys.com/

-- Heidi