Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks, Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks, Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Jodi,I am sure Marilyn has the proper response, but I always make sure that the meat is very very lean. Then I line the trays with parchment paper before laying out the meat -- no drips of any kind leave that way. If your meat is fatty, then you need to line your trays and periodically blot the fat with a towel (or paper towel). For me it is just easier to use the very lean meat.AmeliaFrom: Jodi To: BTVC-SCD Sent: Mon, March 22, 2010 8:12:10 AMSubject: keeping excalibur clean I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks, Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Jodi,I am sure Marilyn has the proper response, but I always make sure that the meat is very very lean. Then I line the trays with parchment paper before laying out the meat -- no drips of any kind leave that way. If your meat is fatty, then you need to line your trays and periodically blot the fat with a towel (or paper towel). For me it is just easier to use the very lean meat.AmeliaFrom: Jodi To: BTVC-SCD Sent: Mon, March 22, 2010 8:12:10 AMSubject: keeping excalibur clean I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks, Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Are you using ground meat or strips of meat? I made some by cutting up a steak into thin strips, and removed all visible fat. There was no leaking at all. I had zucchini chips and nuts in the other racks and nothing ended up smelling. If you are doing ground meat, maybe it's just not lean enough. Any chance you can find leaner? Also, is your yogurt sealed? Would it still pick up smells? This all reminds me that I really do need to clean mine lol. I usually clean the racks I use, but not the box. Oops.. Kat http://scdkatfood.blogspot.com > > I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. > The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) > Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? > > Thanks, > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Are you using ground meat or strips of meat? I made some by cutting up a steak into thin strips, and removed all visible fat. There was no leaking at all. I had zucchini chips and nuts in the other racks and nothing ended up smelling. If you are doing ground meat, maybe it's just not lean enough. Any chance you can find leaner? Also, is your yogurt sealed? Would it still pick up smells? This all reminds me that I really do need to clean mine lol. I usually clean the racks I use, but not the box. Oops.. Kat http://scdkatfood.blogspot.com > > I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. > The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) > Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? > > Thanks, > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 At 03:12 AM 3/22/2010, you wrote: The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? If you can find it, get, and cut to size, a piece of inkblotter. Place it in the bottom, and it soaks up the grease and doesn't let it get into the corners. You could also just put some paper towels down. Another possibility is to get, and cut to size some terrycloth -- it'll do the same thing, but you'll need to wash it. One of those things they ought to put in the manual, but don't think of, because they don't expect they'll be doing like I do, and making 20 pounds of meat into jerky at a whack. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 At 03:12 AM 3/22/2010, you wrote: The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? If you can find it, get, and cut to size, a piece of inkblotter. Place it in the bottom, and it soaks up the grease and doesn't let it get into the corners. You could also just put some paper towels down. Another possibility is to get, and cut to size some terrycloth -- it'll do the same thing, but you'll need to wash it. One of those things they ought to put in the manual, but don't think of, because they don't expect they'll be doing like I do, and making 20 pounds of meat into jerky at a whack. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Hi Jodi, When I made my meat snacking sticks out of ground beef, my brother warned me ahead of me to only use 85% lean or better and to be prepared to do something about the grease that would cook out of it. Based on his suggestion, I put the meat on parchment paper and used paper towels to blot the standing grease every hour or so. I also put a couple of paper towels in the bottom of the excalibur just in case some grease came off the parchment paper when I was sliding the trays in and out to blot everything. If you make jerky with slices of lean meat you don't usually have the grease problem like you do with ground meat, but I still like using ground meat too HTH To: BTVC-SCD Sent: Mon, March 22, 2010 3:12:10 AMSubject: keeping excalibur clean I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles.The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks,Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Hi Jodi, When I made my meat snacking sticks out of ground beef, my brother warned me ahead of me to only use 85% lean or better and to be prepared to do something about the grease that would cook out of it. Based on his suggestion, I put the meat on parchment paper and used paper towels to blot the standing grease every hour or so. I also put a couple of paper towels in the bottom of the excalibur just in case some grease came off the parchment paper when I was sliding the trays in and out to blot everything. If you make jerky with slices of lean meat you don't usually have the grease problem like you do with ground meat, but I still like using ground meat too HTH To: BTVC-SCD Sent: Mon, March 22, 2010 3:12:10 AMSubject: keeping excalibur clean I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles.The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks,Jodi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Thank you all for your responses. I will totally try all of these. I had gotten meat directly from an Amish Farmer so the ground meat was not lean by any means. It was the first time I made jerky w ground meat as I didn't want to fuss at all. It came out quite delish if I may say so myself. Next batch I want to throw in some mutton into the mix. It's a really handy snack for road trips! But boy does my Excalibur stink. I was running it with nothing in it to air it out. Jodi > > Hi Jodi, > When I made my meat snacking sticks out of ground beef, my brother warned me ahead of me to only use 85% lean or better and to be prepared to do something  about the grease that would cook out of it. Based on his suggestion, I put the meat on parchment paper and used paper towels to blot the standing grease every hour or so. I also put a couple of paper towels in the bottom of the excalibur just in case some grease came off the parchment paper when I was sliding the trays in and out to blot everything. > > If you make jerky with slices of lean meat you don't usually have the grease problem like you do with ground meat, but I still like using ground meat too > > HTH > > > > > > ________________________________ > > To: BTVC-SCD > Sent: Mon, March 22, 2010 3:12:10 AM > Subject: keeping excalibur clean > >  > I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. > The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) > Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? > > Thanks, > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Thank you all for your responses. I will totally try all of these. I had gotten meat directly from an Amish Farmer so the ground meat was not lean by any means. It was the first time I made jerky w ground meat as I didn't want to fuss at all. It came out quite delish if I may say so myself. Next batch I want to throw in some mutton into the mix. It's a really handy snack for road trips! But boy does my Excalibur stink. I was running it with nothing in it to air it out. Jodi > > Hi Jodi, > When I made my meat snacking sticks out of ground beef, my brother warned me ahead of me to only use 85% lean or better and to be prepared to do something  about the grease that would cook out of it. Based on his suggestion, I put the meat on parchment paper and used paper towels to blot the standing grease every hour or so. I also put a couple of paper towels in the bottom of the excalibur just in case some grease came off the parchment paper when I was sliding the trays in and out to blot everything. > > If you make jerky with slices of lean meat you don't usually have the grease problem like you do with ground meat, but I still like using ground meat too > > HTH > > > > > > ________________________________ > > To: BTVC-SCD > Sent: Mon, March 22, 2010 3:12:10 AM > Subject: keeping excalibur clean > >  > I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles. > The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) > Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? > > Thanks, > Jodi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Hey Marilyn, Where do you buy inkblotter these days? A stationary store? Heh. Jodi > >The fat got into a couple of corners and > >crevices that it is like impossible to get out > >(Yes, the smell bothered me so that I used q-tips!) > >Anyway, how do you guys - to the best of your > >ability- prevent a situation like this from happening? > > If you can find it, get, and cut to size, a piece > of inkblotter. Place it in the bottom, and it > soaks up the grease and doesn't let it get into > the corners. You could also just put some paper towels down. > > Another possibility is to get, and cut to size > some terrycloth -- it'll do the same thing, but you'll need to wash it. > > One of those things they ought to put in the > manual, but don't think of, because they don't > expect they'll be doing like I do, and making 20 > pounds of meat into jerky at a whack. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2010 Report Share Posted March 24, 2010 Hey Marilyn, Where do you buy inkblotter these days? A stationary store? Heh. Jodi > >The fat got into a couple of corners and > >crevices that it is like impossible to get out > >(Yes, the smell bothered me so that I used q-tips!) > >Anyway, how do you guys - to the best of your > >ability- prevent a situation like this from happening? > > If you can find it, get, and cut to size, a piece > of inkblotter. Place it in the bottom, and it > soaks up the grease and doesn't let it get into > the corners. You could also just put some paper towels down. > > Another possibility is to get, and cut to size > some terrycloth -- it'll do the same thing, but you'll need to wash it. > > One of those things they ought to put in the > manual, but don't think of, because they don't > expect they'll be doing like I do, and making 20 > pounds of meat into jerky at a whack. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2010 Report Share Posted March 25, 2010 At 02:39 PM 3/24/2010, you wrote: Where do you buy inkblotter these days? A stationary store? Heh. Y'know, that's a real good question. <g> Maybe that's why I put a bar towel on the bottom! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2010 Report Share Posted March 25, 2010 At 02:39 PM 3/24/2010, you wrote: Where do you buy inkblotter these days? A stationary store? Heh. Y'know, that's a real good question. <g> Maybe that's why I put a bar towel on the bottom! — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! Jodi > >Where do you buy inkblotter these days? > >A stationary store? Heh. > > Y'know, that's a real good question. <g> Maybe > that's why I put a bar towel on the bottom! > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! Jodi > >Where do you buy inkblotter these days? > >A stationary store? Heh. > > Y'know, that's a real good question. <g> Maybe > that's why I put a bar towel on the bottom! > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 > Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! Yeah - but then you would have to have room for two, not to mention pay for two. Or decide which one you would want first. And then everything you made with the first one would be milkig or fleischig, instead of strictly pareve, unless you got a third one for that. It's a quandary. Since it would only be half as useful as everyone else's (or a third, even worse), that's yet another reason I haven't bought one. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 > Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! Yeah - but then you would have to have room for two, not to mention pay for two. Or decide which one you would want first. And then everything you made with the first one would be milkig or fleischig, instead of strictly pareve, unless you got a third one for that. It's a quandary. Since it would only be half as useful as everyone else's (or a third, even worse), that's yet another reason I haven't bought one. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 I meant to say, Tropical traditions makes a good, natural degreaser - it's their cleaner. Might help. Mara > Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! > > Jodi > > >>> Where do you buy inkblotter these days? >>> A stationary store? Heh. >> >> Y'know, that's a real good question. <g> Maybe >> that's why I put a bar towel on the bottom! >> >> >> — Marilyn >> New Orleans, Louisiana, USA >> Undiagnosed IBS since 1976, SCD since 2001 >> Darn Good SCD Cook >> No Human Children >> Shadow & Sunny Longhair Dachshund >> Babette the Foundling Beagle >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 I meant to say, Tropical traditions makes a good, natural degreaser - it's their cleaner. Might help. Mara > Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! > > Jodi > > >>> Where do you buy inkblotter these days? >>> A stationary store? Heh. >> >> Y'know, that's a real good question. <g> Maybe >> that's why I put a bar towel on the bottom! >> >> >> — Marilyn >> New Orleans, Louisiana, USA >> Undiagnosed IBS since 1976, SCD since 2001 >> Darn Good SCD Cook >> No Human Children >> Shadow & Sunny Longhair Dachshund >> Babette the Foundling Beagle >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 Cool. What a good idea. Jodi > >>> Where do you buy inkblotter these days? > >>> A stationary store? Heh. > >> > >> Y'know, that's a real good question. <g> Maybe > >> that's why I put a bar towel on the bottom! > >> > >> > >> — Marilyn > >> New Orleans, Louisiana, USA > >> Undiagnosed IBS since 1976, SCD since 2001 > >> Darn Good SCD Cook > >> No Human Children > >> Shadow & Sunny Longhair Dachshund > >> Babette the Foundling Beagle > >> > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 Cool. What a good idea. Jodi > >>> Where do you buy inkblotter these days? > >>> A stationary store? Heh. > >> > >> Y'know, that's a real good question. <g> Maybe > >> that's why I put a bar towel on the bottom! > >> > >> > >> — Marilyn > >> New Orleans, Louisiana, USA > >> Undiagnosed IBS since 1976, SCD since 2001 > >> Darn Good SCD Cook > >> No Human Children > >> Shadow & Sunny Longhair Dachshund > >> Babette the Foundling Beagle > >> > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2010 Report Share Posted March 26, 2010 Oy Vei Mara.. Now you got me chasing my own tail. Trust me though, the dehydrator is so worth it! Jodi > > > Argh! I reckon I am just gonna have to be more mindful and micromanage. At times like these I see how useful being kosher can be and having a dairy dehydrator and a meat dehydrator because the permeating smell of the jerky is just flippen gnarly! > > > Yeah - but then you would have to have room for two, not to mention > pay for two. Or decide which one you would want first. And then > everything you made with the first one would be milkig or fleischig, > instead of strictly pareve, unless you got a third one for that. > > It's a quandary. > > Since it would only be half as useful as everyone else's (or a third, even > worse), that's yet another reason I haven't bought one. > > Mara > Quote Link to comment Share on other sites More sharing options...
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