Marinade was Re: Tasha- Dehydrator and turkey jerky.

[Guest guest]

Hi,

I just happened to see a piece on Cooks Illustrated on marinade. they

said not to use vinegar/acid. Rather, to use a good olive oil--EVOO,

extra Virgin Olive Oil- base. That gets blended with herbs/garlic,

literally in blender. It becomes a paste. Poke meat w a fork, so it

can absorb the flavor. Oil isd a good carrier to bring the flavor

into the muscle and fat of the meat. The paste is now rubbed into the

meat and allowed to sit for one to twenty four hours. Then it is

wiped off w a paper towel before grilling. For dehydrating/grinding,

might leave the paste on.

I like cook's illustrated because-while many recipes won't work for

SCD-- they review lots of products and equipment, taking NO ADVERTISING>

I'll put a couple of examples below.

Marinade

6 tablespoons olive oil

6 medium cloves garlic , minced or pressed through a garlic press

(about 2 tablespoons)

1 medium shallot , minced (about 3 tablespoons)

2 tablespoons minced fresh rosemary

_______________________________________________________

Marinade

6 tablespoons vegetable oil/EVOO

6 medium cloves garlic , minced or pressed through a garlic press

(about 2 tablespoons)

2 medium scallions , minced (about 3 tablespoons)

[M/moderators: is this ok?] 1 canned chipotle chile in adobo sauce ,

minced (about 1 tablespoon)

1 medium jalapeño chile , minced (about 1 tablespoon)

______________________________________________________

INSTRUCTIONS

1. For Marinade: Puree all ingredients in blender until smooth,

scraping down blender jars as needed.

2. For Steak: Using dinner fork, poke steak about 20 times on each

side. Place on rimmed baking sheet or in large baking dish; rub both

sides of steak evenly with salt and then with paste. Cover with

plastic wrap and refrigerate at least 1 hour or up to 24 hours.

5b.Re: Tasha- Dehydrator and turkey jerky.Posted by: " TQ " tsquast@...

tsquastThu May 27, 2010 3:44 am (PDT)

Does anyone have a recipe for legal marinades? I guess I cannot

envision how ground meat cooked could be formed to make jerky?? Thanks.

>Tasha,

>

>Actually it doesn't. It does say that marinating first helps to make

meats tender and add flavor. If it were me, I would marinate, cook,

marinate and then dehydrate to get a really full flavor in the turkey

or chicken. Cooked chicken and turkey taste nice, but to me the spice

flavors seems to dissipate quickly/don't absorb well during cooking

unless it is bathed in a flavorful sauce or something -- which you

could do too and then the sauce would be dried onto the turkey/chicken

as well, more so than a simple marinade.

>

>Amelia

________________________________

>To: btvc-scd

>Sent: Wed, May 26, 2010 11:08:50 PMSubject: Re: Tasha-

Dehydrator and turkey jerky.

>Thanks! Does the book say if turkey breasts baked would work better

than ground turkey?

>

>Tasha

>

>

>

>>Jodi,

>>

>>According to my ' Bell's Complete Dehydrator Cookbook' it says

that all poultry must be precooked before being dried into jerky

because of the risk of salmonella.

>>

>>I hope the person asking about jerky reads this too!

>>

>>Amelia

_______________________________

>>To: BTVC-SCD Sent:

Wed, May 26, 2010 2:07:15 PM

>>Subject: Tasha- Dehydrator and turkey jerky.

>>Ameila just bought it to my attention that if using turkey for

jerky in dehydrator you need to cook meat before jerky'ing it.

>>I thought it could be sub'ed with the recipe I use.

>>Please look into this or if anyone has info about this please post.

>>I would hate for you to get sick.

>>I caught Salmonella once and it's not a fun thing!

>>

>>Jodi

[Guest guest]

At 02:06 AM 5/29/2010, you wrote:

[M/moderators: is this ok?] 1

canned chipotle chile in adobo sauce ,

minced (about 1 tablespoon)

Not legal. The " sauce " has all kinds of junk in it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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