INTERACT FORUM
More => Music, Movies, Politics, and Other Cheap Thrills => Topic started by: KingSparta on July 14, 2008, 07:00:59 pm
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I Am Making Beef Jerky Tonight.
Tomorrow I Am Going To A Local Elementary School To Show Kids Some Bugs (They Are Alive).
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I did that a couple of times at the science museum (I was volunteering to monitor the health of wetlands, including counting bugs and counting plants). Kids loved watching them squirm across the field of view in a low power microscope (projected on a screen).
j
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Everyone At Work Enjoyed The Beef Jerkey
Now my wife wants me to make some for the dogs.
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A friend of ours up here makes homemade Moose Jerky every year.... It is surprisingly very good.
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Turkey Terriyaki Jerky for me, thanks.
Take a pack of TT Jerky, a pack of string cheese sticks, a jar of Pepronchinis and a bag of poor boy buns. Oh yeah, and a 2-liter bottle of Diet Coke. Point the car toward Mammoth Mountain and press the accelerator.
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I Am Making Beef Jerky Tonight.
How do you do that ?
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Now my wife wants me to make some for the dogs.
I misread this as "Now my wife wants me to make some from the dogs."
Was understandably concerned.
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I Have 5 Chiwawas
The Dogs Love Beef Jerky, Bacon, Ham, Beef, Stake, Chicken Jerky, Turkey Jerky, etc...
How do you do that ?
in a 1000 watt Dehydrator, Using Honey, Brown Sugar, Soy Sauce (I use Powdered Soy Sauce To Limit The Fluids You Put Into The Beef). Using 97% fat Free Hamburger, And Using A Beef Jerky Press That Puts The Beef In Strips.
You Can Use Real Beef Also But You Must Have It Cut Thin Less Than 1\4 To Dry Properly, And You Must Not Overload The Dehydrator. I Have About 10 Shelves in my Dehydrator But I Only Put A Few Strips On Each. and i Normaly Leave The Top And Bottom Empty To Help Improve Air Flow (Mine Does Have A Fan). I Would Not Buy A Dehydrator That Does Not Have A Fan Or Is Under 1000 Watts.
The Mix Of Honey, And Sugars Help Bond The Meat, And Make It Chewy
Salt And Sugars Have Been Used To Preserve Meats For 1000's Of Years.
Using Meat With Less Fat Helps It To Preserve The Meat better And Not Allow It To Go Rancid.
Using A Food Processor, Helps Blend The Mixture More Evenly, And Helps Bond The Meat (When Using Hamburger).
Let It Set In The Fridge For A Hour Or So And Mix It Again, Then Form It Into Strips Using A Jerky Press.
http://www.nesco.com/products/?category=300&id=250 (http://www.nesco.com/products/?category=300&id=250)
I Have Ordered From Spice Barn Before, Here Are Some Links
As With The Major Brands Of "Teriyaki" Beef Jerkey, It is nothing more than Soy Sause With Sugers Added
Powdered Soy Sauce: (Keeps Drying Times Down, And Helps Cure The Meats Faster)
http://spicebarn.com/soy_sauce_powder.htm (http://spicebarn.com/soy_sauce_powder.htm)
Note: Sodium Nitrite Should Be Added To Cure The Meats (They Put This In Hot Dogs Also)
http://www.spicebarn.com/cure_salt.htm (http://www.spicebarn.com/cure_salt.htm)
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Thx for the recipe king :)
..dehydrator hmmm ?
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I just use the oven on about 200 degrees, and that works nearly as well as a dehydrator I think. Its great eating warm jerky during the process too. The tough part is to not eat too much!
I have a good jerky story - good for you, bad for me.
I went to visit my sister and brother in law in Southern California. They were not in when I arrived, and told me to go in and make myself at home. I did. And I found some nice jerky (store bought unfortunately), and so grabbed a nice hunk. I started eating it, and noticed, well, it was a bit soft for jerky. I spit it out and tossed the piece I'd grabbed. I thought perhaps it was dog jerky!
When they arrived, I mentioned the jerky was a little soft, and peculiar. They asked, "You didn't eat any of it did you?" I told them I had chomped a bit of it, but spit it out. Then mentioned it was to be returned to the store, because it was MOLDY!
Yuck!
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yep a oven works..
It might use more power however
with both you need to pull it out before it gets too dry.
that's normally not a problem with me since I Start sampling it after 2 hours.