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Recent content by theswede
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My jerky shrinks to 1/3 of the original weight after dehydration. So I would slice 2-3mm put it on pretty low temp and be on watch. It could go very quick.
A smoker would be awesome. But at the moment I don't have the facilities for it (room mate would go bananas). So a Excalibur-style dehydrator is what I'm making. This is mostly for experimenting with different heat settings, spices, moisture etc.
Btw, I've been wondering who the beef jerky costumers are? I've never been to the states, so I haven't understood the culture. I imagine it being eaten by a big middle-aged man, drinking beer and going on hunting trips. Am I correct? ;)
Yeah I get you. The inner temperature of the jerky need to be 160F to kill it all. Keeping the heater on 160, the meat, at least in the higher trays, will have a hard time reaching internal 160 degrees. At least in a quick way. But this is just morning speculations :) I'll have to try it out...
The risk of salmonella and E-coli are small in Swedish meat. And if buying it from a trusted source the risk is minimal.
Though I rather be safe then sorry, if I go commercial.
What way to you think is best to get it to 160? In my head it's a speedy one, so the cooking process doesn't start...
Sweden has a limit of 150mg nitrit/1kg meat that doesn't kill [EDIT: some of the] pathogens, only botulism and some other possible bacteria grows.
How would you cure it to be safe about e-coli and salmonella? I've red vinegar could be a way, but I'm afraid it will infuse in the flavour.
Yeah, I would agree. It's a time fact thing I guess. What you think about drying it cold and then heating it in an oven 270F for 10mins to kill the germs? I'll experiment.
Thanks for the reply!
I was thinking more like the Excalibur with the trays as the picture down below. Your cylinder-dryer looks good with nice setting for temperature! What I've seen has the excalibur 4 fans on the back and a heat coil running in front of them. I'll try to build something...
How do you do to eradicate possible pathogens like E-coli and Salmonella from your batches?
This is the ways I found on a page.
immersing in boiling water (15 seconds), then marinating (118.4F, 24h)seasoning (118.4F, 24 h), then immersing in a hot pickling brine (172.4F, 90 s)immersing in a...
After some research I found that Excalibur uses a heating element and fans as depicted in this photo:
:
So for a bigger tray you'll need two fans next to each other. and multiple fans if your oven is big. One big fan 2m diameter might be a bit hefty
Any other design ideas?