Hey everyone, I need to change my diet, so here I am trying my hand at delicious jerky!
I just made my first ever batch of jerky. I need help...I seemed to have burned some pieces and undercooked others. Man, it is hard to make uniform slices of chicken and turkey. Is there a horizontal slicer that you can recommend so I can cut with the grain? Can I use the cabella pro slicer and keep the meats semi frozen?
Also, there's a lot of turkey and chicken that says with 1% retained water and some even say up to 10% retained water. Which is better for jerky- the 1%? It's more expensive! LOL~! Maybe 1% will give more jerky?
I am precooking the slices in my oven first to kill bacteria.
What temp should I set the dehydrator for? Is it better to cook low and slow for chicken and turkey or should I keep the dehydrator on full temp at 160 for how ever many hours it takes???
Also, I tried and tried to cut off all fat, but some cuts had internal striation or maybe a tendon. This was oily after drying? I guess I should store in the fridge/freezer? How long?