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Cooked & Dehydrated Beef Jerky?

post #1 of 9
Thread Starter 

Curious....

 

Have any of you ladies or gents, made beef jerky by first cooking it to 160°F and then use your dehydrator to finish?

 

How does the texture compare to only using a dehydrator?

post #2 of 9

Are you using ground meat, or steaks? This would seem to affect the end texture that people would report to you, and thus in-turn the appropriate answer for you (wouldn't make any sense for somebody to answer it if they use a whole different "type" of meat than what you'd be using yourself anyways).

post #3 of 9
Thread Starter 
Quote:
Originally Posted by GotMeat View Post
 

Are you using ground meat, or steaks? This would seem to affect the end texture that people would report to you, and thus in-turn the appropriate answer for you (wouldn't make any sense for somebody to answer it if they use a whole different "type" of meat than what you'd be using yourself anyways).

 

 

Thank you for your assistance.

 

Both.

 

I like beef jerky produced from whole muscle meat and my 87 years, 7 months, 3 days, 22 hours, 14 minutes and 42.999 seconds old Ethiopian girlfriend who has full uppers and the original 24 & 25 lowers likes ground beef, mixed with Yak tenderloin.

post #4 of 9
post #5 of 9

JP61, are you asking about food safety?

Or are you asking about a texture comparison between Pre-Cooked and not Pre-Cooked (i.e. straight to the dehydrator) Jerky?

Because your question looked like it was:
"How does the texture compare to only using a dehydrator?"

 

I suppose this may need cleared up (what your actual question is) before continuing, lol.

post #6 of 9
Quote:
Originally Posted by JP61 View Post

Curious....

Have any of you ladies or gents, made beef jerky by first cooking it to 160°F and then use your dehydrator to finish?

How does the texture compare to only using a dehydrator?

The texture sucks, it's crap!!!!!




~Martin
post #7 of 9

I'm with Martin I tried it once and it ended up going in stew.

Jerky is meant to be Dried not cooked.

post #8 of 9
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Joe, If you have not read this, take a look. Good info on Jerky Safety...JJ

 

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/jerky-and-food-safety/CT_Index

 

Yes, I have read that in the past. Thanks, Chef JJ! 

post #9 of 9
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post


The texture sucks, it's crap!!!!!




~Martin

 

 

Quote:
Originally Posted by SQWIB View Post
 

I'm with Martin I tried it once and it ended up going in stew.

Jerky is meant to be Dried not cooked.

 

 

Thumbs Up Thanks, guys!

 

I was going to try it, but if it's that bad, I think I'll pass. 

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