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Question Re Making Jerky

post #1 of 7
Thread Starter 

Hi All,

 

I am interested in learning how to make jerky in my dehydrator. I got one with a digital control and the temperature and time i can adjust.

 

From what i read i can use any of the following meats : Bottom Round/Eye of Round / London Broi/ flank steak/Ground meat/chicken/salmon.

 

My question is i purchased this off of amazon

http://www.amazon.com/gp/product/B00BBIOJ1G/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001UPRY1W&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=085EHTPJ8NMC7CPA8T0C

 

Is the correct amount for usage 1/4 tsp for 1lb of meat?

 

secondly, do i need to only use it for ground meat or is it best to use in all types of sliced meat/fish i marinate?

 

Secondly, i dont want to use the seasoning packets included with my presto dehydrator as they are not kosher certified - while this powder does not need certification if a stand alone product.

 

i know after they dehydrate they cool to room temp then i do 10 min at 275 till bubbling to kill e-coli & listeria.

 

Thirdly,

how much actually time longer does meat stay better in a ziploc bag with using curing salt, versus just using a marinade?

 

 

Thanks,

Dee

post #2 of 7
Quote:
Originally Posted by wpix123 View Post

Hi All,

I am interested in learning how to make jerky in my dehydrator. I got one with a digital control and the temperature and time i can adjust.

From what i read i can use any of the following meats : Bottom Round/Eye of Round / London Broi/ flank steak/Ground meat/chicken/salmon.

My question is i purchased this off of amazon
http://www.amazon.com/gp/product/B00BBIOJ1G/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001UPRY1W&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=085EHTPJ8NMC7CPA8T0C

Is the correct amount for usage 1/4 tsp for 1lb of meat?

secondly, do i need to only use it for ground meat or is it best to use in all types of sliced meat/fish i marinate?

Secondly, i dont want to use the seasoning packets included with my presto dehydrator as they are not kosher certified - while this powder does not need certification if a stand alone product.

i know after they dehydrate they cool to room temp then i do 10 min at 275 till bubbling to kill e-coli & listeria.

Thirdly,
how much actually time longer does meat stay better in a ziploc bag with using curing salt, versus just using a marinade?


Thanks,
Dee


Dee..... the cure is the correct to use for all forms of smoked meats.... sausage, bacon, fish etc... anything that is cooked.... the correct amount is 1.1 grams/pound or 1 level tsp. per 5#'s of meat... the cure is a safety margin....

As far as your method for killing e-coli, listeria etc...... It is best to heat the jerky to 160 ish FIRST, while it is wet.... then lower the temp to dehydrate... or whatever you method is...... pathogens "can" go into some sort of "suspended animation" state once dehydrated and are very difficult to kill.....
Hope that all makes sense....
post #3 of 7
Thread Starter 
Thank you for the quick response.

Since my manual says to go to 160 in the machine for jerky for 8+ hours or 4 hours for ground meat. Isn't it safe to do the 275 after since it high temp anyway?

How long is the stability non spoilage using cure versus no cure non refrigerated?

Thanks
Dee
post #4 of 7
I am citing the recommended method from the FDA for making jerky "safe to eat".....

It is best to heat the jerky to 160 ish FIRST, while it is wet.... then lower the temp to dehydrate... or whatever you method is...... pathogens "can" go into some sort of "suspended animation" state once dehydrated and are very difficult to kill.....
post #5 of 7
Love making jerky!! When we make Elk jerky, venison or beef we use Jerky Gold Marinade on our jerky! Sooo goood best we have had!!
post #6 of 7
Quote:
Originally Posted by wpix123 View Post

Thank you for the quick response.

Since my manual says to go to 160 in the machine for jerky for 8+ hours or 4 hours for ground meat. Isn't it safe to do the 275 after since it high temp anyway?

How long is the stability non spoilage using cure versus no cure non refrigerated?

Thanks
Dee

Daves info I'm sure is 'by the book' correct. However, many of us make jerky using lower temps and live to tell the tale. I am not disputing Daves info at all. I use a Nesco dehydrator & yes, the machine sez to dry at 160+. I personally use about 140-145, wanting 'dried' jerky not cooked jerky. I always use cure and I, again personally, normally use a soy sauce based marinade that I make quite spicy for my own tastes. My Kikko Man bottle has the Kosher symbol on it. I normally make a 5 pound batch and it has never taken near 8 hours to be done. I slice semi frozen beef into about 1/8 inch strips using whatever is on sale with little to no fat on it. Eye of Round, London Broil, top sirloin etc. Marinate overnight, allow to drip dry (not blotted) on paper towels and into the machine. I leave out overnight in a zip lock (unzipped) with a paper towel in the bottom. It's usually gone within 2 weeks so I have no prob leaving out on the counter. This would not be the method for commercial jerky makers but for home use we survive. Some good info here to ponder in case you aren't confused enough  http://www.smokingmeatforums.com/t/164310/165-before-or-after-for-jerky

post #7 of 7
140-145 is fine also. On some older dehydrators from the 80s early 90s that was their max setting. 160 is the "standard" temp now by the books but 140-145 is good. Paper towel method is preference. I dont like missing out on extra flavor. I usually mix mine up in a bowl for several minutes before i let it sit overnight in the fridge covered with cling wrap and foil.
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