- Jun 15, 2019
- 6
- 0
Hello all. I took a shot at making jerky for the first time tonight.
My dehydrator of choice is the Nesco FD-75A
My meat has been sitting in marinade for about 48 hours.
After draining/dabbing off the excess marinade, I have placed the meat in the dehydrator. It dried for about 4 hours. I was struggling to get the temp above 130 degrees, but the softness/chewiness was where I wanted it. So I removed it from the dehydrator and placed it in the oven on 300 for about 10 minutes to bring it up to a temp of around 175-180.
Now I am nervous about it. Although it's up to temp, when I squeeze the jerky with my fingers, the smallest amount of oil/moisture comes out. I read if there is ANY moisture, it's not done. I have had a number of pieces already, and although it tastes good and I like how it turned out, now the moisture has me concerned. Especially after I ate some.
I know everyone is different, but how much does it take for one to get sick from eating jerky in said condition? Should I be worrying?
I read that you can pre-cook or post-cook the jerky to get it to the temp you want. which I did, obviously the post method.
Can anyone ease my mind or do I need to start pumping my stomach? sigh, I thought I was doing everything right
I would like to add. I just placed the jerky back in the oven, again. 300 degrees for like 10 minutes. this time there seemed to me a lot of oil or marinade on the baking sheet. and it was sizzling. so obviously it is still cooking out the moisture. but at this point, they are becoming close to burnt sticks.
My dehydrator of choice is the Nesco FD-75A
My meat has been sitting in marinade for about 48 hours.
After draining/dabbing off the excess marinade, I have placed the meat in the dehydrator. It dried for about 4 hours. I was struggling to get the temp above 130 degrees, but the softness/chewiness was where I wanted it. So I removed it from the dehydrator and placed it in the oven on 300 for about 10 minutes to bring it up to a temp of around 175-180.
Now I am nervous about it. Although it's up to temp, when I squeeze the jerky with my fingers, the smallest amount of oil/moisture comes out. I read if there is ANY moisture, it's not done. I have had a number of pieces already, and although it tastes good and I like how it turned out, now the moisture has me concerned. Especially after I ate some.
I know everyone is different, but how much does it take for one to get sick from eating jerky in said condition? Should I be worrying?
I read that you can pre-cook or post-cook the jerky to get it to the temp you want. which I did, obviously the post method.
Can anyone ease my mind or do I need to start pumping my stomach? sigh, I thought I was doing everything right
I would like to add. I just placed the jerky back in the oven, again. 300 degrees for like 10 minutes. this time there seemed to me a lot of oil or marinade on the baking sheet. and it was sizzling. so obviously it is still cooking out the moisture. but at this point, they are becoming close to burnt sticks.
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