merinading ??

[smokin pop-pop]

Does anyone COOK their jerky in the marinade . I was on here the other day
talking with Sarex and DaveOmak and Dave mentioned that they recommend
brining the meat and marinade up to 165 degrees on the stove and then dry
in the dehydrator. Doesn't that make it thin pieces of steak and not jerky ?
I always soak my sliced meat in a soy and worchestershire sauce with spices
and then either smoke in my masterbuilt propane or dehydrate and I have never
used cure but I did just get a bag of Morton tender quick . I plan on doing a lot
more in the dehydrator and don't wanna get anyone sick .

 

[noboundaries]

I've used cure #1 since I started making jerky, so no cooking here.

 

[SonnyE]

I went many decades making my Jerky with nothing more than salt and pepper. Much of that was dried in an oven with a pilot light as the heat source. Just round steak, cut into jerky strips, salt and peppered, and jerked. (Beef, Venison, and Antelope)
Now I have a dehydrator. Its book has various recipes, including Jerky making. It recommends putting the finished Jerky in a 275 degree oven for 10 minutes to kill any bacteria that may be left. It came out sizzling. :confused:
I followed that to the T. The burger Jerky tasted like hamburger. :p But my dog liked it.
Then much study later, I decided to check my dehydrator temperature. Beef apparently wants to be heated to 160 degrees to kill any bacteria and pathogens in it. My Presto dehydrator has a highest setting of 165 degrees F, but I figured I check it. It ran 170-171 on all trays. So it gets hot enough, I belive, to take care of the critters.
Besides, with the pepper, cyan, and smoked paprika, nothing could be alive in my Jerky. LOL!

 

[daveomak]

FWIW.... Meat that is slowly dehydrated in a dehydrator, can dehydrate the pathogens... Dehydrated pathogens will survive until they become rehydrated and in a warm environment.. typically your gut... then you get sick....
Warming in a 275 degree oven, don't cook it to death... If it cooks to steak like consistency, you did not dry it enough..
Cooking in the marinade to 165, kills all pathogens.. salmonella included... Here is the original article from OSU...
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf

 

[daveomak]

Beef apparently wants to be heated to 160 degrees to kill any bacteria and pathogens in it. My Presto dehydrator has a highest setting of 165 degrees F, but I figured I check it. It ran 170-171 on all trays. So it gets hot enough, I belive, to take care of the critters.
Besides, with the pepper, cyan, and smoked paprika, nothing could be alive in my Jerky. LOL!

An oven temp of 170, will NOT get the meat to 170... If it has any moisture in it, it will NOT get above 145... there is a 25 deg. lag in temp rise due to evaporative cooling...

 

[SonnyE]

Yep.
But after 50 years, danged if I ain't still here.
Imagine that!

 

[daveomak]

Yep.
But after 50 years, danged if I ain't still here.
Imagine that!

Some of these food borne pathogens are pretty tough on an old man... It's sooooo easy to take a few precautions....

 

[smokin pop-pop]

Some of these food borne pathogens are pretty tough on an old man... It's sooooo easy to take a few precautions....

So Dave let me ask you this if I am using soy and Worcestershire
Sauce as a base should I still use cure #1 or will it make it taste
Too salty ? By the way I would like to thank you for your help
On this forum you can never have to much information IMHO

 

[daveomak]

Adding cure #1, salt is not an issue... You add it at a rate of 0.25%.... So you are adding less than 0.25% salt..
Where Morton's TQ, you are adding salt at approx. 1.8 to 3.5 %, depending on the recipe.. ground meat or whole muscle... The nitrite level in TQ is 0.5%... in cure#1 the nitrite level is 6.25%... So, you need to adjust the salt level when using cure #1.... You need to add more salt...

 

[dan the mano]

FWIW.... Meat that is slowly dehydrated in a dehydrator, can dehydrate the pathogens... Dehydrated pathogens will survive until they become rehydrated and in a warm environment.. typically your gut... then you get sick....
Warming in a 275 degree oven, don't cook it to death... If it cooks to steak like consistency, you did not dry it enough..
Cooking in the marinade to 165, kills all pathogens.. salmonella included... Here is the original article from OSU...
http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf

hello there , i have a question or two for you .. i just got finished making 40 LBS of jerky ... 4 different recipes . anyways i use a bradley (older manual type ) and set my set temp for around 180. ( i preheat and make it sets at that temp for an hour or so ) then i add my meat . i know from making sausage and such i need a temp there of 152 to be safe . so i go at this temp for my jerky .
- i usally go for around 4-5 hours at this time ,and then finally open the door to check, i start at the top and check on the way down. meat has to be able to bend and then some what return to its straightened state . ( in my mind only) so is this right from your opinion .
- there has been a few times here lately that i have had to go longer ,just due to outside temperatures.
-i have used the oven for many years when i was a kid ... but couldnt get enough of real smoke flavour .. and yea i have tried the liquid smoke also.
- and i do try to trim all or most of the fat off as best i can .

thankyou i am just curious to see what your opion might be here ..i have had fairly good luck with my stuff i know i do my salmon different from what other people will tell me , however again somewhat doing it this way for the fish seems to work for me too .

i thank you again in advance Dan

 

[daveomak]

As a general rule, meat can't reach oven temp due to evaporative cooling.. some testing indicates, 25 deg. F below oven temp is all that can be achieved.. Heating meat to 165 F, while it is wet, is one of the safe options..

https://foodsafety.wisc.edu/assets/pdf_Files/Making_Safe Jerky_in_a Home_Dehydrator3.pdf

Choose one of the following recommended drying methods: Dry meat at 145° - 155°F for at least 4 hours followed by heating in a pre-heated 275°F oven for 10 minutes. Drying meat at a temperature below 145°F will produce a product that looks done before it is heated enough to destroy pathogens, and before it has lost enough moisture to be shelf-stable. Only a few dehydrators currently on the market will maintain the necessary temperature of 145° - 155°F: the Gardenmaster by Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, strong air flow, and adjustable temperature setting. Dry for at least 4 hours (6 hours is preferable) and remove jerky from the dehydrator. Place dried strips on a baking sheet, close together but not touching or overlapping. Heat in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼” (when raw) may require longer to reach 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safety precaution. Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; heat poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making safe jerky. The pre‐heating step assures that any bacteria present will be destroyed before drying and a lower dehydrator temperature (130° to 140°F) can be used. After boiling, dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Since it can be impossible to accurately measure the internal temperature of a thin strip of meat, consumers can boil meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly product that would be judged inferior by Wisconsin standards for chewy, flexible jerky.
Dried jerky can be stored for 1 to 2 months

 

[dan the mano]

As a general rule, meat can't reach oven temp due to evaporative cooling.. some testing indicates, 25 deg. F below oven temp is all that can be achieved.. Heating meat to 165 F, while it is wet, is one of the safe options..

https://foodsafety.wisc.edu/assets/pdf_Files/Making_Safe Jerky_in_a Home_Dehydrator3.pdf

Choose one of the following recommended drying methods: Dry meat at 145° - 155°F for at least 4 hours followed by heating in a pre-heated 275°F oven for 10 minutes. Drying meat at a temperature below 145°F will produce a product that looks done before it is heated enough to destroy pathogens, and before it has lost enough moisture to be shelf-stable. Only a few dehydrators currently on the market will maintain the necessary temperature of 145° - 155°F: the Gardenmaster by Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, strong air flow, and adjustable temperature setting. Dry for at least 4 hours (6 hours is preferable) and remove jerky from the dehydrator. Place dried strips on a baking sheet, close together but not touching or overlapping. Heat in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼” (when raw) may require longer to reach 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safety precaution. Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; heat poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making safe jerky. The pre‐heating step assures that any bacteria present will be destroyed before drying and a lower dehydrator temperature (130° to 140°F) can be used. After boiling, dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Since it can be impossible to accurately measure the internal temperature of a thin strip of meat, consumers can boil meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly product that would be judged inferior by Wisconsin standards for chewy, flexible jerky.
Dried jerky can be stored for 1 to 2 months

thank you for your reply , Dan

 

[dan the mano]

As a general rule, meat can't reach oven temp due to evaporative cooling.. some testing indicates, 25 deg. F below oven temp is all that can be achieved.. Heating meat to 165 F, while it is wet, is one of the safe options..

https://foodsafety.wisc.edu/assets/pdf_Files/Making_Safe Jerky_in_a Home_Dehydrator3.pdf

Choose one of the following recommended drying methods: Dry meat at 145° - 155°F for at least 4 hours followed by heating in a pre-heated 275°F oven for 10 minutes. Drying meat at a temperature below 145°F will produce a product that looks done before it is heated enough to destroy pathogens, and before it has lost enough moisture to be shelf-stable. Only a few dehydrators currently on the market will maintain the necessary temperature of 145° - 155°F: the Gardenmaster by Nesco/American Harvest and the Excalibur are two such units. Each of these units has a large heating element, strong air flow, and adjustable temperature setting. Dry for at least 4 hours (6 hours is preferable) and remove jerky from the dehydrator. Place dried strips on a baking sheet, close together but not touching or overlapping. Heat in a pre-heated 275°F oven for 10 minutes to an internal temperature of 160°F – strips thicker than ¼” (when raw) may require longer to reach 160°F. In our research, strips removed from the oven were sizzling hot. Remove oven-heated samples from the oven, cool to room temperature, and package. Always include the post‐drying oven‐heating treatment as a safety precaution. Steam or roast meat strips in marinade to an internal temperature of 160°F before drying; heat poultry to 165°F (internal temperature) before drying. The USDA Meat and Poultry Hotline currently recommends this method for making safe jerky. The pre‐heating step assures that any bacteria present will be destroyed before drying and a lower dehydrator temperature (130° to 140°F) can be used. After boiling, dehydrate meat for 4 to 6 hours. No post-dehydration oven-heating is necessary. Since it can be impossible to accurately measure the internal temperature of a thin strip of meat, consumers can boil meat in marinade (or water) for 5 minutes before drying. Unfortunately, this USDA‐recommended method produces a dried, crumbly product that would be judged inferior by Wisconsin standards for chewy, flexible jerky.
Dried jerky can be stored for 1 to 2 months

a little off of topic here here , but how do i start a new conversion on here in this section "jerky". i seem to be having a problem doing this ,ha ha im new here and ,well not to computer literate either .. i thank you in advance

 

[daveomak]

At the main Jerky Section, there's a tab that says "Post a new thread".... or at the top of this thread, click on the Darkened word Making Jerky, it will take you there to "Post a new thread"