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Post by rachelsdad on Jan 1, 2018 6:31:49 GMT -8
Enjoying the day off, just going through these forums for the first time in a while. Always been a fan of FBC and all the contributors here that have expanded my food choices on the trail but I've never dehydrated food.
I had watched an episode of Alton Brown doing jerky and thought this might be of interest.
www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe-2103581
Thoughts?
He claims one should not use the heat in a standard dehydrator |
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rebeccad
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Post by rebeccad on Jan 1, 2018 10:55:31 GMT -8
He claims one should not use the heat in a standard dehydrator I'm thinking that in my climate, without the heat the meat would grow fur before it dried. But I'll admit I've not had any success with jerky, and just go ahead and buy it. |
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Post by johntpenca on Jan 1, 2018 15:59:47 GMT -8
I prefer to buy. I'm lazy. Tried drying but it's a hassle.
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sarbar
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Post by sarbar on Jan 2, 2018 11:08:43 GMT -8
It works - but if you live in humidity I wouldn't suggest it. It's a summer time thing IMO.
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Post by Lamebeaver on Jan 2, 2018 14:27:46 GMT -8
I make mine a little thicker, throw it on the smoker for a couple hours (IMHO better than liquid smoke), then finish it off overnight in the dehydrator. If you have a temp controlled dehydrator, you could set it to a low temp. Mine goes from 95°-158°F, and would be a lot more convenient than messing around with a box fan and furnace filters. Those filters aren't really food grade, so that might be a concern as well. They might contain some sort of additive to prevent mildew.
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rebeccad
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Post by rebeccad on Jan 3, 2018 16:50:54 GMT -8
f you have a temp controlled dehydrator, you could set it to a low temp. The main concern would be that they recommend the higher temps for meat for a reason: to keep it too warm to allow nasty things to grow. OTOH, lots of jerky made for centuries by laying it out in the sun to dry, so maybe if you use the right marinade? Just remember that commercially butchered meats are a little iffy that way, probably worse than home-butchered was in the 19th Century. |
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Post by ecocentric on Jan 4, 2018 6:51:36 GMT -8
A food drier with adjustable temperature is the most versatile way of drying different things where humidity can be high. When humidity is high, thinner slices of meat, veggies, or fruit, will speed drying.
The fan and furnace filters are ideal for drying herbs, especially if you have a large herb garden. Heat will drive out some of the more volatile aromatics, as will over-drying. That takes out some of the 'fresh' taste.
I've learned to fill up the smoker when I use it. Leftovers are good for sandwiches, soups and stews, and when the price is right, I can do a batch of jerky with beef, chicken, turkey, or fish. I like my results with drying smoked meat.
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sarbar
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Post by sarbar on Jan 5, 2018 19:54:17 GMT -8
For herbs? I use brown paper lunch bags. Put them in the bag, fold over and ignore the next few weeks (as in I totally forget about them). Perfectly air dried when I remember :D
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RumiDude
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Post by RumiDude on Jan 7, 2018 0:22:47 GMT -8
f you have a temp controlled dehydrator, you could set it to a low temp. The main concern would be that they recommend the higher temps for meat for a reason: to keep it too warm to allow nasty things to grow. OTOH, lots of jerky made for centuries by laying it out in the sun to dry, so maybe if you use the right marinade? Just remember that commercially butchered meats are a little iffy that way, probably worse than home-butchered was in the 19th Century. The salt/sugar/vinegar in the marinade/brine will take care of the nasties growing. If you haven't brined it then ... Rumi |
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RumiDude
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Post by RumiDude on Jan 7, 2018 0:58:56 GMT -8
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rebeccad
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Post by rebeccad on Jan 7, 2018 9:09:19 GMT -8
salt/sugar/vinegar in the marinade/brine will take care of the nasties growing. That is, of course, the idea. Though I have to point out the sugar is inclined to encourage the growth of some things. |
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RumiDude
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Post by RumiDude on Jan 7, 2018 10:38:25 GMT -8
Here's a video for making South African biltong, which is a sorta jerky.
Basically, almost all charcuterie is drying/fermenting of meats for preserving. Nowadays, most commercial charcuterie requires the use of chemicals to pass FDA requirements. It is extremely rare to find pure naturally dried meats.
Rumi
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RumiDude
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Post by RumiDude on Jan 7, 2018 15:31:50 GMT -8
Here is another video of making biltong and simple explanation of an air dryer for biltong, which would work for jerky as well.
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