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re: Any jerky cooks here?
Posted on 12/31/18 at 12:48 am to NickyT
Posted on 12/31/18 at 12:48 am to NickyT
quote:
Novice question can you not dehydrate jerky or any other food in a oven at a very low temp?
Absolutely. That's how I do mine. There is no point in buying a dehydrator.
Hang the meat from tooth picks in the oven rack and a drip pan on bottom. Set your oven on the lowest temp, and put a crack in the door for the humidity to escape. Check it in 3 to 4 hours if it's thin cut.
Posted on 12/31/18 at 2:47 am to Stadium Rat
quote:
Monteal Steak Seasoning beef jerky. It's excellent!
I know what I’m doing on my days off.
Posted on 12/31/18 at 9:54 am to NC17
I do jerky several times a year, but on a smoker. Using a dehydrator on jerky is like cooking a brisket in an oven, or boiling ribs, it will work but there are better ways.
I slice in 1/4" strips, marinate over night and cook at 190. I check the jerky at about 5 hours but it usually takes in the 6 hour range.
I stack up the jerky trays from Cabala's but switch them out every hour or so because of the temp difference from top to bottom.
I slice in 1/4" strips, marinate over night and cook at 190. I check the jerky at about 5 hours but it usually takes in the 6 hour range.
I stack up the jerky trays from Cabala's but switch them out every hour or so because of the temp difference from top to bottom.
Posted on 12/31/18 at 11:08 am to rodnreel
Sorry to hijack, but how does everyone store their jerky when done? What to do if I want to keep it for a long period of time.
Posted on 12/31/18 at 11:22 am to hugo
quote:
Sorry to hijack, but how does everyone store their jerky when done? What to do if I want to keep it for a long period of time.
In my initial post to this thread I said I put what I won't eat in a few days in quart freezer bags and freeze it for later use. It holds up well like that.
I only leave out what I will eat in a couple days since the only preservative I use is salt and the way I make my jerky, I leave the meat just a bit moist and not bone dry. Bacteria will form in about 3-4 days after it is done if kept out on the table. I'll usually refrigerate what I decide to keep out after a couple days if not already eaten.
Posted on 12/31/18 at 11:54 am to hugo
quote:
What to do if I want to keep it for a long period of time.
Treat it with some cure #2 aka... "pink salt", a little goes a long way! You still need to get it good and dry. I mix cure with my marinade. Then I smoke it for a few hours and normally will put it on the dehydrator to get it to the dryness I want. I can keep a bag of jerky in my truck console for weeks. I also freeze in vacuum bags what I want to keep for a longer time.
Posted on 12/31/18 at 11:57 am to unclejhim
I think curing salt is a teaspoon per 5lb of meat.
Posted on 12/31/18 at 12:34 pm to saintsfan1977
I use curing salt but in addition I vac-seal in pint bags and put in freezer.
Pull from freezer and microwave for about 30 seconds.
Pull from freezer and microwave for about 30 seconds.
Posted on 12/31/18 at 1:31 pm to rodnreel
quote:
Pull from freezer and microwave for about 30 seconds.
Now that's different. Do you eat it warm or is this just enough to thaw it?
Posted on 12/31/18 at 1:56 pm to unclejhim
My portions are small "about a handfull" so it comes out thawed and just a tad bit warmer than room temperature. It is ready to eat.
This post was edited on 12/31/18 at 1:57 pm
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