I'm making jerky

In article said:

I bought the Nesco Snackamster Dehydrator today and I just cut and prepared
a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs after I
trimmed the excess fat. I will probably get less than a pound once its dry.

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky. Anyone
know?

I think that why not try it.

Quoted message said:

Meanwhile I had time today to put some cinnamon apple sauce in it and made
fruit roll ups for the kids.

Sounds great! I am anxious to know how it works out.

Quoted message said:

So far so good - if anyone else is doing any experimenting please share!

I am doing experimenting right now. I bought cheap "sandwich steak"
(thin wide cuts of lean beef, $2.99/lb) at a mexican store, tenderized
it with a mechanical tenderizer (google for jaccard tenderizer), cut
into strips, added 1/2 cup soy sauce and 1/2 teaspoon of chemical meat
tenderizer, marinated for 30 minutes, put in the dehydrator and it is
drying it right now. Mine, as you know, is an older model without a
thermostat. The meat is not yet ready, but it is already very tender
and sweet smelling. I added no sugar whatsoever. It tastes very good
and I hope that it does not overdry overnight.

I will use part of this jerky for pemmican and half just like it is,
for eating whiel traveling.

I was not satisfied with the price, taste and presence of sugar in
commercial jerky.

i

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the Nesco Snackamster Dehydrator today and I just cut and

prepared

Quoted message said:

a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs after

I

Quoted message said:

trimmed the excess fat. I will probably get less than a pound once its

dry.

Quoted message said:

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky.

Anyone

Quoted message said:

know?

Meanwhile I had time today to put some cinnamon apple sauce in it and made
fruit roll ups for the kids.

So far so good - if anyone else is doing any experimenting please share!

I've never made chicken or turkey jerky, but I have eaten some chicken jerky
that someone else made. It was delicious!!!

Chris

In article said:

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the Nesco Snackamster Dehydrator today and I just cut and

prepared

Quoted message said:

a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs after

I

Quoted message said:

trimmed the excess fat. I will probably get less than a pound once its

dry.

Quoted message said:

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky.

Anyone

Quoted message said:

know?

Meanwhile I had time today to put some cinnamon apple sauce in it and made
fruit roll ups for the kids.

So far so good - if anyone else is doing any experimenting please share!

I've never made chicken or turkey jerky, but I have eaten some chicken jerky
that someone else made. It was delicious!!!

Chris

My jerky turned out to be awesome, very dry and brittle, and yet
absolutely smooth when chewed. It shatters in little bits instead of
being chewy, which I actually like as it makes it very easy to eat. I
credit adding 1/2 teaspoon of tenderizer for that.

I am not so sure anymore that I will be making pemmican out of it, it
is too good for that.

i

"Ignoramus19431" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Drop34

Quoted message said:

Quoted message said:

I bought the Nesco Snackamster Dehydrator today and I just cut and

prepared

Quoted message said:

Quoted message said:

a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs

after I

Quoted message said:

Quoted message said:

trimmed the excess fat. I will probably get less than a pound once its

dry.

Quoted message said:

Quoted message said:

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky.

Anyone

Quoted message said:

Quoted message said:

know?

I think that why not try it.

I may try doing it with my cookie press instead of buyint the jerky gun. i
wonder if that'll work!

Quoted message said:

Quoted message said:

Meanwhile I had time today to put some cinnamon apple sauce in it and

made

Quoted message said:

Quoted message said:

fruit roll ups for the kids.

Sounds great! I am anxious to know how it works out.

It worked perfectly but I am on Atkins Induction and won't eat it!! The kids
went "yuck" so I will give it to my friend this afternoon. Looks just like
the stuff i used to get as a kid, before the boxed supermarket type of
roll-ups came out. (sweet & weird texture to those, yuck)

Quoted message said:

Quoted message said:

So far so good - if anyone else is doing any experimenting please share!

I am doing experimenting right now. I bought cheap "sandwich steak"
(thin wide cuts of lean beef, $2.99/lb) at a mexican store, tenderized
it with a mechanical tenderizer (google for jaccard tenderizer), cut
into strips, added 1/2 cup soy sauce and 1/2 teaspoon of chemical meat
tenderizer, marinated for 30 minutes, put in the dehydrator and it is
drying it right now. Mine, as you know, is an older model without a
thermostat. The meat is not yet ready, but it is already very tender
and sweet smelling. I added no sugar whatsoever. It tastes very good
and I hope that it does not overdry overnight.

I got the top round on sale for 1.99 (down from 4.99lb!!) I have an extra
one in the freezer, if it works i will go back and stock up. It's at Stop &
Shop if you have that store, seemed lean, hope I got the right stuff!

I didn't put any sugar either. Did you add salt though? I read to add 1 tsp
per pound for curing. I don't know if it needs to be special salt , i used
table salt. (and used about 3 tsp for 2lb meat) Hope it doesn't taste too
salty.

Quoted message said:

I will use part of this jerky for pemmican and half just like it is,
for eating whiel traveling.

I want to know more about Pemmican - it's lasts longer? what's the deal? Is
it different that jerky?

Quoted message said:

I was not satisfied with the price, taste and presence of sugar in
commercial jerky.

me too! i hope this works out! I am so excited but have to wait till tonight
🙂 Let me know how your turns out!!

Quoted message said:

i

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004

"Ignoramus25231" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I bought the Nesco Snackamster Dehydrator today and I just cut and

prepared

Quoted message said:

a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs

after

Quoted message said:

Quoted message said:

I

Quoted message said:

trimmed the excess fat. I will probably get less than a pound once its

dry.

Quoted message said:

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky.

Anyone

Quoted message said:

know?

Meanwhile I had time today to put some cinnamon apple sauce in it and

made

Quoted message said:

Quoted message said:

Quoted message said:

fruit roll ups for the kids.

So far so good - if anyone else is doing any experimenting please

share!

Quoted message said:

Quoted message said:

Quoted message said:

I've never made chicken or turkey jerky, but I have eaten some chicken

jerky

Quoted message said:

Quoted message said:

that someone else made. It was delicious!!!

Chris

My jerky turned out to be awesome, very dry and brittle, and yet
absolutely smooth when chewed. It shatters in little bits instead of
being chewy, which I actually like as it makes it very easy to eat. I
credit adding 1/2 teaspoon of tenderizer for that.

I am not so sure anymore that I will be making pemmican out of it, it
is too good for that.

i

was it brittle from drying too long? how long did you dry it, what temp?
What's in tenderizer?

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...

snipped
"Did you add salt though? I read to add 1 tsp
per pound for curing. I don't know if it needs to be special salt , i used
table salt."
snipped

You may want to try either pickling salt or kosher salt. Unless you buy
table salt specifically labeled "iodine not added," I believe it will have
it, and might give your jerky a metallic taste. Pickling salt and kosher
salt are simply salt and are great for curing meat. Just something to
experiment with.
--
Linda
296/210/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html

In article said:

"Ignoramus25231" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...
> I bought the Nesco Snackamster Dehydrator today and I just cut and
prepared
> a batch of meat to try in it tomorrow. It will marinate (and cure, i
> guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
> pepper, garlic powder and a bit of ginger.
>
> I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs

after

Quoted message said:

Quoted message said:

I
> trimmed the excess fat. I will probably get less than a pound once its
dry.
>
> I have a few lbs of ground chicken and ground turkey in the freezer, I
> wonder if i could extrude it for jerky - i've heard of turkey-jerky.
Anyone
> know?
>
> Meanwhile I had time today to put some cinnamon apple sauce in it and

made

Quoted message said:

Quoted message said:

> fruit roll ups for the kids.
>
> So far so good - if anyone else is doing any experimenting please

share!

Quoted message said:

Quoted message said:

>

I've never made chicken or turkey jerky, but I have eaten some chicken

jerky

Quoted message said:

Quoted message said:

that someone else made. It was delicious!!!

Chris

My jerky turned out to be awesome, very dry and brittle, and yet
absolutely smooth when chewed. It shatters in little bits instead of
being chewy, which I actually like as it makes it very easy to eat. I
credit adding 1/2 teaspoon of tenderizer for that.

I am not so sure anymore that I will be making pemmican out of it, it
is too good for that.

i

was it brittle from drying too long? how long did you dry it, what temp?
What's in tenderizer?

Surely it is brittle because it is very dry. I dried it for 12 hours,
maybe 11.5. I do not know the temp, maybe 150 degrees. Also, it is
probably brittle because the tenderizer chemical that I added
dissolved the connective tissue. I really like it this way, it is the
perfect snack food for my taste. Even my wife liked it.

Tenderiser is a powder that is sold in the spice section of grocery
stores, it has mostly salt and starch, but also a little bit of
digestive enzyme that dissolves connective tissue and thusly makes
meat more tender. I added about 1/2 teaspoon per about 2.8 lbs of meat
and about 1/2 cup of soy sauce.

I also used my mechanical tenderizer, which pierces meat, so I used
two tenderizing methods together.

i

In article said:

"Ignoramus19431" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, Drop34

Quoted message said:

Quoted message said:

I bought the Nesco Snackamster Dehydrator today and I just cut and

prepared

Quoted message said:

Quoted message said:

a batch of meat to try in it tomorrow. It will marinate (and cure, i
guess/hope) overnight in worcestershire sauce, soy sauce, salt, black
pepper, garlic powder and a bit of ginger.

I used a lean top round cut of beef , about 2.35 lbs, i'd guess 2lbs

after I

Quoted message said:

Quoted message said:

trimmed the excess fat. I will probably get less than a pound once its

dry.

Quoted message said:

Quoted message said:

I have a few lbs of ground chicken and ground turkey in the freezer, I
wonder if i could extrude it for jerky - i've heard of turkey-jerky.

Anyone

Quoted message said:

Quoted message said:

know?

I think that why not try it.

I may try doing it with my cookie press instead of buyint the jerky gun. i
wonder if that'll work!

Try it, it probably will, if not, just roll the ground meat like dough
and cut into strips and use something to carefully lift the strips off
into the dehydrator trays.

Quoted message said:

Quoted message said:

Quoted message said:

Meanwhile I had time today to put some cinnamon apple sauce in it and

made

Quoted message said:

Quoted message said:

fruit roll ups for the kids.

Sounds great! I am anxious to know how it works out.

It worked perfectly but I am on Atkins Induction and won't eat it!!
The kids went "yuck" so I will give it to my friend this
afternoon. Looks just like the stuff i used to get as a kid, before
the boxed supermarket type of roll-ups came out. (sweet & weird
texture to those, yuck)

That supermarket rullup stuff is all fake.

Quoted message said:

Quoted message said:

Quoted message said:

So far so good - if anyone else is doing any experimenting please share!

I am doing experimenting right now. I bought cheap "sandwich steak"
(thin wide cuts of lean beef, $2.99/lb) at a mexican store, tenderized
it with a mechanical tenderizer (google for jaccard tenderizer), cut
into strips, added 1/2 cup soy sauce and 1/2 teaspoon of chemical meat
tenderizer, marinated for 30 minutes, put in the dehydrator and it is
drying it right now. Mine, as you know, is an older model without a
thermostat. The meat is not yet ready, but it is already very tender
and sweet smelling. I added no sugar whatsoever. It tastes very good
and I hope that it does not overdry overnight.

I got the top round on sale for 1.99 (down from 4.99lb!!) I have an extra
one in the freezer, if it works i will go back and stock up. It's at Stop &
Shop if you have that store, seemed lean, hope I got the right stuff!

I am sure you got the right stuff, and congrats on a good deal!

Quoted message said:

I didn't put any sugar either. Did you add salt though?

Soy sauce, which is pretty salty.

Quoted message said:

I read to add 1 tsp per pound for curing. I don't know if it needs
to be special salt , i used table salt. (and used about 3 tsp for
2lb meat) Hope it doesn't taste too salty.

1 tsp, probably, is not too bad, you you also used soy sauce?

Quoted message said:

Quoted message said:

I will use part of this jerky for pemmican and half just like it is,
for eating whiel traveling.

I want to know more about Pemmican - it's lasts longer? what's the deal? Is
it different that jerky?

It is traditional American indian portable storable food, basically
ground jerky with a bit of beef tallow, nuts, and some berries.

Quoted message said:

Quoted message said:

I was not satisfied with the price, taste and presence of sugar in
commercial jerky.

me too! i hope this works out! I am so excited but have to wait till tonight
🙂 Let me know how your turns out!!

Mine worked out well, let me know how yours works out.

i

"Lady o' the house" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Drop34" <[email hidden]> wrote in message
news:[email hidden]...

snipped
"Did you add salt though? I read to add 1 tsp
per pound for curing. I don't know if it needs to be special salt , i used
table salt."
snipped

You may want to try either pickling salt or kosher salt. Unless you buy
table salt specifically labeled "iodine not added," I believe it will have
it, and might give your jerky a metallic taste. Pickling salt and kosher
salt are simply salt and are great for curing meat. Just something to
experiment with.

oops, oh well! i hope it doesn't taste funny from that! I shouldv'e used the
sea salt i guess

Quoted message said:

--
Linda
296/210/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.725 / Virus Database: 480 - Release Date: 7/19/2004

Ignoramus25231 wrote:

:::: I will use part of this jerky for pemmican and half just like it
:::: is, for eating whiel traveling.
:::
::: I want to know more about Pemmican - it's lasts longer? what's the
::: deal? Is it different that jerky?
::
:: It is traditional American indian portable storable food, basically
:: ground jerky with a bit of beef tallow, nuts, and some berries.

What do you mean by "portable storable food"?

Ignoramus25231 wrote:
:: My jerky turned out to be awesome, very dry and brittle, and yet
:: absolutely smooth when chewed. It shatters in little bits instead of
:: being chewy, which I actually like as it makes it very easy to eat. I
:: credit adding 1/2 teaspoon of tenderizer for that.
::
:: I am not so sure anymore that I will be making pemmican out of it, it
:: is too good for that.

Is pemmican not good? It sounds good from your description in the other
post.

In article said:

Ignoramus25231 wrote:

:::: I will use part of this jerky for pemmican and half just like it
:::: is, for eating whiel traveling.
:::
::: I want to know more about Pemmican - it's lasts longer? what's the
::: deal? Is it different that jerky?
::
:: It is traditional American indian portable storable food, basically
:: ground jerky with a bit of beef tallow, nuts, and some berries.

What do you mean by "portable storable food"?

meaning, food that can be taken on long trips and that can be stored
for a long time without refrigeration. Not the most elegant wording on
my part.

i

In article said:

Ignoramus25231 wrote:
:: My jerky turned out to be awesome, very dry and brittle, and yet
:: absolutely smooth when chewed. It shatters in little bits instead of
:: being chewy, which I actually like as it makes it very easy to eat. I
:: credit adding 1/2 teaspoon of tenderizer for that.
::
:: I am not so sure anymore that I will be making pemmican out of it, it
:: is too good for that.

Is pemmican not good? It sounds good from your description in the other
post.

I dunon, the jerky tastes so good that I have hard times permitting
myself to process it further. I guess I will try though.

i

Roger Zoul said:

Ignoramus25231 wrote:

:::: I will use part of this jerky for pemmican and half just like it
:::: is, for eating whiel traveling.

::: I want to know more about Pemmican - it's lasts longer? what's the
::: deal? Is it different that jerky?

:: It is traditional American indian portable storable food, basically
:: ground jerky with a bit of beef tallow, nuts, and some berries.

What do you mean by "portable storable food"?

Pemmican is traditional American exploring and camping food, so
portable as in carryting it around, storable as in it lasts like
canned.

Pemmican - 50% jerky that has been mashed into a powder, 50%
rendered fat poured into it and then rolled into balls wrapped
in paper or cloth. I don't know if it's 50-50 by weight or
by volume. I've never had jerky last at home long enough to
grind it up ;^)

In article said:

by volume. I've never had jerky last at home long enough to
grind it up ;^)

Exactly my problem at the moment!

i

I just tried an experiment with pemmican. I used a hand crank meat
grinder and ground down a few pieces of jerky. I then mixed it with enough
melted fat to make a fudge like ball and put it in the fridge to harden. It
turned out quite well with a smooth consistency and tasted quite good. I had
tried a fairly large batch in March, which I still have, and sample every
once in a while to make sure it hasn't spoiled. It still seems odd to me
that this process can keep meat edible for 4 or 5 years or more without
going rotten. The earlier batch did not turn out like my most recent
experiment. The first batch was ground up using a food processor and it
seemed to have left sharp edges that make the pemmican seem like sand mixed
with fat. The taste was quite bland as well because I only used a little
garlic, salt, and pepper, and a few dried cranberries, so there wasn't much
flavor. I was going to give it up entirely, but these latest postings have
renewed my interest.
The problems that I seem to have now are; 1) I found it quite difficult
to grind up the 2 or 3 tbls of meat using the meat grinder since it's quite
dry. Regular meat grinds alright with a little effort. I don't think I'll be
able to grind a couple of pounds of jerky using this method. 2) Most
descriptions I've read about making pemmican say that "suet" (fat around the
organs) should be used, as it remains more solid at room temperature. I
tried to find some suet at Co-op, Superstore, and Safeway. All of them said
they did not have any. I then tried a large independent butcher, but same
thing. I did get some large fat chunks that they cut off the meat and
rendered that for the pemmican.
I wish that I could find somebody that makes it and watch them do a
large batch. It would save a lot of time with experimenting. Most people I
know though have never heard of it. When the Indians were making pemmican
for the Hudson's Bay Company, they were supplying bags weighing 45Kg. I hope
they got paid well for it, because it seems like a lot of work even with
modern tools. I'll keep trying various methods of grinding until I can find
a better way. If anybody can think of a way to easily grind the jerky
without leaving sharp edges like the food processor blades, please let me
know. I have read that if the pemmican turns out with a sandy type
consistency, then the jerky is too dry. That is possible, but the jerky I
used for my latest try, was also very dry, and the pemmican was smooth when
done. I think that it would be important to use as dry a jerky as possible
to inhibit bacteria growth so the resulting product would stay edible for
years.
Tom
210/180/180
"Ignoramus25231" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

Ignoramus25231 wrote:
:: My jerky turned out to be awesome, very dry and brittle, and yet
:: absolutely smooth when chewed. It shatters in little bits instead of
:: being chewy, which I actually like as it makes it very easy to eat. I
:: credit adding 1/2 teaspoon of tenderizer for that.
::
:: I am not so sure anymore that I will be making pemmican out of it, it
:: is too good for that.

Is pemmican not good? It sounds good from your description in the other
post.

I dunon, the jerky tastes so good that I have hard times permitting
myself to process it further. I guess I will try though.

i

Tom said:

I just tried an experiment with pemmican. I used a hand crank meat
grinder and ground down a few pieces of jerky. I then mixed it with enough
melted fat to make a fudge like ball and put it in the fridge to harden. It
turned out quite well with a smooth consistency and tasted quite good.

....

Quoted message said:

I wish that I could find somebody that makes it and watch them do a
large batch. It would save a lot of time with experimenting. Most people I
know though have never heard of it. When the Indians were making pemmican
for the Hudson's Bay Company, they were supplying bags weighing 45Kg. I hope
they got paid well for it, because it seems like a lot of work even with
modern tools. I'll keep trying various methods of grinding until I can find
a better way. If anybody can think of a way to easily grind the jerky
without leaving sharp edges like the food processor blades, please let me
know.

Maybe Ray Audette can say more on the topic?

http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&selm=75a01e37.0407202206.534c4d31%40posting.google.com

I don't know if Google will split the URL, it should be all one
string.

Quoted message said:

Maybe Ray Audette can say more on the topic?

http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&selm=75a01e37.0407202206.
534c4d31%40posting.google.com

Quoted message said:

Thanks Doug. I did do a google search for "Audette" and "pemmican" and have
read all that was archived, even that article. It seems that if anyone has a
question about pemmican, someone, or Ray will post the familiar recipe. It
does explain the process fairly well, but I guess practice makes perfect.
Ray has answered questions regarding jerky or pemmican in this and other
newsgroups, but never seems to follow up if the person has another question.
Perhaps he's busy and just scans the groups once in a while. Any other
postings or articles written about pemmican are either quotes of Ray's
recipe or a description of what it is and why the Voyagers liked to use it.
I use to make ginger beef a lot and people would always ask for the recipe,
but it didn't turn out good all the time for them. Now I know what they were
going through. Trying desperately to make something, but at a loss to figure
out the little tricks that make the final product turn out like it is
suppose to.
Tom

A couple of notes. I understand your frustrations.

1. Maybe using a chemical tenderizer is not such a bad idea.

2. Maybe you simply do notlike the taste and texture of pemmican. Not
all things are liked by everybody.

i