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Post by 10point on Aug 17, 2007 9:02:34 GMT -5
I was making some Jerky last night and had to put it in the fridge because it wasn't done yet when I went to bed. This morning I do some reading on the web at sites like this: www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.aspI have one of those Ronco dryers that someone gave me and I think it appears it only gets up to 133 degrees. I think I may be throwing my jerky out and not making anymore with this dryer. What do you all think? |
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Post by hornharvester on Aug 17, 2007 9:36:36 GMT -5
I handle, butcher all my venison and its clean meat, not tainted with feces or bowls. I keep it cold and frozen until ready to use. The mix i use has sodium nitrate in it which is salt to prohibit bacteria growth. If I were you I finish that off in a 200 degree oven until dry and eat it.
I have no fear of getting sick eating my homemade jerky. h.h.
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Post by 10point on Aug 17, 2007 9:49:18 GMT -5
I do my own butchering also. When you say put in the oven will this be possible without drying trays? I guess I could probably just lay it on the regular oven racks since it is somewhat dried already.
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Post by duff on Aug 17, 2007 11:46:01 GMT -5
cookie sheet will work fine too. And the wife won't skin you for messing up the oven.
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Post by hornharvester on Aug 17, 2007 12:01:02 GMT -5
I do my own butchering also. When you say put in the oven will this be possible without drying trays? I guess I could probably just lay it on the regular oven racks since it is somewhat dried already. yes, you said it was already half done so use a cookie sheet or other flat pans. the food dehydrators work good for making jerky. make sure you rotate trays from top to bottom so the all the jerky gets dried and cooked the same amount. I would bet you are more likely to get food poisoning from a restaurant than eating your own jerky made on a food dryer. h.h. |
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Post by chicobrownbear on Oct 3, 2007 8:59:20 GMT -5
I use cookie cooling racks nested in cookie sheets for my jerky racks in the oven.
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Post by jstalljon on Oct 3, 2007 9:27:49 GMT -5
If I do it in the oven, I put the upper oven rack as high as it will go... and remove the other racks, then skewer all the meat on large shishkabob skewers, hang the skewers from paperclips turn into an "S" shape. Hang one end around the upper rack, the other end on the skewer. you don't have to worry about turning or flipping the jerky this way. Everything heats evenly.
If you don't cut the meat too large...you can put an oven tray in the very bottom with a cookie sheet and aluminum foil to catch any drippings. Easy clean up and keep the oven clean.
As far as temperature...I usually have the oven around 170 w/ the door slightly cracked. Mortons Tender Quick is a great additive to preserve and protect from spoiling.
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