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Thread: Beef Jerky!

  1. #11
    Delbert Ealy's Avatar
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    The idea is to dry the meat without cooking it(denaturing the protiens). Denaturing of protiens can happen at as low as 150 degrees F. It does happen very slow at this temp and the meat actually dries faster than the protiens denature. The closer you get to 200f the faster the protiens denature and you wind up with dry cooked steak, which is as bad as shoe leather. Salt included in the brine helps with this, as the drying process progresses the salt helps pull the moisture from the center of the meat. It can be done as low as 80f with good airflow. I have a propane fired oven and just with the pilot light on it stays about 100f in there. I have made jerky by just laying the strips on the racks and letting them stay there. This way can take 24-48 hours per batch. I did leave the broiler door cracked to allow better airflow. Of course this violates most health department standards of keeping raw meat in the danger zone(40f-140f) for more than 2 hours. So, do this at your own risk, however this is an ancient method of preserving meat for storage, and was common for both red meat and fish.
    Del

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  2. #12
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    I did another batch tonight, it is actully a little cooler in Texas right now. Was able to keep the temp around 140 on my Traeger.

  3. #13
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    SpikeC's Avatar
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    I'm thinking that running the convection fan with the oven light on should work........
    Spike C
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  4. #14
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    Quote Originally Posted by SpikeC View Post
    I'm thinking that running the convection fan with the oven light on should work........
    Think it should, Alton Brown has a jerky episode where he uses a box fan to dehydrate the jerky.

  5. #15

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    Del
    While I agree with you on the "danger zone" I think the salt base "cure" helps keep the bacteria in check.
    Cant wait till deer season to get here!!! I usually make up a large portion of our deer harvest into jerky. Funny how a 3-5 lb bag of that stuff just disappears when left on the kitchen counter! This year my family has adopted a military unit who will be getting a large portion in their Holiday boxes!

    God Bless
    Mike

  6. #16
    Quote Originally Posted by sw2geeks View Post
    Think it should, Alton Brown has a jerky episode where he uses a box fan to dehydrate the jerky.
    I've successfully made jerky several times following Alton's method with no ill effects. I do it in my garage with the doors open and have made batches when it was 50 degrees out and also when it was 95+. Works well although I find I need to almost double his times for drying.

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