• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

drying Jamaican Jerky

Started out with 5# of bottom round, sliced to an 1/8". Marinated overnight in Jamaican Jerk sauce. After dehydrated yielded around 3# of jerky.
 

Attachments

  • Jamaican jerky.jpg
    Jamaican jerky.jpg
    279.6 KB · Views: 109
  • Jamaican jerky (2).jpg
    Jamaican jerky (2).jpg
    197.3 KB · Views: 90
luvmesump3pp3rz said:
no mention of how meat was cooked before drying. i`ve never made jerky so more details would be helpful. just sayin`.
 
 
You slice it thin and then lay it out flat on wire racks and set the heat to 160f for about half an hour, then drop the heat to 135f and let it cook for another 4-6 hours. Works best if the oven has a built-in convection fan and you also keep the door slightly propped open with a champagne cork.
 
bob65 said:
Or use a dehydrator
A dehydrator is all I have ever used for making jerky. I couldn't tell you how many pounds of venison jerky I've made. Recently I made some from flank steak and saw on the Internet that the recommendations for temperature have changed. Seems we are supposed to get the temperature above 160F for 10 minutes or so before continuing dehydrating. My dehydrator doesn't get that hot so now I put it in the oven to start then go to the dehydrator.
 
Tybo said:
A dehydrator is all I have ever used for making jerky. I couldn't tell you how many pounds of venison jerky I've made. Recently I made some from flank steak and saw on the Internet that the recommendations for temperature have changed. Seems we are supposed to get the temperature above 160F for 10 minutes or so before continuing dehydrating. My dehydrator doesn't get that hot so now I put it in the oven to start then go to the dehydrator.
 
The point of doing initial temps over 160f is to kill the liquid-based bacteria.
 
podz said:
 
The point of doing initial temps over 160f is to kill the liquid-based bacteria.
Evidently but at one time it was said that dehydrating below a certain moisture content did the same thing. I must have been lucky all those years. I think 145F is as hot as my dehydrator goes.
 
I only dehydrate. Enough salt in the marinade will inhibit bacterial growth enough for me.

Shit. Back in the day they threw strips of meat to dry on rocks in the sun. They still cold smoke salmon and sell it ready to eat.

Furthermore higher temps cook it instead of dehydrate it. I like to stay around the 110 degree mark when dehydrating to get a softer more pliable product. Dehydrating at higher temps producer a tougher brittler product in my experience.
 
Chorizo857_62J said:
 
My smoker is a kettle type, and smokes in a matter of hours.  I still like to dehydrate without over-smoking.  It's a taste thing for me.  Have done the direct marinate and dehydrate with success too.
Makes sense to me
 
Back
Top