Comments on: Basic Jerky – Not So Tough

By: Weekend Reading :: May 19, 2012 « raising vintage kids in a modern world

Weekend Reading :: May 19, 2012 « raising vintage kids in a modern world — Sat, 19 May 2012 04:07:33 +0000

[...] :: Basic Jerky: Not So Tough. Jerky is SUCH a great snack to have around, and it can even make for a great lunch on the road or [...]

By: Wardeh

Wardeh — Sun, 25 Mar 2012 00:05:44 +0000

Davette — That sounds GOOD.

By: DavetteB

DavetteB — Sat, 24 Mar 2012 01:47:55 +0000

I’ve always used wheat-free tamari, garlic powder, sea salt, and brown sugar to give it a teriyaki style taste, but I’ve never done it with ground meat before; maybe when buffalo is on sale (though we usually just have our buffalo burgers).
DavetteB recently posted… Cream of Anything Soup

By: Rachel

Rachel — Sun, 11 Mar 2012 03:15:47 +0000

I do similar spices, but add a bit of Coconut Aminos, and a touch of honey occasionally. I also use the beef heart, let it thaw just enough to cut, trim the outside fat etc off, then grate it. Voila: a ground beef that is very lean (it is the fat that goes rancid in jerky as I understand it). Then when it is all mixed up, I line 2 narrow bread pans with parchment, pat it nice and even and freeze, then thaw just enough to slice again and slice it 4mm thick (I use the food processor). Then dehydrate (same way as your version). We all love it, but the kids sneak it out of the fridge so they get more than I do

By: 20 Healthy “Grab And Go” Snacks Your Kids Will LOVE « The Mommypotamus

Fri, 09 Mar 2012 15:20:52 +0000

[...] This protein-packed snack is uber portable and easy peasy to make! The photo above is a ground beef version from my book Nourished Baby, but you can find a similar recipe here. [...]

By: Wardeh

Wardeh — Mon, 13 Feb 2012 15:27:04 +0000

In my experience, they are a little red inside even when done. Just to check, take one out, let it cool fully and see if the texture is pleasing. Break it open — usually it is not red anymore after cooled down.

By: FatHead

FatHead — Mon, 13 Feb 2012 09:13:27 +0000

Im having problem with cooking time in my Open country Dehydrator. It say 4-15 hours. Im not using ground venison, I cut up some wonderful backstraps. It has been on for almost 14 hours and still is a little red inside when i break it open. Is venison going to have that redness no matter what. Is getting pretty tough. But i like mine crunchy. But also want to make sure its done.

By: Making Jerky with Ground Beef and a Jerky Gun Common Sense Homesteading

Making Jerky with Ground Beef and a Jerky Gun Common Sense Homesteading — Thu, 09 Feb 2012 15:37:42 +0000

[...] a marinade. I wasn’t sure how those would translate, so I started with GNOWFGLINS “Basic Jerky – Not So Tough” recipe. I let it sit for a couple hours once the spices were mixed in, and then dried it [...]

By: Coreen

Coreen — Tue, 24 Jan 2012 23:53:03 +0000

Thank you! I’m going to have to try some pork jerky.

By: Wardeh

Wardeh — Tue, 24 Jan 2012 15:29:23 +0000

Coreen — You can use pork. Chicken is not recommended for much preservation, but it can be used in small amounts in combination with other ground meats.