[pct-l] Food prep problem. Help!

[Mark Hudson]

I do jerky 15 lbs at a time and do a lot of it.  I smoke all mine, but 
cant imagine that using a dehydrator is that much different (perhaps 
slower as you can use lower temps than I can).

I have done beef, chicken, and a few fish pieces.  I strongly suggest 
you give the commercial cures a shot.  If you get a high mountain cure 
its about 6 dollars I think and it will make 15 lbs.

My personal favorite is the garlic pepper one.  I have tried them all 
more or less.

I like the spicier ones on chicken breast and the more bbq or pepper 
ones on beef.

I usually use an eye roast from costco or just the frozen chicken breast 
when I do chicken.  I cut my slices lay them out flat in a tub, and 
sprinkle on the cure.  I turn them over and repeat.  I then use ziploc 
gallon bags to hold the meat while they cure.

I leave them in the cure for 48 hours minimum each time.

I just want to at least expose you to the fact that dehydrating meats 
with no cure is a potentially dangerous situation.  yes I know tons of 
people who have done it and not had an issue, but if you read your 
instructions with your dehydrator, there is a reason they say to cook 
the meat to 160 before drying it.

Use of the commercial cures eliminated this risk, and frankly I think 
taste as good or better.

I know this causes endless debate on the smoking and BBQ forums, I just 
thought you should hear both sides.  I make all my own sausage as well 
and I cure it all that I smoke (cook slow).



On 12/25/2010 10:51 AM, Kevin wrote:
> I just made my own jerky for the first time. It came out delicious! Here's the problem. How do I not eat it all before April!?!? :)
>
> If anyone has a favorite marinade recipe, I'd love to hear it. I'll need to make a few more batches at least to cover 5 months. Next batch will be turkey or salmon. Has anyone dehydrated those before? Any advice?
>
> Thanks folks :)
>
> Sent from my iPhone4
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