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JERKY dehydration / preparation/ process
Topic Started: Aug 23 2009, 09:45 AM (190 Views)
msearp99
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information provided by BC of Terry, MS
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Slicing meats thinly takes time, BC uses a big bowl to gather strips
Knife used is a carbon steel slicer.

Load up dehydrator trays, using Both hands to smooth the slices as you lay them down. This saves a lot of time.

Rendering suet is a science. It helps greatly if you either buy your suet coarsely ground, or finely slice it and then chop, before rendering. Put a lot of water into a large pot, and add the suet. Bring to a boil. If you don't use the water at first, you will get off flavors from the resulting browning/burning, not to mention sticking. Boil, and as the suet melts and renders out of the tissue, and the water boils out, you can begin skimming out the tiny blobs of tissue/meat (there is usually a little meat in there). Depending at which point you start removing the solids, you may want to put them into the food processor and return to the pot.

Last, as the water boils out completely, the remaining solids will begin to float and brown. When this starts to happen, you need to take the pot off; the water protected it from overheating, and now it's gone!

Immediately, before it cools, strain twice; once through a regular, large mesh strainer, to capture large bits; then again through a fine filter or strainer lined with cheese cloth. This is important, because pemmican keeps for at least 15 years

Lasty, after your jerky is dry as a bone, you condition it. Conditioning of dried things is extremely important ! A newly dried item needs to sit in an open container for a week or more, in order for the moisture inside to migrate and redistribute itself.

For example: Figs that are dried to a hard, leathery exterior texture will soften up again outside, and the insides dry out a bit more; then it is safe to store at room temp without danger of mold. Keep in a tightly closed jar or vacuum seal.

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