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  #31   ^
Old Sun, Oct-22-17, 12:29
TiredFedUP's Avatar
TiredFedUP TiredFedUP is offline
Senior Member
Posts: 910
 
Plan: currently at <50g carb/d
Stats: 208/203.1/136 Female 5ft 9.5in
BF:
Progress: 7%
Location: France
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For info, Dziuks Meat Market in Castroville, Texas ships beef jerky (to just about anywhere on the planet (last place was France) if you give them instructions). The original flavor is just salty dried meat. This is probably one of my favorite foods.


http://www.dziuks.com/
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  #32   ^
Old Mon, Oct-23-17, 07:37
BawdyWench's Avatar
BawdyWench BawdyWench is offline
Posts: 8,789
 
Plan: Carnivore
Stats: 212/179/160 Female 5'6"
BF:
Progress: 63%
Location: Rural Maine
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This thread is so timely for me. Just last week I decided I wanted to try jerky again, and looked at every brand the store had, only to find sugar or brown sugar as the second ingredient listed. I didn't even look at the carb count. Maybe it wasn't so bad, seeing as how (as one poster said) it's not like you eat several servings in a day.

Pemmican is another thing I've looked into in the past, but never did anything about. I'll have to Google that.

So, if I made beef jerky in the deydrator, I'd just cut it very thin (1/4 inch?), salt it as I would a regular piece of meat (?), and put it in the dehydrator for how long?
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  #33   ^
Old Mon, Oct-23-17, 07:53
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,573
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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Quote:
Originally Posted by BawdyWench
So, if I made beef jerky in the deydrator, I'd just cut it very thin (1/4 inch?), salt it as I would a regular piece of meat (?), and put it in the dehydrator for how long?


If you do it that way, treat it as fresh meat. If you want it to last longer, cure with brine or dry salt first. The best instructions (in my opinion) are in Deanna DeLong's book "How to Dry Foods."

The time it takes depends on the kind of dehydrator you have, the thinness of the meat, & how dry you want it.

I've come across on-line instructions for biltong that sounds really interesting.
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  #34   ^
Old Tue, Oct-24-17, 00:49
TiredFedUP's Avatar
TiredFedUP TiredFedUP is offline
Senior Member
Posts: 910
 
Plan: currently at <50g carb/d
Stats: 208/203.1/136 Female 5ft 9.5in
BF:
Progress: 7%
Location: France
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"it's not like you eat several servings in a day"........ WRONG. Simple salt-dried beef with pepper on it is seriously good and even addictive-seeming. It has a half-life shorter than chocolate in my household.

I think I'm working myself up to buy some more.
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