Mon, Oct-23-17, 07:53
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Senior Member
Posts: 2,573
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Plan: Dr. Bernstein
Stats: 188/150/135
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?
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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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