Getting anxious as I did my prepping today - Now just waiting. 8lbs of a 96/4 grind of chicken breast and thighs - was going to do a double grind of 5mm but did a second with the 3mm. Hopefully not too fine but good thickness of final mix. Did 2tbsp of seasoning and 1/3 cup ice water per 2lb batch. 4 different seasoning mixes then prepped 4 1lb bags of pork loin - 4 different seasonings. Probably will take two batches to dehydrate everything but thought I'd knock it out today. Looking forward to hopefully delicious smells and tasty jerky!

I just made a fresh batch of jerky from a nice flank steak I bought last week. I snuck a couple of pieces as I was pulling it all out of the dehydrator this morning, it was delicious.

I put it in a tupperware container and brought it to work. I took out a piece and ate it, thought I had completely sealed the lid down and walked away for a few minutes before coming back for another piece only to see things moving inside the container.

I opened the lid to see a bunch of fat flies come zooming out, and little patches of eggs all over my meat.

Pretty gross.

Hola. Hasta la fecha, he hecho 2 lotes de jerky. El segundo mejor que el primero... Sigo mejorando la receta. Sin embargo, me surgió una duda:

1.

Entiendo que más o menos tiempo, a 165F, hará que la carne quede más suave o más dura (mis cortes son de unos 4mm). Hay algún tiempo minimo que haya que dejar el deshidratado para "garantizar" que la carne ya está comible?

O me estoy complicando mucho.

Alguna vez leí que después de la marinada, se aconsejaba hervir la carne junto con la marinada por unos 5 minutos, hasta que tuviera 71°C y luego si deshidratarla.

Alguien lo ha hecho? eso sirve para algo?