Making Sausage/jerky for someone on Chemo.
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Just an awesome forum. Thank you all! for your input. I truly appreciate it.
Mulberrylane
There’s that word again. Forum, argh. More like “community” here. All the best to you and your family. -
Mulberrylane
There’s that word again. Forum, argh. More like “community” here. All the best to you and your family.PapaSop I am so sorry. “Community” Thank you. I’m not used to having support. It has just been me and my kids since my youngest got sick. Long story, almost 3 decades of marriage ended over his sickness. So, doing my best. Not sure how to speak to people without being yelled at. I apologize. There was no disrespect intended.
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Mulberrylane I’d just go with sliced venison or beef, cut across the grain and make a marinade with low sodium beef broth and whatever spices he likes/can have. Marinade it for a day or two and put it in the oven on 200F until it’s cooked. I personally use consomme as my base, I like the flavor-it has more of a earthy flavor than just the beef stock.
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PapaSop I am so sorry. “Community” Thank you. I’m not used to having support. It has just been me and my kids since my youngest got sick. Long story, almost 3 decades of marriage ended over his sickness. So, doing my best. Not sure how to speak to people without being yelled at. I apologize. There was no disrespect intended.
Mulberrylane
Lol. None taken. I guess to many “forums” over the years have ticked me off. Never seem to get answers. This place is different. All is good.
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you can always substitute celery juice for the preservative and something like Benson’s Table Tasty salt substitute for some flavoring.
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Thank you all for your ideas, input, and suggestions. I appreciate your comments.
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Mulberrylane I’ve got some ideas, I will make a larger post tomorrow and we will work on doing some testing to see how my ideas come out but a completed video probably won’t be out for a few weeks. I have some good flavor profiles in mind and I think the way we are planning on processing will mitigate the low sodium but you never REALLY know until you try it!
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Thank you. This truly is a community. For the first time in a very long time, I have tears of happiness and not of sadness. Thank you all so much.
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Mulberrylane First, here are a few “Jerky” recipes:
100% Pure Honey Jerky
Maple Syrup Jerky (we just did this with bacon and it was pretty good!) Tex_77 keep an eye on social media, I made a quick story about it on Instagram and FB
Brown Sugar and Hot Red PepperWe are going to try these without cure or any additional salt. Basically marinate them overnight in those mixtures (we will list amounts per lb of meat when we do it) and then quick cook in the oven up to 160° for food safety and then start dehydrating them. I’ll check them probably every hour or so and determine what time frame works best. You will want to treat them as fresh products though, the water activity will be low enough that they would technically be shelf stable but it absolutely is not worth risking it. These will basically be what Parksider was talking about in his post a few days ago
Next, we had some really good luck here doing Almonds with some seasonings, Joe Hell used Dill pickle and we used some Sea Salt & Vinegar, which would both be too high in salt for what you are wanting but we have a few like the Das Salt Free from Excalibur, the Kosmos Honey BBQ Wing Dust and the Oakridge Dominator that are really good and low in salt. So, we will try some almonds, walnuts, pecans and peanuts as they all are supposedly good for cancer prevention and chemo, if nothing else the B12 would be good for him!
If you want to shoot me an email at jonathon@waltonsinc.com and let me know his name and maybe a detail with something personal that he would enjoy us talking about we’d be more than happy to give him a shout out and some words of encouragement when we do the video…I will probably only need 5 takes to get through something like that without crying!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Mulberrylane First, here are a few “Jerky” recipes:
100% Pure Honey Jerky
Maple Syrup Jerky (we just did this with bacon and it was pretty good!) Tex_77 keep an eye on social media, I made a quick story about it on Instagram and FB
Brown Sugar and Hot Red PepperWe are going to try these without cure or any additional salt. Basically marinate them overnight in those mixtures (we will list amounts per lb of meat when we do it) and then quick cook in the oven up to 160° for food safety and then start dehydrating them. I’ll check them probably every hour or so and determine what time frame works best. You will want to treat them as fresh products though, the water activity will be low enough that they would technically be shelf stable but it absolutely is not worth risking it. These will basically be what Parksider was talking about in his post a few days ago
Next, we had some really good luck here doing Almonds with some seasonings, Joe Hell used Dill pickle and we used some Sea Salt & Vinegar, which would both be too high in salt for what you are wanting but we have a few like the Das Salt Free from Excalibur, the Kosmos Honey BBQ Wing Dust and the Oakridge Dominator that are really good and low in salt. So, we will try some almonds, walnuts, pecans and peanuts as they all are supposedly good for cancer prevention and chemo, if nothing else the B12 would be good for him!
If you want to shoot me an email at jonathon@waltonsinc.com and let me know his name and maybe a detail with something personal that he would enjoy us talking about we’d be more than happy to give him a shout out and some words of encouragement when we do the video…I will probably only need 5 takes to get through something like that without crying!
Jonathon
Great idea!!! Wonderful, you’re right on top of this. Speaks volumes about this community you have going here. -
Mulberrylane First, here are a few “Jerky” recipes:
100% Pure Honey Jerky
Maple Syrup Jerky (we just did this with bacon and it was pretty good!) Tex_77 keep an eye on social media, I made a quick story about it on Instagram and FB
Brown Sugar and Hot Red PepperWe are going to try these without cure or any additional salt. Basically marinate them overnight in those mixtures (we will list amounts per lb of meat when we do it) and then quick cook in the oven up to 160° for food safety and then start dehydrating them. I’ll check them probably every hour or so and determine what time frame works best. You will want to treat them as fresh products though, the water activity will be low enough that they would technically be shelf stable but it absolutely is not worth risking it. These will basically be what Parksider was talking about in his post a few days ago
Next, we had some really good luck here doing Almonds with some seasonings, Joe Hell used Dill pickle and we used some Sea Salt & Vinegar, which would both be too high in salt for what you are wanting but we have a few like the Das Salt Free from Excalibur, the Kosmos Honey BBQ Wing Dust and the Oakridge Dominator that are really good and low in salt. So, we will try some almonds, walnuts, pecans and peanuts as they all are supposedly good for cancer prevention and chemo, if nothing else the B12 would be good for him!
If you want to shoot me an email at jonathon@waltonsinc.com and let me know his name and maybe a detail with something personal that he would enjoy us talking about we’d be more than happy to give him a shout out and some words of encouragement when we do the video…I will probably only need 5 takes to get through something like that without crying!
Jonathon Have you got the Kosmos Salt and Vinegar in yet?
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Thank you. I just emailed you Jonathon.
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Tex_77 No…hnestly I asked our store manager but forgot to bring it to Austin. I’ll find out!
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We sometimes make a “jerky” out of venison belly meat when we’re at deer camp. The belly meat is thin and we cut it in strips and sometimes marinate it in teriyaki sometimes leave it plain. Stick a toothpick through one end of each strip and hang the strips from the top rack in the oven. Turn the oven on low and leave the door opened a crack. It takes a little time but it ends up pretty tasty. It’s usually gone not long after its made. Im sure this would work with beef also. There’s no cure or salt in it.
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Thank you all for all the wonderful responses.
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J Jonathon referenced this topic on
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