Beef jerky in the dehydrator
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I marinade my meat in a liquid mixture. Before dehydrating it I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator. I keep running into a problem where the meet gets dried out and crusty… what am I doing wrong? I am using a Weston Dehydrator
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bchancock 140F for 12 minutes has the same effect as reaching 160F
The attached chart for temp/time pasteurization is very useful for processing without over cooking
IMHO you are cooking the meat before dehydrating it
Also thin jerky strips come up to temperature quickly in a fan driven dehydrator which essentially is a low temperature convection ovenTemperature and associated time for meat pasteurization
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I marinade my meat in a liquid mixture. Before dehydrating it I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator. I keep running into a problem where the meet gets dried out and crusty… what am I doing wrong? I am using a Weston Dehydrator
bchancock said in Beef jerky in the dehydrator:
I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator.
Stop with the oven or stop with the dehydrator the bacteria you are trying to kill isn’t that tough unless you are worried about botulism spores and if that is your fear then add cure #1 problem solved. With jerky botulism should not be a concern since it is not cased and is not in and oxygen free environment, Glen’s chart shows just how easy the pathogens are disposed of. Most dehydrators with fans kill everything that is toxic to man by heat, pasteurization, and lack of moisture. Perfect jerky is pliable, but yet dry to both the touch and eyes.
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Are you using cure? What is the temperature of your dehydrator?if the heat in the dehydrator is sufficient and you are using cure in you liquid, you shouldn’t need the oven step.
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bchancock 140F for 12 minutes has the same effect as reaching 160F
The attached chart for temp/time pasteurization is very useful for processing without over cooking
IMHO you are cooking the meat before dehydrating it
Also thin jerky strips come up to temperature quickly in a fan driven dehydrator which essentially is a low temperature convection ovenTemperature and associated time for meat pasteurization
-
bchancock said in Beef jerky in the dehydrator:
I put in the oven to run it up to 160 degrees to kill any bacteria before putting it in the dehydrator.
Stop with the oven or stop with the dehydrator the bacteria you are trying to kill isn’t that tough unless you are worried about botulism spores and if that is your fear then add cure #1 problem solved. With jerky botulism should not be a concern since it is not cased and is not in and oxygen free environment, Glen’s chart shows just how easy the pathogens are disposed of. Most dehydrators with fans kill everything that is toxic to man by heat, pasteurization, and lack of moisture. Perfect jerky is pliable, but yet dry to both the touch and eyes.
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