Cooked beef into jerky?

[Idlewild Blue]

hello

i've been playing with my new dehydrator toy, and i've been having a lot
of fun w/apples, bananas, and beef jerky. i'm planning on trying pears
and tomatoes when i have time. maybe carrots, too.

anyway, i was wondering if anyone has a recipe for beef jerky made from
cooked meat. the bf is all squeamish about eating jerky b/c it's made
from raw meat. if you have any suggestions or recipes, i'd love to hear
them.

thanks
-j.

___
Will cook for food.

[Paul Hinrichs]

Idlewild Blue wrote:

> anyway, i was wondering if anyone has a recipe for beef jerky made from
> cooked meat. the bf is all squeamish about eating jerky b/c it's made
> from raw meat. if you have any suggestions or recipes, i'd love to hear
> them.

Fear not, dried at 145º F, beef jerky will have reached the temperature
of medium-rare cooked beef by the time it dries. I actually prefer
using a lower temperature and a longer drying period to avoid this, however.
The finished product is much more tender (and in no way resembles
raw beef).

Paul

[John W. Alger]

On Sun, 15 Dec 1996 15:23:34 -0500, Idlewild Blue
<idle...@er5.rutgers.edu> wrote:

>anyway, i was wondering if anyone has a recipe for beef jerky made from
>cooked meat. the bf is all squeamish about eating jerky b/c it's made
>from raw meat.

Jerky is made by SMOKING the meat until it is dry. It can be made in a
dehydrator, but then has no flavor at all (unless you prepare it with
LOTS of spices). The smoke is what makes it good.

JWA

[Gale Barrows]

>JWA
That's just what is ***called*** jerky today. Real jerky is simply sun
dried with maybe a touch of smoke flavor from the smoke used to keep
flies off. Spices, hardly !!! About the only "spice" avilable when
real jerky was made was salt and jerky was the prefered method of
preserving met because the method did not need hard to get salt.

[Paul Hinrichs]

barr...@rapidnet.com (Gale Barrows) wrote:

>That's just what is ***called*** jerky today. Real jerky is simply sun
>dried with maybe a touch of smoke flavor from the smoke used to keep
>flies off. Spices, hardly !!! About the only "spice" avilable when
>real jerky was made was salt and jerky was the prefered method of
>preserving met because the method did not need hard to get salt.

That is correct. Primitive drying methods for meat and fish did not use salt or
seasonings. When salt became readily available, however, it was found the
process could be speeded up and made more reliable by using it. Simple economics
- if using salt made the process less "expensive" (spoilage of some meat versus
cost of salt), it was used. Personally, I like the accruements except sweet
stuff. After finding out about it on a biltong discussion here last summer, I
don't think I'll ever want jerky without garam masala again. So it goes, we used
to be happy with TVs that only got 2 channels.

[Einar Oryall]

John W. Alger wrote:
>
> On Sun, 15 Dec 1996 15:23:34 -0500, Idlewild Blue
> <idle...@er5.rutgers.edu> wrote:
>
> >anyway, i was wondering if anyone has a recipe for beef jerky made from
> >cooked meat. the bf is all squeamish about eating jerky b/c it's made
> >from raw meat.
>
> Jerky is made by SMOKING the meat until it is dry. It can be made in a
> dehydrator, but then has no flavor at all (unless you prepare it with
> LOTS of spices). The smoke is what makes it good.
>
> JWA

***Don't know much in this area, but do know that they make a 'liquid
smoke' to use in dehydrators for that real smoke taste. (Most of us
don't have smokehouses these days.)