Fruit

Dried Meats: Jerky and Pemmican
For Marinades and Dry Rubs see chapter near beginning.
Jerky
Hans' Jerky
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My main food is jerky made from ordinary ground meat ("organic" 10 % fat,
or game) as I buy it in the shop (sometimes frozen). I mix cautiously with
a little olive oil and seasoning (herb) or grated raw carrots. NO SALT.
Then I just spread "meatballs" onto the dehydrator wire mesh with the help
of a fork. Dry at 30 degrees C (=centigrades). Can be stored (above the
fridge) for at least a month without any spoilage.
Cheap, easy, practical, tasty!
From: Hans Kylberg
Hans' Recipe for Dried Meat
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You can certainly dry meat in any dehydrator. In fact it is easier than
most veggies/fruits. Just cut thin slices, or do as I do: Buy lean
ground meat, mix with herbal spices (such as thyme), and smear with
a fork directly on tray mesh, making flakes 1 - 2 inches across and
1/16 - 1/8 inch thick.
From: Hans Kylberg
Basic Beef Jerky
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Use lean beef with as much of the fat trimmed off as possible.
(Actually, just about any meat should work -- the original
recipe calls for buffalo.)
Cut into strips about 1/8" thich and 1" wide. (I tend to cut
mine a little thicker. Doesn't really matter, just be
consistent.)
Marinate strips in sauce for at least 30 minutes. This
gives it a slightly salty taste and helps bring out the
flavor when dried.
"Jerk" or pull strips lightly and lay out on an ungreased cookie
sheet in a single layer.
Set oven at the lowest temperature, and keep it propped open
while drying the meat. It should not get above 140-150F
during the drying process. If you have a gas stove, you
might be able to get away with the heat generated from the
pilot light.
Dry the meat until it is tough and chewy. The original recipe
http://www.paleofood.com/jerky.htm (1 of 6) [5/17/2004 5:15:00 PM]