Results 1 to 9 of 9
  1. #1
    Senior Dog Snowshoe's Avatar
    Join Date
    May 2014
    Location
    Ontario, Canada
    Posts
    8,143
    Thanked: 5114

    Home Made Jerky From Ground Raw?

    I have no idea what my electricity costs were but I did get 5.7 oz of jerky from my $15.?? 1/2 pound of ground kangaroo. Store bought kangaroo jerky was probably not from ground but it was $12.99 plus tax for a measly 2.5 oz. So I consider this a success, but.......

    I don't have a dedicated dehydrator. I did it in my oven on the dehydrating setting for the 6 hours recommended in most internet recipes I found. After 6 hours it was hard to get it off the very lightly oiled cookie sheet. I wonder if parchment paper would last the 6 hours? Because I have to be very careful of how much oil I use. Anybody used parchment paper for that long a time? Temperature setting was 140F.

  2. #2
    Senior Dog POPTOP's Avatar
    Join Date
    May 2014
    Location
    Illinois
    Posts
    10,985
    Thanked: 6722
    Was going to suggest parchment paper. It will be much easier to get them off the pan. At 140F it should not be a problem but I'd stay around to make sure.

    You're such a good doggy Mom!

  3. #3
    Senior Dog Snowshoe's Avatar
    Join Date
    May 2014
    Location
    Ontario, Canada
    Posts
    8,143
    Thanked: 5114
    It didn't smell nice when it was drying but I find the smell of beef bothers me sometimes too. It was nice and dark brown on one side but light and chewed up looking on the bottom. From having to scrape it off the sheet I guess. So next time I will try flipping it over part way through. The important thing is, it was a hit; with Oban and all the cats.

    I did some sweet potato slices at the same time. They are also a ridiculous price in the store. Baking a whole sweet potato at 400F for about an hour turns it into wonderful smelling, sweet, soft mush. But 1/4 inch slices at 140F for maybe 5 hours turned into hard chips, with chewy centres. Oban likes them too, the cats don't.

    Folks who have a dehydrator - does it shorten the drying time? I mean over what it took me in my regular oven? Mind you, there are special drying racks for the dehydrator setting on my oven but I'm guessing they will not work with ground meat, it would drip through? Maybe the same for a dehydrator?

  4. #4
    Senior Dog Jollymolly's Avatar
    Join Date
    Nov 2014
    Location
    Colorado
    Posts
    5,109
    Thanked: 2779
    I like to eat the dehydrated sweet potatos too Im not sure on your dehydrator question. I have considered buying one with at least 3-7 layers.

  5. #5
    Puppy
    Join Date
    Apr 2015
    Location
    carlsbad
    Posts
    3
    Thanked: 0
    Hello, everyone! I have been a member here for a few years, but somehow forgot my login credentials. I am trying to get the word out that my beautiful furry 8-year old labrador has cancer (Sarcoma). We are trying every and anything possible to raise funds to help pay for the surgery.
    If you have time...please spread the word. gofundme / kickscancer
    Thank you more than you know, friends! <3

  6. #6
    Senior Dog doubledip1's Avatar
    Join Date
    May 2014
    Location
    Upstate New York
    Posts
    1,944
    Thanked: 1711
    My dehydrator manual requires a jerky cure before you dehydrate any kind of meat. I would keep your homemade jerky in the fridge if you didn't use a cure.

    I've used parchment paper for a long time, but stay home just in case. If you were closer I would loan you my dehydrator!
    Hidden Content
    Sarah, human
    Luna, born 6/14/13, gotcha 8/18/13 and TDI certified 5/12/2015
    Comet, born 4/3/15, gotcha 6/9/15
    Double Dip, 25 y/o Draft/Welsh pony
    Gracie, 17 y/o DSH cat
    Hidden Content
    Hidden Content

  7. #7
    Senior Dog Snowshoe's Avatar
    Join Date
    May 2014
    Location
    Ontario, Canada
    Posts
    8,143
    Thanked: 5114
    Came back to say parchment paper does work very well. It took two sheets, the second one to flip the stuff over with. This time I mixed 1/2 pound of ground kangaroo with the meat from a large, well baked sweet potato. And I smartened up and cut my raw flattened out mixture into strips with a pizza cutter before dehydrating. I did maybe 3 hours (the hydro kept going off and on) on one side, flipped and did 3 hours on the other. The outside edges are hard and quite crispy. It's more chewy in the middle though that may harden up after being in the freezer. Oban thinks it's great and so does Lucy-kitten.

  8. #8
    Senior Dog Snowshoe's Avatar
    Join Date
    May 2014
    Location
    Ontario, Canada
    Posts
    8,143
    Thanked: 5114
    One more kg of kangaroo meat into jerky and in the freezer. That should last me about two months or more. It was nice to get a cool day yesterday to do it in, though 140 F doesn't really heat the house up much. I can get about 1/2 a pound (~1/4 kg) on one cookie sheet and with my convection can do two cookie sheets at once. The first batch had banana mixed in, they get crispier. The second batch was mixed with baked, cooled, mashed sweet potato. I tried a banana one myself, not bad, but Oban will get the most of it.

    Dehydrator's were on sale recently but I decided for the amount I do and the space it would take to store it the oven is fine.

  9. #9
    Senior Dog POPTOP's Avatar
    Join Date
    May 2014
    Location
    Illinois
    Posts
    10,985
    Thanked: 6722
    Oban, your Mom sure loves you and the kitties too. Sounds like yummy treats as in your future.
    Hidden Content
    Kissing Bandit

 



Not a Member of the Labrador Retriever Chat Forums Yet?
Register for Free and Share Your Labrador Retriever Photos

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •