Freeze Dried or Dehydrate?

[SkinnyDevil]

I'd like to get some raw jerky. Can't find any out in the world...wondering if anyone knows of any freeze-dried or low-temp dehydrated meat jerky on the market?

If not, does anyone have any instructions for freeze-dried or low-temp jerking?

How about the pros & cons of each method

Thanx in advance!

[William]

Slice meat thin - 1/8" is about right, or roll ground beef between wax paper.
Blow air on it, temp no more than 104F.
Dry until it breaks, not bends, when twisted. Brittle is the way.
Hanging on a clothes line works well, and is traditional if the air is not city.

Pork and bear are not suitable for drying.

 

[DeadRamones]

I've read old school method of heating your oven to 100 degrees, then leave the door open a crack. Also Google some DIY solar dehydrators. They seem very cheap & easy to construct. There's even a cardboard version of one.

From what I understand alot of rawfoodist are okay with dehydrating. I'm guessing the 100 degrees,isn't hot enough to kill off all the bacteria/enzyme. If anyone has info on that, please share.

[TylerDurden]

From what I understand alot of rawfoodist are okay with dehydrating. I'm guessing the 100 degrees,isn't hot enough to kill off all the bacteria/enzyme. If anyone has info on that, please share.

Most raw foodists seem to be prefer dehydrating at only 95 or 98 degrees Fahrenheit max(given aajonus recommnedations etc.). Ideally, one should never dehydrate at temperatures above 104 degrees Fahrenheit/40 degrees Celsius as that's the point where enzymes start getting destroyed.

[William]

I've read old school method of heating your oven to 100 degrees, then leave the door open a crack. Also Google some DIY solar dehydrators.

The problem with ovens is that they cycle the heat, so it is difficult not to exceed the critical temperature of 104F.  That's why we with dedicated dryers such as Excalibur set the thermostat well below that temp., it doesn't destroy any of those needed enzymes and whatever.

You can see here www.traditionaltx.us/images/JerkyDrierInstructions.pdf that all that's needed is an airflow. Heat is for the hurried.

[instant]

since i dont like organ meat..

i thought about drying organ meats,, then grinding them into a powder and putting them into capsules

similiar to dr. rons..

anyone do this?

[djr_81]

since i dont like organ meat..

i thought about drying organ meats,, then grinding them into a powder and putting them into capsules

similiar to dr. rons..

anyone do this?

I've not put them into capsules but I have made pemmican with organ meats and it adds some much needed flavor IMO.

I also vastly prefer the heart jerky I've made before to plain beef jerky. It's much easier to eat the organs this way as you don't deal with the texture and you get a tempered flavor. It makes it much easier to segue into eating the organs raw.

[TylerDurden]

since i dont like organ meat..

i thought about drying organ meats,, then grinding them into a powder and putting them into capsules

similiar to dr. rons..

anyone do this?

I don't think it matters if you're dealing with muscle-like organs such as heart or tongue. But wouldn't drying damage some of the key nutrients found in liver and other softer organs? I don't see a problem re using this to get used to the taste of raw organ meats, I just think this shouldn't be a long-term practice.

[RawZi]

I don't think it matters if you're dealing with muscle-like organs such as heart or tongue. But wouldn't drying damage some of the key nutrients found in liver and other softer organs? I don't see a problem re using this to get used to the taste of raw organ meats, I just think this shouldn't be a long-term practice

    aajonus says the fats get damaged.  I find I can't digest any dried meats properly anyway.

[van]

  First make sure you are buying organs from extremely well fed, green grass, animals.  Northstar bison has delicious organs.  Their bison are so healthy, grazing on tall green grass all day.  Second, start with small amounts, and let yourself adjust to the tastes.  Currently I have a keen liking for one to two week old liver that has turned a little tart.  Simply rinse off and put in a ceramic bowl in the fridge, cutting off pieces as desired.  the outside will get a little dry, but that's ok.  I certainly wouldn't go through the process of drying and capsulizing it.  For your needs and tastes changes for organs as you eat them.  Your body will eventually find what it needs from organs by taste.  When I have had enough liver,   I'm done with it for a while.  Same with heart.  Just eat a little bit at first.