Dried meat

wyo_rose · 12-11-2007, 05:19 PM

DRIED MEAT:

Take a hunk of meat - deer, elk, antelope, moose, buffalo, or cow.

Cut it thin. Shoot for 1/4 inch.

Sprinkle with salt. Other seasonings optional - pepper, red pepper.

Hang over a stick and let dry several days. Or put it in your dehydrator.

POUNDED MEAT:

Take dried meat and pound between two rocks. Or put it in your blender. Add bits of suet if desired.

Measure into a baggie, add 2 butter mints and a cracker. Sell at the bingo for $5.00.

wyo_rose · 12-11-2007, 07:57 PM

This is for my girls who were scared to cut meat and were all like, "don't you have to soak it?"

I've failed as a mother!

MIB · 12-11-2007, 09:14 PM

Quote:

Originally Posted by wyo_rose

DRIED MEAT:

Take a hunk of meat - deer, elk, antelope, moose, buffalo, or cow.

Cut it thin. Shoot for 1/4 inch.

Sprinkle with salt. Other seasonings optional - pepper, red pepper.

Hang over a stick and let it dry several days

Now short stuff just hold your cute little self up a minute. You put it on a stick and leave out for several days to dry,what to keep it from going bad ?

wyo_rose · 12-12-2007, 08:05 AM

WELL...use fresh meat

...it works fine in a dry climate. I'm sure long time ago, people dried it out in the sun. Unless you're in a VERY humid climate or a monsoon, it should work ok. Sprinkling the salt on draws out the moisture and keeps flies and mold away - hopefully.

Cut it as thin as you can, but none thicker than 1/4 inch.

Most people I know dry it in their houses. You can take a long straight branch and cover it in plastic or foil and hang it up somewhere - kitchen, basement, garage, wherever. If you got an insect problem, I would keep it inside.

Lay your meat on it, or any kind of a rack works too. After one day you can flip it and try to fold it back over but it will be kinda stiff.

If you have a gas oven with a pilot light you can put it over your oven racks and leave the door open. An electric stove or even the lowest setting on a newer gas stove is too hot. A dehydrator works good, just don't turn the temp up too high so you're cooking your meat. And leave plenty of room for air flow cuz it won't shrink that much.

My hero Alton Brown made a great dehydrator. He took a box fan and bought cheapo pleated furnace filters the same size as the fan. He cut his meat in strips to fit in the pleats. I'm sure he soaked the meat in some kind of brine, but geez, you're trying to dry it, not add moisture. Just sprinkle with salt and pepper. Then he stacked the filters, topped with another filter and bungie corded the whole thing to the fan, where the air will blow out over the meat.

Turn the fan on and I'm sure it will dry in a day. You might want to put it so it blows out a window cuz the smell of meat will be kinda strong...but you might like it!

So this is fine if you want to have strips of dry meat.

If you want to have plate size...dry on a stick or a rack. Once I strung some small pieces up on string and nailed the string up on the ceiling.

Store in a cloth bag or a pillowcase.

Creewoman05 · 12-12-2007, 11:07 AM

I love dry meat, yummmmm

MIB · 12-12-2007, 01:05 PM

So after it done,how you suppose to keep it ? What the difference in this and making,say, beef jerky ?

wyo_rose · 12-12-2007, 04:38 PM

After it's done, you can't keep it cuz everyone's gonna eat it!

But keep it in a pillowcase or cloth bag.

It's not jerky, it's dry meat!

12-11-2007, 05:19 PM	#1 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	Dried meat DRIED MEAT: Take a hunk of meat - deer, elk, antelope, moose, buffalo, or cow. Cut it thin. Shoot for 1/4 inch. Sprinkle with salt. Other seasonings optional - pepper, red pepper. Hang over a stick and let dry several days. Or put it in your dehydrator. POUNDED MEAT: Take dried meat and pound between two rocks. Or put it in your blender. Add bits of suet if desired. Measure into a baggie, add 2 butter mints and a cracker. Sell at the bingo for $5.00. __________________ Don't take life so seriously! It's not permanent.

12-11-2007, 07:57 PM	#2 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	This is for my girls who were scared to cut meat and were all like, "don't you have to soak it?" I've failed as a mother! __________________ Don't take life so seriously! It's not permanent.

12-12-2007, 08:05 AM	#4 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	WELL...use fresh meat ...it works fine in a dry climate. I'm sure long time ago, people dried it out in the sun. Unless you're in a VERY humid climate or a monsoon, it should work ok. Sprinkling the salt on draws out the moisture and keeps flies and mold away - hopefully. Cut it as thin as you can, but none thicker than 1/4 inch. Most people I know dry it in their houses. You can take a long straight branch and cover it in plastic or foil and hang it up somewhere - kitchen, basement, garage, wherever. If you got an insect problem, I would keep it inside. Lay your meat on it, or any kind of a rack works too. After one day you can flip it and try to fold it back over but it will be kinda stiff. If you have a gas oven with a pilot light you can put it over your oven racks and leave the door open. An electric stove or even the lowest setting on a newer gas stove is too hot. A dehydrator works good, just don't turn the temp up too high so you're cooking your meat. And leave plenty of room for air flow cuz it won't shrink that much. My hero Alton Brown made a great dehydrator. He took a box fan and bought cheapo pleated furnace filters the same size as the fan. He cut his meat in strips to fit in the pleats. I'm sure he soaked the meat in some kind of brine, but geez, you're trying to dry it, not add moisture. Just sprinkle with salt and pepper. Then he stacked the filters, topped with another filter and bungie corded the whole thing to the fan, where the air will blow out over the meat. Turn the fan on and I'm sure it will dry in a day. You might want to put it so it blows out a window cuz the smell of meat will be kinda strong...but you might like it! So this is fine if you want to have strips of dry meat. If you want to have plate size...dry on a stick or a rack. Once I strung some small pieces up on string and nailed the string up on the ceiling. Store in a cloth bag or a pillowcase. __________________ Don't take life so seriously! It's not permanent.

12-12-2007, 01:05 PM	#6 (permalink)
MIB Blacksmith Lane Join Date: Apr 2007 Location: Sweetwater, Tn Posts: 489	So after it done,how you suppose to keep it ? What the difference in this and making,say, beef jerky ? __________________ MIB Hell,there are no rules here,we're just trying to accomplish something.

12-12-2007, 04:38 PM	#7 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 8,019 Blog Entries: 2	After it's done, you can't keep it cuz everyone's gonna eat it! But keep it in a pillowcase or cloth bag. It's not jerky, it's dry meat! __________________ Don't take life so seriously! It's not permanent.

12-12-2007, 11:07 AM	#5 (permalink)
Creewoman05 Banned Join Date: Dec 2005 Location: Surrey BC Posts: 1,693	I love dry meat, yummmmm

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