Question for Jean

ldubois7 · Post by **ldubois7** » Thu Sep 08, 2016 4:49 am

Hi Jean!

I remember that you were purchasing clean jerky a while back. Can you give me the name of it again?

Thanks!

JFR · Post by **JFR** » Thu Sep 08, 2016 9:07 am

Linda - You can find plain jerky here:

http://grasslandbeef.com/

I've made my own using ground venison in my dehydrator. It's easy and a lot less expensive so that's another possible option. Ground venison works well because it is a low fat meat.

Jean

ldubois7 · Post by **ldubois7** » Thu Sep 08, 2016 11:09 am

Thanks, Jean!

Do you have a recipe for your dehydrator method?

I wanted to make my own turkey & venison jerky, but have been apprehensive thus far.

Why is low fat meat better....for us or taste or dehydrating? I do well with lamb, but it's a fatty meat.

Thanks!

JFR · Post by **JFR** » Thu Sep 08, 2016 11:28 am

Linda - I'm not sure that you have to use low fat ground meat. For some reasons that I can't remember I just decided to do it that way. This is the recipe I use only I just add salt to the meat, flatten it out, put it on the dehydrator trays and then cut it into strips when it's done:

http://wellnessmama.com/2201/ground-beef-jerky/

This is the dehydrator I use. About as basic as they come:

http://www.excaliburdehydrator.com/shop ... ibur-2400m

I set the dehydrator at the setting indicated for jerky.

Jean

ldubois7 · Post by **ldubois7** » Thu Sep 08, 2016 11:31 am

Thanks, Jean!
I haven't travelled in 4 years and I need to get my husband out of town to relax, and enjoy life, but the issue of what I eat has kept me home....I need to break free from that concern....jerky is a good place to start....
Glad you're doing well!

JFR · Post by **JFR** » Thu Sep 08, 2016 11:37 am

Me neither Linda. I still don't travel, don't really have much desire to any more. I make all my own foods. Restaurant food still scares me. I just don't trust it and I enjoy feeling well too much to risk it. Jerky would be a good place to start. Let me know how it works out.

Jean

ldubois7 · Post by **ldubois7** » Thu Sep 08, 2016 12:53 pm

Jean,

I am the same way....I simply don't trust eating out & I make all my own foods....I will take everything with me because, like you, I enjoy not having reactions anymore, and have no intention of going backwards.

I have very little variety to my diet and that has been a huge adjustment for me....but I'm fine with eating to live rather than living to eat!

Post by **tex** » Thu Sep 08, 2016 12:55 pm

Linda,

I believe lean meat is much easier to preserve (fats and fatty meat can become rancid). Back in the early 1970s I used to hunt on an Indian Reservation in Northern New Mexico (the Jicarilla Apache Reservation). The Indian guide I hired always carried a pouch of pemmican for lunch each day.

Pemmican, as you are probably aware, is a mixture of fat and protein (usually dried meat). That way he got all the protein and fat he needed in a quick, easy meal. I would assume that pemmican is mixed as needed (IOW, only a day or so before using) in order to maintain freshness.

When I was growing up, we used the old German meat processing methods. We smoked pork sausage and left it hanging in the smokehouse until we needed it, but the older generation often packed the sausage in a can of lard to preserve it (after smoking/drying the sausage).

Tex

JFR · Post by **JFR** » Thu Sep 08, 2016 12:58 pm

Tex - I am forgetting how Pemmican is made but it can keep for a long time too. It's all in the preparation. The same place that sells the jerky sells pemmican, at a price of course. It is much more labor intensive to make I know. I could look it up but I'm feeling lazy.

Jean