View topic - Is it possible to over dehydrate?

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PostPosted: February 23rd, 2010, 9:44 pm 
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Joined: December 3rd, 2005, 1:15 pm
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Location: Maple, Ontario
jmc wrote:
I concur with Mac and Hoop on chicken drying. I also dry canned flaked ham, which is a good addition to potato dishes and scrambled eggs / omelettes.

With jerky, I think you can vary "dryness" with "thickness". When I make jerky, I slice the meat as thinly as possible and dry it to the point where it cracks when you try to bend it. It's kind of like meat potato chips - thinner and dryer than jerky you can buy commercially.

The thin slicing is made easier by "almost" freezing the meat and using a very thin bladed knife. Alternatively, I know people who freeze the meat solid and slice their jerky with a sharp block plane.

That might help some of the woodworkers on this site . . .

-jmc



Never tried a block plane for frozen meat....but I swear I lie not I once had to use a table saw to cut some gravy my wife made!!!!!

Kirk

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