SC - Re: Sweet jerky recipe

[Korrin S DaArdain]

A "li'l smoker" or a dehydrator uses heat that will "cook" the meat. My
dehydrator uses the maximum setting of 145F for making jerky. I think a
smoker would be even hotter (Don't know, Don't have one). My book on
dried foods says that 140F is the minimum heat required for the first 3
to 4 hours and that would likely kill the nasty "wee-beastie's".

And, thanks Kat, for the recipe.

Korrin S. DaArdain
Kingdom of An Tir.
Korrin.DaArdain at Juno.com

On Wed, 15 Jul 1998 14:36:50 -0500 "John Henschen" <bacchus at revealed.net>
writes:
>Now, I don't know much about making jerky... but... I thought all the
salt
>in jerky was to kill the wee-beasties in the meats, which was what
preserved
>the. Now... adding sugar, and it seems _only_ sugar to this recipe would
>encourage bad things to happen. Wouldn't it? Drying it would help, I
>suppose, but having been sick too many times from eating bad food, I
don't
>think you could pay me to eat it. Sure, it sounds tasty, but is it safe?

>-----Original Message-----
>From: kat <kat at kagan.com>
>To: 'cooks' <sca-cooks at Ansteorra.ORG>
>Date: Wednesday, July 15, 1998 1:30 PM
>Subject: Sweet jerky recipe (was Re: SC - Low sodium requirements)
>
>>Korrin S. DaArdain writes:
>>
>>> I remember as a kid having some jerky that was cured with sugar
>>> insted of salt.
>>
>The best, the absolute ultimate top-of-the-line BEST jerky I've ever had
in
>my life was my dad's sweet venison jerky.
>
>Recipe?  Cut your venison thin.  Shake in some black pepper and a couple
>handsful of dark brown sugar.  Mix with your hands till the sugar starts
>pulling the juices from the meat.
>
>You can dry this in your "li'l smoker" like my dad did; but even in a
>dehydrator it's excellent.
>
> - k

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