I have seen recommended temperatures for making beef jerky/pemmican at 100 degrees f and 150 degrees f. Can anyone discusss the virtues or drawbacks of either? I've been doing it at 150 degrees.
asked byRichard_N (1290)
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on September 01, 2012
at 12:37 AM
The magic internal temperature is 117F - above that temperature, proteins/enzymes in any food will begin to denature. The air temperature in the dehydrator is going to be higher than that. Dehydrating is not about cooking food from heat - it's about removing all moisture so that the food is preserved and will not spoil.
I run my dehydrator at about 140-155F for jerky. Every dehydrator is different, and you should learn yours a bit before trying an expensive portion of meat. ;-)
Once all the moisture is gone from the meat, you can proceed making the pemmican as usual, or just eat it as jerky.
on September 19, 2012
at 01:13 AM
I use a cardboard box and 100 watt bulb. I can't remember the temperature it gets to but I want to say around 105F. The taste and texture is better than regular jerky and miles ahead of store-bought. However, it does take 2-3 days to completely dry it out.
on August 31, 2012
at 11:37 PM
I have done it before and shoot for about 150-160, mainly due to food safety concerns. The "temperature danger zone" is between 40 and 135 deg. fahrenheit.
Plus, the higher temperature would hasten the drying of the jerky. I used convection ovens with the jerky sitting on a metal grate to facilitate drying around and underneath the jerky.