Cooked & Dehydrated Beef Jerky?

Discussion in 'Making Jerky' started by jp61, May 29, 2014.

  1. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Curious....

    Have any of you ladies or gents, made beef jerky by first cooking it to 160°F and then use your dehydrator to finish?

    How does the texture compare to only using a dehydrator?
     
  2. gotmeat

    gotmeat Newbie

    Are you using ground meat, or steaks? This would seem to affect the end texture that people would report to you, and thus in-turn the appropriate answer for you (wouldn't make any sense for somebody to answer it if they use a whole different "type" of meat than what you'd be using yourself anyways).
     
  3. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Thank you for your assistance.

    Both.

    I like beef jerky produced from whole muscle meat and my 87 years, 7 months, 3 days, 22 hours, 14 minutes and 42.999 seconds old Ethiopian girlfriend who has full uppers and the original 24 & 25 lowers likes ground beef, mixed with Yak tenderloin.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  5. gotmeat

    gotmeat Newbie

    JP61, are you asking about food safety?

    Or are you asking about a texture comparison between Pre-Cooked and not Pre-Cooked (i.e. straight to the dehydrator) Jerky?

    Because your question looked like it was:
    "How does the texture compare to only using a dehydrator?"

    I suppose this may need cleared up (what your actual question is) before continuing, lol.
     
  6. The texture sucks, it's crap!!!!!




    ~Martin
     
  7. sqwib

    sqwib Smoking Guru OTBS Member

    I'm with Martin I tried it once and it ended up going in stew.

    Jerky is meant to be Dried not cooked.
     
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Thanks, guys!

    I was going to try it, but if it's that bad, I think I'll pass. 
     

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