Lex's Jerky Maker Specimans

[ezekiel]

I have been drying meat recently. As you can see I made lex's jerky maker. he helped me out a lot by sending the light fixture/heating source. I prefer my jerky unseasoned.

[babes]

Have you tried liver or other organ meats for jerky?  I'm thinking of giving it a go.

[Roselene]

    I'd like to know that too, not on the other organs, but on the liver.  I think protein is best digested moist, as is fat.  Liver having carbohydrates might be better dried.  Here's an example-

Veal, ground, raw
Serving size 100 g, Total fat 7 g, Total carbohydrate 0 g, Protein 19 g

so water 74 %?
7 grams fat = 63 calories
19 grams protein = 76 calories
total calories 139
almost half the calories in fat


Veal, variety meats and by-products, liver, raw [calf liver]
Serving size 100 grams, Total fat 5 g, Total carbohydrate 3 g, Protein 20 g

so water 72%?
5 grams fat = 36 calories
3 grams carbohydrate = 12 calories
20 grams protein = 80 calories
total calories 128
slightly over a quarter of the calories in fat

    Who here has dehydrated liver?  Is it worth it?  It might be nice to have snack food  of animal origin, better, healthier, right?

    Sully, what's that in the upper right part of the plate, ground cauliflower?  It's presented artistically, thank you.

[yon yonson]

here's my jerky maker (i also made lex's but ants kept getting to it). takes about 3 days until it's completely dry and hard. i usually just hang up scraps i have left. no risk for overheating and no bug problems!

edit: not sure if you can tell but the fan is on... that's the dehydrator

[ezekiel]

 
    Sully, what's that in the upper right part of the plate, ground cauliflower?  It's presented artistically, thank you.

That's actually rendered suet scooped out with a spoon.

[raw]

liking those pics. please, more pics please...

[goodsamaritan]

here's my jerky maker (i also made lex's but ants kept getting to it). takes about 3 days until it's completely dry and hard. i usually just hang up scraps i have left. no risk for overheating and no bug problems!

edit: not sure if you can tell but the fan is on... that's the dehydrator

I like this idea.  It's worth a try.

[Raw Kyle]

amazing dehydrator yon

[djr_81]

Who here has dehydrated liver?  Is it worth it?  It might be nice to have snack food  of animal origin, better, healthier, right?

I have dehydrated liver along with other organs (heart, kidney, spleen, tongue). I works nicely but it won't be as stable as muscle meat jerky. For some reason the organ meats (barring heart) retain more moisture as a finished product. They also have a bad habit of being tacky to the teeth almost like a dry taffy. They taste great though.
I need to get more liver soon.

[yon yonson]

amazing dehydrator yon

thanks! i just recently added another stick to the other pull chain. now i can make a fair amount of jerky at a time

[wodgina]

thanks! i just recently added another stick to the other pull chain. now i can make a fair amount of jerky at a time

Stick, string and a fan LOL man that's crazy cool.

And you've increased production by double!

[zaidi]

here's my jerky maker (i also made lex's but ants kept getting to it). takes about 3 days until it's completely dry and hard. i usually just hang up scraps i have left. no risk for overheating and no bug problems!

edit: not sure if you can tell but the fan is on... that's the dehydrator

I cannot see the image now.

Has anyone saved it?

[eveheart]

Does this link help?

http://www.rawpaleodiet.com/wp-content/uploads/2010/06/JerkyDrierInstructions.pdf

[zaidi]

Does this link help?

http://www.rawpaleodiet.com/wp-content/uploads/2010/06/JerkyDrierInstructions.pdf

Thank you Eve.
I got this link, but it seems that yon yonson made some modification to it and that modification is not available now as the Photo link has expired.
But Lex's jerky link is also enough at moment for me.

[eveheart]

Oh, I see now - the missing link must be how he set up a fan and kept the ants out. I made a dryer exactly to spec a few years ago, and I found that the convection current's updraft (basically, the heat rising from the lamp to the hole in the top) was sufficient to vent off the moist air. I should add that I did this in a very dry climate with low humidity levels.

[PaleoPatsy]

Really nice PDF file, super easy to follow. Guess who will be making homemade jerky soon.

[surfsteve]

Wow I love this thread. I was just thinking about buying some jerky but now I want to make some.

What about drying fat? The reason organ meats other than heart don't dry so well is probably because they are loaded with fat. That is why liver has so much cholesterol.

I looked at the pictures in the pdf link of the food dehydrator. The light source still gives off plenty of heat I imagine. Anyone ever tried making something like that with only an electric fan? Perhaps adding a small fan, like one from a computer or personal desk fan might do the trick. I'm going to keep my eyes open for a suitable box. Seems like a tall one would work better. Especially for adding a fan. I'm going to see what kind of fan I can find from Walmart too. I live in the dessert so maybe placing it outside would work. Hmm. Just gotta keep it away from bugs. Maybe that's not such a good idea after all.

[surfsteve]

After thinking about making a dehydrator I came to the conclusion that it would be better if I just went out and bought a real one. I did some looking and found a really nice used on on ebay for auction and then thought about it some more and decided that I really don't like jerky enough to invest in one and that it's just a passing fad.

There is a used on on ebay in the states that I was considering that would probably be a good deal for someone if it doesn't go to high.

It only has 4 more hours to go so if anyone is interested they will have to act fast.
Let me see if it will let me post the link:
http://www.ebay.com/itm/Excalibur-Products-9-tray-w-Plastic-Trays-ED900-Food-dehydrator-/292130777150?hash=item440459e83e:g:Gr0AAOSwDiBZKIZT