How do i keep the jerky from sticking to the drying racks?? Someone told me if you use a non-stick spray it will ruin the flavor! Is this true? If i use wax paper, won't it just stick to that?
2006-10-23 03:03:10 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
i usally just after a while use a spatula and loosen the meat and turn over if you use oil it will be in your jerky and it will not dehry...you are trying to get rid of moisture not add to it...i did the oil thing once then all my jerky in a bag was greasy.....but if you looden it and turn over it will work as the top side will be pretty dry and then it wont stick...
2006-10-23 03:19:51 · answer #1 · answered by d957jazz retired chef 5 · 1⤊ 0⤋
I use an electric dehydrator and have never had a problem with the jerky sticking to the (plastic) racks. Mine is made by American Harvest.
I have used quite a few flavors of different brand seasonings and the jerky always lifts right off the rack.
The season packets seem to turn out with a better flavor than the ones where you add water or vinegar too. Maybe try a brand that is just a seaon packet and cure?
2006-10-23 08:03:19 · answer #2 · answered by bferg 6 · 1⤊ 0⤋
Venison is so fat-free and dry that I don't believe it will hurt to coat the racks with olive oil. If there is any oily residue on the meat when finished, blot it with paper towel. The oil just may help your seasonings adhere better. I've been successfully smoking venison jerky in a gas smoker this way. Since I particularly like the smoky flavor, I'd be interested in hearing how much flavor you get using a dehydrator. Don't overdo it! Good luck!
2006-10-23 03:57:53 · answer #3 · answered by mountain mama 1 · 1⤊ 0⤋
Use your oven instead, set temp. at 100-150
if not on dial guess, place a toothpick trough the top of jerky strip hang from top oven rack.
Place foil on bottom of oven to catch drips.
Time it takes to dry will depend on thickness and amount of jerky you are drying. faster than a dehydrator, and you can fit a small hind quarters worth of jerky in one batch in the oven.
I've been doing it this way for over 20 years.
2006-10-23 06:12:31 · answer #4 · answered by dfuerstcat 2 · 1⤊ 0⤋
Use a light layer of olive oil or veg oil and season it lightly, so u don't loose flavor!
2006-10-23 03:07:05 · answer #5 · answered by Cat 3 · 1⤊ 0⤋
NO WAX PAPER ! use a thin layer of CHEESE CLOTH ! work like a charm everythime.
2006-10-23 03:28:57 · answer #6 · answered by vanislandwitch 3 · 1⤊ 0⤋
http://www.extension.uiuc.edu/~vista/html_pubs/DRYING/dryfood.html
2006-10-23 03:05:02 · answer #7 · answered by Irina C 6 · 0⤊ 2⤋