Charski...what are you - Page 2

Tilly · 01-07-2012, 04:45 PM

Quote:

Originally Posted by Charski

Nah, just put them on Craigslist and sell them!

That's what I did!

Just bought one from Craig's list right before Christmas. Wanted to dry cranberries with an aritificial sweetener. Inexpensive!

buttoni · 01-08-2012, 06:51 AM

Tilly, when you do those cranberries, be sure you simmer in a tiny bit of water to pop the skins. The ones I oven-dried after doing that dried just fine in about 8-9 hours. The whole berries (skins UNpopped) I tried to dry in my new dehydrator (which does an ace job on jerky and other stuff) would not dry those berries out totally in 24 HOURS!! I FINALLY JUST GAVE UP and mashed them with a fork and bagged them for uses that THAT form would be OK for.

Moral of that story: Pop those berries ladies!! LOLOLOL

Tilly · 01-08-2012, 01:17 PM

Quote:

Originally Posted by buttoni

Tilly, when you do those cranberries, be sure you simmer in a tiny bit of water to pop the skins. The ones I oven-dried after doing that dried just fine in about 8-9 hours. The whole berries (skins UNpopped) I tried to dry in my new dehydrator (which does an ace job on jerky and other stuff) would not dry those berries out totally in 24 HOURS!! I FINALLY JUST GAVE UP and mashed them with a fork and bagged them for uses that THAT form would be OK for.

Moral of that story: Pop those berries ladies!! LOLOLOL

Thanks! I bought quite a few bags last week to store up and dry. Using a dehydrater is new to me, so any help is appreciated.

Deb · 01-13-2012, 02:29 PM

Deb · 01-13-2012, 02:30 PM

Char...they have dehydrators on for $29.99

doesnt look like yours its round with 5 layers

should i buy it and see if i like/use it?

Charski · 01-13-2012, 02:51 PM

Is it the Nesco top-motor? Mine was round with 5 trays, the original one. It worked just fine, it just took a little longer than the Excalibur!

Tilly · 01-13-2012, 03:00 PM

Somewhere around here I found a recipe to make crackers in the dehydrator. So I collected all the ingredients today and going to try them. Have yet to do my cranberries. I was turned off by the beef jerky, I kept thinking of the stuff you buy which is waaaaay too salty for me. Then it occurred to me that I can control the sodium and the amount I make but doing it myself, so I will go back through this thread and find a beef recipe that would suit me. Bought a Nesco Pro from Craigslist really cheap over Christmas. Can't wait to try it!

Charski · 01-13-2012, 03:06 PM

Tilly, just adjust the amounts until YOU like it - the original for "my" recipe called for equal amounts of soy sauce and Worcestershire, but I prefer it heavier on the soy/lighter on the Worcestershire sauce. You can tweak to your liking, BUT you do need the "salty" to give you a good dehydrated product, IMHO, since there is no other preservative added to the meat. Even at that I keep it in the fridge because it WILL go moldy on you at room temp, sooner than you might think.

Tilly · 01-13-2012, 03:09 PM

Other than finding jerky meat at a specialty market, what cut do you recommend? And I just found a "low sodium" recipe and it calls for 4 tablespoons of salt!

Charski · 01-13-2012, 03:24 PM

Yeah, well, like I say, you gotta have the salt to "cure" the meat a bit - not sure there is a true "no to very low sodium" recipe for jerky - I could be wrong though!

I think I mentioned upthread, that my favorite cut if *I* was cutting it, is eye of the round, frozen til it's JUST getting "stiff" so it's easier to slice uniformly. You can also get meat sliced for carne asada at most butcher shops, or just ask your butcher wherever you shop to run the eye of the round through HIS slicer - tell him you want to make jerky and I'm sure he'll slice it appropriately.

Eye of the round is particularly good because it's very lean. You want as little fat as possible - I always really trim it well to remove as much fat as I can. It goes rancid pretty easily so it's best to just avoid it to begin with!

I know some people use flank steak and such but that stuff has gotten EXPENSIVE and I refuse to pay $5 and more per pound for jerky meat!

Tilly · 01-13-2012, 04:24 PM

Quote:

Originally Posted by Charski

Yeah, well, like I say, you gotta have the salt to "cure" the meat a bit - not sure there is a true "no to very low sodium" recipe for jerky - I could be wrong though!

I think I mentioned upthread, that my favorite cut if *I* was cutting it, is eye of the round, frozen til it's JUST getting "stiff" so it's easier to slice uniformly. You can also get meat sliced for carne asada at most butcher shops, or just ask your butcher wherever you shop to run the eye of the round through HIS slicer - tell him you want to make jerky and I'm sure he'll slice it appropriately.

Eye of the round is particularly good because it's very lean. You want as little fat as possible - I always really trim it well to remove as much fat as I can. It goes rancid pretty easily so it's best to just avoid it to begin with!

I know some people use flank steak and such but that stuff has gotten EXPENSIVE and I refuse to pay $5 and more per pound for jerky meat!

thanks!

Charski · 01-13-2012, 07:15 PM

You're welcome! Let us know if you try a recipe and what you find works for YOU!

Deb · 01-14-2012, 09:53 AM

Quote:

Originally Posted by Charski

Is it the Nesco top-motor? Mine was round with 5 trays, the original one. It worked just fine, it just took a little longer than the Excalibur!

i didnt take much notice of the brand..i will stop tomorrow when im in the city and buy it

what are you cooking today Charski?

i have a turkey in the oven roasting

Charski · 01-14-2012, 10:06 AM

Hmmm, probably leftovers, I made rack of lamb last night, crusted with stoneground mustard, garlic, and Parm cheese! YUM.

I need to get another turkey. We love the stuff. I did one a few weeks back in the Showtime Rotisserie - so good!

Deb · 01-14-2012, 10:12 AM

I cook turkey often..

its easy and the left overs are always nice to have

for some reason i always think the dark meat tastes better if i bag it and freeze it for a leftover meal

Charski · 01-14-2012, 10:32 AM

I'll cook the split turkey breasts fairly often during the year, or rotisserie a whole turkey breast. I don't get the whole bird too often because it takes forethought to get it defrosted!

I sure love it though.

Deb · 01-18-2012, 05:44 PM

Quote:

Originally Posted by Charski

I'll cook the split turkey breasts fairly often during the year, or rotisserie a whole turkey breast. I don't get the whole bird too often because it takes forethought to get it defrosted!

I sure love it though.

thats funny..

i usually put *note on calender*

to remind me to take the turkey out of the freezer

blame it on my age

millergirl1976 · 01-19-2012, 08:18 PM

Quote:

Originally Posted by Mel 7

thats funny..

i usually put *note on calender*

to remind me to take the turkey out of the freezer

blame it on my age

I am Only 35 and have to do that... let's just chalk it up to good planning!

SummerAnne · 01-20-2012, 12:32 AM

I have a dehydrator on my wish list. I'd have to find a different marinade, I just don't like soy sauce.

Charski · 01-20-2012, 07:41 AM

SummerAnne, I know there are others, and I've seen dry rubs too, but never tried them. Let us know what you find out!

Barbo · 01-20-2012, 02:59 PM

If you are saving for a dehydrator, get the one Char has.
It's far superior to most of them.

01-08-2012, 06:51 AM	#32
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,305 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Tilly, when you do those cranberries, be sure you simmer in a tiny bit of water to pop the skins. The ones I oven-dried after doing that dried just fine in about 8-9 hours. The whole berries (skins UNpopped) I tried to dry in my new dehydrator (which does an ace job on jerky and other stuff) would not dry those berries out totally in 24 HOURS!! I FINALLY JUST GAVE UP and mashed them with a fork and bagged them for uses that THAT form would be OK for. Moral of that story: Pop those berries ladies!! LOLOLOL __________________ My recipe website: http://buttoni.wordpress.com/ Last edited by buttoni; 01-08-2012 at 06:57 AM..

01-13-2012, 02:29 PM	#34
Deb Way too much time on my hands! Join Date: Jun 2005 Location: Okanagan BC Posts: 19,207 Gallery: Deb Stats: lost 60 lbs and kept it off	bump

01-13-2012, 03:24 PM	#40
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yeah, well, like I say, you gotta have the salt to "cure" the meat a bit - not sure there is a true "no to very low sodium" recipe for jerky - I could be wrong though! I think I mentioned upthread, that my favorite cut if I was cutting it, is eye of the round, frozen til it's JUST getting "stiff" so it's easier to slice uniformly. You can also get meat sliced for carne asada at most butcher shops, or just ask your butcher wherever you shop to run the eye of the round through HIS slicer - tell him you want to make jerky and I'm sure he'll slice it appropriately. Eye of the round is particularly good because it's very lean. You want as little fat as possible - I always really trim it well to remove as much fat as I can. It goes rancid pretty easily so it's best to just avoid it to begin with! I know some people use flank steak and such but that stuff has gotten EXPENSIVE and I refuse to pay $5 and more per pound for jerky meat! __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

01-20-2012, 02:59 PM	#51
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	SummerAnne If you are saving for a dehydrator, get the one Char has. It's far superior to most of them.

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01-13-2012, 02:30 PM	#35
Deb Way too much time on my hands! Join Date: Jun 2005 Location: Okanagan BC Posts: 19,207 Gallery: Deb Stats: lost 60 lbs and kept it off	Char...they have dehydrators on for $29.99 doesnt look like yours its round with 5 layers should i buy it and see if i like/use it?

01-13-2012, 02:51 PM	#36
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Is it the Nesco top-motor? Mine was round with 5 trays, the original one. It worked just fine, it just took a little longer than the Excalibur!

01-13-2012, 03:00 PM	#37
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	Somewhere around here I found a recipe to make crackers in the dehydrator. So I collected all the ingredients today and going to try them. Have yet to do my cranberries. I was turned off by the beef jerky, I kept thinking of the stuff you buy which is waaaaay too salty for me. Then it occurred to me that I can control the sodium and the amount I make but doing it myself, so I will go back through this thread and find a beef recipe that would suit me. Bought a Nesco Pro from Craigslist really cheap over Christmas. Can't wait to try it!

01-13-2012, 03:06 PM	#38
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Tilly, just adjust the amounts until YOU like it - the original for "my" recipe called for equal amounts of soy sauce and Worcestershire, but I prefer it heavier on the soy/lighter on the Worcestershire sauce. You can tweak to your liking, BUT you do need the "salty" to give you a good dehydrated product, IMHO, since there is no other preservative added to the meat. Even at that I keep it in the fridge because it WILL go moldy on you at room temp, sooner than you might think.

01-13-2012, 03:09 PM	#39
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	Other than finding jerky meat at a specialty market, what cut do you recommend? And I just found a "low sodium" recipe and it calls for 4 tablespoons of salt!

01-13-2012, 07:15 PM	#42
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	You're welcome! Let us know if you try a recipe and what you find works for YOU!

01-14-2012, 10:06 AM	#44
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Hmmm, probably leftovers, I made rack of lamb last night, crusted with stoneground mustard, garlic, and Parm cheese! YUM. I need to get another turkey. We love the stuff. I did one a few weeks back in the Showtime Rotisserie - so good!

01-14-2012, 10:12 AM	#45
Deb Way too much time on my hands! Join Date: Jun 2005 Location: Okanagan BC Posts: 19,207 Gallery: Deb Stats: lost 60 lbs and kept it off	I cook turkey often.. its easy and the left overs are always nice to have for some reason i always think the dark meat tastes better if i bag it and freeze it for a leftover meal

01-14-2012, 10:32 AM	#46
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I'll cook the split turkey breasts fairly often during the year, or rotisserie a whole turkey breast. I don't get the whole bird too often because it takes forethought to get it defrosted! I sure love it though.

01-20-2012, 12:32 AM	#49
SummerAnne Way too much time on my hands! Join Date: Oct 2003 Location: Florida Panhandle Posts: 11,537 Gallery: SummerAnne Stats: 254/247.6/No Specific Goal WOE: NK Start Date: 5/20/12	I have a dehydrator on my wish list. I'd have to find a different marinade, I just don't like soy sauce.

01-20-2012, 07:41 AM	#50
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,822 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	SummerAnne, I know there are others, and I've seen dry rubs too, but never tried them. Let us know what you find out!