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Fruit snacks and Beef jerky..

Posted by on Jan. 8, 2013 at 10:34 AM
  • 17 Replies

 Does anyone dehydrate fruit or make their own jerky. I love beef jerky. However, in the stores Jerky is a little pricey. I have never made Jerky before anyone has any tips. Recipes on how I can do this.

by on Jan. 8, 2013 at 10:34 AM
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Replies (1-10):
michiganmom116
by Rhonda on Jan. 8, 2013 at 10:41 AM
Yes, I do. I'll be back with recipes.
michiganmom116
by Rhonda on Jan. 8, 2013 at 10:42 AM


This is one of my uncle's recipes. We made it using thin strips of round steak and chicken breast. I haven't tried fish yet, but I think it would be GOOD!


Jerky

3/4 c. barbecue sauce (we used my honey BBQ sauce recipe from July 2009 posts)
1/2 c. molasses
1/2 c. honey or brown sugar
1/2 c. Tender Quick salt (curing salt)
1/2 c. water
1/4 c. liquid smoke (we used hickory)
2 Tbsp. garlic salt
2 Tbsp. white vinegar
1 Tbsp. dry mustard
1 Tbsp. ground black pepper

Combine all ingredients. Pour over strips of beef, venison, chicken or poultry in a large bowl. Cover and refrigerate 36 hours, stirring every 2 hours. Hang strips to dry in warm oven (about 200°) for 12 to 15 hours (until meat is dry) or in a dehydrator (ours took about 8 hours to dry.)

I prefer to store in an airtight container in the refrigerator.

nmaxwell816
by on Jan. 8, 2013 at 10:43 AM

 I don't own a dehyrator

michiganmom116
by Rhonda on Jan. 8, 2013 at 10:44 AM
For fruit snacks, I just slice the fruit, dip things in lemon juice if they need it to keep from browning, and dry them. Bananas, apples, strawberries, peaches, pineapple, etc.
JakeandEmmasMom
by Silver Member on Jan. 8, 2013 at 11:37 AM

 This sounds like a really yummy recipe!

Quoting michiganmom116:


This is one of my uncle's recipes. We made it using thin strips of round steak and chicken breast. I haven't tried fish yet, but I think it would be GOOD!


Jerky

3/4 c. barbecue sauce (we used my honey BBQ sauce recipe from July 2009 posts)
1/2 c. molasses
1/2 c. honey or brown sugar
1/2 c. Tender Quick salt (curing salt)
1/2 c. water
1/4 c. liquid smoke (we used hickory)
2 Tbsp. garlic salt
2 Tbsp. white vinegar
1 Tbsp. dry mustard
1 Tbsp. ground black pepper

Combine all ingredients. Pour over strips of beef, venison, chicken or poultry in a large bowl. Cover and refrigerate 36 hours, stirring every 2 hours. Hang strips to dry in warm oven (about 200°) for 12 to 15 hours (until meat is dry) or in a dehydrator (ours took about 8 hours to dry.)

I prefer to store in an airtight container in the refrigerator.

 

specialwingz
by Corey on Jan. 8, 2013 at 8:21 PM

I don't have a dehydrator anymore.  I wore out my 1st one.  But, it lasted me a good 15 years.  I really want a good one.  I have made jerky in the oven at the lowest temp.  But, I prefer using a dehydrator.

diaperstodating
by Queen24Princes on Jan. 8, 2013 at 8:22 PM

Bump

tiredmomfor2
by Member on Jan. 8, 2013 at 8:58 PM
My husband is the resident jerky maker in the house. He is good at it, but rather secretive about the whole thing. Wont let me watch him mix it. Lol (he is like that with most of his recipes. He's a great cook!)
We have done fruit before..it is fairly straight forward. Cut fruit and dehydrate. :) then eat. Yum!
michiganmom116
by Rhonda on Jan. 8, 2013 at 9:09 PM

VERY good!  I won't use any other!

Quoting JakeandEmmasMom:

 This sounds like a really yummy recipe!

Quoting michiganmom116:


This is one of my uncle's recipes. We made it using thin strips of round steak and chicken breast. I haven't tried fish yet, but I think it would be GOOD!


Jerky

3/4 c. barbecue sauce (we used my honey BBQ sauce recipe from July 2009 posts)
1/2 c. molasses
1/2 c. honey or brown sugar
1/2 c. Tender Quick salt (curing salt)
1/2 c. water
1/4 c. liquid smoke (we used hickory)
2 Tbsp. garlic salt
2 Tbsp. white vinegar
1 Tbsp. dry mustard
1 Tbsp. ground black pepper

Combine all ingredients. Pour over strips of beef, venison, chicken or poultry in a large bowl. Cover and refrigerate 36 hours, stirring every 2 hours. Hang strips to dry in warm oven (about 200°) for 12 to 15 hours (until meat is dry) or in a dehydrator (ours took about 8 hours to dry.)

I prefer to store in an airtight container in the refrigerator.

 


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