Can you make good beef jerky out of a fairly good size dog?
Topic: Rack case size
June 16, 2019 / By Verthandi Question:
I reckon he mite be a little beef sincein he nursed off a cows tit whenun he was a pup.
Best Answers: Can you make good beef jerky out of a fairly good size dog?
Serenity | 1 day ago
In most cases, it requires over five pounds of meat to produce one pound of jerky. Jerky needs to be dried at a temperature between 140 and 150 degrees for at least four hours to keep it from spoiling.
Uniform thickness & size are very important if you want that perfect batch of jerky. The slices should be no larger than 5 inches long by 2 inches wide and 1/4' thick. Cut thin slices against the grain. This is really important for lean cuts of meat. Otherwise some will be like leather, others like paper and some ok.
Take the time to get rid of all tendons & gristle. They're impossible to chew all dried up. Trim all visible fat, it can prevent the jerky from drying properly and can go rancid. Be careful with pepper. It dehydrates, too YEOW.
Marinades make all the difference. This approach works best for me: Marinate the meat up to 8 hrs in the refrigerator, poking it well with a fork, then partially freeze it before you slice it thinly against the grain. You don't necessarily have to marinate the meat before drying it-it will do that as it dries. The leanest cuts benefit most from the above procedure.
Always turn and rearrange the slices in the marinade several times.
If you over dry your jerky add 2 slices of bread to it in a plastic bag . The moister from the bread goes into the jerky. It makes it soft again.
Basic ingredients are: garlic powder, onion powder, onion powder, black pepper, soy sauce, Worcestershire sauce, seasoned salt, Accent. Also knife and pan or bowl.
Slice three pounds of venison into strips about 3/8 inch thick to ensure total saturation of the meat while it's marinating. In container, combine 1/2 cup soy sauce, 1/2 cup Worchestershire, 2 tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic powder, 2 tsp. onion powder, adn 2/3 tsp. black pepper.
Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.
Place the strips of meat in the marinade be sure they're completely submerged. Marinate overnight, turning if necessary.
Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get crisper the longer they bake.
Store finished jerky in zip-lock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.
👍 90 | 👎 1
Did you like the answer? Can you make good beef jerky out of a fairly good size dog?
Share with your friends
We found more questions related to the topic: Rack case size
Just to be safe, you should probably buy "beef jerky" treats made for dogs or check the ingredients in yours. Some ingredients in beef jerky made for humans can cause some dogs to throw up, like liquid smoke flavoring, and foods like onion and garlic are actually poisonous to dogs. Not to mention feeding your dog the beef jerky you are also eating will encourage your dog to beg from you!
👍 30 | 👎 -1
No - because beef comes from cows! You could probably make some dog jerky, but I'll bet it wouldn't taste very good.
👍 30 | 👎 -3
Sorry - you can only make "canine" jerky from a good size dog. One must have beef (hence a cow) to make "beef" jerky. The process, however, would be the same. I presume the anti-cruelty society is not among your fans.
👍 30 | 👎 -5
good jerky bovine or canine is determined by the fat content or marbeling within the muscle fibers so allow the dog to be over fed and very sedintary so as to fatten himup before slaughter I have found that a diet of roasted cat and jelly beans gives the meat a sweet and tender texture that even the finest manufacturers of jerky cannot match bon apetite
👍 30 | 👎 -7
Originally Answered: Is this size good enough?
YES. UUggghhh I'm jealous I would kill for a 34 C... I think I'm a 36 DD or E now.... I'm too embarrassed to go get fitted properly. TT-TT
BTW something that a lot of people don't seem to know about bra sizes is that the smaller the band size (in your case 36 to 34) the bigger your actually breast is (assuming a constant cup size) relative to your body. So a 48 C has rather small breasts compared to a 30 C