I received 15 pounds of high fat meat patties from my brother-in-law. It had way too much fat, probably 20+%. I tried a fat extraction technique I learned on the food tech channel. I added 1/2 cup of white vinegar to the 15 pounds and gave it a good mixing in my 5 gallon mixer. Then I put into the mixing tub and swished it around. The fat stuck to the tub and not the meat. I just made sure that I did not scrape the tub with my fingers while moving the meat around.
this is what the meat looked like before I started.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7735.jpg)
After mixing I then started swishing and rolling it around in the tub. Notice the fat sticking and not much of the meat.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7737.jpg)
I then took a spatula and started scraping off the fat. I did this about three times. All the time the ground meat is looking darker.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7738.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7739.jpg)
Just the fat stuck to the tote and not the meat. I collected 2 1/2 pounds of fat counting the fat that was stuck to my gloves. I figure I removed over 3 pounds of fat.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7741.jpg)
After I removed the fat I then added the spice and the cure and headed back to the mixing bucket. I pulled even more fat off the bucket when this process was done.
All mixed and ready to make sticks out of. As usual it started to turn brown after the cure was added.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7742.jpg)
Here is a video of the rolling and stick making process. I have stainless sheets that fit between the jerky board spacers.
https://vimeo.com/246894240
Here is also a couple of stills.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7753.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7754.jpg)
After a day in the fridge I headed for the smoker. Only because I had too much to do to take time to smoke it.
Here it is going to the smoker.
https://vimeo.com/246894372
after the smoker for about 4 hours I placed it into the dehydrator and it spent about 24 hours in there and the wrapped and ready for the freezer.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7774.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7776.jpg)
Now ready to cut up and put away.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7781.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7785.jpg)
Now the bend test. It will bend and not break. If you leave too much moisture in the jerky it will break apart when frozen. That is why this test is important.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7792.jpg)
The cut test. It should be one color all the way through.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7791.jpg)
Ready for the freezer.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7794.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7795.jpg)
This should be good for a couple of years the the freezer.
Kirby
Looks great Kirby. Great process for removinfg the fat. Couple questions:
1) Is that a homemade dehydrator? looks good
2) the jerky board - stainless steel sheet on a piece of plywood? What is the white plastic looking material and is it easy to get?
again, great looking jerky.
Wow really like the fat removal trick. After all its the fat that don't cure and turns bad. I am going to try this. now do you use a cool tote or any other thing or does it stick at room temp. This would really improve my jerky. I also like you board and cutter. Thanks for sharing!
Quote from: GusRobin on November 27, 2011, 05:12:20 PM
Is that a homemade dehydrator? looks good
X 2, how about a little info on the dehydrator? Where does the heat come from, fan, etc..
Jerky does look good!
Quote from: GusRobin on November 27, 2011, 05:12:20 PM
Looks great Kirby. Great process for removing the fat. Couple questions:
1) Is that a homemade dehydrator? looks good
2) the jerky board - stainless steel sheet on a piece of plywood? What is the white plastic looking material and is it easy to get?
again, great looking jerky.
Gus
Yes that is a home made dehydrator. About 25 years ago everybody was building one. I have found two of them. If you would like I could take some dimensions and photos. This is an easy build.
The jerky board is a sink cut out from a counter top. find any finish Carpenter and you probably get all of these that you want. The cutout is already covered with formica.
The strips are cut out of 1/4 thick x1/2 inch wide strips of HDPE plastic. High density Polyethylene plastic. Any plastic supply store will be able to cut them for you. If you do not want to purchase stainless sheets make your board fit the width of heavy duty aluminum foil. Kirby
kirby,
Thanks for the info. yes I would be interested in some dimensions and photos. What is the heat source?
Quote from: viper125 on November 27, 2011, 07:13:23 PM
Now do you use a cool tote or any other thing or does it stick at room temp. This would really improve my jerky. I also like you board and cutter. Thanks for sharing!
I started out with a tote that I set outside to get cold. I think that didn't last long. It seems to work well at room temperature. If I had kept at rolling the meat around and scraping the fat I could have gotten even more out. By the way I used soy vay veri veri teriyaki and crushed red pepper for the 15 pounds I used 4 3/4 cups. [ that emptied the bottle. I also used 3 1/2 Tb. spoons of crushed red pepper along with 3 tsp of cure #1. I think the leaner the meat you will have to cut back on the teriyaki as I lost some flavoring from fat that rendered out during the smoking process. You loose flavoring with the rendering of the fat. I kind of figured on this but with something like straight venison I would cut it back to 4 cups for 15 pounds.
This a very simple batch to make and it turned out great.
My wife loves it but would have ratherd I used straight venison. I will next time.
I will take pictures of the dehydrator tomorrow and get some measurements.
Kirby
Quote from: GusRobin on November 27, 2011, 08:25:52 PM
Kirby,
Thanks for the info. yes I would be interested in some dimensions and photos. What is the heat source?
Gus
It has a coiled wire heating element with a thermostat. For air flow you crack the lid and let the convection currents change out the air.
I will try to find out some more detail on the heating system.
Kirby
I am interested in your dryer also Kirby. A few of us have been discussing them lately.
ditto,
I'm too lazy to find my old Mother Earth News and Rodale's and look up plans in them!
Very nice Kirby...Good idea to.
Jerky looks great.
Jerky looks great! And thanks for the fat removal tip ;D
Thanks for the videos and shots. Always interested in how you do things.
Nice job kirby, Jerky looks store baught its so perfect :) I gotta make one of them jerky board and jerky cutter, thats great no knives to dull on the stainless
Quote from: Quarlow on November 27, 2011, 08:57:55 PM
I am interested in your dryer also Kirby. A few of us have been discussing them lately.
OK here you go, picture with the top removed. I have two of these and they work great.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7873.jpg)
Picture of the front.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7875.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7874.jpg)
here is the shelf detail
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7888.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7879.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7884.jpg)
now the heater detail. i pulled the heater out and set it on top.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20BATCH%20OF%20GROUND%20BEEF%20JERKY/101_7882.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/101_7883.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/101_7880.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/101_7876.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/101_7877.jpg)
If you need more detail let me know and I will try to get the answers.
Kirby
What type or what are those heaters? Havnt seen that type before. Is there any thing between heaters and frames to prevent moisture from getting on the?
No there is nothing between the racks and the heating element. I always am taking something out of the smoker so it is not dripping. I suppose you could put a layer of aluminium foil to keep drips off the coils. I do not know much about the heater. I think that they purchased a roll of resistance wire and a separate thermostat. Here is a site that has bulk resistance wire thermostats and insulators.
http://www.duralite.com/store/scripts/prodView.asp?idproduct=112
Awesome Job...and great reading from all of you!
Great job there Kirby. I was a little shocked :o that you didn't use your gas powered ringer washer and feed that jerky board through the rollers to flaten out the meat ;D
(http://www.herculesengines.com/Maytag/%5B06_13_00%5D%5B20_06%5D_04.jpg)
Thank You! Nice work and great photos!
Sorry to keep asking questions but do you know what type of screen in those?
Quote from: devo on November 28, 2011, 11:28:24 PM
Great job there Kirby. I was a little shocked :o that you didn't use your gas powered ringer washer and feed that jerky board through the rollers to flatten out the meat ;D
(http://www.herculesengines.com/Maytag/%5B06_13_00%5D%5B20_06%5D_04.jpg)
Hadn't. thought of it but now that you have me thinking you never know. ;)]
Quote from: viper125 on November 29, 2011, 03:09:11 AM
Sorry to keep asking questions but do you know what type of screen in those?
I think it is just a rather coarse window type screen. It is probably fiberglass but it is not metallic. Here is a link for bulk heating element material.
http://www.duralite.com/store/scripts/prodView.asp?idproduct=112
When you used the vinegar did you find that it altered the tast any? I know that when I hand mix I get fat sticking to the plastic bowl or tub if I over mix it. Of course this is for snack stix or SS and I want that fat. But for jerky I can see where that fat is not something you want. Just wondering if you use the vinegar to defat prior to mixing the mix it that would be better. Interested if the jerky has a vinegar taste.
Quote from: Sailor on November 29, 2011, 07:51:02 AM
When you used the vinegar did you find that it altered the taste any? I know that when I hand mix I get fat sticking to the plastic bowl or tub if I over mix it. Of course this is for snack stix or SS and I want that fat. But for jerky I can see where that fat is not something you want. Just wondering if you use the vinegar to defat prior to mixing the mix it that would be better. Interested if the jerky has a vinegar taste.
OK the vinegar is not detectable in the final product. When I also mix either by hand or by the mixer some of the fat sticks to the tub or bucket.
To defat the jerky meat I used the vinegar first and after the defatting process I then add the mix and make the jerky.
Thanks again now to do some research and see exactly how to use it. Apply power and wire thermostat. Just one of many projects.
Ok now got 15 lbs 90/10 burger
White plastic cutting board to make a jerky board.
Plastic ROLLING PIN
8 MORE SHELVES ON THE WAY.
Got to put together a mix.
And make jerky.
All this is going over seas to my son in law, and my nephew for them and their buddies to enjoy. Sure wish i all ready made the dehydrator.
Will use Bradley and my smaller dehydrator.
Oh meant to ask you were you bought that plastic channel you were cutting the jerky with? I've seen it before but cant place where. I always sent regular jerky before,see if they notice the difference and which they prefer.
That is a very cool dehydrator. I will have to add that to the list also.
Viper
I bought the plastic strip from a plastic supply place in town and ran it through the dado blade on the table saw to make the channel out of it. You could use a length of aluminum channel if you could find the size you want. You push the edges into the plastic wrap to make the indentations and the metal would never touch the meat. I went to a metal supply and checked their remnant pile and found the stainless roller. I did the math on the mix that I used and it turned out at:
3.3 oz per pound of meat soy vay veri veri teriyaki
1 tsp / pound crushed red pepper
1 tsp / 5# cure # 1
And that is it. Smoke and dry.
It is so simple and taste great and has a spicy bite.
Kirby
Not sure I could ever figure out the heating element portion so i guess I just need to buy a dehydrator.
Gus
I think Mike [ Mr. Walleye might be able to help you with this. I see the site on the link that I sent you has some pre-made up units. I bet you could call them and they would supply you with a unit that you could just set in the bottom and plug in.
They don't look that complicated.
Kirby
Well that's simple enough,Thanks. I have seen that type of plastic channel used for something but really can't remember what. As far as heat. I think maybe a 500 what element from the Bradley and the one probe PID might just do the job. Unless some knows why that would be a bad idea. I think I'll steal a fan from a old microwave I got. Anyone have any ideas on that?
Just seen a dehydrator like yours on ebay,but says no fan. They want 160.00 last I looked. If it had a fan I might have bought it.
Quote from: viper125 on December 01, 2011, 02:46:32 PM
Just seen a dehydrator like yours on ebay,but says no fan. They want 160.00 last I looked. If it had a fan I might have bought it.
My dehydrator does not have a fan either and does really not need one. But 160 seems kind of high. I never paid over $40 for either of mine.
Kirby
Oh ok thought it did. yes 160 is a little high but they used Baltic birch ply wood. (big dollars) so it was furniture grade. Not sure why it should be LOL.
Don't know how I missed this! Got it from another thread. Bringing it back for those that missed it also. :)
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