Connie Sutherland Moderator Reg: 07-13-2005
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If you mean meat (the best dog treats ), then unless you have a dehydrator that is meant for jerky (the big difference is the temperature settings, both the choice and the reliability), it's not really suitable. I do make poultry-breast "jerky" in the microwave, but I freeze it. The microwave isn't much safer (if any safer) than the produce/herb dehydrator, because of the "missed spots" in the microwave, but it's fast, and I freeze the product.
I make both long chewies from turkey breast and tiny training treats from either turkey or chicken. I use breast because they come out so non-greasy that I can even carry them in my jeans pockets. You can make a zillion training treats from one piece, of course.
In my old microwave, I check after 5 minutes and then every minute. A newer one is probably faster (because they are higher power now; mine is from about 1980). You can make either chewy-pliable or hard-dry.
I have the excalibur dehydrater. I guess it is for baking jerky. Does it mater if raw meat is used or cooked? Some would say probably cooked. I think jerky is made with raw though. Ill look it up. I hope to make them for training treats. I have dehydrated hotdogs once, but have eaten them before the dog got many of them. I eat them like they were candy, so i dont make them. I need to make them so I would not like them, raw maybe, if posible.
Connie Sutherland Moderator Reg: 07-13-2005
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Loc: North-Central coast of California
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I use raw, but I am making it for dogs (not people) and I freeze the results: two very important points.
(Dehydrating hot dogs uses meat that's already cooked and preserved, and then you dry it; completely different thing from uncooked unpreserved meat that you dry.)
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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Quote: melissa thom
... Just as Connie pointed out I also freeze my jerkys after dehydrating. It just keeps them safer for everyone involved.
Yes, true.
Freezing does not make raw-meat jerky safe for humans, though, if it was not already safe when it went into the freezer.
I'm sure that you know what you're doing with the jerky for humans, Melissa. I just want to be really clear to others that microwave jerky (for dogs) or "jerky" made in a low-temp produce/herb dehydrator (for dogs) is best frozen for long-keeping, but that does not make it people-safe.
The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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Quote: jennifer schnegg
I didnt mean to say I wanted to make regular, just dog "jerky". Not real jerky. I was also wanting to make it raw not cooked.
Right. I gotcha.
Just wanted to be really clear to the folks reading the thread that the instructions that result in jerky that's safe for humans are more stringent than the procedures that work for a dog, with his short fast digestion (far less time for pathogens to settle down and raise a family) and extra-caustic stomach acid.
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recepie to make dehydrated meat treats?
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), then unless you have a dehydrator that is meant for jerky (the big difference is the temperature settings, both the choice and the reliability), it's not really suitable. I do make poultry-breast "jerky" in the microwave, but I freeze it. The microwave isn't much safer (if any safer) than the produce/herb dehydrator, because of the "missed spots" in the microwave, but it's fast, and I freeze the product.
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