The MakeMeThinner Support Forum

[ascicles]

One of my favorite things to make is chicken jerky in a food dehydrator. I marinate it in teriyaki sauce and garlic. I know that the food itself is allowed, but is it possible to use this as part of my lean and green?

I don't see a problem with it, other than regulating how much I should eat. I can't imagine that I would weigh it after the dehydration.

I know I wouldn't eat the entire 7 oz. that way, but it would be nice to have.

[caligirl]

MMMM!
I LOVE jerky. What a great idea.
What do you do if you don't have a dehydrator?

[DogMa]

I would take the amount of raw chicken that would generally result in 7 ounces of cooked chicken (maybe 8-9 ounces?), dehydrate it and call it a serving.

[ascicles]

MMMM!
I LOVE jerky. What a great idea.
What do you do if you don't have a dehydrator?

I can't think of any way to do this without a food dehydrator. They only cost about 19 bucks though.

[ascicles]

I would take the amount of raw chicken that would generally result in 7 ounces of cooked chicken (maybe 8-9 ounces?), dehydrate it and call it a serving.

Yeah, that is kind of what I was thinking.

[Unca_Tim]

Dried meat (or most everything) is between 6/1 and 10/1 depending on how "dry" you make it and the starting moisture content.

Robin's got the best idea. Dry 1 serving of fresh, then weigh it afterwards. After that, you can dry larger amounts, then just use your single dry serving weight. Just be sure to use the same drying process each time.

[caligirl]

Oven Jerky
Ingredients
1 pound boneless top round steak
1/2 cup liquid smoke
1 tsp black pepper
1 tsp salt
1/2 cup soy sauce
1 tsp crushed red pepper flakes


Instructions
Trim all fat from beef. Place in freezer until firm. Slice into thin strips and place in a large ziptop freezer bag.

Combine remaining ingredients. Mix well, and pour over beef. Squeeze out the air and seal bag. Chill for 4 to 24 hours. Drain well and pat dry with a clean towel.

Place rack in a shallow baking pan to catch drips. Arrange meat strips on rack, in a single layer. Bake at 250 degrees F for 3 to 4 hours, until dry to the touch. Remove from oven and allow to air dry for 24 hours.

Store into a tightly covered glass jar. Serve at room temperature.

[TheShadow]

OMG 1/2 CUP of liquid smoke???? is that right? That stuff is hecka potent and comes in a bottle about 3-4 oz????What the heck?

[caligirl]

You're right, it does seem like a lot. I've never tried this recipe, I found it on homecooking dot about dot com, it's called "Oven Jerky".

Then I went on cooks dot com and found "Ken's Home Made Jerky":

KEN'S HOME MADE JERKY

1 1/2 to 2 lbs. meat
1 tsp liquid smoke
1 tsp seasoned salt
1/3 tsp pepper
1 tsp accent
6 drops tabasco
1 tsp onion powder
1/4 cup worchestershire sauce
1/4 cup soy sauce

Thaw frozen meat partially. Trim all fat. Slice meat into 1/8" strips.
Marinate overnight in brine. Drain. Lay in single layer on oven rack.

Roast at 140 degrees for 4 to 6 hours or a little longer if needed to dry more.

Leave oven door open a crack to let moisture out.

Submitted by: Ken Gunderson

That sounds a little more like it. I'll try Ken's this weekend and let you know how it turns out. Also, I'll do some chicken to see if that works too.

[TheShadow]

I made the best jerky ever with turkey. I got a whole boneless, raw, turkey breast and then sort of spiral cut it until it was like a long sheet and then cut strips and marinated it with teriyaki before drying it in my dehydrator. It made a LOT of jerky, but dang it was good!!

[SharonR]

YOU GUYS!!!!!!!!! I love Jerkey!!! I just told my hubby and he was like NOOOOOOOOOO...lol...he knows how much I like the stuff and I can eat a whole bag....so I better wait a bit to make it. I don't trust myself yet.