Posted: 7/15/2010 6:46:05 PM EDT
I've got a big ham that I need to do something with. I already have about 3 gallons of split pea/ham soup frozen and the family doesn't want to eat more ham (don't ask )
I figured its already smoked and spiral cut so why not trim off the fat and throw some on the dehydrator. I'll likely package and freeze after. Anyone have any experience with this? Google hasn't helped. Thx. |
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Quoted:
I've got a big ham that I need to do something with. I already have about 3 gallons of split pea/ham soup frozen and the family doesn't want to eat more ham (don't ask )
I figured its already smoked and spiral cut so why not trim off the fat and throw some on the dehydrator. I'll likely package and freeze after. Anyone have any experience with this? Google hasn't helped. Thx. Not sure if this will help: from wikipedia: en.wikipedia.org/wiki/Bakkwa or: en.allexperts.com/q/Cooking-Meat-750/Pork-Jerky.htm ~~~~~~~~~~ BEEF JERKY Beef Jerky can be made from almost any meat from beef to venison to pork. However, if you use wild meat or pork, you must boil the meat slices just long enough to remove red to insure against Trichens. Slice meat into 1/8 to 1/4 inch strips with the grain and remove any and all fat (avoid extra tough meat). Marinate the strips overnight in solution of salt, pepper, onions, garlic and Worestershire or Tabasco sauce, if you want spicy jerky. Cover meat with water. Drain marinated strips on toweling. Place on cookie cooking racks on top of cookie sheets (place strips so they aren't touching or overlapping). Bake at lowest possible heat (warm or 200 degrees) with door slightly open for 2 or 3 hours or until strips are cool, black and crack when bent, but do not break. ALTERNATE MARINATED SOLUTION: 5 lb. meat 1/2 bottle Worcestershire sauce 3 tsp. salt 1 1/2 tsp. garlic 1 tsp. pepper 3 sm. onions, chopped in blender with water to cover beef |
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Quoted:
I've got a big ham that I need to do something with. I already have about 3 gallons of split pea/ham soup frozen and the family doesn't want to eat more ham (don't ask )
I figured its already smoked and spiral cut so why not trim off the fat and throw some on the dehydrator. I'll likely package and freeze after. Anyone have any experience with this? Google hasn't helped. Thx. It's already cooked and cured so I don't think anything you do to it will harm it any, food safety wise. I would say try it and see what happens. I have tried making beef jerky from cooked beef as my dehydrator instructions suggested, but it was nowhere near as good as starting with raw meat. And I am not real worried about bacteria in the raw beef not getting hot enough to die as I always marinade it in a vinegar solution, which while it may not kill every germ, is pretty effective. |