PC12Fan From United States of America, joined Jan 2007, 2475 posts, RR: 5 Posted (1 year 7 months 4 days 22 hours ago) and read 1217 times:
Yea, it is a store bought brand so say what you will, but I do enjoy it. But my question is, is there a way to hydrate jerky so it has some moisture content? I occasionally run into some that makes balsa wood look like a wet noodle.
Any input is appreciated.
Just when I think you've said the stupidest thing ever, you keep talkin'!
AR385 From Mexico, joined Nov 2003, 6617 posts, RR: 35
Reply 1, posted (1 year 7 months 4 days 22 hours ago) and read 1207 times:
Do you want a recipe?
There is a dish, Northern Mexico fare, called "Caldillo". My father loved it. It´s essentially a vegetable soup, spicy, with rehydrated jerky. I don´t like it personally but here you won´t find a restaurant that does not serve it.
Geezer From United States of America, joined Aug 2010, 1479 posts, RR: 2
Reply 5, posted (1 year 7 months 4 days 19 hours ago) and read 1149 times:
LMAO..........Dry jerky ? The whole point of jerky is to get rid of the water, partly to reduce the weight, and partly to make it "keep"; if you lay meat in the sun, it will rot; (as I'm sure you already know); take all the water out.....and it will "keep" MUCH longer; (you "re-hydrate" it when you put it in your mouth to eat it) ( Do you have an unusually dry mouth ? )
Maybe try drinking a little beer first, to get your "juices flowing" ? ( Personally, I always feel like drinking a glass of ruby-red grapefruit juice immediately after eating jerky.)
Stupidity: Doing the same thing over and over and over again and expecting a different result; Albert Einstein
AyostoLeon From , joined Dec 1969, posts, RR:
Reply 9, posted (1 year 7 months 4 days 10 hours ago) and read 1043 times:
Have you considered placing it in a bowl or a zip-lock bag containing wine, broth or even plain water so that it is completely immersed. Let it stand for a while. The wine or broth that you soak it in can be re-used if you don't want to throw it away. Alternatively, to hurry things up a bit use boiling water instead.
I suspect you have more than one friend who enjoys jerking his meat. As a former resident of the Bay Area, I suspect you probably have quite a few who quite enjoy jerking each other's meat as well. (Really, how has this one slipped by everyone here?)
Now, as for preparing dried foodstuffs, I agree with the homemade approach. Buffalo works really well. The fat content is lower than beef so it doesn't get too greasy, but high enough that it doesn't get brittle, like pork and chicken tend to.
Any of you who are into multi-day backpacking should try out some jerky next time, if you haven't. Great pick-me-up and a lightweight protein source.