I did this by accident, I was trying to make jerky in a rush put the meat in the marinade for about an hour then the dehydrator. After about two hours tried a piece no flavor just meat. So I put all the shriveled meat back in the marinade in thirty min the meat rehydrated and the marinade was gone. Put it back in the hydrator to dry. Best jerky ever
Now I just cut the meat up put in the dehydrator for 2 to 3 hours then in the marinade and back to the hydrator to finish.
my first attempt, marinate lg london broil 2 days in ginger/soy/garlic teriaki sauce, slice, marinate another day, drain, soak in balsamic vinegar 1 day drain, dust in rock salt/ cracked black pepper/ brown sugar and coriander as the cure/preservative, then into the dehydrator. don't want to have to vacum pack or refrigerate. we shall see how it works. worst case I spent a lot of time making dog treats.
I use the vacuum container on my food saver. There wont b a drop of marinade left
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yeah those containers work good for that and are the only part still working on my 2nd seal-a-meal machine. the bag sealer doesn't heat seal anymore. I don'tget it I can't eat grilled london broil without barfing but I can eat jerky, go figure.
finished making the Biltong (a Dutch version of jerky used in Africa to preserve meat before refrigeration) the other day and it came out as it should but I'm not used to the corriander flavor, not that it's bad, it combines 4 tastes sweet fom the sugar, sour from the vinegar, hot/spicy from the corriander and cracked black pepper, and salt from the rock salt. a little on the too salty side for me but that will be brushed off when it is fully cured black in app 2 weeks. supposedly does not have to be kept in an air tight container and will not mold or spoil. tougher/harder than jerky from a store and tough on the lower digestive tract on the way out if hard foods bother you like that.
