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i am thinking about doing the stove top pasteurizing, as detailed in the cider forum (once i get a recipe down that i like :p )

thank you. i'd hoped to be able to get away with the bread yeast, since i have five lbs of it in the freezer, lol. i'll have to head over to the lhbs for some champagne yeast... lissa (former michigander--born in saginaw, college in mt pleasant and many years in traverse city before...

i've been thinking about making rootbeer for years. my goal has always been to make it from roots/spices/herbs, but i finally decided to give it a go with extract to see what the process is like. so i picked up a bottle of mccormick's and did a quart in a plastic bottle. i set it to...

i was hoping that would be the answer. thanks :-)

if i remove the silverskin and all extraneous fat, marinate and then dehydrate in the excalibur dehydrator, then vaccuum seal in foodsaver bags or glass jars (well hidden from the family so they don't eat it all immediately) what can i expect the shelf life of my jerky to be?