About Chef Glen L. Davis II Expertise I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!
Experience Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.
Education/Credentials I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.
Question I want to make chicken jerky in a dehydrator for my dog. What is the ratio of salt and sugar that I should use per pound to preserve it, and inhibit bacterial growth during the drying process. My dog likes the molasses. If I have a dehydrator that gets to 200 degrees is that suffient to kill the salmonella and e-coli in the meat
Answer Yes the temperature is sufficient to kill the bacteria. I am familiar with making venison jerky, I have not made jerky with any kind of fowl. Personally I use "pink curing salt", but I am not sure if that is OK for dogs. I would recommend asking your vet if it will harm your dog. When I make deer jerky I use 2oz of curing salt (found at most stores that carry game processing items) to 25lbs of meat. I usually use 3 lbs of brown sugar and 2 bottles of "Dales" marinade.
