Dehydrator

[c h r i s]

just buy a good season pack and about 4 hours in the oven, dehydrates, or smoker. Best advice I could give is when you taste and think it has about an hour left, pull the jerky. When it cools it will get tougher.


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That is a chit load of jerky!!!

 

[gadrenalin]

I have an old dehydrator I use the most but I started out using liquid smoke in my marinade and putting it in the oven with the door slightly cracked. I have a Trager but never thought about jerky on it ...

 

[Treeman]

What temp would you run the smoker to dehydrate the jerky?


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160 to 200


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[alpaca jeff]

guys

BigJoe - Freezing does NOT kill the bacteria! it just inhibits its growth! when you thaw that meat out the bacteria will start growing again, talk to your local health department.

 

[bigjoe]

BigJoe - Freezing does NOT kill the bacteria! it just inhibits its growth! when you thaw that meat out the bacteria will start growing again, talk to your local health department.

That makes sense to me what about parasites??

 

[celestialproduct]

Tried the hi mountain Cajun and it was awful. Bland and did not smell like cajun at all. Currently trying LEMs backwoods original and sweet and hot. I really hope it turns out.

What seasonings do you guys recommend?

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[Jefferson10940]

I usually use the high mountain hickory, but I doubt you will like it if you didnt like the cajun.

 

[bowhuntr09]

I

I have a traeger and a Louisiana. Prefer the Louisiana but have yet to do jerky on that one. Bought a bunch of stackable racks to up my jerky production. I freeze the big cuts slightly then use a slicer. I use the coffee and cola marinade I found off the internet (hey grill hey site). Good chit.

Is this what you were referring to? https://heygrillhey.com/sweet-java-beef-jerky/

 

[c h r i s]

I
Is this what you were referring to? https://heygrillhey.com/sweet-java-beef-jerky/

That’s the one. Only thing I change is I don’t put any cure in. I’ll never go back to dehydrating for jerky.

And just a quick note on these expensive pellet smokers, Other than some small differences in controls I don’t think there’s a reason to pay premiums for brand. Go to menards and get a knock off and save $300-$400. This coming from a guy who didn’t.

 

[bowhuntr09]

That’s the one. Only thing I change is I don’t put any cure in. I’ll never go back to dehydrating for jerky.

And just a quick note on these expensive pellet smokers, Other than some small differences in controls I don’t think there’s a reason to pay premiums for brand. Go to menards and get a knock off and save $300-$400. This coming from a guy who didn’t.

I have a Weber Smokey Mountain and a BBQ Guru temp controller. I have no issues maintaining temps for long cooks although I have never tries to maintain anything below 200 degrees. I'm going to give this a shot.

 

[SkylineReaper]

My opinion is don't waste your money on a dehydrator if you are buying it specifically for doing jerky I have one and don't even use it. I buy the high mountain Hickory seasoning as my number one preference and the Mesquite as my number two. The key is making sure the jerky is completely covered with the seasoning to do this I use these cheap plastic flexible cutting boards. Lay the jerky out on them then split your seasoning and half cover that side with half the seasoning place another cutting board on top of it then flip it and pull the bottom one off then season the rest works great. Then I let it sit in the refrigerator in a Ziploc bag for two days. After that I put a toothpick in the end of every piece and hang them vertically through the rack of the oven roll up a piece of tinfoil to keep the oven door cracked open and wait for the deliciousness to be done I always cut my strips not a big fan of ground jerky to me it just doesn't seem real enough in texture and I also prefer thicker slices so I am not eating charcoal when it's done LOL I find the percentage of each deer that I process going into Jerky climbing dramatically each year.