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  1. theswede

    Does anyone know how a professional meat dehydrator works?

    Yeah, I plan putting this and then making a custom metal extension box with trays inside. It'll be small but very controllable...I hope :P
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    411123-jpg.jpg

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  3. theswede

    Thin Sliced Jerky?

    My jerky shrinks to 1/3 of the original weight after dehydration. So I would slice 2-3mm put it on pretty low temp and be on watch. It could go very quick. 
  4. theswede

    Does anyone know how a professional meat dehydrator works?

    A smoker would be awesome. But at the moment I don't have the facilities for it (room mate would go bananas). So a Excalibur-style dehydrator is what I'm making. This is mostly for experimenting with different heat settings, spices, moisture etc.  
  5. theswede

    Does anyone know how a professional meat dehydrator works?

    Btw, I've been wondering who the beef jerky costumers are? I've never been to the states, so I haven't understood the culture. I imagine it being eaten by a big middle-aged man, drinking beer and going on hunting trips. Am I correct? ;) 
  6. theswede

    Does anyone know how a professional meat dehydrator works?

    I'll post some updates. It might take time as I need to find the scrap on the way :D
  7. theswede

    Does anyone know how a professional meat dehydrator works?

    Yeah I get you. The inner temperature of the jerky need to be 160F to kill it all. Keeping the heater on 160, the meat, at least in the higher trays, will have a hard time reaching internal 160 degrees. At least in a quick way. But this is just morning speculations :) I'll have to try it out...
  8. theswede

    Does anyone know how a professional meat dehydrator works?

    The risk of salmonella and E-coli are small in Swedish meat. And if buying it from a trusted source the risk is minimal.  Though I rather be safe then sorry, if I go commercial. What way to you think is best to get it to 160? In my head it's a speedy one, so the cooking process doesn't start...
  9. theswede

    Does anyone know how a professional meat dehydrator works?

    Sweden has a limit of 150mg nitrit/1kg meat that doesn't kill [EDIT: some of the] pathogens, only botulism and some other possible bacteria grows.  How would you cure it to be safe about e-coli and salmonella? I've red vinegar could be a way, but I'm afraid it will infuse in the flavour.  
  10. theswede

    Does anyone know how a professional meat dehydrator works?

    Yeah, I would agree. It's a time fact thing I guess. What you think about drying it cold and then heating it in an oven 270F for 10mins to kill the germs? I'll experiment.
  11. theswede

    Does anyone know how a professional meat dehydrator works?

    Thanks for the reply!  I was thinking more like the Excalibur with the trays as the picture down below. Your cylinder-dryer looks good with nice setting for temperature! What I've seen has the excalibur 4 fans on the back and a heat coil running in front of them. I'll try to build something...
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    9-Tray-Excalibur-Food-Dehydrator.jpg

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  13. theswede

    How to destroy possible nasty pathogens?

    How do you do to eradicate possible pathogens like E-coli and Salmonella from your batches?  This is the ways I found on a page. immersing in boiling water (15 seconds), then marinating (118.4F, 24h)seasoning (118.4F, 24 h), then immersing in a hot pickling brine (172.4F, 90 s)immersing in a...
  14. theswede

    Does anyone know how a professional meat dehydrator works?

    After some research I found that Excalibur uses a heating element and fans as depicted in this photo: :  So for a bigger tray you'll need two fans next to each other. and multiple fans if your oven is big. One big fan 2m diameter might be a bit hefty  Any other design ideas?
  15. Does anyone know how a professional meat dehydrator works?

    Does anyone know how a professional meat dehydrator works?

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    tvu0Shn.jpg

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  17. theswede

    Does anyone know how a professional meat dehydrator works?

    Hi, I'm new here and I've read a good deal of nice advices on the forum, thanks! I'm playing with the idea of making jerky on a larger scale. So about the oven, how does it heat? Is it with fans, or heat elements similar to a regular oven? Anyone got any first hand experience?
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