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Dehydrating venison

post #1 of 9
Thread Starter 

Hi All,

I making venison jerky for the first time and was wondering how long I should dehydrate if for?  When I do beef (top round) I usually slice it on the thicker side marinate it for a few days and let it go on the dehydrator for about ten hours.

The venison is a much leaner cut so does it need to be on the dehydrator as long as the beef?  Don't want to mess it up.

Thanks for any help on this,

GK.

post #2 of 9
Quote:
Originally Posted by GK0130 View Post
 

Hi All,

I making venison jerky for the first time and was wondering how long I should dehydrate if for?  When I do beef (top round) I usually slice it on the thicker side marinate it for a few days and let it go on the dehydrator for about ten hours.

The venison is a much leaner cut so does it need to be on the dehydrator as long as the beef?  Don't want to mess it up.

Thanks for any help on this,

GK.


I use the nine drawer Cabala's dehydrator and my venison usually takes around 5 hours to dehydrate.

 

Good luck,

 

John

post #3 of 9

texas.gif  Good afternoon and welcome to the forum, from a wet and soggy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #4 of 9

IMHO, there's no better deer jerky, or any jerky, than what gets smoked in my smoker.  I do 180 for a few hours until it reaches the TEXTURE, not temperature, I'm looking for.  The smoke flavor just doesn't get any better.

 

Sounds like you might like yours a little thicker.  I encourage you to put it in the smoker.  At least try it!!!!!  and compare.  I'll bet you like the smoked stuff better.

 

post #5 of 9
Thread Starter 

Thanks for the feedback.  I'll definitely try my next batch in my MES.  How do you cure the meat?  I marinate mine in Yashida's and add Mcormick's spicy grill mates when it goes in the dehydrator.

Thanks,

Greg.

post #6 of 9

I use HiMountain jerky mixes.  I'll let mine go overnight in plastic bags then start smoking the next morning.  I like HiMountain because I can sprinkle it on as much meat as I like.

post #7 of 9
I have to agree, running your jerky in the smoker the entire time is the way to go. I use the stepped heat method. I have found it makes the best end product, but it takes time.

First hour run the smoker at 120, no smoke. At hour two up the temp 10 degrees and add smoke. I usually run smoke for 6-8 hours, cherry or a mix of kiawe and cherry or pecan and cherry. Every hour up the temp 10 degrees until the pit temp reaches 180. Do not go higher than 180.

As for how long, that depends on the thickness of the cut, and the texture you like your jerky. I hand slice all my meat and it's about a 1/4"-3/8" thick in average. For the texture I like I usually am around 8-12 hours sometimes a bit longer.

Currently my favorite recipe to use is this. I do add cure #1 at a ratio of 1tsp per 5 pounds.

http://www.smokingmeatforums.com/t/233270/thai-jerky
post #8 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I have to agree, running your jerky in the smoker the entire time is the way to go. I use the stepped heat method. I have found it makes the best end product, but it takes time.

First hour run the smoker at 120, no smoke. At hour two up the temp 10 degrees and add smoke. I usually run smoke for 6-8 hours, cherry or a mix of kiawe and cherry or pecan and cherry. Every hour up the temp 10 degrees until the pit temp reaches 180. Do not go higher than 180.

As for how long, that depends on the thickness of the cut, and the texture you like your jerky. I hand slice all my meat and it's about a 1/4"-3/8" thick in average. For the texture I like I usually am around 8-12 hours sometimes a bit longer.

Currently my favorite recipe to use is this. I do add cure #1 at a ratio of 1tsp per 5 pounds.

http://www.smokingmeatforums.com/t/233270/thai-jerky
post #9 of 9
Thread Starter 

Thanks for the feedback.  My venison jerky came up pretty good in the dehydrator but I'm going to try the smoker next time.

Greg.

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