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Got my dehydrator. now what?

post #1 of 16
Thread Starter 
Ok i finally got that american harvest dehydrator. Ive been looking around and am confused on where to go from here. I'm unclear on what meats to buy, and the differences between cures, seasonings and marinades. If someone could give me some basic instructions so i dont eat something that will kill me, it would be greatly apprecaited.
post #2 of 16
Great dehydrator......i have one.........

lots of folks say to use the flank steak.......but the stores round here, have found out it makes great jerky..........it used to be cheap.......but not anymore.......if fact, my local Hy-Vee store has meat already sliced for making jerky

what i do to escape the higher coast of flank, is by the cheapest meat you can find........

i freeze it for couple hours, makes slicing easier
now some folks say slice with the grain, and some say across the grain.......i slice across the grain........easy to chew..........i slice into bout 1/4 thick slices......then marinade overnite...........i then smoke in my vertcile gas smoker for 2-3hours, and then finish up in the dehydrator on the lowest setting...........you want air drying it, not heat

check under jerky for marinades.....i posted one i like......some just use worchestershire sauce, salt, and pepper.......A.B. from foodnetwerk uses abit of honey.......so it doesn't dry out TOO much and be brittle.......just do a search there for his recipe.........


heres a thread on type of meats you can use

hope this helps

post #3 of 16
Hi Charles!

Congrats on getting the new dehydrator there's sooooooooooooo much you can do with it! Just like smoking it's limited but your imagination and budget!

I have a few pages on my site that can help you. The first is a basic Jerky whole eat and ground beef style.


The next is an ebook with tons of recipes for Jerky:


And finally when you get ready to play with something besides Jerky a general dehydrating page:


and my favorite dehydrator recipes for all kinds of stuff.


I hope this helps.... Have fun!
post #4 of 16
Thread Starter 
Ok. I dont think i am going to try and deal with the smoke my first go round. But, sanitation wise it is as simple as marinating over night, then pat drying the next day, and throwing it straight in the dehydrator? I just dont want to get sick. I know about the concerns with fat in the meat, i will trim it all off. Also, my instruction guide said it is good to open up the tray and pat dry during the process as moisture rises. Do yall do this? Thanks a ton. Cant wait to try it out
post #5 of 16
ITS very important to get all the fat of the meat........it WILL turn racid......in my experince, tho, it doen'st hurt the meat.....just cut if off......

when i don't smoke the jerky first.....my wife does the whole process in the dehydrator, and YES, she pats and turns the meat........

as long as the meat stays in the dehrdrator for the time specified, according to recipes, or your instruction manual......no problems getting sick.......

i have used this very same unit for years......never gotten sick........but it doens't stick around long enuff..........heheheh

post #6 of 16
Depending on the marinate and the meat thickness you may only have to soak the meat for about 20 minutes.
post #7 of 16
Thread Starter 
Awesome, well i got some venison loins in the freezer i may try it out right now haha. Thanks for all the help and awesome recipe. Just wondering, what does it mean when it is cured?
post #8 of 16
post #9 of 16

Dehydrated jerky

I have made it twice in the dehydratin device and a bunch of times in the smoker I prefer the smoker because the last time I dried it about six people out of ten became deathly ill and one had to be rushed to the hospital. ( I'm just kidding either way is fine just add alittle smoke to you marinade when drying or hickory smoked salt works good too.
post #10 of 16
i always start out in the smoke.......then finish up in the dehydrator

post #11 of 16
Hope you have plans for doing something other than just making jerky. I have a dry veggie/spice mix I make and it starts out with fresh tomatoes, onions and peppers from the garden. Mix is not unlike Mrs Dash.

First made this a few yrs ago to coat chicken going on to the grill. (had modified a grill so no flames regardless how much dripping from the chicken) I get great reviews on the chicken and never had anyone ask for sauce.

Lots of uses for a dehydrator. Dry veggies, fruit and fruit leather.
post #12 of 16


venisonmakes the best jerky ever .if i use beef i make sure all fat is gone it doesnt dehidrate good.best ive found is nesco jerky seasoning its great stuff i mix a 5# batch wich is 3bags of origanal and 1 bag hot and spicyicon_twisted.gif . its agood mix .somtimes ill grind and shoot the jerky then illjust mix the spice with the meat and dehydrate.mmm good but my faverit is slicing with my meat slicer and marinating the dry rub plus 1cup vinager and half cup olive oil put it in my reavo marinater for vacuming in themix and tumble for 5 min then straight to the dehydrater for 8 hrs .then eat till your teeth hurt. recover and do it againicon_mrgreen.gif
post #13 of 16
Hey Webfoot wanna share that spice recipe??? rolleyes.gif

I have a no salt version of Mrs. Dash I do but it has a million ingrediants

1/4 cup onion minced
1/2 teaspoon savory
1 teaspoon green peppers
1 teaspoon red peppers
1 teaspoon celery seeds
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon dried parsley
1 tablespoon orange peel
2 teaspoons black pepper
1/2 teaspoon dried basil
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
post #14 of 16
ok this is one thing i've made alot of in a dehydrator!!...the fat should be trimmed as much as possible, personally i cut across the grain for easier chewing but it comes down to what u want. I like to marinate over night then pat dry but as i put it in I like to crack a little pepper right on top!(if u like pepper) but it really adds to it. As for time.. cook it untill its done but be sure to check frequently at that stage to make sure u don't overdo it.......marinades? be creative!!!

post #15 of 16
Thanks for the information guys. I've been wanting to get start with making some jerky. I plan on cutting up some of the venison I have. I think that would make excellent jerky. Any suggestions for seasoning?
post #16 of 16
Here's a good one for venison:

3/4 tsp. salt
1/4 tsp cracked pepper
1 TBLSP brown sugar
1 garlic clove-crushed
2 TBLSP. soy sauce
1 TBLSP. worchestershire sauce
1 lb. lean meat
3/16 -1/4 in thick
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