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Smoker or Dehydrator??

post #1 of 26
Thread Starter 
ive been smoking my meat then placing it on the dehydrator, should i just stick with smoking it til ready or is the dehydrator the way to go,
see my recipes for bbq and jerky at www.johnnyjerky.com
post #2 of 26
I use a dehydrator.. mostly due to the fact that my smokers are all too hot... tried it once and it was not good.PDT_Armataz_01_27.gifPDT_Armataz_01_05.gif
post #3 of 26
I've ruined a lot of good cow because my GOSM couldn't get anywhere near 140. My new smoker can. Otherwise your method makes perfect sense! Most of my friends don't even consider using a smoker and go straight to a dehydrator or oven.
post #4 of 26
Bear, I've used my GOSM for making jerky, I placed 9 or 10 briquettes in my wood chip pan with some small wood chunks and left the door slightly ajar. It's been a long while back and I think Monty tried something similar but got rained out.
post #5 of 26
Dehydrating is removing water not cooking. As much as I love my smoker I dry meat in the dehydrator. I have a "pro" one that I love.

but I have seen a box fan, stack of cheap house air filters and a bungee cord do just as a good of a job.
post #6 of 26
www.johnnyjerky.com[/quote]

Dude, you're the one with the website, you should be
telling us what to do......biggrin.gif (Looks really nice BTW)

I personally, start & finish mine in the smoker.
post #7 of 26
I do my Jerky in my dehydrator. been making it for years!
long before I had my smokers. I use a D-10 from sausage maker
turns out perfect every time
post #8 of 26
I'm a dehydrater fan.biggrin.gif
post #9 of 26
I've been experimenting using my El' Cheapo Brinkmann 2 door verticle and I find it works out good. I build the smallest fire using a Kingsford Blue Bag and Cowboy Lump combo. 2lbs of thin sliced bottom round and my own marinade soaked for 12 hrs. I've used Pecan,Hickory,Apple,White Oak,Red Oak,Cherry and Alder for smokes. I think it turns out great. Not like the store bought stuff that's like chewing on old Goodyears....but more like "cooked" with a bit of resistance.
post #10 of 26
I have 2 dehydrators-use them for everything but jerky-use my ECB's with a few chunks of lump-I dry my jerkey not cook it so is 110,and yes I cure first.
post #11 of 26
Smoking meat for jerky in my opinion is the way to go. But as others have stated, most cannot smoke at the low levels that are needed. I use my old Big Chief electric smoker for making jerky and it works like a champ. I have also used my dehydrator on several occasions but if I had to pick between the two, the big chief wins hands down. If you only do a small amount, you could even get by on the little chief. Both of them can usually be found on Craigslist for pennies on the dollar.
post #12 of 26
it's down to temp. Most american jerky (yes there are other types) is dried at around 150f. This cooks the meat very slowly and is also a good temp to dry it out.
Also a fairly easy temp to acheive in most smokers.
I did a batch half and half recently. Half smoked half in the dehydrator. Both at same temp.
To be honest the only difference is the smoke flavour and the fact that the smoked stuff is cured (by the nitrous oxide in the smoke) I don't add cure salt to my jerky marinades.
Texture is the same. Time was the same.
So basically it;'s just down to individual choice :-)

marinade I used in case you want to try something different ;-)
post #13 of 26

I've always made jerky in a dehydrator with just spices and a salty marinade like soy and Dales Seasoning...I let it sit overnight then dehydrate...I don't use any nitrites...if you smoke it at the same temp, and even leave the smoker door open some, would it be the same as dehydrating? should I use nitrites?

post #14 of 26

I have the Green cheapo smoker from Lowes (the brand escapes me right now).  but I have had no problem getting the temp proper.  I don't use a cure, as I get the temp up for the first 30 mins, then bring it back down to ~140-150. and keep it there for 3-4hrs as needed.  My jerky is amazing according to co-workers/family....so it is doable (even in a cheap smoker), you just have to pay attention to the temps.  I smoke w/ charcoal and mesquite for 2 hrs, then take the mesquite out.(greatly decreasing the smoke)

 

post #15 of 26

I do mine in my chargriller with SFB. Do it between 125 and 150 degrees. I don't have a dehydrator. Has anyone done half the time in smoker and finish in the dehydrator?

post #16 of 26

Both

post #17 of 26

Another old one resurrected.

 

post #18 of 26
I have been doing it in my Bradley. It does a very good job. Easy to hold low temps. Have been playing with a idea to build a pretty good size evaporator from wood. Then I would smoke in Bradley and slow dry in dehydrator. I do have two now but small and don't like them. Ones the rondo not sure of other. But principle is easy and heat really is not required all though this one will have.

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post #19 of 26
Quote:
Originally Posted by alelover View Post

Has anyone done half the time in smoker and finish in the dehydrator?



This is exactly what I was thinking about trying with some goose meat my brother gave me. Give it a little smoke for a few hours then move it to the dehydrator. I have never smoked jerky so maybe I should try some using both methods and  also some using the smoker the whole time. I have been meaning to do some searching on the forum. Someone has to have done the smoke/dehydrate combo in the past.

post #20 of 26
I like to smoke also then dehydrate. I prefer jerky and not cooked meat. Some like it cooked though.

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