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post #1 of 4
Thread Starter 
Here are my pic's of dehydrator jerky. I use the recipe from Rytek's book almost.

I'm sure some purists won't like the idea of dehydrator jerky....icon_lol.gif

9 lbs. lean beef (This is london broil)
1 Tbsp. salt
1 Tbsp. #1 cure
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. coarse ground pepper
3/4 C. soy sauce
1 C. worcestershire sauce

And I add:
1/4 C. ketchup
1/4 C. brown sugar

This is a pretty mild recipe so I also use a dry seasoning after the marinade and sprinkle the jerky on the trays.

One tip: If you use different seasonings on a few trays for comparison purposes I found its helpful to label the trays with correction tape and mark with a pen - works great since I rotate a few times!
Slicing the london broil

Slice mine fairly thick

Into the Marivac for about 2 hours

Onto the trays

Into the dehydrator

After about 6-7 hours at 150 degrees---finished

9 lbs. gives me about a 1 gallon bag full

My supervisors sure like it....icon_wink.gif

post #2 of 4
Looks good! There's nothing wrong with dehydrator jerky. I've made it that way for years with no problems. I've been meaning to try Rytek's recipe, just haven't gotten around to doing any jerky lately.
post #3 of 4
dang you've got some sweet toys! How do you like that marivac dealeo???
post #4 of 4
Thread Starter 
Thanks for the feedback guys. I love the marivac. It cuts the marinade time down by hours. It works as well on steaks, etc. too. I put a ribeye into it one time and let it sit in the fridge and it completely changed the color all the way through. Its amazing how the vacuum pressure works on the meat - when you are vacuuming the bottle you can actually see the liquid rising about an inch or two - which is working into the meat.
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