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New Dehydrator Arrived. ???

post #1 of 12
Thread Starter 

Well I got a Nesco FD80 square tray dehydrator.  Look pretty cool but I have a few Questions.

 

1. With 5.5 sq ft surface area in 4 trays how do I decide pre dry how much meat to cut for Jerky?

2. Instructions say Jerky at 160F.  Seems more like cooking to me.  What do you recommend?

3. Do you cut stips with or against the grain or does it matter?

4. Do you pre treat the trays with a spray oil like Pam or something?

 

I am making sausage this weekend and will do some jerky on the side.  I have 5lbs of eye of round roast for this purpose.  What other cuts do you use?

 

Shooter

Novice Dehydrator

  

post #2 of 12

I use eye, and london broil, Bottom round. Have also used boneless pork loin, turkey and chicken breast.

I don't spray mine, dry at 150 or so, I use the high mountain or cabelas jerkey kits, and cure in the fridge for maybe 4 days.

Cut meat with the grain for a chewy texture and against for a softer texture.

post #3 of 12

I use bottom round, pork tenderloin or chicken breast. I usually buy 3-4 pounds and whatever I cant fit in the unit I leave in the fridge and make a second batch. I do mine around 150* and it will take about 4-5 hours for me. I bought a jerky gun and make snack sticks with 85/15 ground beef. Ive been using the LEM jerky cure kits from Bass Pro and have been pretty happy with them.

 

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_45523_325011004_325000000_325011000?cmCat=CROSSSELL_THUMBNAIL

 

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_82168_800002003_800000000_800002000?cmCat=CROSSSELL_THUMBNAIL

post #4 of 12

I use normally use london broil or a bottom round (the  fresher the better) marinated with a soy/terriyaki&worcestershire based sauce,  adding onionc garlic, hot sauce and other spices to taste.. I never follow a recipe it always depends on whats on hand.  If I use  my american harvest dehydrator i will normally dehydate at 140 for an hour or so and then lower the temp to 95 for 12 to 20 hours depnding on humidity and the thickness of the cut.

 

I just loaded A small amount of jerky in  the smokehose as a first attempt  I plan in trying to follow the same process except after the first hour i'll add an hour of Light smoke

 

BTW

 

2. Instructions say Jerky at 160F.  Seems more like cooking to me.  I think 160 is to hot

3. Do you cut stips with or against the grain or does it matter?         A personal perference with the grain = chewy & against the grain  if you want it more tender.

4. Do you pre treat the trays with a spray oil like Pam or something? never have in my plastic dehydrator

post #5 of 12
Thread Starter 

I have the meat cut and in the marinade with 1tsp of Cure #1 per 5lb. and a mix of soy, Lee Perons, and some sweet Shooters Sauce and the customary seasonings with the added kick of some Cajon spice blend.  I will remove it from the marinade in the morning and pat dry with paper towels and load the dehydrator set at 150F.  Any thoughts so far? 


Edited by ShooterRick - 10/29/10 at 7:13pm
post #6 of 12

Only thought i have is, Bag me up a few pieces!

post #7 of 12

Rick, get it going and rotate the racks every 30 minutes,top to bottom When it feels like the meat will release from the racks flip them over and continue to rotate. Try to stay around 150* and give them the bend test. Since you have cure in them when they feel right shut it down and let sit till morning to let it settle. I usually tupperware and fridge at this point.

post #8 of 12
Thread Starter 

G ot up at 530 this morning my normal weekday for work time and made my coffee and walked the dogs.  LOL

Once the clouds were out of my eyes I took the marinated,cured meat from the fridge and placed in a collindar to drain for about 15 minutes and get closer to room temp.  I arranged the 5 lbs on the Nesco FD 80 making sure none overlapped.  I was surprised to find only 3 of the 4 square trays were needed.  I went ahead and put the 4th empty tray on and set the thermo to as close to 150F as I could figure.  The temp settings on this unit jump from 145 to 160 but it is a continues dial control. 

 

What I have learned thus far:  The FD80 seems to have good capacity.  The aroma of marinated meat on the dehydrator permeates the house and makes me hungry!  I could have used a less expensive cut of meat. If you smoke while working half asleep you burn holes in your shirt!  LOL 

post #9 of 12

I use "Eye of The Round" and pick it up on sale.  Other cuts need more trimming.

 

I always check out the meat case at SAMS and grab any Eye of the Round when they're marked down.

 

How'd it turn out?

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #10 of 12
Thread Starter 

It just went on this morning.  Will try and get some pics and results this evening.

 

Quote:
Originally Posted by TJohnson View Post

I use "Eye of The Round" and pick it up on sale.  Other cuts need more trimming.

 

I always check out the meat case at SAMS and grab any Eye of the Round when they're marked down.

 

How's it turn out?

 

 

Todd



 

post #11 of 12

Rick, the instruction book that came with my smoker shows 140 degrees for jerky.  That's what I've always used and usually without even a cure (except for the salt).  Good luck on your project.

post #12 of 12

Shooter,

I want to see the pics!

Sounds great!

 

One more tip:

Wear a shirt with a pocket. Put small tin can in pocket.

LOL---Either that or quit.

 

 

Bear

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