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Discussion in 'Making Jerky' started by pandemonium, Sep 12, 2009.
i want to try to make some jerky
I have made some jerky many times and I have a dehydrater. I have used it and it works good you just like anything else you habe to keepan eye on it so you don't end up with little blades of non-elible meat lookin sticks. On the other hand you don't have to use a dehydrater you can use your smoker. Now I haven't tried any yet but If you want to I'm sure someone who has will be by right shortly.
I just bought an American Harvest Gardenmaster dehydrator (that Mikey found for me) and love it. It's quiet and does a great job. I haven't used it for jerky, yet, but have been pleased with the results on the onions, peppers and tomatoes that I have dried in it. I can highly recommend it.
Good question, pandemonium
I have wanted to get one myself... seen plenty on display at Cabelas and wondered if "you get what you pay for"...
just got my food slicer and wanna try some jerky and figured this would be easier than using smoker
What food slicer did you get...I need one of those too!!!
the chefs choice 610, had great reviews
getting ready to slice up a turkey roast i did on the ronco rotisserie and make turkey bacon cheese lettuce and tomato samiches
i've done well with the round american harvest/nesco-type dehydrators.
until you get one, a very acceptable alternative is to use your smoker for a couple of hours to get the smoke in (i prefer a little chief for this due to the lower temps, but any smoker will do the job very well), then finish in the oven at the lowest setting with the door prpped open by a butter knife or wooden spoon. the airflow is what's most important as jerky is DRIED, not COOKED.
What he said.
I use my SnP with the Afterburner and when I feel that is has had enough smoke (3 - 4 hours) I take out the wood chunks and just leave the burner going. Kind of like an oven disguised as a smoker.
I've been using the Excalibur brand dehydrator for over 10 years now. Still using the same one and don't have any complaints at all.
I sometimes use my GOSMS, but not often anymore
I use the american harvest round unit, and it mostly used for drying chile pods. It works very well, and is quite.
I have a Ronco 7 shelf and the only time I ever used it was when I bought it and I dried some chilies and some bananas in it.
It has sat in its box for the last 6 years, I thought about digging it out this year and drying some chilies again...
I have had a 3 shelf Ronco for over 15 years - use it every so often - one of my favorite uses is to dry thinly sliced tomato to use like sun dried
Have also done fruit leather with some success althouh I lost my favorite recipe.
Hi have made jerky in the oven and in my smoker and in a dehydrater and I prefer making it in the smoker. To me it just has a better flavor and texture. Granted all I make is ground jerky. I have found in a good smoker you can make it fairly easy and quick.
i almost bought the ronco one at target but didn't, figuring the only thing i would use it for would be jerky. it just doesn't seem right to dry out fruits? why would you want to do that to a good thing? doesn't it take out all the good vitamins and all? plus the ronco one didnt get good reviews from what i have seen.
I've made tons of ground formed jerky on my Gardenmaster. A couple of weeks ago, I did 14 trays of cured elk meat jerky. Came out excellent. Just set it at about 145 degrees and let it do it's magic.
I still like to do my jerky in the GOSM...just can't beat that smoked flavor, and I refuse to go the liquid smoke route then dry.
Just my 2 cents. You can't get any better than doing jerky on a smoker. I've done mine on my MES for years. Here is a good tip that I got from my butcher. Weigh 1 piece on your digital kitchen scales or whatever type of scales you have and remember where that piece is on the smoker and keep checking the weight every now then. When that piece hits half the weight you started out with it's done. You could use this method with a dehydrator as well.
What ever way you decide to go will I'm sure you will be pleased with the results. Around my neck of the woods jerky runs about $20.00 a LB. So it's always best to make your own.
I use the excalibur 9 tray.No problems on both of mine for 4 years-i use them ALOT.I needed much more room then a smaller unit would provide.
Has a 28 hour timer and are convection fan for excellent circulation of heat-this can be a major issue with some that just heat from bottom....
Never done jerky.I dehydrate fruits,veggies for trailmix as well....besides tons of peppers,garlic,onion etc....
I have the 80 qt Cabelas dehydrator....you better be serious about to blow 300 bucks, but it is a really nice piece of equipment.