Search results for query: Jerky

26.5 pound chuck roll and used 1 boneless pork butt

Awesome package Quig, John is very thoughtful and a good man as are you! Jerky here lasts as far as the dehydrator kicks it out… At least you got a piece… 😂 I am sure it was tasty! Enjoy the Bourbon, looks top shelf! 👍

Checking in....I was paired with @JLinza as mentioned earlier, who was nice enough to ship me some local sausage, jerky, seasoning, sauce....and BOURBON. Thanks again! I managed to get one piece of the jerky after my 2 daughters deemed it delicious and devoured it. (they left one little piece...

Looks fantastic! I like using a dehydrator for jerky quite a bit.

Good looking jerky. Looks like it still has some moisture to it, which is good. I'm not a fan of really dried out jerky. Nice job. I'm also in the granulated garlic camp.

Adam, Your jerky looks spot on , nice job!

Looks great! I need to do some jerky

Some of you may have seen my Facebook recent purchase. Well I tried it out today and works great. PS seasonings black pepper and garlic seasoning. I let it marinade for 2 days. It went on the drier at 9:30 and pulled off at 2. Bout 2-3 hours faster then my little round ones. Used 7 trays...

...for $3.99/lb. right now... https://www.chefstore.com/p/boneless-beef-top-inside-round_9766563/ If it was good for grilling, it wouldn't be that cheap even though it wasn't too long ago it could be bought for $1.99/lb. Of course it could be ground, run through a cuber for cubed steak, or jerky...

Yup. Everyone says why you buy beef since you raise your own beef. Beef only comes with so many pounds of meat for certain stuff.

I have the Cabelas unit... Only use it for pork skin (pork rinds).. I need to change that and do some jerky.. I just can't get past the price of beef tho...

Nice, I need to make another batch, ate 4 lbs since I got mine.

Beef jerky. We make a lot of it and always used the small round ones.

That's what I had . Made a bunch of jerky in it , like Bill said , had to rotate the trays . Element finally went south in it , and it got tossed .

I don't make jerky anymore. Used to use my Big Chief

Ahhh - the RONCO! I started with a convection-only (no fan) RONCO back in the mid 1990's. Had to rotate the trays regularly and also wipe out the sweat from the lid at the start of the dehydration to help speed up the process.

...as long as meat is fully covered, it will work. Say, I mix a gal of your recipe, but only use a pint of it, in a small Ziplock bag with some jerky strips. The jerky will still brined safe and sound, the same as if I had used the whole gal? A. Yes, the whole thing is concentration within a...

I am running a 1970's Ronco, does the job but has zero settings. The one time I tried jerky in it was a huge fail. Does Ok for fruit and spices but not much else.

With mine it’s not unusual to see condensation on the bottom part of the glass door, seems normal. One other thing, because the heat and air comes from the back of the chamber, don’t forget to pull the trays about half way or more through the time and rotate 180* The back end dries faster than...

Like I mentioned we make a lot of jerky. We have 2 of them round ones and sometimes can't get it all on. I am doing jerky this weekend with and and will see how much more room I have. Plus these are supposed to dry quicker .