Search results for query: Jerky

...is the only way to go forward in this venture. I think Vevor offers them too Back north I have the cast iron 8# unit inherited from my wife's family. Down here I have a Cabelas 2# jerky gun. Bought some stuffing tubes off Amazon to compliment. A bit small, but works very well to make sausage.

...the pellicle on the meat. I will monitor the temperatures so as to keep the meat from freezing in our 20º F weather! Then I thought... since a jerky fan attachment sits over the vent hole on top of my SmokinTex1400, I wonder if the increased airflow from the jerky fan will cause a pellicle...

...cousin is one of the main reasons why we have had such success. He is extremely humble and will take zero credit. I am wanting to do something for him with some elk meat as a “Thank You”. Was thinking something outside the box… not just snack sticks or jerky. Any suggestions...

That looks delicious! We also made jerky back in August.

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.