Search results for query: *

Is amazon a good place to buy cast iron supplies. Any recommendations on brands?

Bought a pack of thick cut bacon strips. Prob around a dozen strips. Thinking about applying brown sugar and dehydrating. How much #1 cure should be applied. I’m guessing mixed in the brown sugar.

Do you fry the bacon before dehydrating or do you put raw bacon (uncooked) straight in to the dehydrator. It would be eaten within a couple days kept in the fridge.

Just finished butchering a hog. $150 for a hog ain’t bad! We cut it up and filled our freezers. Would pork loin jerky be any good? What marinade works with pork?

We are butchering a pig next Tuesday. Wondering what if any pork meat is good to dehydrate? Or best to stick with beef. Any recipes?

Beef is marinating as I type. Tomorrow noon, stuff goes in dehydrator. This is my first attempt. I held off on the meat tenderizer. Maybe next round. See how it chews with the few teeth I have!

Made my first batch of egg rolls. Everything turned out great, except one ingredient, Asian five spice! That stuff ruined the taste of the egg rolls. I am so bummed. Anybody have a good recipe that doesn’t require a bunch of seasoning? I prefer to let my Japanese soy sauce provide the flavor.

Can someone recommend a dehydrated beef jerky recipe that has a nice umami flavor. Maybe even uses some smoked paprika? Nothing overly spicy. Thanks

So as not to waste a bunch of meat, would doing a test run on 1 lb of meat for jerky suffice.

So is bacon jerky safe. Video of this lady putting marinated thick sliced bacon (with the fat) into dehydrator. Then ate it. I thought fat was a no no in dehydration.

I am expecting my Cosori 10 tray dehydrator to arrive Thursday. I am so ready to get going. Any body here using a product called Maggi Seasoning? Its a liquid seasoning similar to soy, except it uses wheat.

Can you overdo the variety of ingredients in a beef jerky marinade? Will some ingredients offset another ingredient. Looking up ingredients on the internet (at 2 AM) is dangerous. Everything looks interesting, but do I need it as an ingredient? What can I skip?

I read there are three options for killing bacteria prior to marinating. Soaking the freshly cut beef in 5% acidic vinegar. The other option is post heating in oven after dehydrating. What do you do? It all sound so alarming.

Before preparing jerky to be marinated, do you use McCormicks non seasoned meat tenderizer or a mallet?

Can someone suggest a non spicy beef jerky dehydrator recipe please.

Finally pulled the trigger on the Cosori 10 tray dehydrator. Once you go down the internet rabbit hole, it’s hard to make a decision! All it takes is a bad review and you start doubting your potential purchase. Drives me nuts. What is the typical marinating time for beef jerky? I know there are...

Having trouble finding a reliable rotisserie. The kind you can plug in and cook tasty chicken!!

Wondering how do you clean the fan and parts. How do you get access to it? Excalibur or Cosori dehydrators.

How does one clean a dehumidifier fan when it gets dirty. Is there a way to get to it? Referring to the Lem 10 Big Bite stainless steel. Thanks

As the title states, which route would you recommend? Price is not an issue. I don’t mind spending over $100 on a knife but certainly not hundreds for an electric slicer. Butcher I’m not sure how reliable. I suppose it’s user ability, but will a good knife make cutting raw beef easier and more...