Ground meat jerkey

[jonrstone]

I've been making my jerky from ground meat (beef/turkey/chicken/whatever I can find lean and on sale) using a countertop dehydrator. I was thinking this stuff would be great smoked. The dehydrator has plastic trays that I know can hold up to the temperature I want to use. I'd rather not buy anything else right now so even though I have heard great things about those mats, let's table that discussion for the next paycheck.

Question for everyone those plastic trays, are these going to take the smell of smoke? We also use them for herbs and fruits. And while pre-smoking me wants everything to smell like smoke, tomorrow me might be annoyed if my dried fruit are all smoke flavored.

 

[chopsaw]

Question for everyone those plastic trays, are these going to take the smell of smoke?

Yes . If it were me , I wouldn't use them .
I have started the jerky on foil , then once the meat sets I slide the foil out and leave the jerky on the racks .

 

[daveomak]

I use the matz and love them...
Sliced beef jerky....

Ground beef jerky... Rolled out to a thin sheet then sliced after smoking....

Ground jerky sliced up.....

Turkey parts......

......

 

[SmokinAl]

I use the mats too!
They work great, easy cleanup, & no flavor difference than putting them on metal jerky racks.
Al