I have a dehydrator and I have MES30 which is better at making jerky and how?

[tempnexus]

What is the best way to make Jerky, each time I try it it never comes out well. BUt I have used the dehydrator before.

 

[PerazziMx14]

Please delete

 

[hoity toit]

Set the MES at 120*F and dry out really slow, could take up to 24 hrs depending on meat thickness, leave vent wide open the whole time, do not open the door to check on it for at least 6 hrs because it takes a while to recover. I only apply light smoke for 3-4 hrs. Use the "bend test" to determine when it is done. Some pieces may take longer depending on thickness. I use the method and can say it works for me. Good luck on your next batch.

HT

 

[tempnexus]

The easiest way is with a dehydrator. But since I don't use liquid smoke and prefered the smoked flavor on jerky I use my MES and applewood for the smoke flavor. You could also do a hybrid and use both. Smoke the jerky on the MES for a while then finish on the dehydrator. The down side to this is the dehydrator will retain the smokeinness for days and weeks to come.

Can it be done vice versa then? I mean dry it until it's nearly ready and then throw it on the smoker for the smoky flavor? Or will the flavor not take?

 

[PerazziMx14]

Please delete

 

[GaryHibbert]

When I make jerky, its in the MES for about 7 hours. Full smoke except for the first hour--that time is just to help remove moisture from the meat.
I never use a dehydrator for jerky. Never could see the sense to using liquid smoke when I have a perfectly good smoker sitting there begging to be used.
But, that's just me saying.
Gary

 

[cmayna]

I have created Salmon jerky and beef jerky before by smoking them for a good 2 hours, then finishing them off in the dehydrator. So many different ways, so little time.....:(

 

[dward51]

I do it both ways. Depends on the jerky recipe and how much I'm making. The dehydrator (LEM 10 tray for me) is easier and more uniform in temp across the multiple trays. However the MES with a pellet tray for smoke source is more traditional and works better with some recipes IMO. I do have to pay more attention to tray rotation (up and down as well as left to right) in the MES as it lacks the forced airflow of the dehydrator. Both can make excellent jerky however.

 

[johnmeyer]

I have a convection oven that I can set to 140 degrees, so it is a little like a dehydrator. I made jerky in that for many years. However, now that I have my MES and mailbox mod, I do it in that instead.

I slice it using my Chef's Choice 615 (using 4th thinnest setting), then marinade overnight. I put the strips directly on the MES racks and smoke for at 140-160 for one hour (that gets it out of the danger zone) and then 120 for another hour. Given that the meat is thin and is very moist from the marinade, it absorbs smoke quickly and really doesn't need (for my taste) any more smoke. I then bring it inside and put it in the convection oven to finish at 140 for 4-10 hours, until reasonably dry. You can find various guides on how to test for proper dryness, based on bending the jerky. I usually keep it in the convection oven for times that are closer to the upper end of that 4-10 hour range. You want it plenty dry, but not crumbly or hard.

Because I do get the meat up to 140, I don't include a cure in my marinade. I always eat it all in 1-3 weeks, so it doesn't sit around for long.

 

[SonnyE]

I'm with Craig.
I do a bit of smoke, then use the dehydrator.
Or just use my dehydrator.
I'm more partial to original recipe jerky.

 

[lav25]

Question: I just made my first-ever jerky from a premixed marinade packet, something called Spice 'N Slice Jerky Mix. Directions said to mix 2lbs of lean ground beef with the packet contents and a bit of water, then roll the meat out to less than 1/4" thick, then put in the dehydrator or smoker for about 4 hours at 160F. I followed them to the letter, vent in the top wide open and the chip feed device pulled out for max airflow (using a cold smoke generator) and the stuff on the top shelf came out pretty thin and jerky-like, but the second and third shelves were still a little chewy and meaty. It's all going in the freezer, but I'm wondering if I got the result because either A) the heat within the smoker is uneven, with the hottest section being the top shelf, or B) the stuff on the lower racks was constantly getting basted by the juices from the meat above it. Once I rolled the meat out, I put it on my Frog mats to keep it from just falling through the rails of the shelves on the smoker.

Should I simply rotate the shelves every few hours? Or pull the top shelf, move everything up one, and keep going for longer time? If I tent them, they won't get smoked. The food's perfectly edible, but 2lbs of meat is going to be 3-4 shelves, and I really don't want to do them one at a time.

 

[okie362]

Question: I just made my first-ever jerky from a premixed marinade packet, something called Spice 'N Slice Jerky Mix. Directions said to mix 2lbs of lean ground beef with the packet contents and a bit of water, then roll the meat out to less than 1/4" thick, then put in the dehydrator or smoker for about 4 hours at 160F. I followed them to the letter, vent in the top wide open and the chip feed device pulled out for max airflow (using a cold smoke generator) and the stuff on the top shelf came out pretty thin and jerky-like, but the second and third shelves were still a little chewy and meaty. It's all going in the freezer, but I'm wondering if I got the result because either A) the heat within the smoker is uneven, with the hottest section being the top shelf, or B) the stuff on the lower racks was constantly getting basted by the juices from the meat above it. Once I rolled the meat out, I put it on my Frog mats to keep it from just falling through the rails of the shelves on the smoker.

Should I simply rotate the shelves every few hours? Or pull the top shelf, move everything up one, and keep going for longer time? If I tent them, they won't get smoked. The food's perfectly edible, but 2lbs of meat is going to be 3-4 shelves, and I really don't want to do them one at a time.

I'm guessing you will get the best results from both rotating the racks AND a longer time. You will not get the same airflow through your MES that you do through a forced air dehydrator.

 

[SonnyE]

Question: I just made my first-ever jerky from a premixed marinade packet, something called Spice 'N Slice Jerky Mix. Directions said to mix 2lbs of lean ground beef with the packet contents and a bit of water, then roll the meat out to less than 1/4" thick, then put in the dehydrator or smoker for about 4 hours at 160F. I followed them to the letter, vent in the top wide open and the chip feed device pulled out for max airflow (using a cold smoke generator) and the stuff on the top shelf came out pretty thin and jerky-like, but the second and third shelves were still a little chewy and meaty. It's all going in the freezer, but I'm wondering if I got the result because either A) the heat within the smoker is uneven, with the hottest section being the top shelf, or B) the stuff on the lower racks was constantly getting basted by the juices from the meat above it. Once I rolled the meat out, I put it on my Frog mats to keep it from just falling through the rails of the shelves on the smoker.

Should I simply rotate the shelves every few hours? Or pull the top shelf, move everything up one, and keep going for longer time? If I tent them, they won't get smoked. The food's perfectly edible, but 2lbs of meat is going to be 3-4 shelves, and I really don't want to do them one at a time.

Rotation is a must with a smoker to get consistent results.
Something I've been trying is to smoke the GB for a couple of hours, then form it and dehydrate it. I get the smokey, and consistent dehydration.
Love my dehydrator for jerky made from meat or from ground beef.

Eat the evidence.

 

[jp61]

All I ever used to make jerky was my dehydrator. Usually I make 20 lbs or more, to me it's not worth the extra work to put all them pieces into the smoker first then the dehydrator. Maybe next time I'll try a little liquid smoke. I'm pretty sure the world won't come to an end if I do, lol.

 

[SonnyE]

All I ever used to make jerky was my dehydrator. Usually I make 20 lbs or more, to me it's not worth the extra work to put all them pieces into the smoker first then the dehydrator. Maybe next time I'll try a little liquid smoke. I'm pretty sure the world won't come to an end if I do, lol.

:rolleyes: