Introduction and question about dehydrator

[koteo]

Hello everyone! I´m from Madrid (Spain), but moved to Dublin (Ireland) a few months ago. Previously I was working in London and one of my bosses brought us Beef jerky from San Antonio (Texas), I think he bought it in wholefoods and it was really good, it was my first time eating jerky and now I´m a jerky lover.

In a few days I will go for my first jerky made in a oven, but maybe I will buy a dehydrator, not only for jerky, also for fruits. I have 2 kg of meat to do the jerky and:

teriyaki sauce, brown sugar, worcester sauce, black pepper, onion powder, garlic powder, red pepper, liquid smoke, etc...

I´m a bit lost with the quantity of each sauce/spice that I need to put in the marinade for that quantity of meat. What do you think?


Here in Ireland is not easy to find lot of dehydrators and I looked and are expensive. I´ve seen this one in the uk, but I don´t know if it´s a good option:



You think it´s fine? I prefer to buy a stainless steel, that´s why I liked this one.

Thank you so much!

 

[SonnyE]

I don't see what you posted picture wise.
But I made a ton of Jerky in my oven.
Last Christmas I was given a Presto Dehydro dehydrator and its been great for me.

You need some recipes, try JerkyHolics site.
I use Will's recipes with Pork Loin, instead of Beef. Works great for me.

Use your oven on as low a setting as you can. I use to use ovens that had pilot lights, so they ran around 130-140° F inside. (54-60° C)
I set my dehydrator for 165° F (74° C)

Also, You may, or may not, choose to use Prague Powder, aka: Cure #1, Insta Cure, Pink Salt.
I use it for the better taste it gives my Jerky.
If you choose to not use it, make sure you hit the numbers to sterilize your Jerky.

 

[flatbroke]

Ive made venison and beef jerky in my oven. using Garlic powder, onion powder, black pepper, soy sauce, Worcestershire sauce, seasoned sault and accent. following this recipe,

Seven Step Jerky



1/2 c Soy sauce
1/2 c Worcestershire sauce
2 t Accent
2 t Seasoned salt
2/3 t Garlic powder
2 t Onion powder
2/3 t Black pepper
3 lb Venison (or other steak, lean)

Slice your choice of meat into strips about 3/8" thick to ensure total saturation of the eat while it is marinating. In container, combine all ingredients. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used.


Place the strips of meat in the marinade and be sure they are completely submerged. Marinate overnight, turning occasionally.


Lay marinated meat strips on oven rack. Cook for 6 to 8 hours at 150 degrees. They get crisper the longer they bake.


Store finished jerky in ziplock bags or other airtight containers to seal in freshness. Jerky will keep up to two years.:
*** Copied the above from internet so I didn't have to type**** I found this recipe years ago in a magazine. don't remember which one it was written by Chuck Adams

also just used salt, pepper and garlic in a simple dehydrator.

 

[flatbroke]

welcome to the forum, looking forward to seeing some pictures of the food and scenery

 

[koteo]

Thank you so much!

I will try to upload pics in a few days.