Jerky dehydrator confusion

[wickflair]

I decided to break out my cabelas 10 tray dehydrator that I havent used in many years. Decided to make 4lbs of of jerky using ground beef from a cow I purchased.

I used hi mountain jerky seasoning and cure. I let it sit for 5hrs prior and then loaded it on 6 trays using the flat head for a jerky gun. Set the dehumidifier to 160 and let it rip. According to the package it said to heat to 165.

After about 4 hours jerky temp was still at 135. Ended up getting up every 1-2 hours all night and doing my best to get an accurate reading with my thermometer. After roughly 12 hours it was still at mid 140s to mid 150s and I decided to pull it.

I have a few questions.

Is there a better way tilo temp check such thin pieces?

Shouldn't it get to temp faster than that? I stuck my probe into the dehydrator and it was at 157 so I know the temp is right.

Then I was thinking do you actually need to get to 160-165 when using a cure? When is done when using a cure?

I was eating some as I pulled it and wasnt bad. Could still bend without snapping which i was surprised by.

Any advice was be appreciated.

Edit: after it cooled off. It was very dry and brittle. Figured.

 

[801driver]

I can not answer any questions about your drying device, I have never checked temp while doing jerky. I will prob get some flack here, but I do mine thin sliced and highly trim all fat off after slicing, then trim again after overnight brining when a little more can show up. I dehydrate in a device that has a small burner in the bottom to help dry it in 5-7 hours and I add smoke from a smoke generator on the side. I usually do not worry too much about temp. It has minimal fat, the curing salt, very little moisture, smoke, and then is stored in the frig or freezer in zip bags for consumption. I have never had any hint of any of it going bad even after a month in the frig.

Yes, you will need to practice more at pulling it off warm and getting more stiff as it cools down. Maby you can get family or friends to be your "testers"

 

[sandyut]

no idea - never used a dehydrator, but when I smoke my jerky I set well above 160. usually 200-225 and it take a few hours. Cooking it to 160 when its set at 160 seems like it would take forever. But I have never used a dehydrator. When I smoke meat to roughly 200 the cook temp is 250+. thats my rational.

 

[801driver]

I prefer to slow dry my jerky, it is prob in the 160 or 170 range rather than "cook" it, but that is the great part of doing it yourself. That is what is so great about this site. You can ask for opinions and usually get several. Then you can experiment and do what ever fits for you and your equipment to find out what works best to fit your taste buds. Thanks to everyone for posting.

 

[DEERMAKER]

I decided to break out my cabelas 10 tray dehydrator that I havent used in many years. Decided to make 4lbs of of jerky using ground beef from a cow I purchased.

I used hi mountain jerky seasoning and cure. I let it sit for 5hrs prior and then loaded it on 6 trays using the flat head for a jerky gun. Set the dehumidifier to 160 and let it rip. According to the package it said to heat to 165.

After about 4 hours jerky temp was still at 135. Ended up getting up every 1-2 hours all night and doing my best to get an accurate reading with my thermometer. After roughly 12 hours it was still at mid 140s to mid 150s and I decided to pull it.

I have a few questions.

Is there a better way tilo temp check such thin pieces?

Shouldn't it get to temp faster than that? I stuck my probe into the dehydrator and it was at 157 so I know the temp is right.

Then I was thinking do you actually need to get to 160-165 when using a cure? When is done when using a cure?

I was eating some as I pulled it and wasnt bad. Could still bend without snapping which i was surprised by.

Any advice was be appreciated.

Edit: after it cooled off. It was very dry and brittle. Figured.

I have done so much ground venison jerky in this manner.
Turn to 165, leave it in there 2 hrs until ned to rotate, then do so.
Take out trays as they finish and continue rotating.
I never take temps, just check for dryness.
If they bend well and are semi dry, I pull them off.
They sit spread out for a couple hours room temp.
Vac pack em or seal somehow , always good results.
Shouldn't be brittle, I cut them all with scissors into smaller bites!
Hope this helps