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Shooters first Jerky with Pics

Discussion in 'Making Jerky' started by shooterrick, Oct 30, 2010.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Last night I put 5lbs of eye of round into marinade for my first jerky.  The meat was placed in a Nesco FD80 sq. dehydrator at 150F, for six hours.  I checked it at 4 hrs and was happy with it at 6.  Turned out very good but next time I will slice against the grain to make it easier on these old teeth!  The flavor profile was basic with some cajon spice, chipolte, and my sweet BBQ sauce added to the Soy and Worchestershire sauce and CBP, season salt, and cure.  Cure #1 was used and all marinaded overnight. 

    The Nesco FD80


    Jerky at 4hrs.


    Jerky at 6hrs and coming off.


    Vac packed and going to the freezer after cooling in paper towels:

  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    That looks great Rick. Sounds like it was mighty tasty too
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks real good Rick [​IMG]
  4. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Great looking jerky. Sure doesn't last long around me. :)
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I wanted to comment on the newest model dehydrator from Nesco. 

    The model is the FD80.  The capacity of this unit as it comes is 5.5 sq. ft. expandable to twice that.  It seems to function very effectively and from what I have read to have jerky done at 150F in 6 hrs is a plus.  The thermostat is infinite setting up to 160F plus.  The only  draw back I see is that there is no on off switch and no built in timer.  This could be easily remedied with a simple lamp/appliance timer you would plug this into.  The FD80 is a 700 watt appliance.  The manufacurer boast no need to rotate racks.  I did not rotate and all 4 racks product had no discernable difference from one rack to the other.  Price point is very reasonable at under 60.00 from online Wally World with free site to site shipping.  I would give it a buy reccomendation if it continues to function well for some time. 
  6. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great Rick
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looks great, Rick, but...no smoke? You cutting back on TBS?

    Just yankin' yer chain, brother.....

    I still need to get a dehydrator...hmm. 

    Last edited: Oct 30, 2010
  8. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well I must admit that bugged me but I will confess I tossed in 2TBS of the liquid stuff into the marinade.  LOL  Yep ya caught me on this one but it just seemed it made sense.  I will also get lazy and toss some of that stuff in my chili from time to time.  LOL 

    Last edited: Oct 30, 2010
  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Rick,

    Keep us posted as how it performs over time.  [​IMG]  
  10. chefrob

    chefrob Master of the Pit OTBS Member

    looks good rick and the flavor profile sounds pretty tasty!
  11. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Looks good there my friend. Now I haven't seen you posting in awhile. I have a dehydrator so maybe I should break mine out too. I haven't made jerky on purpose in a while.
  12. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Been pretty buisy with the gathering and traveling to see the new grand son.  I did 30lbs of sausage today but I have posted my Italian before and tried a new brat recipe.  It was very good but havent taken pics.  Got to package it all this evening so maybe take a few pics and let ya all see.  LOL 
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That jerky looks and sounds good
  14. dalton

    dalton Smoke Blower

    hey that jerky looks great.  until I get my hombuilt smoker done the only smoker I have is my big chief and when it gets below about 50 deg outside it would take a week to get jerky dry.  so I too use my dehydrator to make jerky.  but I last week i got bored and used both.  smoker for a couple hours to flavor it, and then dehydrator for the rest.  came out great!  you just cant beat the smoke flavor, the liquid smoke stuff doesn't even come close. 

    my wife and daughter told me I am not alowed to make jerky with using the smoker anymore!!  LOL

    hopefully I will get my build done this weekend.
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Looks great Rick,

    And yea you need to cut across the grain, I found that out the hard way.  Shame on you for using that liquid smoke stuff but it's all good my friend.

  16. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Out of curiosity I cut some with and across the grain.  LOL  Got a work out of my masseter and oris obicularis muscles for sure on the with grain cuts.  LOL   I am sure that I will from time to time smoke jerky prior to dehydrating but was most concerned this time with the function of the new dehydrater.  Was a good batch and I am sure smoking prior to dehydrating will make it better.