im officialy one of the meat jerkin beef boys!!!!!

[cofi]

http://3.bp.blogspot.com/-Outd-HFU1Sw/T_O3Qyi619I/AAAAAAAAIVs/W3sGdNEFiZE/s1600/Workaholics.S03E06.jpg

i am firing up my dehydrator for the first time tomorrow morning!!!!! does anyone have any tips tricks or advice?????

im doing about 5 lbs so i figure ill do 5 different recipes and then focus on the best one

[10mm-man]

http://3.bp.blogspot.com/-Outd-HFU1Sw/T_O3Qyi619I/AAAAAAAAIVs/W3sGdNEFiZE/s1600/Workaholics.S03E06.jpg

i am firing up my dehydrator for the first time tomorrow morning!!!!! does anyone have any tips tricks or advice?????

im doing about 5 lbs so i figure ill do 5 different recipes and then focus on the best one

I read it can be done in an oven is that true?

[blm28]

I have made jerky in the oven several times.

[cfortune]

lol that episode of workaholics was so messed up.

[Tinelement]

only tip I have is..... run it up sampling!

GLWM

[Dave]

Use a box fan and some cellulose furnace filters. I use one to dry herbs and fruit, and I know it can be done for beef as well.

[killianak9]

Have five pounds I am making on Monday. I have been using the oven for about 6 years. Just my 2cents, slow and low is best. low heat (180) for a few hours (depending on elevation) and once you see the meat almost cured I open the door to the oven for a little bit. I prefer First cut brisket, a lil fat add for flavor. If you do a marinade just make sure you pat dry the meat before you start. Less mess and it will dry faster. I have never done a dry rub so no advise there. Good luck

[bogie]

I'm making a batch in my dehydrator today. 3 lbs of london broil, cut in 1/2" thick strips and marinated over night. My marinade is just a hodge podge of stuff (soy sauce, Worcestershire, pepper, cayan, onion powder, garlic powder, tobasco, habanero sauce). You can't really go wrong here if you use plenty of soy sauce as the base. I'm going to take it out in a bit and pound it lightly to about 1/4" to 3/8" thick. It's a little messy so you can tenderize it between two sheets of cellophane. Lay in the trays and sprinkle coarse pepper over the strips. I cure at a slightly lower temp than a lot of the recipes out there. About 160 F (for 8-10 hours) does a nice job of drying without "case hardening" the beef, and leaves a uniform texture all the way through the thickness.

Ball Blue Book on canning also has some tips. They actually recommend using 145 F and then baking at like 225 F for 10 minutes after dehydrating to get internal temp above 160 F. I haven't tried this method but they are the experts at food preservation...

[cofi]

its in!!!!!

i did
2 lbs soy sauce /wosticher/jerkey spices
1 lbs lime/jalapeno/mexican spices
1lbs soy sauce/mirin/rice vinager

do you guys use cure???? i bought a big tub of cure #1 but i dont want to use it if its not necessary

[killianak9]

its in!!!!!

i did
2 lbs soy sauce /wosticher/jerkey spices
1 lbs lime/jalapeno/mexican spices
1lbs soy sauce/mirin/rice vinager

do you guys use cure???? i bought a big tub of cure #1 but i dont want to use it if its not necessary

I dont use it.But it never hurts to try it. Then you know what you like and dont like [Beer]

[cofi]

I dont use it.But it never hurts to try it. Then you know what you like and dont like [Beer]
its to stop bacteria not a taste thing

[bogie]

Mines in too! Here's some pics... I beat it to uniform thickness in the plastic wrap, lay in the tray, and generously (not liberally...) grind peppercorns over the top.

2123921241

No i don't use cure either. But i forgot that I also use liquid smoke (mesquite).. Here's my recipe this go around

3 lb beef (trim fat off and cut into 1/2" thick strips)
Soak overnight in marinade consisting of:
2 cups soy sauce
1 cup worcestershire
1/2 cup total of whatever hot sauce i have (tobasco and habernero this time)
2 tsp liquid smoke
2 tsp onion powder
2 tsp garlic powder
2 tsp black pepper
2 tsp cayenne pepper
Remove from marinade after ~8 hours or overnight
Strain in a colander
Sandwich between plastic wrap and beat to uniform thickness (i like 1/4" to 3/8")
Spread evenly on trays and coat strips with crushed peppercorn
Dehydrate at 160 F for 8 hours
Make your friends happy as you share....

[cofi]

so you dont use cure either ?

[bogie]

so you dont use cure either ?

Never used it for dehydrating. My buddies use it for making sausages...I think it's just sodium chloride and sodium nitrite. Sodium nitride isn't usually required for dried foods, i think....

[cofi]

4 hours in now should i taste it soon ??????

[Blockhead]

Dehydrators? Ovens? If you want the best jerky invest in a smoker. Makes a big difference and you can even find plans to build your own if you're the DIY type. My father-in-law made one out of a very old fridge and it made wonderful jerky. I have a Traeger, but those are pricey.

[bogie]

4 hours in now should i taste it soon ??????

Patience grasshoppa.....
Can't............. keep...................... hands......................... out...................... of................................................ ............................... dehydrator........................................ ...................... [LOL]

[DSB OUTDOORS]

Did you prop the oven door open with something? Even at the lowest setting it can get too hot. Just an FYI Depending on the recipe. Easiest way to get started in the jerky business. Is find a good Ground Berger recipe. Cut strips can be a little tricky at times.

[bogie]

Did you prop the oven door open with something? Even at the lowest setting it can get too hot. Just an FYI Depending on the recipe. Easiest way to get started in the jerky business. Is find a good Ground Berger recipe. Cut strips can be a little tricky at times.

I dunno... the jerky extruder kind of creeps me out.

[DSB OUTDOORS]

I dunno... the jerky extruder kind of creeps me out.
When I first started, I just rolled it out with a rolling pin between wax paper, and put it on a wire rack in the oven. Now I've gone through 2 dehydrators but still love the Burger better than the strips. A Lot more tender.

[cofi]

Patience grasshoppa.....
Can't............. keep...................... hands......................... out...................... of................................................ ............................... dehydrator........................................ ...................... [LOL]
ahhhhh when should i start checking it???

[bogie]

ahhhhh when should i start checking it???

Well what temperature did you use? If you're at 160 F or higher you can eat it now.

Mine has been in for 5 hours at 160 F. I could eat it now, actually just had a piece. But I typically go for 8 hours. You get a little longer shelf life if you can really get the moisture down.

[killianak9]

its to stop bacteria not a taste thing

No I know what is does, I was just implying what/how you like and dont like to do to process your jerky. I have never used it and never had an issue. I have made jerky both ways oven and dehydrating. Oven with the door cracked works fine for me ;)

[killianak9]

Did you prop the oven door open with something? Even at the lowest setting it can get too hot. Just an FYI Depending on the recipe. Easiest way to get started in the jerky business. Is find a good Ground Berger recipe. Cut strips can be a little tricky at times.

A tip my butcher buddy showed me is if you freeze the meat for like 30-40 min or so it is way easy to cut nice even slices.

[cofi]

we did 160 i ate some it is amazing.....just completely shits on the store bought stuff.......i am on hour 7 gonna do one more hour for sure

[bogie]

A tip my butcher buddy showed me is if you freeze the meat for like 30-40 min or so it is way easy to cut nice even slices.

I do the same thing!


we did 160 i ate some it is amazing.....just completely shits on the store bought stuff.......i am on hour 7 gonna do one more hour for sure

Hell yeah, it's tastier and way cheaper too!!

One more hour............

[motohooligan]

I use a Paleo jerky recipe... I use Tamari instead of soy sauce. I personally don't think WHEAT has any place in Beef Jerky. 5-6 hours in my Excalibur dehydrator @160 is just about perfect. When the outside cracks when you bend it is just about right. I made about 6lbs of london broil a few weeks ago. I vacuum seal it into 1lb packages and freeze it.

[bogie]

I use a Paleo jerky recipe... I use Tamari instead of soy sauce. I personally don't think WHEAT has any place in Beef Jerky. 5-6 hours in my Excalibur dehydrator @160 is just about perfect. When the outside cracks when you bend it is just about right. I made about 6lbs of london broil a few weeks ago. I vacuum seal it into 1lb packages and freeze it.

celiac?

[bogie]

voila....

21279

how'd it turn out cofi?

[motohooligan]

celiac?

No, just avoid gluten if I can. Which kinda sucks cause that puts beer off the table. But Scotch is ok.

[cofi]

voila....

21279

how'd it turn out cofi?


amazing ill get some pics up today.....i shit you not noone ate dinner last night everyone was just beasting on the jerkey.....my damn teeth hurt today.....lmao