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

[cofi]

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]

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