Dehydrator Jerky Questions

Discussion in 'Making Jerky' started by darring, Feb 2, 2008.

  1. darring

    darring Newbie

    Well since I work away from home for 5 days a week, I cannot bring my smoker with me. So I want to by a dehydrator to make jerky while I'm away from home.

    Since I've never made jerky with a dehydrator, I was wonder what are the do's and don'ts. Also if you happen to have some great jerky recipes that would be cool too.

    Also do you use cure with jerky?

    Thanks

    DarrinG
     
  2. glued2it

    glued2it Master of the Pit

    Personally I just use some Worcestershire sauce, soy sauce and pepper.

    Jerky doesn't require any curing compounds, But some like to use it.
     
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    Everytime I've made jerky I've used the hi mountain cures. I usually use the smoker, but have used the dehydrator a couple of times. I don't think there are any "don't" do, well any different than smoking anyway...My dehydrator has a setting for jerky, I believe it runs at 150* or 160*. Works great! Definitely try it! Also, I only do whole muscle jerky, not the shooter strips, but I can't imagine they would be any different!
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I use 95% ground beef for my jerky, Prague powder for a cure or whatever jerky seasoning the store has that tickles my fancy at the time. I also experiment with different flavors as well. Made chilli flavored, terrayki, onion, garlic, and hot and spicy. You can buy seasoning packets in the store where the chillie seasonings are or make up your own. I will have to try and find my recipe book and get some I've made and post. Just experiment a little and see what you like. I set my dehydrator at about 150 for jerky. You can also add in some liquid smoke, it isn't quite as good as smoking it, but does work.

    Good luck![​IMG]
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    darrin.......why not just read the other threads under jerky.........lots of info there...........
     
  6. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Personally I'm with Glued on this one, just Worcestershire sauce, soy sauce and pepper. I may add a little garlic and red pepper flakes, just for a little kick. Oh yea I also will use a little liquid smoke if I'm not using a smoker. It usualy turns out really tastey.

    [​IMG]





    [​IMG]
     
  7. bigronhuntalot

    bigronhuntalot Fire Starter

    This is a tip for extra flavor. I marinate the meat and dehydrate it. When it is done I put it in plastic zip lock bags while still warm and add my favorite seasoning or rub and shake until meat is coated. As the meat cools the plastic will start holding condensation and the meat will sweat and the rub or seasoning stick to it. There are many flavors possible and it has been great each way I have tried it. Hope you take the time to try this out.

    Ron
     
  8. av8tor

    av8tor Meat Mopper

    That is what I always used but used Lemon Pepper. Was the best Jerky recipe we ever had for Jerky. I think I got it from a hunting magazine. I lost the recipe so I don't remember the exact amounts so we just mix it equal amounts. What ratio's do you use?
     
  9. I mix in some hickory salt and lemon juice with whatever recipe im trying for ground beef.
     
  10. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    just make sure the dehydrater you buy has a fan in it.the ones that dont take to long to finish the meat and any fat in it turns rancid[​IMG]
     
  11. calculus

    calculus Newbie

    I use a Nesco dehydrator. It has a fan. I can do about 2 1/2 pounds in about 2- 2 1/2 hours. Wal mart has it for $45. I use a center cut brisket, or london broil. Just keep it mostly frozen to slice it easily with a sharp knife. Always cut against the grain. I marinade mine overnight in a ziploc bag set on a tray just in case! I use this recipe and have always been complimented.
    • 2 pounds beef round steak or london broil, cut into thin strips
    • 1/4 cup soy sauce
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons liquid smoke
    • 2 tablespoons brown sugar
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon meat tenderizer
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    I should have added that I double this recipe for 2-3 pounds. I would rather have extra marinade than not enough.
     

Share This Page