Jerky in the Masterbuilt

Discussion in 'Making Jerky' started by slosmoke, Feb 27, 2008.

  1. slosmoke

    slosmoke Fire Starter

    I have been making jerky in an EL cheapo dehydrater.Thats gotta go cause its way too much fiddlin around.Is the Masterbuilt a good way to go for using as a dehydrater? I am using the jerky shooter.Its what I got used to doing and no complaints with the end product.Or go and buy a bigger and better dehydrater.Looking for a little help on this .Thanks
  2. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Never tried the jerky guns, but everything tastes better with smoke!
  3. tony111

    tony111 Smoke Blower

    I have made jerky in my Masterbuilt and I also use a jerky shooter. Mine turned out fine and did not take as long as it used to in the dehydrater. I had some extra meat from some summer sausage so i just put it through the shooter and did it as I was smoking the sausage. Just keep and eye on it and the smoke flavor is a real PLUS !
  4. richtee

    richtee Smoking Guru OTBS Member

    I usually smoke my jerky about 2 hours at a low temp... maybe 130-ish..and finish in my "dehydrator"... a li'l rig on my Jennaire convection oven.
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I've done it both ways. I have a decent dehydrator that I make alot of ground beef jerky in, I also use a jerky gun for this, works very well. I've also made it in the smoker, which works well also. It will boil down to a matter of preference and time I think.

    Also, try different flavors of jerky, you can make chilli flavor, terrayki or whatever suits your taste buds. I buy some of the seasoning packets from my grocerie store and add them to my jerky for a little flare. Good luck and keep smokin!
  6. johngil

    johngil Fire Starter

    A jerky gun is a must! I make a lot of venison jerky over the course of a year I get tired of doing all that slicing. If you can simply grind up a couple of pounds of meat, season it and shoot it onto a jerky rack its a lot easier.

    I went so far as to make my own Jerry board. I purchased a piece of oak plank From Lowe's (1x6x4) - the one I got was a scrap they had in the back and it was about $2. I then routed a 1/2 inch grove down the center of the board from end to end about 4 1/2 inches with. I can lay the meat in the grove and place a carving knife on the ridges created by the router. each pass creates a 1/2 thick perfect slice. - Tip - partially freeze the meet before slicing.

    Good luck!

  7. geob

    geob Meat Mopper SMF Premier Member

    The MES 40 is the way to go. Jerky racks don't fit well in the MES 30. If you make a LOT of Jerky, invest in a water stuffer (Dakota Stuffer) to make shooting easy.
  8. siloutdoors

    siloutdoors Newbie

    1st post feel free to critique the noob.

    I have a cheapo dehyrator too. Just bought the MES last week. made the best ribs I've ever made w/o a smoker. FINALLY. smoked mealoaf (deer) the next night. awesome.

    Need to do jerky, but I am SURE it will be better smoked.

    Buy the smoker AND have the dehydraytor for your morels.[​IMG] You just have a new tool.
  9. richtee

    richtee Smoking Guru OTBS Member

    Feeling free to ask for a Roll Call post... how's that for gentle? LOL!

    Welcome to SMF

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