Jerky---smoker or dehydrator?

[jackelope]

So I have a pile of venison sliced into strips for jerky.

I have a smoker.
I have a dehydrator.
I have an oven.

Wondering which way I should go. I've got about 5# of meat to do as a trial run. I've got more I can cut up if it works out well.

Anyone care to share a great recipe? I don't want to necessarily use the store bought cures because I don't want all of the ingredients I can't pronounce.

Thanks in advance!!
 

[Netminder01]

Smoker!!

[PolarBear]

All I do anymore is cut it a little thicker run the meat through a cuber once, soak in Yoshida's throw it in the dehydrator, sprinkle a little cracked pepper on top and let it go overnight.  I use to run it in the smoker but it usually wound up too smoky or like shoe leather.

[Jason]

Dehydrator 

[NRA4LIFE]

Dehydrator here.  It's more controllable and consistent.  I also had the same problem that Polarbear mentioned where it got too smoky in the smoker.

[Angry Perch]

I throw it on the Big Chief for a pan of smoke, then move it to the oven (has dehydrator setting). The house smells fantastic!

[Russ McDonald]

Dehydrator for sure.

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[MtnMuley]

Once I went with dehydrator, I never thought about the smoker again.

[jackelope]

Thanks guys. Sounds like a dehydrator is the way to go.

[h20hunter]

How about both.....throw it in the smoker to get a little flavor on it, then move over to the dehydrator.

[Timberstalker]

I've done it both ways. The way I found to be the best, is to use the smoker and smoke it the first half, then pull the smoke off and just cook it the last half. This will prevent the bitter over smoked taste.

[jackelope]

I've done it both ways. The way I found to be the best, is to use the smoker and smoke it the first half, then pull the smoke off and just cook it the last half. This will prevent the bitter over smoked taste.

In the smoker, right? I was thinking about just a pan worth of chips, let them burn off and just leave it in there the rest of the time. I can swap out to the dehydrator or just use the dehydrator for the whole thing.

[grundy53]

Another vote for the dehydrator.

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[Timberstalker]

I've done it both ways. The way I found to be the best, is to use the smoker and smoke it the first half, then pull the smoke off and just cook it the last half. This will prevent the bitter over smoked taste.

In the smoker, right? I was thinking about just a pan worth of chips, let them burn off and just leave it in there the rest of the time. I can swap out to the dehydrator or just use the dehydrator for the whole thing.

Correct. That's all in the smoker.

[grundy53]

This is the recipe I use. Except I do 1 hour at 160ish then reduce to 105 for about 8 hours or until done.

I just made a batch of jerky in my dehydrator. Turned out pretty good. Anybody have have exp with this? Not sure how long to dehydrate? I was able to bend the jerky but it did not break or crack.  Has a good flavor and spice to it.

my recipe:

2 lbs of meat

2/3 cups of soy
2/3 cups of worshchire sauce
1 cup of brown sugar
course black pepper
red chili flakes
marinated for 24 hours
and placed in the dehydrator for about 5 hours at 155 degrees

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