dehydrator jerky

[nw_bowhunter]

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

[PolarBear]

I do all my jerky in the dehydrator, works out great.  I just marinate overnight in Yoshida's and dehydrate for 6-8 hours depending on how moist I want it, I prefer it fairly moist. I also cut it a little thicker than most people.  Folks eat it like candy.  Try a little hickory flavored Bacon Salt on some before dehydrating, it tasted really good.

[nw_bowhunter]

Okay sounds good, I'll give it a try.

my pieces were a bit thicker as well.

[littlebuf]

any experience with making it in the oven? id like a dehydrator but i bought a grinder instead.

[nw_bowhunter]

The oven actually works great. Follow same method and hang from skewers sticks or from the oven racks. I also prop the door open with a wood spoon. (does make a mess and will stink up the house a bit")

[kbyers]

any experience with making it in the oven?

I have a smoker but when doing jerky I prefer to use the oven.  Get yourself some of those cooling racks that are used for baking cookies, they are perfect.  Load them up and put them in the oven , pull them out when done.  Also, it is a good idea to line the bottom of the oven with aluminum foil, it makes clean up a lot easier.

[Axle]

I've been doing it in the dehydrator for about 20 years now and it works great. I normally do it with hamburger. Sometimes whole meat.

I used the oven before but the heat was cooking the meat too much for me.

Some of it I will dry completely and it will last almost indefinitely. My dehydrator uses low heat which I like.

Thanks for the recipes. I have used the store bought mostly but I like trying new recipes too.

[NRA4LIFE]

I also use my dehydrator for most of my jerky.  Similar recipe too.  SSoy sauce, worcestershire, garlic and onion powder tons of black pepper and some liquid smoke.  I do mine a lot lower, usually 110 degrees.  It can take 10-12 hours and turns out great. 

[Axle]

Tip:
Add some Cinnamon to it and it will taste better.

[Dadbear]

I make it in the dehydrator all the time. Pick your own seasonings, then  do it for 1 hour at 155 and then turn it down to 105 to finish overnight ( 8-10 hours). This dries it nice and slow without cooking it.

[robb92]

I've used my bradley digitial smoker, the dehydrator and the oven, I like using the oven set at 160 with the door propped open and I use the racks from my smoker turned upside down to lay the meat on, works good. At 160 it will take about 4 hours to finish the jerky. If you want the smoke flavor add a couple of drop of liquid smoke to the marinade, not to much or it will ruin the jerky.

[bow4elk]

I use my dehydrator all the time for jerky.  I marinate the strips for about 8 hours, blot dry, place evening on racks and dry for 12 hours.  I usually do it outside on the deck and so far the coons and bears have left it alone.  My recipe changes but it's always loaded with crushed red pepper or black pepper, and I cut my strips about 1/4-3/8" thick.

[Axle]

I usually do it outside on the deck and so far the coons and bears have left it alone.

And if not - then I can see a positive side to the problem 

[turkey buster]

just tried this recipe tonight, and holy cow it turned out great, I have always done my jerky on the smoker and wanted to try the dehydrator and am glad I tried it
thanks for the recipe NW_bowhunter
chuck

[MtnMuley]

Been using the dehydrator for the last 10 years for all jerky and will never go back to the smoker.   My recipe is very similar to yours, nw bowhunter.

[Axle]

Just tried the Yoshidas recipe and it tasted great. The only thing I would change would be to add some smoked salt and a couple other spices.
Good stuff!

[Bearhunter]

I use a dry brine with mixed seasonings and salt.  Then I smoke it for 1 to 2 hours then dehydrate it until I get the desired texture that I like.  My buddys cant get enough of it.  I just made 30lbs about 1.5 months ago and Ive got 3 small packages left.  Time to make more!

[Jburke]

Just mixed up a batch and put it in the fridge to marinate awhile.  It smells great right now!  I did add a little liquid smoke to it as well. 

[grundy53]

Definitely going to try this.

[Jburke]

Turned out great.  Definately happy with the results.

[jrebel]

I use Hi Mountain seasoning which is awsome.  I will add spice as needed.  I marinade for a minimum of 24 hours.  I then place them on my dryer racks (bought from cabelas) and use the oven 170 for 6-8 hours depending on how thick your pieces are.  Seriously some of the best jerky a guy can have. 

[link]

I just did a batch last night. I used the same recipe from the first post, but then I used another idea posted on here. I let it marinate about 24hrs, then I went 160 degrees for the first hour, then let it go overnight 8 hrs, at about 105degrees. Came out pretty good as far as flavor. I think i needed to be a little more consistent with my thickness. Some was a little dry, but the thicker pieces were just right. I'd also like to play around with different brines. If anyone has any other brine recipes, please share!

[MtnMuley]

I just did a batch last night. I used the same recipe from the first post, but then I used another idea posted on here. I let it marinate about 24hrs, then I went 160 degrees for the first hour, then let it go overnight 8 hrs, at about 105degrees. Came out pretty good as far as flavor. I think i needed to be a little more consistent with my thickness. Some was a little dry, but the thicker pieces were just right. I'd also like to play around with different brines. If anyone has any other brine recipes, please share!

To help you with your issues of thickness (no gay remarks either), I'd recommend going to the local butcher shop and making arrangments to have him slice it for you.  I usually take the three big hams off each hind quarter, freeze for an hour or so to firm it up good, then run down to the butcher and have him slice them at 1/8".  I bundle each ham back up as it was, and freeze.  Sure makes it nice when you want to do a batch later on. Thaw, marinate, and dehydrate.

[grundy53]

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

I have some Elk meat marinading in your recipe right now. I added a can of coke to it too.  also added some Cinnamon to it like was suggested on here. This is my first batch in the dehydrator. Can't wait to see how it turns out.

[grundy53]

Turned out great!

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