dehydrator jerky

[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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