venison jerky with a dehydrator

[Alchase]

I use honey, maple syrup, or Yashidas Gourmet sauce in my brine depending on what flavor I want.
All work fantastic.

[TeacherMan]

The honey batches turned out awesome! Today I tossed on a batch that soaked in Korean BBQ marinade all weekend 

[TeacherMan]

Learning curve; I have a pretty nice dehydrator that allows you to add more trays to it and adjust the temperature up to 160 degrees. I purchased two more trays for doing this large batch of jerkey. What I figured out is its added around 2 hours more to the total time to finish a batch. I was planning on purchasing another 2 trays (the company states you can run up to 30 at a time) but reality it's not saving me any time with the additional cooking time they create.

[jrebel]

Learning curve; I have a pretty nice dehydrator that allows you to add more trays to it and adjust the temperature up to 160 degrees. I purchased two more trays for doing this large batch of jerkey. What I figured out is its added around 2 hours more to the total time to finish a batch. I was planning on purchasing another 2 trays (the company states you can run up to 30 at a time) but reality it's not saving me any time with the additional cooking time they create.

My dehydrator is taking approx 5 hours per batch.  I can get 10 ish lbs in it at a time.  More meat definitely means more time.  My smaller dehydrator which held maybe 2 lbs of meat at a time took about 3 hours. 

I also check mine at the three hour mark and pull pieces that are done....then check every hour after that to do the same.  My top shelves dehydrate way faster than my bottome shelves. 

[TeacherMan]

boiling down 2L of Dr. Pepper right now with a cup of brown sugar added and two fresh XL chopped jalapenos chopped into it. I will add a tablespoon of Prague Powder once the mixture has reduced and cooled.

My last batch of jerky for a bit will be marinated in this for 24 hours before tossing on the dehydrator 

[jrebel]

Sounds delicious.   Report back on how it turns out.   

[hunter399]

boiling down 2L of Dr. Pepper right now with a cup of brown sugar added and two fresh XL chopped jalapenos chopped into it. I will add a tablespoon of Prague Powder once the mixture has reduced and cooled.

My last batch of jerky for a bit will be marinated in this for 24 hours before tossing on the dehydrator 

Buddy at work did the Dr pepper jerky.
It's pretty dang good. 👍

Definitely report how yours turns out👍

[TeacherMan]

Sounds delicious.   Report back on how it turns out.   

It turned out pretty darn good!

[Badhabit]

I found Smoking Gun Jerky Marinade out of Lincoln NE is pretty darn good. Been using top round beef cuts and using my smoker at 160 for four hrs does the trick.

[Skyvalhunter]

Makes my mouth water

[wadu1]

You know I'm the Official Inspector and Testor for the Site you must send me samples for approval per the rules. If you can't find the rules, I'll make Sumthing up and post them for you.   

[hunter399]

Looks tasty 🤤🤤🤤
👍

[Dan-o]

Tman, that is some great looking jerky!

I've made two batches of elk jerky the last two months. 
Both were really good, but yours looks even better.

[dylanpurkey25]

I have been making my own meat for years now and it's been trial and error. I have found the best way to make jerky is I typically will run them in the dehydrator for 4-5 hours depending on thickness and then I will finish it off on the smoker. I know a lot of people like to smoke first and then do the dehydrator so it "takes on the smoke flavor more". But, I've had better luck doing it the other way around.

[baldopepper]

I've occasionally soaked mine (and especially fish) in Gewurztraminer wine for a while before brining. Gives it a little different twist but taste really good