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Making Jerky, Oven or dehydrator ?
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JoBob
Posted 12/20/2013 18:13 (#3534313 - in reply to #3533978)
Subject: Re: Making Jerky, Oven or dehydrator ?


West Central Wisconsin		My last batch of venison jerky I made was on a Blowhard 3000 and was happy how it turned out. It took a day and a half and that was probably too long. I cut out a piece of cardboard the size of the box fan and then traced my dehydrator trays onto the cardboard. I cut the circle about a half inch smaller than the trays so they would sit flat on the cardboard. I straddled the fan flat-wise on two chairs, set the trays on the cardboard and on the fan. I had to put some weight on the corners of the cardboard to keep them from blowing upward and also put an empty tray on top to protect the meat from hostiles, (cat). Food dehydrators use heating elements to cut down drying time. Not a bad thing but it's kind of like cooking meat which is what you're doing in the oven. Again, not a bad thing but this method was something I've wanted to try and will probably do again as well as the other methods. Joe

BTW, I used Alton's recipe for half the batch and Hi-Mountain for the other half. I didn't care for Alton's at first but after a week it seemed to taste better. I made that batch about 5-6 weeks ago and I just discovered there are two strips left and are still good to eat. I stored them in a Tupperware type sealed container and they were unrefrigerated, like Alton suggested. Joe

Edited by JoBob 12/20/2013 18:19
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