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| Any opinions out there which way is better ? I don't have a dehydrator, but I see they are not that much money....
I have NEVER made it, so bear with me....
Any recipes you would be willing to share...?
My bunch does not like the hot spicy kind, but sure eat up the kinda sweet and regular kind.
Thanks in advance !!!
Rog |
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Black Hawk County, IA | Nephew goes to bed with jerky either in his mouth or on the nightstand. Wakes up looking for jerky. He has tried oven, roaster, smokers and has settled on a dehydrator. He makes really good stuff with it. One of my cart drivers says start with better cut of beef to make the best jerky. He also uses a dehydrator. FWIW J |
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NW Wisconsin | Smoker |
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NC Indiana | I go to rural king and they sell mix plus Cabala sells it and one off my bowling friends makes his from scratch make sure to cut out all the fat |
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Central SD | I make some every week. I use the high mountain seasoning. I just don't use the cure because of the sodium. Dehydrator is the way to go. I like lots of liquid smoke and let it sit overnight after seasoning. Sliced meat is way better than grinding hamburger for jerky. I like some fat on mine cause its the best part, I just make a weeks worth so it doesn't go bad if put in the fridge. |
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South Plains of Texas | I use a dehydrator and High Mountain. We use a lean meat and I also add a little more sea salt to the marinade rub. I read somewhere that if you trim the fat it'll keep longer. Then when it's done we have a vacuum sealer and we put it up in littles bags with two or three sticks in each bag. Store in the freezer and it'll last a long time.
Edited by White Gold 12/20/2013 16:32
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Pocahontas, Ia | How about a BlowHard 4000? Never tried it but let us know how it turns out. |
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| I always liked Alton Brown , one of my Fav's, I miss the Good Eats show....thanks, but so far, looks like a dehydrator is in the leading spot, hopefully more will post... |
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South Central | Hi Mountain on a smoker! |
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| My sister makes good jerky with a dehydrator with most any good beef cut, and also makes it out of hamburger. |
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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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West Central MN | dehydrator, high mountain is good, I make venison jerky, nice and lean meat. |
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NEIA | I use the oven. High Mountain. Used to use Shorelunch, but they don't make it anymore. We slice it with an electric slicer(works best if slightly froze). Mix it up and let set 24 hours in fridge. Then we take the rake out of oven and set on something in each corner to hold to up about 8 inches. Then we take some wire that is the same length as the rake is wide. Put slices on the wire and let one piece hang between each opening on the rake. 6 wires will fit on the rake. About 5 lbs of meat. Put in oven at 200 degrees till done to your liking, about 1 1/2 to 2 hours. Don't forget to put some aluminum foil on the bottom of the oven. Way faster than a dehydrator or smoker. |
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swMN | I use the oven too, make my own mix, equal parts , corn whiskey, water, garlic cloves crushed, Worcestershire sauce mix all together in glass baking dish, soak meat slices overnight in covered baking dish next morning dry the meat. stick skewers through pieces of meat, equal the distance to wire rack in your oven, turn oven on lowest setting hang meat on racks, leave door open a little to let out moisture, just a little, might have to stick something in door to prop it open, cook about 8 hours. I like a little fat for chewiness too but not on all the pieces. |
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| IF denture wearers are in your possible eating audience hamburger jerky all the way,,,or have people that dont like stringy meat stuck in there teeth. Guy gave me a piece of hamb. venison jerky and was toothless friendly and tasted great!!!
Had friend years and years ago make hamburger jerky on the picnic table in the summer. Was best ever and he said took about hour or two,,,extremely easy. Wish I had gotten recipe
Edited by don@nebr 12/20/2013 18:50
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West Michigan | I let my meet cure outside in a shed were the critters can't get to it. I learned to do it that way from a group of South Africans I hung out with on the harvest crew. Make sure you soak the meat in vinger before putting it outside. |
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SW Ohio | oven all the way. |
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Thumb of Michigan | Here is a receipe that I use. I usually throw in the jerky when I am finishing up sauage.
BRINE FOR 10 LBS OF MEAT (Venison/Turkey/Goose)
Mix the following:
1. ¾ cup of Tender Quick
2. ½ cup of granular sugar
3. 3 tsp of garlic powder
4. 4 tsp of fine pepper
5. 1 qt of hot water
After mixing, add 1 qt of cold water
Brine meat 6-8 hours in the refrigerator
Hank meat on grate to dry for about 1 hr
Roll in brown sugar & put on grate over night in refrigerator
Next morning pat the meat to remove an excess sugar/juice
Put in smoker and run temp at 200 degrees
Look for good color and smoke, meat should snap when its done.
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Making Jerky, Oven or dehydrator ?
