Jerky making/dehydrator question

[Hoffer]

So I just entered the world of jerky making. I bought a pretty basic dehydrator but it seems to work very well.

So, last night I bought some top round steak and had it sliced into 1/8 inch strips. I let it sit from about 6Pm to 11AM this morning in the seasoning/cure mix. I should note that the type of mix I used called for adding water. When i went to put the strips on the dehydrator the water was all soaked up. I then went a little overboard on the drying time today just to be safe. About 8 hours on the "meat" setting for the dehydrator. When it came time to try it tonight it tasted just fine - but also seemed a little "juicy" yet in the middle. I am wondering if this is normal and its because the cure/seasoning I used called for water and it is just going to be a little on the moist side? Or...is it possibly not done yet? I also did some 95% ground lean beef last night. The type of sesoning/cure I used said it can be added to the meat and used right away. I added the seasoning/cure and used the jerky forming "gun" to make the strips and it worked great. I only dried those for about 5 to 6 hours and they seemed great. I guess the only way i will know if these batches are going to be "done" or not will be if I get sick or not

Last, I found it interesting...on my cure/seasoning mix it says in the instructions that the meat must reach an internal temp of 165 degrees. My dehydrator choice at the highest setting only goes up to 160 degrees!

Thanks for any advice!

Hoffer

[walleyehunter80]

Before I got my smoker I used a dehydrator once for makin jerky and the same thing happened. It seemed like no matter how long i left it in there it never got done.

[Alagnak]

I use to use my smoker for all my jerky but not only use the dehydrator because it's so easy and consistent. IF you use a purchased spice/mix kit to use for jerky it should have the proper amount of cure in it that you shouldn't have to worry about the temp of the meat and I sure wouldn't be worried about it being a little moist/chewy in the middle for that reason. I would say slice it a little thinner but it sounds like you did. Usually only takes about 5 hours for me as well. My normal spice mix asked just for a few tbls of water and a couple vinegar, not a lot of liquid, then I add just as much liquid in soy sauce myself (for a 3 lb batch). So I wonder how that amount compares to what you are adding. I personally prefer it to be a little bit moist/chewy, and I think my dentist appreciates it too!

[Hoffer]

Thanks for the input so far!

Thats good to know. I have been eating it now for a day and feel just fine - so it must be OK

My mix called for 1/2 cup of water with 2 pounds of meat - so it wasnt alot. I wasnt too happy with the overall taste. I mean it was fine and I liked the consistency of the jerky and all of that - but I was hoping for something more tasteful. So, after that, My brother recommended the High country brand and the only kind I could find tonight was cajun. I liked the way they have it packaged. You just mix in the cure and seasoning for the number of pounds you are doing and then with a sprinkle bottle - sprinkle it on both sides, toss around in a container and then put it in the fridge for 24 hours. Tomorrow night I am going to make it and will let you know how it goes. It says you can do the same method for use with ground meats too - and I really like that option too. I like the way the press gun works and that type of product (ground) is also a little easier to chew than the cut meat. However, I do like both. Its fun to do and try and gives a great option to munch on something other than chips. if anyone here has a favorite brand or recipe - please let me know. My favorite flavor is one that is smoky and has a little kick to it too. If youve ever been to steffens meats in albertville and tried theirs - thats the taste I am looking for.

Thanks again-

Hoffer

[otterman91105]

There are lots of different kinds of packs to choose from. Nesco makes a good one, but my favorite is grandma Lomore's hickory flavor but i can only find it online.

[reinhard1]

for a dehydrator the whole meat jerky should be sliced real thin. nice to have a slicer for that. otherwise it's best to partialy freeze the meat an then slice it.

the first time i made jerky with slices i made a large batch. ended making some in the dehydrator and some in the oven. my dehydrator [Nesco} goes up to 155 to 158 on the highest setting. i checked it with a thermometer a few times.

the slices in the dehydrator took longer than the oven with mixed results. i sliced it all by hand. had mostly on the thin side and a few end cuts that weren't as thin. 6 hours and the thin ones were fine with the end cuts more softer.

in the oven i had the temp at 220 with the oven door slightly ajar. took about 2 1/2 hours and they were slightly bendable but not to stiff. as they cooled later they firmed up a bit and were fine.

i now go to all ground jerky with the jerky gun using the tube for sticks with no casings. i put them in the dehydrator on max setting for 6 hours. perfect.

i have used High Mountain and Nesco brand seasoning. although i love the High Mountain i am going with Nesco now simply because i'm doing all burger jerky and the ease with the packets of seasoning and cure for the mix. for liquid i use 1/4 cup of water or beer when handy per pound of meat. i mix the cure in the in the water. mix everything well and let set overnight and then make the jerky the next day.

when doing jerky in a smoker or oven it's important to rotate the meat once in awhile if having more than one tray. in a dehydrator it's not neccessary. good luck.

[BLACKJACK]

hoffer, sounds like you've made a good start. I've had dehydrator for 15 years, it burnt out last summer, and Santa brought me a new one!!! Can't wait to try it, thinking I may have time next weekend. Best part is that the old trays fit on this one, so I can do up to 12 trays.

You can't go wrong with some of the pre-made mixes, you just have to keep trying them until you find several you like. The Hi-mountain mesquite is good. I'll look in my cupboard, I have several others I like, plus one that I make from scratch.

On the burger jerky, check it after an hour or two, wipe it with paper towel to get rid of the excess grease, flip it over while its warm, easier to do than when its dry and cold, doesn't stick to the tray.

Several of the whole meat jerky mixes are very liquidy, put the fruit roll up tray on the bottom to minimize the mess and cleanup.

You can get a butcher to slice your whole meat roasts into 'jerky thickness'. Then I take each slice on a cutting board and trim off the fat, gristle, etc, and cut into strips. Expect some waste, seems like they always 'hide' the fat underneath.

I vacumn pack my jerky in eating portions, mark with date and type, and throw in the freezer, just taking them out when I have a trip, or need some. Throw the packs in a zip lock to keep from losing thier seal when they get tossed around the freezer.

Try ripe banana slices on the dehydrator, makes for good snacks!!

Good luck!!

[Hoffer]

Reinhard 1

Thanks!

Actually the mix I used was the "nesco" original. Its growing on me. I kind of like something with more of a kick though. Its "OK" but just not the right one for me yet. I too have the nesco dehydrator. Its the square one. It seems to work just fine. I think the sliced ones I did were just a little moist because the mix I used for them (LEM) called for water. I was just a little freaked that the moisture meant they werent done. But I have been eating them now for awhile and I am still alive

I too like the ground meat and the press to make the sticks or the tube kind of jerky. It works really well, is easy to use and I like the consistency. Do you just grind your own? For my first batch I picked up some 95% lean ground beef. It isnt cheap - but was less than the top round I used for the strips.

Last...do any of you guys use any other cuts of beef other than like the top round? I was looking at a cut of "briskit" and it appeared very lean and wondered if that would cut up well if I decide to go the sliced route.

[reinhard1]

brisket is expensive, and the only lean part is the section labled "flat". there is the "point cut" and the "flat cut" and then there is the whole brisket. i would not use that for jerky. sirloin tip, top round [when on sale]. bottom round is what i would use, and as i stated before it too is pricey but normaly cheeper than the others. i have just been buying ground chuck which is 80/20 and mixing it by hand. bought some today [3lbs] to make tommorow in the dehydrator.

i think all the "originals" are not where some of us like 100%. even the garlic/pepper Nesco is good but i add dried dried jalapeno pepper flakes to it and also add a little more garlic to other batches as i will do today. for example today i have 3 pounds of ground beef. i will add the three packets of spices and sprinkle them on the meat [ i kind of spread the ground beef open in a large bowl]. then since there is 3 pounds of ground beef i measure 3/4 cup of water. in that i put the three packs of cure and one tablespoon of minced garlic [the kind that comes in a jar]. mix that up real good and pour it on the meat and mix well. cover and let sit till tommorow and then make it.

so what i'm saying experiment with the original and go from there. add some liquid smoke, hot pepper, extra black pepper or anything you like in moderation until its the way you want it everytime. good luck.

[Hoffer]

Great advice!

will do!

I am making the first batch of the hi mountain cajun tomorrow and will report back.

One last ( I think! ) question...

do you guys ever mix in any ground pork with your ground beef?

I know when I bring my venison to be made into sticks (not jerky - but sticks...) the guy adds in pork - not beef.

I thought maybe with the ground beef - adding a little pork might be good - or do you want to stay away from that?

[reinhard1]

not neccessary to add ground pork to the ground beef. like i said i use ground chuck which is 80 lean and 20 fat. all my venison goes into sausage except some good cuts. good luck.

[Tator2k]

I got a GM special smoker for Christmas I just ran my first batch of all ground venison with the high-mtn original. It took almost twice as long as the recipe called for for the drying process. I noticed my smoker doesn't heat evenly so I had to swap around the shelves and turn over the meat occasionally to get it all nice and done.

[reinhard1]

i think when you make jerky in a smoker you should rotate the product. it happened to me in my barrel type with the fire box also. i think others made comments to having a "hot spot" in their smoker also. i'm going to try jerky in my vertical smoker when i get it. and see how it goes. for now it's the dehydrator where i dont have to rotate, just wait. making some jerky sticks today again. good luck.

[Tator2k]

My cheapo here isn't insulated so keeping it at temp while sitting outside this weekend was a chore. This one is electric so I need to estimate and mark the dial for standard temps and such.

I did some bacon wrapped venison steaks and while they turned out well and I was impressed for my first attempted I over did them and they were a little dry when I got done.

[reinhard1]

over time i think you will get it down. the barrel one i have now i love for grilling and some smoking in the warmer months, but just as you said, i cant keep the proper heat i need for smoking in this unit this time of the year. i have done summer sausage on that one too and learned about hot spots so i went to half the amount i put in at a time. for now i am doing my kielbasa and summer in the oven. works great with good results. although when i get the verticle smoker i hope to do most of the things i make in that smoker year around. good luck.

[Hoffer]

Reinhard

will you still make your jerky in the dehydrator?

Couple quick things. I am in Maple grove - not sure where you guys are - but where do you pick up your hi mountain stuff? The GM here is closing out and I got their last package. Question 2, I am going to try a pepper seasoning one on my next batch and want to add in some liquid smoke too. How much do you guys use? I am sure its pretty potent so I dont want to over due the liquid smoke stuff. Let me know how much you use for say 2 to 3 pounds of ground. Last question. The next batch of jerky i want to send some to my son in college. I have a vacuum sealer. if I vacuum sealed some and just did like a 3 day mail without any kind of refridgeration - do you think that would be safe?

Thanks!

Hoffer

[delcecchi]

From a food safety standpoint, 140+ will kill all the bad stuff. And all the salt also inhibits bacteria growth.

[reinhard1]

i have found the High Mountain at cub food stores. a butcher there told me there that he saw high mountain at Meynards. as far as liquid smoke i go two tablspoons per 5 pounds of meat even though the liquid smoke bottle says to use 4 tablespoons per pound of meat. 4 tablespoons per pound seems way too much in my opinion. i went with some old jerky recipe's vs what it says on the bottle but some may want a more smoky taste.

i dont see any problems sending him jerky the way you describe. whole meat as far as beef or venison [sliced jerky] cured and cooked to a temp of 140 and more is safe but any ground meat the temp should be 160 deg. not that 150 would not since it has been cured but any ground meat has a higher temp requirment than whole meat.

when i make jerky or sausage for that matter, fresh or smoked, i freeze it right after it cools down. things like jerky dont last long around the house anyway. you should be fine with sending your son some jerky as you describe and make him a happy man. send it soon after makeing. sure jerky lasts longer in the fridge than most uncured meats but being in the industry for years made me one fussy person when it comes to bacteria and handling and storage of foods. i live in Andover not that far from you. good luck.

[eyeguy 54]

whole meat 1/4 inch cure for 24 hours. ground needs at least 4 hours and I use 1/4 cup water per pound. :>) the last batch I made was 3 pounds ground 93-7. used left over Mi Mountain cure and for spices T of onion powder and garic powder, 2 T liquid smoke, 2 Tsp cayene pepper, 3/4 cup water. dehydrator for me all the way. when I do the whole meat I lay the meat out and then evenly sprinkle both sides then stack in a tub for curing. sure is fun eating jerky! :>) with some Pinot Noir of course. ;>)

[SalmonSlayer]

+1 on the High Mountain stuff. I think the mesquite is by far the best. Hickory is ok, but not as good as the mesquite. I get rump roasts sliced between 1/8th to 1/4" thick depending on how good the butcher is. I pat dry the meat on a cookie sheet with paper towels, then apply the seasoning, and let it sit in the fridge for at least a day. Then I give it about 4 hours on the 160 degree setting, moving the top tray to the bottom and the rest up one every hour. I like it better than anything I've bought.

[hockeybc69]

High Mountain is tough to beat.

I like to mix some of the inferno with mesquite..... Inferno alone is kinda tasteless, and just flat heat. But mixed together its pretty darn good.

[reinhard1]

i think we all agree that High Mountain and for some Nesco jerky packs are very good. yesterday i made three more pounds of burger into jerky sticks. 6 hours on the deydrator. so i get ready to prepare 3 pounds more to let set overnight to dry today. found out i only had enough Nesco product for one pound [spicy hot]. well i winged it and added more garlic pepper which i have in a large container i use for cooking.

i looked at the high mountain directions for seasoning and ground beef amounts. so now i have garlic pepper and spicy hot mixed. should be interesting. also added proper amount of tenderquick cure.

the product are very good, however why cant we as jerky makers make our own. tenderquick is out there to buy and seasonings are also. there is mesquite seasoning out there, steak seasonings and others. why not measure the amounts suggested by the insert in the high mountain package, add the proper amount of cure and save money to boot. so i will go this route for awhile. i have done this with sausage so why not jerky. i'll post the results of todays outcome later. good luck.

[hockeybc69]

most of the time I make my own brines for jerky.

When I am lazy I use High Mountain.

[reinhard1]

that one part of hot and spice mix had plenty of heat along with the garlic pepper in the other two parts. i did add one tablespoon of garlic out of a jar also. so it turned out fine. i like a little heat but not so it takes over the flavor. so i'll try a teaspoon of red pepper flakes along with the garlic pepper amounts the next time and see how that goes. good luck.

[eyeguy 54]

plus one on the mesquite for jerky. my favorite also.