Jerky

[eyeguy 54]

Well, drying some ground venny in the dehydrator and I figured I'll throw a few in the smoker to see what happens. Been going 2 hours. Used a little hickory wood but I'm wondering since I used Hi Mountain Hickory mix how's it gonna taste?? Taste test this afternoon.

[hockeybc69]

Thats gonna last for all of 3 minutes once its done. LOL

[DonBo]

I use the Hi Mountain Hickory mix in the smoker with hickory wood all the time. You'll probably never use your dehydrator again.

[PurpleFloyd]

I don't think that is going to work at all. Save yourself the trouble and send it to me.

[eyeguy 54]

still waiting...

[nofishfisherman]

I hope thats not the entire batch. I eat more than that while I'm waiting for dinner to be ready.

[DonBo]

still waiting...

Take it out now!!! It finishes WAY faster in the smoker than the dehydrator. Just sayin'. I've never had even the thickest pieces take more than 3 1/2 hours in the smoker set at about 200 degrees.

[eyeguy 54]

LOL, shoulda took it out sooner. Dehydrator wins cuz I left a few in the smoker too long. 60 in the dehydrator. Not crunchy but too cooked instead of dryed. Dehydrator flavor better also. I'll try a few pieces again sometime at about 180 and not so long.

[eyeguy 54]

just a test run in the smoker by the way. didn't want to gamble with my last few pounds of venny.

[DonBo]

Live and learn.

[eyeguy 54]

I did jerky in a smoker 20 years ago a few times. Never cared for it that much. Bought the dehydrator and shazam.

[bak2MN]

I like mine in the dehydrater better as well. And I like the Nesco Original with a little of my own doctoring.

[hockeybc69]

Ground meat jerky I prefer in the dehydrator by far.

[DeBitesOn]

Always have used dehydrator. I use a blend of 3 Nesco seasonings: 1 part regular, 1 part hot & spicy, and 1 part cracked pepper & garlic. It is fantastic.

[eyeguy 54]

done a ton of mixes but still love the H M hickory and I always add a tablespoon of pepper for 3 pounds.

[nofishfisherman]

I didi a batch in my charcoal smoker and a batch in the oven this year. I think I prefer the batch that was done in the oven better. The smoked batch got apple wood smoke for maybe 40 minutes and it just seemed a little strong for my liking. A lot of other people tried both and liked the smoked better. To each their own i guess. I'll probably still do a mix in the future but I'll bring down the smoke time a little.

[Bambito]

Glad I ran into this thread.... I am gonna be doing jerky today with ground venny with hi-m hickory and hickory wood in the smoker. I also have a little pork grind to add if I should need to. What do all of you recommend for time, temp, and any adds to the seasoning? I like the tsp of pepper. I have a berkley smoker so temp is pretty steady. Wondering mainly on time at 180 to 200? How long do I cook and how long should i smoke? Thanks guys!