Anyone have any good Dehydrator jerky recipes for Venny?

[JP Z]

Now that we have some meat, looking to make a simple venison jerky in the dehydrator. Anyone have any good ones they want to share?

[DonBo]

I use the boxed "Hi Mountain" jerky seasonings and cure. Simple, very good. I like the Original, Cracked Pepper-Garlic and the Hickory blends.

Used to make my own with inconsistant results. Once I found these there's no turning back.

One note: The directions say to let sit overnight, but I found if they sit for a few days, the end result is much better. I also think whole meat is much better than the ground.

[JP Z]

Thanks Don! I'll take a look into those. Anybody else?

[thirdeye]

I'm with DonBo on the recommendation of using HiMountain jerky kits. They are made about 100 miles from my home and I have used their products for years.

He is correct about the 24 hour cure time, that is a minimum (unless of course you slice your jerky thinner than 1/4"), and I too prefer the whole muscle meat over the ground product. In fact for a more traditional "chew", slice your meat with the grain. Or for a slightly more tender jerky, slice against the grain.

They have many flavors to choose from and I like the cracked pepper and garlic about the best. I did not care for the pepperoni flavor. Even though the kits have both cure and seasoning packets I will generally add additional black pepper or cayenne. As long as you have the correct amount of cure you can customize the seasoning to your tastes.

Flavor smoking is also an option before an oven or dehydrator finish. A couple hours in a smoker can add another flavor layer. Be sure and mix the correct amount of cure and you will have no safety issues during the long smoking/cooking/drying times.

Since wild game is leaner than beef sample it often toward the end of the dehydrator (or oven) time, this will avoid it being too dry. I also do a little trick at the end to avoid a real dry product.... I take a large zipper bag and place several pieces of finished jerky inside, then give it one short spray of olive oil, then shake. That thin coating of oil not only shines the jerky up, but it will re-absorb and keep it moist. Here is some moose jerky of mine with "Cracked Pepper and Garlic" seasoning, after the spray of oil at the end, I added a few pinches of the HM "Inferno" seasoning for an extra kick.

Notice it is sliced with the grain.

[DonBo]

Yep, I shake some course ground black pepper on the meat before smoking or puting into the dehydrator, no matter what flavor I use.

[eyeguy 54]

hi mountain. ground or whole. I actually love them both so I won't say one is better. try both and see what ya think. with ground I go at least 4 hours. with whole I go at least 24 hours. kinda depends if ground up trimmings or if I slice from bigger pieces. quit making me lick my screen thirdeye!!! cutting up 3 deer this week and time to make a bunch more.

[SalmonSlayer]

Agreed on the HiMountain kits. I'm partial to the Mesquite myself. I also find that when making a large batch (anything over 4lbs), break it up into 2 lb batches when mixing the cure and seasoning. If you go for the amount necessary for 4 lbs, if you're anything like me, the first 2 lbs get a lot of seasoning and the last 2 not so much. Just really hard to ration appropriately I find with a FULL shaker.

[hugonian1]

I have used the Hi Mountain products and love them.

Typically I use up my ground meat with the jerky shooter and have used the dehydrator.

Now I have a Materbuilt Smoker.

Any suggestions using the smoker in lieu of the dehydrator>

[thirdeye]

Agreed on the HiMountain kits. I'm partial to the Mesquite myself. I also find that when making a large batch (anything over 4lbs), break it up into 2 lb batches when mixing the cure and seasoning. If you go for the amount necessary for 4 lbs, if you're anything like me, the first 2 lbs get a lot of seasoning and the last 2 not so much. Just really hard to ration appropriately I find with a FULL shaker.

I weigh my cure/seasoning on a digital postal scale in the correct portion corresponding to the amount of meat in each batch (2lb, 3lb etc.) Using the scale again I divide each amount of seasoning in half.

I lay the amount of meat onto trays or butcher paper and now I know exactly how much seasoning to put on the "up" side, then I turn it and use the other half of the seasoning.

[thirdeye]

I have used the Hi Mountain products and love them.

Typically I use up my ground meat with the jerky shooter and have used the dehydrator.

Now I have a Materbuilt Smoker.

Any suggestions using the smoker in lieu of the dehydrator>

You have a nicer smoker than my Little Chief box so I'll bet you can dial in temps better. Try smoking for 2 hours and just use heat to finish cooking and drying. In the summer I can do my entire batch in my LC, but in fall and winter I can't get the heat, so I rotate racks into a 200° oven for maybe 20 to 30 minutes to get it where I want it.

[JP Z]

Thanks guys!!! I picked up a pack of the Hi Mountain Pepper seasoning. We will see how it goes!

[DonBo]

I have used the Hi Mountain products and love them.

Typically I use up my ground meat with the jerky shooter and have used the dehydrator.

Now I have a Materbuilt Smoker.

Any suggestions using the smoker in lieu of the dehydrator>

Thirdeye's advice is good. I've found you can use too much smoke. 2 hours is plenty. Low heat (200 or less?), open top vent to allow moisture to escape. I rotate the racks every 45 min or so. Keep checking pieces for doneness. The pieces are usually not uniform size and will finish at different rates.

[eyeguy 54]

i won't smoke my jerky anymore. too good dehydrated. good luck jpz. many flavors to try over the years. my favorite is the mesquite also.

[OnAFly]

I like throwing some sweet chile sauce in the bag for curing as well. It gives a nice sweet heat to the jerky.

[hockeybc69]

Last few batches I have smoked for 1 hour, then put on the dehydrator.... Dang good....

[eyeguy 54]

it's time. should be ready friday. whole muscle this time.

[JP Z]

My folks made up a bunch of batches over the weekend, and what one of the best versions was just the standard Teriyaki mix. That comes in like the half gallon jug. Very tasty, I guess they did a pepper version after I left