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Dehydrator Jerky Question

thirdeye
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thirdeye Experienced

thirdeye

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I have my first dehydrator and I'll be playing with it this weekend....Does smoking the jerky meat for a few hours before moving to the dehydrator impart any residual smokiness to the trays themselves? I'm curious because I'll also be dehydrating veggie slices and fruit and didn't want them to come out with a hickory flavor...

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DonBo Grand Master

DonBo

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I smoke my jerky now, only because my dehydrator took a dump. I actually preferred the flavor and consistency with just the dehydrator. I know that doesn't answer your question, but it's all I got. blush

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OnAFly Grand Master

OnAFly

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I have had flavors migrate from one thing to another in my dehydrator, but that was because I neglected to clean my trays thoroughly. If you scrub them good, or throw them in the washer, they'll be fine.

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thirdeye Experienced

thirdeye

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Thanks everyone.

eyeguy 54, yes... I am using HiMountain jerky cure, actually I have for years it's made about 100 miles from me. My favorite is the garlic peppercorn, but for my tastes the recommended amount of seasoning is light, so I generally add more. I keep the amount of cure in the recommended range.

For everyone that recommended using just the dehydrator, that is good advice and I'm going to skip the smoke this time around. For years I've made jerky in my Little Chief (one pan of chips, then just heat only to dry), so I should try the dehydrator on it's own first.

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eyeguy 54 Grand Master

eyeguy 54

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good plan. I have used the mesquite and hickory mostly and I always add a little pepper. Mesquite packs a good smokey taste. Years ago I smoked jerky in my little chief also. I always got it too strong. lol So I was happy when a friend told me about the dehydrator. Whole meat or ground. All good stuff. smile

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thirdeye Experienced

thirdeye

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I did my first batch this morning (2 pounds raw weight) and I really like the dehydrator and was able to easily dial in the dryness I wanted. Like I mentioned this batch was not smoked....I started off at 160°, then after a couple of hours I gave them a light spray of olive oil and ramped the temp down to 140°. The first thing we noticed was a more beefy flavor than I normally get. I'll be doing another batch tomorrow or Sunday, might smoke 1/2 of it so I can do a side-by-side test. I also made some zucchini chips on the top tray that were really good.

bjtIU9b.jpg

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thirdeye Experienced

thirdeye

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Now I'm really on the fence flavor wise.... This morning I tried a batch smoked for 2 hours then dehydrated. I liked that combination too. The dehydrator is wonderful for drying evenly and dialing in the perfect dryness, so I'm glad I pulled the trigger on it. I have one more 2# batch I'm doing Sunday. 1/2 has a Korean flavor marinade on it, the other 1/2 will get smoked first.

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Sandmannd Grand Master

Sandmannd

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Now I'm really on the fence flavor wise.... This morning I tried a batch smoked for 2 hours then dehydrated. I liked that combination too. The dehydrator is wonderful for drying evenly and dialing in the perfect dryness, so I'm glad I pulled the trigger on it. I have one more 2# batch I'm doing Sunday. 1/2 has a Korean flavor marinade on it, the other 1/2 will get smoked first.

I don't live all that far from you and would be more than happy to do a side by side comparison for you.

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DonBo Grand Master

DonBo

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Heheheee. There are plenty of towns that have more folks than our state does.

More antelope than people. I don't see that as a bad thing.

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