Jerky

[eyeguy 54]

4 pounds gets me 7 trays. I squeeze them out on my 8 foot island and use a small metal spatula to trim and flip on the trays. I also roll a chunk out on wax paper before putting into the shooter, no air spaces that way.

[hockeybc69]

Gotta make whole meat jerky. Time for a meat slicer.

[OnAFly]

I just made 3lbs worth with my boy yesterday. He wasn't so much in to the jerky making, but very in to the jerky eating!

[eyeguy 54]

I make plenty of the whole meat also Mark. Decided just ground this year and LOTS of steaks in the freezer.

[minnesotathorn]

eyeguy

how many hours & what temp do you run

what kind of texture do you want. tough & chewy or softer

all the store bought stuff has now went to the soft version that I don't really like.

[eyeguy 54]

batch 2 going on after lunch. my dehydrator knob says 155 at the top end so thats what I do it on. usually takes 6 to 8 hours. I like them tough and chewy. Less time will give you softer. I just grab one after a few hours and bend it and go from there. easy to test. When done I throw them all in a gallon baggie and into fridge to cool off for an hour or so before I shrink wrap for storage. A bit of moisture forms in the baggie and they get just right for my tastes. mesquite on batch one, hickory on this one. And more next week!