Dehydrater jerky tips

[Browning83]

Just wondering who makes there own jerky on a dehydrater....looking for a new venison recipe.

[Walleye Guy]

For me I have moved from my own recipes to store bought marinades. The reason I made the switch is my preference for a little harder jerky texture. I have a number of recipes that produce great flavored jerky but the jerky is softer than I like. The prepackaged mixtures have a curing agent that seems to toughen up the jerky. I haven't found separate curing agents that I can add to my own marinade.

[Guest]

I have used a few of the recipes from friends and have had o.k. luck.Started buying packaged mixes,and really like the flavor and texture of the finished products. Im sure there are good recipes out there,but the packaged stuff is really easy to use and feel safe that it is safe to eat.You can find it in grocery stores and sporting goods stores along with alot of meat markets.

[barebackjack]

Ive been making my own for a few years now using store bought spices. I will tell you this, follow the directions on the box, even though it may not seem right it works. Also, if you areplanning on making this a ritual I would spend the money to purchase the jerky shppter adn meat grinder if ground jerky is your preference. I use hi mountain spices found at gander mountain, they are the best I have found.

[EYEHUNTER10]

I also use the mountain mix and second the nomination

[Royce Aardahl]

I'll 3rd the High Mountain Jerky Cure. It's all I've used for about a dozen years now. When following the mix chart for ground I cut back just a bit on the spice but not the cure. Lots of flavors. http://www.himtnjerky.com/ Most grocery stores have it or can get it.

[Melon]

I've been using the Nesco stuff found by the dehydrators at Fleet Farm. I've increased the meat to 1 1/2 per package. It calls for 1 pound per... I concur, you must use the shooter.

[EYEHUNTER10]

Shooters suck and the mountain mix aint meant for that I dont think even though the meat locker here in satrbuck was able to do it for us allright I prefer to cut the venison or beef into the thin strips so you end up with the tough texture and a lot less fat too you because you will be using whole muscle instead of ground in fat.. Allright i'm taking the venison out of the freezer right now this is making me hungry for jerky real bad. Try unthawing the whole muscle meat just partially and its way easier to slice this way. Just my 2 cents I'm not an expert but have had great luck this way I also would recomend removing the cap on the mountain mix spice bottle and replacing them with some tops off some smaller spice bottles the holes are way to big.

[Neiko]

Melon, I hope you add more cure for the extra half pound of meat. I use the Nesco stuff also and everyone loves it. I get about 20lbs of venison ground up and packaged by the butcher in 1lb packages. Cheaper then a quality grinder and less trouble.

[renny]

I got this recipe from a farm couple that I was working for some years back. It probley is a common recipe but my kids love it. Its a marinade that you have to leave over night to soak up the meat, in fact I use it to brush on roasts either in the oven or the grill. I like thick, soft jerky, and the dehydrator works best for me, tried the oven method once but prefer other. at work now, try to email you recipe or post it for all to enjoy.

[MrSenarighi]

Also, if you marinade the meat, dab it dry on paper towels and it will dramatically reduce your dehydrating time.

[renny]

Okay this came from a great farm couple that are locals and a piece of a americana,(cooking does'nt get any better). Maybe you all have seen this or something similar, but I love it and use it for lots of things. Of course if your all great cooks you can spice it up or just add more or less of what you like.

Jerky-- 2 lbs flank steak (deer,beef,etc.. I use any cut) slice thin (but I like thick), Marinate for 3 hrs or overnite.(I put in sealable plastic bags and rotate or turnover to mix and mix),

1/2 cup soysauce

1 clove garlic crushed (1 tsp. garlic powder) I never compromise!

1 tsp. ground ginger

1 tsp. Hickory smoke (never ever spill this stuff)

2 tsp. lemon juice ( I used tablespoons)

1/2 tsp. sugar

1/4 tsp. tobasco sauce

1/8 tsp. pepper

I double every thing cause it does'nt make alot and I make more than two lbs. at a time. I start with original amounts but then start adding more of what I like (i.e. garlic).

Then just follow instrutions on dehydrator. I just take them out of bags and start drying. I love the stuff and so do my kids (to much!!) Takes about 4 hrs but I sample through the whole process. And as I said before I use this as a marinade on roast etc... on the grill. Hope you all like.

[Browning83]

Thanks all to the recipes and tips. I tried a store bought mix and it was pretty good....looking forward to trying some of the new stuff. Thanks everyone