Dehydrater Purchase

[huckfin]

I'm looking to purchase a dehydrater for making jerky. I have a smoker but would like to try something different. Would appreciate any feed back as far as brands, size, watts or any thing pro or con.

[DTro]

hey Huck, check out the For Sale Threads. Valv is selling some commercial ones for a STEAL.

[BLACKJACK]

I've had and American Harvest dehydrator for years and really like it. Buy extra trays, i think you can stack up to twelve, that way you're not crowding or running out.

[catman71]

i have the American harvest I bought at Mills Fleet. It was like 30 bucks. I have a few extra trays and can make alot of jerky. I run it in the garage as it tends to make your house smell like a meat shop. I like it but the misses doesn't. One thing to try if you run it outside in the winter (especially with many trays) it never gets to the 130-140 degrees that is generally recommended to kill bacteria, so when the jerky is dry, i put it in the oven on a pizza pan covered in paper towels at about 200 degrees for 20-30 mins. it should make your jerky completlt safe and the paper towels suck up the oil and fat (that spoils) so your jerky can store longer. Some beer and jerky making has helped me get thru lots of winter days!

[Walleye Guy]

My one recommendation is to make sure whatever brand/model you buy it has a fan. I have had a non-fanned model and a fanned model and the fanned model works way better.

[BLACKJACK]

Also don't forget to pick up one of the jerky shooters, they work great for making the jerky out of burger. I've done the 'flatten out between wax paper and then cut' routine, that works but the jerky shooter is faster and gives a more uniform jerky.

[Walleyeguy31]

I am going to add to the model/brand post. Nesco American harvest 500 watt machine. I as well have 1 with no fan, and 1 with, and the one with is far quicker. The one without takes 1 1/2 or more days while the one with the fan takes 4 hours! Nesco also comes with packets of seasoning and you can also buy more. Buy the American harvest Jerky shooter gun and you are set!

[huckfin]

Thanks for the replys. I purchased the A/H Gardenmaster. Has 1000 watts with the fan. Purchased the Jerky Cannon also. Tried them out on a batch of jerky yesterday. Was a little let down that it took 7 hours on the 155 degree setting to finish. The cannon works great and is a easy cleanup. Jerky turned out pretty decent though for the first time.

[wooly1]

Huck,

I have the same machine you have. Usually I can fill the four trays, set it to 155 degrees and it will be done in four hours, give or take.

Now I am doing venison, "whole muscle" jerky. I usually cut the muscle group across grain for an easier bite.

I also start checking at 2-2.5 hours and remove the thinner slices that are done and consolidate trays, if I can.

Seven hours seems very long to me.

[huckfin]

I made another batch last weekend. The kid said it needed to be dried a little more this time. Took 8 1/2 hours ! I make 3#'s of burger and shoot it thru the cannon, that fills all four trays. The cannon strips are about 1" wide and a little less than 3/16" thick. Any ideas on why its taking so long to dry. After 8 hours it doesnt feel like shoe leather yet, still bendable and semi soft.

[Neiko]

I can't believe it takes so long to make jerky. I have the A/H with a fan. Not sure which model but it came with the little jerky gun. It takes me about 3 hours to do 2 lbs of venison or antelope. Plan on making more for next weekend but I would like to get some more trays. Anyone know where the cheapest place to get them is? I am going to check Fleet Farm first.

[hokeypokey]

One thing I discovered about making jerky - I use ground meat instead of strips. Its easier to mix the spices in instead of soaking them forever, and you don't have to fight it when you eat it.

HokeyPokey

[Neiko]

My brother makes some awesome homemade jerky but it is strips and it is more of a pain to eat it then enjoying the taste. Everyone I give jerky to loves the stuff especially older people who don't have their orignals.