Electric Dehydrator

[Five Seasons]

I grabbed a dehydrator from my parents this past weekend. I remember we bought it in the 90's some time. It's a Ronco and I believe it was an infomercial or something. Anyhow, does anyone have any tips? i defrosted a bunch of steaks and plan to start the cutting and seasoning process tomorrow. Was going to grab some of the pre-packaged seasoning for the first time around

 

Times? Recipies? Tips and Tricks?

 

[t_barb]

I had one like that and it worked... You just need to restacked the layers every couple hours so thing dry evenly

[growalot]

I like to get the temp up on the meat in the oven before putting on racks and starting the dehydrator...and as mentioned...you need to rotate the trays...make sure you leave enough space between pieces for good air flow....really lat dry meat with paper towels before drying...oven will also help with this...

[Five Seasons]

Good advice. Thanks

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[fasteddie]

I am too lazy to make my own seasoning and use McCormicks Peppercorn - Garlic marinade mix . I cut the strips thin , put them in a quart or gallon baggie depending on the amount of meat . Zip the bag closed and squish the mix & meat in the bag . Place in the fridge and periodically squish / mix some more . I let it soak for a day and then place on trays. Rotate the trays and leave until it looks like it's done . The amount of time needed depends on the thickness of the meat and the saturation of the liquid . You need to experiment .

I bought one of the Jerky Shooters a few years ago . It loos like a caulking gun . Works great with venison burger . You squeeze out strips and when they dry , they appear to be a solid piece .

I have an inexpensive Mr Coffee Food Dehydrator that suits my needs but wasn't good enough for the wife . She bought a Excalibur Food Dehydrator for about $200 . I think it was a waste of money but "if mama ain't happy , ain't nobody gonna be happy" !

[Hock3y24]

Salamidas hunters pride jerkey juice, soak 24 hours, lay on rack and pepper to liking red flake or black. My dehydrator takes about 3 hours.

Edited March 29, 2015 by Hock3y24

[PREDATE]

I have grown fond of the High Mountain brand dry rub. I normally find it at AGWAY. It lets you tweak the amount of saltiness/spiciness since you have to mix the seasonings & cure yourself . I cure my jerky in the fridge for 24 hours. Remember to slice the meat with the grain. Like t_barb said, just rotate the trays every so often and also leave the vents open

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[Paula]

i am making some today, steak sauce and garlic

[2012_taco]

I have used a dehydrator for years. I only use ground venison and a shooter. 

3lbs. meat

2 tsp salt

1 tsp cayenne pepper

crushed red pepper to taste

1/2 tsp black pepper

1 tsp garlic powder

1 tsp mustard powder

sprinkle in some mustard seed

3 tbsp brown sugar

2 tsp cure(Morton's tender quick)

3 tsp liquid smoke

mix it all in a large bowl let sit in fridge for 4 hours(+-) shoot on to trays dry for 4-5 hours until a piece cracks when bending. my dehydrator is set at 155*  refrigerate leftovers lol if there is any.

Edited March 29, 2015 by gonehntn

[Five Seasons]

haha found this online. first batch going now.

 

Edited March 30, 2015 by Belo

[Culvercreek hunt club]

For one pound of meat slices 1/8” strips. The more uniform the better results. (I like using a meat slicer if you have one. If not partially frozen meats slices the best.

½ cup of soy sauce
½ cup of Worchester sauce
1 teaspoon of seasoning salt
2 teaspoons of onion powder
2/3 teaspoon of black pepper
2/3 teaspoon of garlic powder
¼ teaspoon of cayenne pepper

The liquid smoke I use is from Cabela's. 1/4 teaspoon for this batch. Follow directions on whichever you choose.  

 

Mix ingredients well in bowl. Add meat strips and stir well, making sure all meat it coated. Cover bowl and store in refrigerator for 24 hours, stirring and mixing 3 to 4 times.  Remove from mixture and pat dry before loading into dehydrator.

 

Very good recipe and just the right amount of zing. I would not call this "hot". milder than a jalapeno.

Edited March 30, 2015 by Culvercreek hunt club

[Culvercreek hunt club]

I like to get the temp up on the meat in the oven before putting on racks and starting the dehydrator...and as mentioned...you need to rotate the trays...make sure you leave enough space between pieces for good air flow....really lat dry meat with paper towels before drying...oven will also help with this...

I flip the slices over as well when they are dry enough to pick up and support their own weight.

[Five Seasons]

the manual said 24 48 hours. rotating trays at 18. seems way too long, i rotated at 10 hours in this am and they seem done. I'm glad I only used 2.5lbs worth of meat if this turns out bad. On the other hand i'm worried about under cooking and not killing bacteria.

[Culvercreek hunt club]

the manual said 24 48 hours. rotating trays at 18. seems way too long, i rotated at 10 hours in this am and they seem done. I'm glad I only used 2.5lbs worth of meat if this turns out bad. On the other hand i'm worried about under cooking and not killing bacteria.

It isn't really "cooked". I don't think the temp comes anywhere near even Rare for Beef. Salted and with no moisture the nasties can't grow. I like mine dry. I put in small freezer bags and freeze it and take it out as I want to eat it. Tends to make it last a bit longer too because if it is there I go through it..lol

[Five Seasons]

First batch turned out ok. Thicker pieces were good and the thinner a little too crisp. Went with soy sauce, liquid smoke, brown sugar and crushed red pepper

[jjb4900]

First batch turned out ok. Thicker pieces were good and the thinner a little too crisp. Went with soy sauce, liquid smoke, brown sugar and crushed red pepper

what's the max temp. on yours? I have a Nesco that maxes out at 155 degrees............5 - 6 hours is all it takes on mine, once I hit the 5 hour mark I take out the thinner pieces and leave the thicker another hour or so. I'm pretty happy with this recipe.

http://allrecipes.com/Recipe/Docs-Best-Beef-Jerky/

[Culvercreek hunt club]

Belo, if you are going to do this frequently, look around for an electric meat slicer. It really helps when the product is all the same.

[Five Seasons]

what's the max temp. on yours? I have a Nesco that maxes out at 155 degrees............5 - 6 hours is all it takes on mine, once I hit the 5 hour mark I take out the thinner pieces and leave the thicker another hour or so. I'm pretty happy with this recipe.

http://allrecipes.com/Recipe/Docs-Best-Beef-Jerky/

 

no idea. this thing is old school. No settings, just an adjustable vent at the top.

 

Belo, if you are going to do this frequently, look around for an electric meat slicer. It really helps when the product is all the same.

 

already on that haha. My grandpas supposedly has a nice industrial one collecting dust I'm going to try and "borrow".

[growalot]

here ya go...

http://nchfp.uga.edu/how/dry/jerky.html

[Culvercreek hunt club]

no idea. this thing is old school. No settings, just an adjustable vent at the top.

 

 

already on that haha. My grandpas supposedly has a nice industrial one collecting dust I'm going to try and "borrow".

It makes it so much easier. I am luck enough to have a foodsaver vacuum sealer that has the marinating hose and I bought the canisters and marinating tub for it. I can equal 24 hours of soaking in about 6-8 hours.  (eyes out at the garage sales if you happen by one. I see them there a lot).

[dbHunterNY]

I have an Oster with a fan and I think four trays.  when I use ground venison and a dispensing gun I fill up all trays to the max with circular rings.  takes about 8-9.5 hours for me.  it'd take less time if you used only dry seasoning.  I use or make sauces for a base though so it takes that long.  I get enough consistency rotating the trays just once a few hours or so in.  I mean reversing the order of the trays on the stack.