JERKY

[Forvols]

I made a 17lb batch of jerky 2 flavors. This one is teriyaki 8lb 6oz batch. I added 4TBL spoons of red pepper flakes. Run in the Excalibur dehydrator for 7hrs. Actual jerky yield was 3lb 15oz. So little over 50% weight reduction. This was ground meat using a weston jerky cannon. LEM teriyaki seasoning. It is very good, I think one of my favorites now. Vac bagged 3-4oz per bag got 15bags and one 6oz bag for my son. Thats about 9-11 4in pieces per bag. The other batch is a sweet and hot, nice sweet not so much hot so I added 4tsp of cayenne pepper to a 8lb 10oz batch. Run it in the dehydrator for 7hrs also (no pictures for it but turn out very well and another favorite flavor). LEM sweet and hot seasoning kit.

 

[JDG51]

I need a dehydrator

 

[TX300mag]

I need a dehydrator

Not really. I've got 6 or 8 of them between TX and TN. I VERY rarely use them for jerky. I much prefer smoke.

 

[backyardtndeer]

Looks good. I need to make a batch for my kids. Their favorite is hi mountain original or hickory. I usually add some pepper in as well.

 

[TX300mag]

Turned out beautifully, forvols!

 

[7mm08]

Not really. I've got 6 or 8 of them between TX and TN. I VERY rarely use them for jerky. I much prefer smoke.

So can I ask what temperature you smoke them at and roughly how long?
Thanks

 

[Bucket]

So can I ask what temperature you smoke them at and roughly how long?
Thanks

https://www.tndeer.com/threads/holy-voodoo-deer-jerky.424498/

 

[Specializedjon]

How much would shipping be to 38451?

 

[TX300mag]

So can I ask what temperature you smoke them at and roughly how long?
Thanks

Cold smoke, heat not necessary but will speed up drying. I like cold, very low humid days.

Lately I've used pellet smoker set to 170, but I prop door up a few inches to keep heat down. I check it every hour or so and pull it when it feels right-anywhere from 6-12 hours depending on humidity, thickness, etc.

Disclaimer: I don't use cure with whole meat. I might bring it up to temp or use a little cure with ground meat if I wanted to play it safe, but smoking ground meat can be weird.

 

[Forvols]

Whole muscle jerky I do same as TX300mag, though I do add cure to the marinade whether I am using smoker or dehydrator. Set my smoker to 160 and let it go, I start checking it after 5hrs. I use the bend test on the jerky, after 5hrs I even take a bite see how the texture and dryness is. Ground meat, just my preference I usually run the dehydrator.

ETA: My hunting buddy just gave me a bag of what he called jerky chips (he fell asleep and let the dehydrator run at total of 15hrs). I was like ok, but tell you what that stuff was addictive as lays potato chips. Couldnt eat just one, he had a very good seasoning mix on it)

 

[ruger7mag]

That looks great!

LEM seasonings are really good. That's the only brand I'll use. I think my favorites are hickory and mesquite. Usually I'll dust half the batch with crushed cayenne. We eat A LOT of jerky.

 

[hbg1]

Does anyone drizzle honey over their jerky before cooking(dehydrating)

 

[fairchaser]

I need a dehydrator

I prefer using those jerky trays and the oven on low 160 degrees with the door cracked open.