And in six hours.....

[Rob]

I will have jerky!!!

http://i786.photobucket.com/albums/yy150/mtjulietdba/7a0a6360.jpg
http://i786.photobucket.com/albums/yy150/mtjulietdba/b6d2b87a.jpg
http://i786.photobucket.com/albums/yy150/mtjulietdba/b2969c58.jpg
http://i786.photobucket.com/albums/yy150/mtjulietdba/bf875476.jpg
http://i786.photobucket.com/albums/yy150/mtjulietdba/0978c308.jpg

:seasix: after pics to follow

[VatorMan]

Address sent. :seasix:

[Blademaker]

Do those food dehydrator, jerky makers or whatever, really work well?

And if so, whats a good brand to buy?

[Rob]

Do those food dehydrator, jerky makers or whatever, really work well?

And if so, whats a good brand to buy?

This is my second batch of beef jerky - So far I have made banana chips, apple chips, apricot fruit rollups, and dried blueberries.

The fruit takes a lot longer to dry because of the moisture but the beef is easy and fast.

This is the one I got for Christmas and love it -

Amazon.com: Nesco FD-75PR 700-Watt Food Dehydrator: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41KNN0N17BL.@@AMEPARAM@@41KNN0N17BL

I like the fact it has multiple trays, the fruit trays for making rollups and the fine mesh trays for ground meat. I still want to try chicken jerky and deer jerky, but with no deer meat...that is going to prove more difficult for this year. I also found that the leaner the meat, the better it turns out.

There is nothing to it: "set it and forget it" :yesnod:

:seasix:

[MEC5LADY]

I think Dixie should send each of us samples.:D

[CertInsaneC5]

Prepare to drool for the next 6 hours as that wonderful aroma permeates the whole house. :lol: When I make Jerky, I have to leave the house after awhile. :seasix:

[Olustee bus]

I would love to do that because most Jerky on the market is way too sweet for me.

I have made turkey jerky. It was a mistake, I was trying to smoke a turkey. Not good.

[kingpin]

:bilmem: Must be an American thing.

[Cybercowboy]

I had one of those 20+ years ago. They do indeed work but after using it a few times it just took up space in a cabinet and I eventually tossed it.

In my kitchen if I buy something I have to get rid of something else. And I have a lot of cabinet space, but it's not unlimited!

[Rob]

:bilmem: Must be an American thing.

no - Charcuterie (a French term) was a process started thousands of years ago in order to cure and preserve meats. The use of a dehydrator is basically an implement in order to speed up that process that could takes days to months depending on the meat that is being cured.

:seasix:

[ZipZap]

Looks great!:seasix:
I went from a dehydrator, to using a box fan and heater filters for jerky. Can't do fruit that way though; it just doesn't get dry enough.

[American Made]

Looks good to eat right now! :drool:

[MrPeabody]

I've made Beef Jerky like that many times. The dehydrator works great. What cut of meat do you start with? I use London Broil and it works very well. The butcher even slices it for me at no charge, so it's really simple.

Now you've got me anxious to make some more. Teriaki is my favorite.

[MrPeabody]

:waiting:

[Rob]

I actually just turned it off and will be taking pics shortly.

:seasix:

[Jeff '79]

:waiting::yum:

[Rob]

http://i786.photobucket.com/albums/yy150/mtjulietdba/6e596979.jpg

http://i786.photobucket.com/albums/yy150/mtjulietdba/c5ac890f.jpg

:seasix:

[Blademaker]

:hurray::cert::seasix:

[JRD77VET]

:drool:

[MrPeabody]

I've made Beef Jerky like that many times. The dehydrator works great. What cut of meat do you start with? I use London Broil and it works very well. The butcher even slices it for me at no charge, so it's really simple.

Now you've got me anxious to make some more. Teriaki is my favorite.

:waiting:

[Kerrmudgeon]

:bilmem: Must be an American thing.

It's more of a North American native thing Mike, even the Eskimos dried lean meat and fish for long periods to dry it out, so they'd have meat for the whole winter. Sometimes they mixed it with dried fruit as well.......Pemican.:sneaks:

Early explorers learned very quickly they and their sled dogs could live on the stuff in lean times. One said it was the only food that tasted exactly the same a year later!:seasix:

[Rob]

I've made Beef Jerky like that many times. The dehydrator works great. What cut of meat do you start with? I use London Broil and it works very well. The butcher even slices it for me at no charge, so it's really simple.

Now you've got me anxious to make some more. Teriaki is my favorite.

:waiting:

Sorry bout that...I had company over last night and was not reading or online much.

I used a top round because it is nice and lean. I cut each piece about 1/8" think but next time I will go 1/4" thick so that each piece is more meaty.

Just remember to slice across the grain so that the pieces are easier to eat and thicker makes them more hearty.

:seasix:

[KWIL]

Sorry bout that...I had company over last night and was not reading or online much.

I used a top round because it is nice and lean. I cut each piece about 1/8" think but next time I will go 1/4" thick so that each piece is more meaty.

Just remember to slice across the grain so that the pieces are easier to eat and thicker makes them more hearty.

:seasix:

:iagree: Top round works well, as does london broil. As long as the cut is lean you'll be fine. Make sure to trim off all the fat, however, as little chunks of fat ruin the flavor and will quickly become rancid. Partially freezing the meat before you cut it makes it much easier to cut uniform pieces.

[Entropy]

Wish I lived closer, I'd put up some venison for the experiment.

[NEVRL8T]

All we make is deer/venison jerky. We had a dehydrator and now we use the oven. You need to slice the meat thinner, Dixie. Looks like that might have turned out a little too chewy and it's hard to get all of the moisture out unless it's almost paper thin. Looks good though.

[Rob]

All we make is deer/venison jerky. We had a dehydrator and now we use the oven. You need to slice the meat thinner, Dixie. Looks like that might have turned out a little too chewy and it's hard to get all of the moisture out unless it's almost paper thin. Looks good though.

I like it more chewy...it is not hard to bite off pieces due the tender that I use before throwing in the dehydrator.

[Curvette]

That is a fun hobby.........to share:)
It looks good.