Making jerky

[sumpnz]

I've got $100 coming my way from my parents for Christmas. I've been thinking about getting a food dehydrator so I can start making jerky again. SWMBO has banned me from using the oven any more for that. Takes it up for too long, and the drippings failed to be properly contained last time and it took a while for the smoke odor to fade. Besides, I can't keep the oven any lower than 170F, and for proper drying I know 140-160 is where you want to be. Plus a good dehydrator will dry the meat faster while using less electricity per hour.

So, what would be the best dehydrator I can buy for $100 or less, assuming any within that price range are even worth buying at all?

 

[Clipper]

I would suggest a small outdoor smoker. I have always made mine that way, 'cause I HATE the lame taste of that artificial smoke crap...

 

[wyohome]

I would suggest a small outdoor smoker. I have always made mine that way, 'cause I HATE the lame taste of that artificial smoke crap...

I would second that unless you plan to use it for other,non-meat uses. I use a dehydrator for drying tomato slices sprinkled with habanero powder.

 

[sumpnz]

It will be used for fruits and veggies too.

 

[janobles14]

http://www.walmart.com/Snackmaster-Express-Food-Dehydrator/ip/1120727#ShortReviewTitleBar

http://www.walmart.com/catalog/product.do?product_id=11422782

i have one of each and could really flip a coin as to which i use. both are great. i got these two becuase they were still cheaper than one larger unit.

 

[emerson]

We've had an earlier version of this product (http://www.amazon.com/Nesco-America...1?ie=UTF8&s=home-garden&qid=1261367548&sr=8-1) for about 17 years. It has been very good to us.

 

[cleardiddion]

I just make jerky in the oven.
Cut meat into into strips.
Just marinate with whatever you want for 6-12 hrs.
Set temperature on the oven for the lowest possible.
Lay down a sheet of foil on the bottomost rack.
Lay strips directly on the middle rack.
Keep door ajar using wooden spoon.
Let sit for appx 4-8hrs depending on humidity and thickness of meat, turning once about halfway.
And now you have jerky. It's not quite the same as smoking and such but for someone on a budget (me, being a poor college student) it works just fine.

 

[janobles14]

Lol I think he was banned from his oven!

 

[Shytheed Dumas]

Get a smoker and a cheap dehydrator. I smoke mine at 140-150 for 3 to 4 hours, and then transfer to the dehydrator overnight. The smoker is where all the good stuff happens, and the dehydrator is just a finishing step so that it doesn't turn out bitter from too much smoke. Liquid smoke just doesn't stack up in comparison!

 

[MCgunner]

I would suggest a small outdoor smoker. I have always made mine that way, 'cause I HATE the lame taste of that artificial smoke crap...

+1 and I have Mesquites in the yard. My "finisher" is my oven, but then, the wife don't do much cookin' anymore. That seems to be my job now days.

I like the little Brinkman smokers for the money. Not much capacity, but cheap and effective.

 

[Fractal X]

I've used the Excalibur dehydrators extensively for drying lots of fruit (I did a couple hundred pounds of pineapple over 3 days using 3 or 4 Excaliburs) but I've also done some jerky as well. They work very well and have outlasted all other brands of dehydrators for us. All the Excalibur models have adjustable thermostats and have worked very well for us. The economy models start at about $125 online but are worth every penny.

 

[MarkDozier]

ronco baby, i bought one years ago and it rocks

 

[sumpnz]

Hmmmmm, apparently my wife let slip my MIL is getting me a smoker for Christmas.

You know, some in-laws are worth maintaining a good relationship with.

 

[sumpnz]

Well, turns out the smoker is a propane fired Smoke Hollow No 3. It's got 3 racks and is about 30"Hx16"Wx14"D.

I've got a large deer neck roast starting to thaw. Planning to slice it to strips for jerky. My normal marinade has been soy sauce, worchestechire, garlic, cayanne (or black pepper), and misc herbs. Never having smoked meat before I'm not sure if this is a good marinade for smoking though. Thoughts?

What do you all like for marinades, and woods for smoke generation? My MIL got me a bag of hickory and alder chips to go with the smoker.

 

[Fractal X]

Sumpnz, I use a lot of mesquite (charcoal fired smoker) along with pieces of either Oak, Apricot, or Apple for flavor.

I'd suggest you take a look at this website (link below), it has a lot of really good information and recipes for BBQing and smoking: http://www.barbecuen.com/index.html