Home Made Beef Jerky: Question for Experienced Jerky Makers

[CHenry]

I got my dehydrator from Bass Pro. It was like 35 bucks with 7 racks and additional racks can bE purchased if desired. I experimented with all sorts of marinades and what i found to be the BEST tasting and simplest was the jerky spices sold at Bass-Pro. They are reasonable priced and very easy to use. They have several mixes and a variety pask so you can try them all.
I just made a batch of Elk jerky last weekend....mmmmm, tasty!

 

[ahamay6]

I don't know how hot the dehydraters get, but I think as long as the meat is heated to at least 180 degrees it will be safe to eat. Hwever, after it cools if not dried out, I guess it could become contaminated. I've always done mine in a smoker at 180 and then kept refrigerated. So far, no one got sick..Knock-Knock

 

[Danny Tanner]

I just made a batch of Elk jerky last weekend....mmmmm, tasty!

You're going to need to get a second opinion on that analysis.

I'll PM you my address.

 

[CHenry]

I don't know how hot the dehydraters get, but I think as long as the meat is heated to at least 180 degrees it will be safe to eat. Hwever, after it cools if not dried out, I guess it could become contaminated. I've always done mine in a smoker at 180 and then kept refrigerated. So far, no one got sick..Knock-Knock

Mine gets to 145 inside...I dry for about 9 hours usually. The spices i get from Bass Pro include a salt cure that kills everything. I think its always best to refridgerate it also.

 

[CHenry]

You're going to need to get a second opinion on that analysis.

I'll PM you my address.

Nah, I'm pretty sure it's tasty without anyones opinion...

 

[UhYeahWhatever]

If the meat (beef) is held at a constant temperature of 160 -180 degrees for at least 15 mins., the existing (if any) bacterias should be killed. The salt (from marinade, etc.) along with the continued drying should remove any moisture that is left, therefore new bacteria can not grow due to lack of moisture. Homemade jerky will not keep as long as store bought due to lack of preservatives.....(it's gonna be eaten up so fast anyhow :-).

My marinade consist of : 1 part soy sauce, 1 part worcestershire, 1/2 part Louisiana hot sauce, 1/2 part A1 steak sauce, 1/2 part red wine,........stir, then add liquid smoke and brown sugar to taste.

 

[cjjtulsa]

If you're looking for a dehydrator check out the Excalibur brand.

That's what my wife requested, and what I bought her. We've barely used it yet, though, so if she's going to let it sit, I need to start trying some jerky recipes out in it.

 

[CHenry]

That's what my wife requested, and what I bought her. We've barely used it yet, though, so if she's going to let it sit, I need to start trying some jerky recipes out in it.

Those are pricey as heck!

 

[n423]

I've made jerky in a dehydrator and a smoker and never boiled it??.Marinate it all night the day before in whatever you want, then throw it into the dry heat. You'll know when it's done. It's not half as difficult as some make it out to be.

And when does jerky stay ever around long enough to go bad?

Me too......try different marinate recipes and see which you like. Then follow directions in your dehydrator. I have made tons of jerky. Have fun and enjoy.

 

[Danny Tanner]

And also regarding the boiling, I've tried out several different recipes and I've never once seen any suggestions to boil the meat, or pre-cook it in any manner.

I'd be curious if it makes it more tender, though. Maybe you could try 1 rack with boiled meat?