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 Post subject: JERKY
 Post Posted: Tue Feb 11, 2014 1:31 pm 
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I love venison jerky.
But it seems to always come out to dry :?: Would like some tips on how to keep it moist (if that's the correct terminology).

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 Post subject: Re: JERKY
 Post Posted: Tue Feb 11, 2014 5:20 pm 
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I've never made it Kevin , but it seems you might be getting it to hot in the smoker.

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 Post subject: Re: JERKY
 Post Posted: Tue Feb 11, 2014 6:51 pm 
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I have a pretty good dehydrator. :?:
It's just hard to tell when its done (over-dry it) or I don't have a secret ingredient.
:crazy: Then again, It may be I don't know what I'm doing :crazy:

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 Post subject: Re: JERKY
 Post Posted: Wed Feb 12, 2014 9:27 am 
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Kevin, I make a lot of deer and aoudad jerky. The key to making sure it doesn't get too dry is bending the strips after about 6hrs. They should NOT break when bent. If they break in the middle of the bend, they are too dry. I use a regular round dehydrator you can buy from Wally world. I set it on the 145 heat setting, and it is fan forced air. My jerky generally takes about 8-9hrs to get it just right.

What I look for when I test it is the absence of the little water/oil beads that tend to form on the outside as it's drying. When they are just about gone it's getting close. I like my jerky so that there is no, or very little, moisture in the middle and it will bend without breaking.

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 Post subject: Re: JERKY
 Post Posted: Wed Feb 12, 2014 9:33 am 
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I should also mention that the thicker the pieces the longer it will take to dry it just right. So, when you make the strips make sure you cut them all relatively close to the same thickness. I like to use a jerky shooter and grind my jerky meat, then stuff it in the jerky shooter after seasoning. With the jerky shooter I can get perfect sized jerky every time.

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 Post subject: Re: JERKY
 Post Posted: Wed Feb 12, 2014 1:22 pm 
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I got a slicer for $100. I slice the meat so it is the same thickness throughout. Marinate overnight, dry 4 hours, rotate dehydrator trays top to bottom, 4 more hours and done. If you have a better quality dehydrator, might not need to rotate trays. I bought a cheap one for $40 several years ago and it still works great. My 6 year old daughter eats it till her jaw hurts.


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 Post subject: Re: JERKY
 Post Posted: Wed Feb 12, 2014 2:19 pm 
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OK, that is actually a big help. I can relate with that.
I also have a fan forced dehydrator (round). I'll better know what to look for now.

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 Post subject: Re: JERKY
 Post Posted: Fri Nov 15, 2019 5:00 pm 
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Another thing about deer jerky is slicing it against the grain. Sounds uninteresting but makes it break apart for you and not stringy. My dehydrator takes 5 hours, any longer and it will be like sawdust.


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 Post subject: Re: JERKY
 Post Posted: Mon Nov 18, 2019 8:52 am 
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Several things can affect your jerky being dry. Thickness of meat, temp it's cooked at, length of cook time. First dehydrator I got was round but it never got hot enough to work properly. After research I got a Excalibur 5 tray. Make mind 3/8 in thickness on whole muscle or with the jerky gun, the flat nozzle. Cook it for 6 hrs. at 165. As was mentioned, it doesn't cook evenly. Now after 1 1/2 hr, I move the top tray from the top, turn front to back , move lower one up, turning front to back, until all are brought up. Top one now goes on where the lowest one was. When you do it 4 x's ever 1 1/2 hrs., all the trays and meat are done evenly.
As was mentioned, cut the meat with grain, not against it. That makes it crumbly.
Last thing, is the Excalibur wasn't cheap but I paid around $160, 10 yrs ago. With it, I made over $10,000's of store bought jerky.Thicker cuts will take long but you'll get it down to way you want it once you do everything the same all the time.
Big question is if you use a Cure #1. Meat dried below 175 are a perfect environment for botulism to grow. Over 170, it cooks, not dries and comes out brittle.
Hope this helps.


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