Jerky makers

Any jerky makers here?


I've been dabbling in the field for 2 years or so now.
I have a 9 rack dehydrator (I forget the brand/model). I usually do beef. But coworkers are hunters and bring me venison for a cut of the take.
Muscle cuts are my preference but it's a LOT of work. My slicer isn't much to talk about but it works.

I don't care for the texture of ground. It's super easy and quick though.

I generally make my own seasonings but also use shelf kits for a "quick" snack.

Vacuum seal marinating and storage.

 

Ooh yeah! I’m a bit of a jerk myself. Wait. Maybe I said that wrong?

Here’s my all-time favourite recipe so far:

https://www.jerkyholic.com/spicy-sweet/

I use a Bradley smoker, just no pucks and no smoke for this recipe.

 

Following..I love me some jerky.

 

Jerky's the best!


https://youtu.be/ZmoCbdyfgZk

 

Made a batch of carolina reaper garlic pepper over the weekend. I like hot foods.

I'm working on a lemon pepper flavor but haven't been able to control the lemon and salt very well.

 

I just made a batch of venison jerky yesterday. I use a homemade jerky board and slice 1/4” thick and then I put it in my pellet grill. No real science to the marinade, I just add a bunch of stuff in a bowl usually with a 1/3 soy to 2/3 Worcestershire base. Then I smoke it on 160 degrees.

 

Worchestershire is definitely a staple! I haven't smoked anything yet. I don't have a smoker and can't justify the cost to get one. The soy definitely adds the salt content. Lol

If I use Frank's red-hot sauce it puts a bark on the jerky that is really nice.

 

I put a little franks in there this time, but not much. Wife and kids don’t enjoy heat the way I do. Last year I did two wild turkey breasts into jerky. It was awesome too. I believe you can and should make jerky out of most any meat. What cut of beef does everybody use?

 

I put 2 cups of Frank's in mine

So far I've only done beef (top round) and venison (roast and ground). I've seen lots of stuff about other meats but hesitant to try it.

 

I mostly do wild game, but recently ended up with a London broil. I honestly didn’t know what else to do with it so I sliced it and made jerky. It came out good. I’ll look into the top round though.

 

Been making jerky for years. I don't like game, so I always use beef (London broil) and a version of the marinade my mom used many years ago. I always marinade overnight and use my electric smoker.

 

Don't bother. I asked my buddy, Google.

"Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher."

It's the same.


Speaking of tough.

I cut against the grain. I want to enjoy my jerky not fight for it.

 

What's the cycle time for a full cabinet?

 

I had no idea they were the same thing

 

what electric smoker is that? I started out smoking on a char-broil electric cabinet smoker. It made its fair share of jerky too.

 

As always with these type of thing, it varies, but around 6 hours. You do have to do some flipping/rotating/taking out the early done pieces.

It's a Masterbuilt

 

Not trying to hi-jack the thread, but...Have you seen the travel size masterbuilt that runs off of a 1lb propane cylinder? I bought one to take camping and it does good.

 

Do you have a link? We do quite a bit of camping with our travel trailer and have small portable grill and a Coleman stove. Might be nice to add a smoker

 

https://www.walmart.com/ip/Masterbuilt-Patio-2-Portable-Propane-Smoker/411264154?wmlspartner=wmtlabs&&adid=22222222223380794704&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=m&wl3=74766928648664&wl4=pla-4578366464862428&wl5=&wl6=&wl7=&%20wl10=Walmart&wl12=411264154_10001032560&wl14=masterbuilt%20travel%20smoker&veh=sem&msclkid=ed6ea60c483419814c1cc66e3236e8e4&gclid=ed6ea60c483419814c1cc66e3236e8e4&gclsrc=3p.ds

I caught mine on sale at Sams Club for something like $90 a few years back.

 

Getting back on track here’s my wild turkey jerky.

 

Been wanting to get into it, just need to get on making the rack system so I'm not doing small batches and go balls out

 

You can eff right off with that $h1t!!

 

Omg, Now I have seen everything.. I just despise meatloaf, regardless of who made it, always wanted to make me vomit. Very creative though...too much time on your hands.

 

I'm right there with ya!!!!

 

I like using tri-tip. It's always done me good and is cheap at costco.

 

I started making jerky this last year during hunting season. I have done venison and beef so far came out amazing. Venison I did in the oven and hung it from the racks lowest setting with the door propped open with a wooden spoon for 6-8 hours. My wife bought me a dehydrator after that!

 

Well now….. Not sure about y’all ….. But there is something deeply rooted way down deep in my primal instinct that will never allow me to look at a meatloaf the same way anymore.

Have a great day!

 

I make a variation of jerky, called biltong (South African version of jerky). It is thicker cut than jerky, and it is not smoked; just air dried.
Also no real marinade, just sprinkled with vinegar or worcestershire and then spices containing mostly salt, pepper and coriander.
The pieces are cut about an inch thick, spiced and soaked overnight, and hung to air dry. I built a box with a small computer fan in it to circulate the air.
Once dried, you cut it in thin slices.

 

I think I usually keep closer to 4 hours on my easy bake pellet cabinet.

rotating the racks and a single flip really help with even cooking