Deer Jerky question

[tx07]

After you remove your jerky from the dehydrator. Does it continue to dehydrate some?

Reason I ask is, I made some Monday and it was perfect. However as of yesterday it seemed to be dried out too much. This is my first time making it. Turned out real good. It wasn't real dry until yesterday. Only took 4 hours to make. I'm impressed with the dehydrator so far.

[thaTuna]

Jerky is hit or miss especially when you use cut meat, but I always pull it out a little early and store in zip lock bags. You put a lemon wedge in with as well to help with the drying out of the jerky. Mason jars work as well, you can twelve for about ten bucks. Stick with it and try several different cooking times and use ground venison it works perfect for jerky.
Good luck and alway over season....

[tx07]

Thanks man. Yeah I did put it in a ziplock. But it wasn't really dried out like it is now. Just wondered if it continued to dry a bit after removed from the dehydrator. The mason jar idea I like.
Use a lemon slice in the dehydrator?
Hmmmm

[HeyMikey]

I used to make a lot of dehydrator jerky, and I agree with Tuna........pull it off a little earlier than you think you need to. It is a hit or miss proposition. If it turns out a little dry, just grab a nice cold drink to go along with it

[ken]

I pull mine off just as it starts to lose its flexibility.

[bowhntrmatt]

Never had this, but I don't use a dehydrator. I hang mine in smokehouse. Usually the problem I have is it not being dry enough on big pieces. A few hours in the fridge fixes that. I usually leave mine open on the counter. Sealed in a ziplock at room temp will often cause it to mildew.

[Smart]

Yes it will continue to dry....as will everything left out in the air..

[tx07]

Trying again today. Looking good so far
Going for 3 to 3-1/2 hours this time.

[Solocam84]

Looks good!

[Billybird]

Yes it will continue to dry....as will everything left out in the air..

UUUUhhhhhh? Isn't the purpose of jerking, (this isn't even gonna sound nice), meat is to dry it to a point where the moisture is at it's lowest level to prevent spoiling? C'ya

[dustoffer]

I dry/cook mine over my smoker--and usually it takes about 3-4 hours with 12-14 charcoal briquets in the smoker, plus hickory/mesquite chips for smoke flavor. And, I take it off when it gets to the "green stick" range of dryness--meaning it breaks like a green stick when bent--not snapping off, but bending with splinters coming up at the bend. It does continue to dry afterwards, even in a zip-lock in the refrigerator.
However, around my house, it doesn't last long enough to be a problem with over-drying, as my son can smell it all the way from Houston--

[tx07]

Lol, my second batch barely made it through the wifes scentsy party last night. All thats left fit in a sandwich bag. I like it a little more dry then this batch was. But it turned out ok I guess since it was ate up lol.

What is your choice of beef to make jerk from?

[Smart]

UUUUhhhhhh? Isn't the purpose of jerking, (this isn't even gonna sound nice), meat is to dry it to a point where the moisture is at it's lowest level to prevent spoiling? C'ya

Yes...You are preaching to the wrong choir

[32drawlength]

Nice jerky...I think I'll do the same this wkend

[Hafernick]

I use a roast or round steaks. The round steaks are better because you can get a nice consistency in the size of the sticks. All the jerky is the same and it all cooks the same!