Jerky ? Smoker, Dehydrator and recipes.

[Daniel32]

Ragin Blaze Cajun Seasonings. It's not on his website but you can email or pm him to order. http://www.raginblaze.com/

Follow instructions listed with seasoning and place in dehydrator until desired texture. simple and delicious

[Mr. Stickers]

I go old school cut muscle meat against grain 1/4" lay out on table sprinkle with Tender Quick meat cure & 16 mesh course black pepper, flip over & repeat....hang in smokehouse using post oak until done to you like it.

[RascalArms]

Smart’s recipe is pretty much the way I’ve been doing it for years. Allegro is good stuff. I have used both knife cut venison but have squeezed some out ground with a jerky gun as well. An old cheap 8 or 9 tray dehydrator is what I use.

One bit of advice. When you are through and want to bag up in portions make sure you let the final product cool completely before placing in the baggies. Any moisture in the bags tends to minimize their “shelf life”.

[Mayhem]

I prefer to grind it and use the jerky gun. The product comes out very consistent.

I did roughly 12 pounds Sunday. 200 Degrees in the dehydrator for roughly 7 hours and it came out great. Pretty much got a 50% yield.

I use the LEM backwoods jerky packets from academy. Hickory or mesquite.





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[czechgrubworm]

Good job....

[Jtrage]

I also use a jerky gun and place it in my Dehydrator. I have a rear fan dehydrator. I think it works better than the dehydrators with fans in the bottom or top. I like the back woods seasoning. I like the Hi Mountain brand also, but if you follow the directions it is not enough seasoning in my opinion. Good Luck OP

I use both of those seasonings and end up adding extra cayenne, pepper, garlic etc... depending on which one I am using. But it is a good start as a base especially with the ground. Whole muscle tends to need a little more or the Allegro marinade.

[Jtrage]

Smart’s recipe is pretty much the way I’ve been doing it for years. Allegro is good stuff. I have used both knife cut venison but have squeezed some out ground with a jerky gun as well. An old cheap 8 or 9 tray dehydrator is what I use.

One bit of advice. When you are through and want to bag up in portions make sure you let the final product cool completely before placing in the baggies. Any moisture in the bags tends to minimize their “shelf life”.

I usually wrap mine in paper towels and put into baggies then into the fridge. I definitely agree with the moisture problems. If I am making a big batch I will vacuum seal after the fridge and stick them in the freezer.

[EZ-10RANCH]

I’ve been using Smart’s recipe for the past couple years. I do add a little Old Bay seasoning when I put the meat on the trays.

[Big Al]

it worked

I dipped all the jerky in Allegro Hot and Spicy then vacuum sealed in 6oz packs and tossed then the freezer. Hoping it helps neutralize the bitterness when I break out to snack.

I couldn't wait any longer to try out the Allegro dipped jerky. Took a pack out this morning and let it come to room temp before eating. The Allegro almost eliminated 100% of the bitterness.