I have an electric smoke. Set on 170 deg. and if I fill it up 6-8 hours later I have some great jerky. I strip hams down to ball point pen size pieces. Marinate in cure and seasoning for 2-3 days. I prefer simple ingredients like worchestershire, garlic salt, beef fajita seasoning, some soy sauce, ketchup, a pinch of brown sugar, crushed red pepper. Right before they go in the smoker a light dust of cayenne and a wild game rub for a little extra kick. I will add mesquite chips about 3 times during the process.
-
-
best dehydrator?
hey guys I'm looking for a little help before I purchase a dehydrator. I've ever dried food before or done jerky or anything but I want to get into it. I've been looking around for dehydrators and I'm leaning towards the nesco american harvest FD-37 that I found on this site http://www.squidoo.com/how-to-make-j...h-a-dehydrator and i'm curious what you guys think of nesco dehydrators or if you have suggestions of other brands I should consider? Any help would be great before I make a purchase, thanks guys.Comment
-
Originally posted by tydoog View Post
been using the American Harvestor FD-60 dehydrator for 12+ yrs with no problems
if mine ever needs replacing, I'll buy the same make/model
paid around $35 for mine as they are still priced around $45Comment
-
Dehydrator, last batch of peppered jerky turned out greatComment
-
Dehydrator but only cause if I don't use it we will get rid of it. Believe there are other equally good methods.Comment
Comment