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Are there any jerky making people out there?

H

huck

Sophomore
Apr 27, 2007
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I have been making it in the oven for a few years and was wondering if anyone can tell me the minimum time/ condition to dry it. How much is enough?
 
M

-Mav-

Heisman
Jun 19, 2017
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swflCAT said:
I have been making it in the oven for a few years and was wondering if anyone can tell me the minimum time/ condition to dry it?
Click to expand...
Sure, be glad to — 12 minutes at 375 F is the minimum time to dry/condition it.
 
G

gollumcat

Heisman
Feb 3, 2004
6,677
13,005
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H

huck

Sophomore
Apr 27, 2007
2,455
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Wow, this may offend some's mentality.... but I really wasn't looking for jokes.... but I guess anyone that might know, probably wouldn't be here in the first place.

I would welcome an experts advice and would be glad to help an interested person get started.
 
J

justa

All-Conference
Feb 23, 2003
13,009
4,376
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Get a dehydrator. I started with a cheapo round one 10 yrs ago, after burning 2 up finally dropped the $ for a decent vertical rack. End result is much better than oven cooking.

The fun part is playing around with different marinades and seasonings.
 
H

huck

Sophomore
Apr 27, 2007
2,455
106
0
justa said:
Get a dehydrator. I started with a cheapo round one 10 yrs ago, after burning 2 up finally dropped the $ for a decent vertical rack. End result is much better than oven cooking.

The fun part is playing around with different marinades and seasonings.
Click to expand...
I have been experimenting for a few years now and
have been going this route, with 2 pans/ 2 lbs at time, usually about 4 hours, but wanting to go thicker and more tender, but don't know how much I have to do to stay safe. I am very limited in space but have thought about making a true type smoker to get real smoke flavor. I don't understand the vertical rack? is it this type
 
D

drawing_dead

All-Conference
Nov 21, 2005
863
1,362
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started with a dehydrator; way to effing slow. i do not want to wait for 1.5 days for all of it to be finished.

now i use the oven. 220F for 2 hours. then place it on a rack to cool off.

marinades are like fords and chevys; to each his own, but i tend to like it spicy!
 
J

justa

All-Conference
Feb 23, 2003
13,009
4,376
113
Yeah that is similar to the one I have. Dehydrators are slow but that is what helps the beef get more tender and flavor infused. A dehydrator with a built in timer is absolute essential. The first 2 I had did not have a timer so I was in the same boat of spending 2 days to complete everything.
My routine is order from Publix, they will slice it for you, I usually get 5 lbs at a time. Pick up on the way home, mix whatever marinade I'm using for that batch then soak the meat in the marinade in 2 large rectangular Rubbermaid containers overnight. Throw on the dehydrator before I leave for the office and its done that afternoon. I usually do 150 degrees for 8 hrs.
 
L

Lexie's Dad

All-Conference
Jan 12, 2003
9,700
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Is jerky so prohibitively expensive that it's become DIY?

I mean, sure it tastes like ***, so why not make it expensive and time consuming?
 
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