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OT: Making Jerky with a Dehydrator

QDudeQDude Posts: 674
I think that I would like to make some beef jerky and maybe some dried fruit.  Does anyone have suggestions for the best equipment to use - is a dehydrator best?  Any suggestions for recipes?  Thanks!

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • MolemanMoleman Posts: 181
    I also have the cabela's 80 liter. I use it often for beef jerky for me, chicken jerky treats for the dog. Conyeager out of PA had some great marinades for beef jerky and a ton of sausage making stuff. Cut either eye of round or london broil against the grain and a 1/4 inch thick. Marinade for 2 days or so. Into the dehydrator for 12 hours at 160. Be advised the temp will never get that high. Everyone seems to love it. Good luck if you go this route. 
  • BobDangerBobDanger Posts: 90
    I have a 5 rack Excalibur that I’ve been using for several years...works great and haven’t had any issues.

    it lives outside in my gazebo with all my other backyard cooking stuff. Used it 2 days ago to make deer jerky...was a good purchase.
    Eastern Shore Virginia 

  • BobDangerBobDanger Posts: 90
    lkapigian said:
    I have the Cabela's 80 Liter Dehydrator, I love it- there are many recipe's for Jerky out there--That being said, if you are just getting started you may want to consider just using your oven on its lowest setting , typically 175 and prop the door slightly with a ball of foil....Once you find that you like it, invest in something that will last ...Jerky is probably the least that I dehydrate followed by fruit, BTW Bacon Jerky is the Bomb!!.......I dehydrate a lot of smoke peppers and herbs to make my own rubs




    Damn this forum...now I got to go and make bacon jerky. =)
    Eastern Shore Virginia 

  • milesvdustinmilesvdustin Posts: 1,412
    I have the nesco american harvest with 12 trays. Works good 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • CanuggheadCanugghead Posts: 6,236
    Hard to believe, my Traeger Pro 34 does a better jerky job than my 9-tray Excaliber dehydrator ... very little rotating, flipped once, done.
    canuckland
  • dsrgunsdsrguns Posts: 409
    lkapigian said:
    I have the Cabela's 80 Liter Dehydrator, I love it- there are many recipe's for Jerky out there--That being said, if you are just getting started you may want to consider just using your oven on its lowest setting , typically 175 and prop the door slightly with a ball of foil....Once you find that you like it, invest in something that will last ...Jerky is probably the least that I dehydrate followed by fruit, BTW Bacon Jerky is the Bomb!!.......I dehydrate a lot of smoke peppers and herbs to make my own rubs




    I have the older Cabelas 80 ltr dehydrator and have been making jerky in it for years. I slice whole muscle beef or venison, never tried the ground up meat. Great size for making larger quantities of jerky. Cabelas also sells a 160 ltr dehydrator as well. 
      
    XL BGE
    MD
  • blastingblasting Posts: 5,768

    Ya'll are a bunch o jerks.  I haven't even used the new fermentation pots from last weeks thread and your starting jerky equipment?!

    Phoenix 
  • HeavyGHeavyG Posts: 5,149
    I bought a Nesco Snackmaster a few years ago. Works well for me. If I needed to I can add/stack more trays but haven't needed to so far.
    Camped out in the (757/804)
  • buzd504buzd504 Posts: 2,582

    I like to get some smoke on the jerky as well.  I usually put it in the egg with the A-maz-n smoker after running it in the dehydrator for a while.  I'm still working on timing to get the consistency I like.


    NOLA
  • lkapigianlkapigian Posts: 3,434
    edited August 10
    blasting said:

    Ya'll are a bunch o jerks.  I haven't even used the new fermentation pots from last weeks thread and your starting jerky equipment?!

    You have to use them at the same time 
    Visalia, Ca
  • milesvdustinmilesvdustin Posts: 1,412

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • lkapigianlkapigian Posts: 3,434
    Here's some of my Bacon Jerky..,you really haven't lived until ........



    Visalia, Ca
  • GulfcoastguyGulfcoastguy Posts: 1,769
    I have a 9tray Excalibur that seems to do fine. About 500 recipes on the Excalibur website also.
  • GulfcoastguyGulfcoastguy Posts: 1,769
    Not my recipes understand.
  • nolaeggheadnolaegghead Posts: 27,668
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 27,668
    For jerky, you don't really need a recipe except to get the salt right.  Everything else is you. 

    Some basics:

    Fat - delicious but will oxidize and makes the shelf life at room temp shorter.   You can cure that by storing it without oxygen.  (food saver, hanger in space force, etc).

    Moisture - you want some number that you'll never empirically determine in real life, like 15-20%.  The drier the better shelf life, obviously.  I like to keep it on the moist side and refrigerate, sometimes.

    Cutting meat - key is even thickness.  No really how you cut it but the thickness when it's on the racks to dry.  You can stretch meat, clump it in a ball, etc.   Freezing the meat half-way makes it easy to cut on a meat cutter, but you can just do it by hand.  Grain:  I like to cut against the grain to make it easier and less chewy.  Many trains of thought on this and fun internet fights.

    Spice - make it what you like, or for your friends.  it is hard to make it inedible for hard-core meat people.  Sugar is great for some people, others hate it.  Average is, like a human face, beautiful. I'm not average.

    Smoke - you can add liquid smoke, smoke the meat in the egg (lousy dehydrator, the egg is), even smoke water in the egg and add to the marination.  Everything goes as long as the final product satisfies.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

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