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Dehydrator Jerky

MVP
I have an old dehydrator that has worked excellent for years dehydrating fruit.
I have never tried jerky in a dehydrator so would I just prepare the jerky same as in a hot smoker like I usually use?

It seems weird not to cook the jerky to me.
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7 comments

Date Votes
  • Permanently deleted user
    Yep...just get rid of all the fat/grissel, marinate it, and stick it on the dehydrator until dried to desired consistency...Ummm Good!
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  • spurgemastur
    Drying the meat will slow the growth of those organisms you probably don't want to eat.

    Marinating it in a highly acidic or alcoholic solution will "cure" the meat.

    I do both. For me: the marinade is cider vinegar in which I may have steeped other spices (4 hour marinade). Then I coat thoroughly with salt and rinse (in the vinegar marinade) after about 15 minutes. Then dry.

    I don't keep my jerky in the fridge and have never had any food-borne illness problems with it. I've had meat last for over three months, unrefridgerated, when treated this way. I imagine it would last longer, but it usually gets eaten within a month or less.
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  • GuvamintCheese
    My dehydrator cooks the jerky with hot air at 155 degrees.
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  • bhale187
    quote:Originally posted by cartod
    My dehydrator cooks the jerky with hot air at 155 degrees.

    Same here, not sure of the temp exactly, but it's in that range. I make it in the garage, otherwise it stinks up the house for days.
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  • Permanently deleted user
    quote:Originally posted by bhale187
    quote:Originally posted by cartod
    My dehydrator cooks the jerky with hot air at 155 degrees.

    Same here, not sure of the temp exactly, but it's in that range. I make it in the garage, otherwise it stinks up the house for days.




    If you make sure you get all the fat out of it, it should not stink much.
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  • beantownshootah
    I've done it.
    Turned out fine.
    Don't know how long it keeps because it all got eaten within two weeks!

    The drying makes it safe to eat.

    By the way, as you know, people eat raw (ie rare) meat all the time. The problem is with bacteria that grow on the surface of the meat, and properly drying it out takes care of them.
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  • daveald
    iv'e made jerky for years with a dehydrator, we vacumn pack our meat first this gets the liquid deep into the meat,Probably do 25-50 lbs a year the whole family loves it.
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