So as some of you have heard many times already, my (now) wife and I have also just moved into a nice new home. As a gift from my dad I got an Excalibur Dehydrator. I have not used it or done ANYTHING with it or to it yet. I would like to do some messing around with jerky and pepper powders. The pepper powders is pretty strait forward but I know NOTHING of jerky. I myself like tender kinds of jerky not the real dried out rawhide kind of stuff. So how do I get started in making delicious jerky's? Even more so with the Excalibur. Any help, advice, etc. would be greatly appreciated.
drying Excalibur Dehydrator Break In
- Thread starter crazy8
- Start date
Crazy8, Thats a nice gift! I can't help you with the jerky but I advise you not to use the "vegetable" 135 degree F, setting on the pepper powders unless you do not care about the color. If you dry at 110 to 105 F your colors can remain nice and as a bonus seeds if any left in them are still viable. The downside to the lower temp is 12 to 16 hours drying time. My family can not handle the smell/ sneezing so I do mine outside on the porch overnight. High humidity days can also cause drying problems. (still mushy). I have a nine tray and I like it. Here's a pic of some 2010 powders. Behind the puree's.
Good Luck Mike
Good Luck Mike
Congrats on the new house! How are ya'll liking it so far?
Hey, I just tried sending you a pm, Crazy, and it says you cant receive any right now. I wanted to pick your brain on some hydro stuff. I have already read your thread about your experiment, but could still use a little guidance.
Is there any way that you could pm ME? Thanks a bunch!!!
Sean
Hey, I just tried sending you a pm, Crazy, and it says you cant receive any right now. I wanted to pick your brain on some hydro stuff. I have already read your thread about your experiment, but could still use a little guidance.
Is there any way that you could pm ME? Thanks a bunch!!!
Sean
Well off to PM you now.
Try this,
2 cups of worshire (no idea how to spell that)
2 cups of soy sauce
4 garlic gloves cut in half
hand full of freshly crushed pepper
Pinch of sugar
Add your super hot powders and peppers whatever you spice it up with
I like to leave it on the counter and use a whisk on it every so often for a couple hours before putting the meat in it. Marinade for 24 hours, in a gallon zip lock bag. I double incase of a leak.
Meat use a london broil with good marbling, be sure to cut against the grain. I usually cut the meat about 1/4 inch, hope you have a nice sharp kitchen knife. Usually takes 12/16 hours to finish dehydrating.
2 cups of worshire (no idea how to spell that)
2 cups of soy sauce
4 garlic gloves cut in half
hand full of freshly crushed pepper
Pinch of sugar
Add your super hot powders and peppers whatever you spice it up with
I like to leave it on the counter and use a whisk on it every so often for a couple hours before putting the meat in it. Marinade for 24 hours, in a gallon zip lock bag. I double incase of a leak.
Meat use a london broil with good marbling, be sure to cut against the grain. I usually cut the meat about 1/4 inch, hope you have a nice sharp kitchen knife. Usually takes 12/16 hours to finish dehydrating.