drying Jamaican Jerky

[TattooedBullfrog]

Started out with 5# of bottom round, sliced to an 1/8". Marinated overnight in Jamaican Jerk sauce. After dehydrated yielded around 3# of jerky.

 

[Chorizo857_62J]

Tasty!

 

[Tybo]

Well, it looks and sounds good.  How was it?

 

[luvmesump3pp3rz]

no mention of how meat was cooked before drying. i`ve never made jerky so more details would be helpful. just sayin`.

 

[sirex]

It probably wasn't cooked before drying.

 

[podz]

no mention of how meat was cooked before drying. i`ve never made jerky so more details would be helpful. just sayin`.

 
 
You slice it thin and then lay it out flat on wire racks and set the heat to 160f for about half an hour, then drop the heat to 135f and let it cook for another 4-6 hours. Works best if the oven has a built-in convection fan and you also keep the door slightly propped open with a champagne cork.

 

[bob65]

Or use a dehydrator

 

[Tybo]

Or use a dehydrator

A dehydrator is all I have ever used for making jerky. I couldn't tell you how many pounds of venison jerky I've made. Recently I made some from flank steak and saw on the Internet that the recommendations for temperature have changed. Seems we are supposed to get the temperature above 160F for 10 minutes or so before continuing dehydrating. My dehydrator doesn't get that hot so now I put it in the oven to start then go to the dehydrator.

 

[podz]

Or use a dehydrator

 
A convection oven with the door slightly ajar, set on low temperature... is basically a very large dehydrator :-)  And it doesn't make any noise or require extra storage space.

 

[podz]

A dehydrator is all I have ever used for making jerky. I couldn't tell you how many pounds of venison jerky I've made. Recently I made some from flank steak and saw on the Internet that the recommendations for temperature have changed. Seems we are supposed to get the temperature above 160F for 10 minutes or so before continuing dehydrating. My dehydrator doesn't get that hot so now I put it in the oven to start then go to the dehydrator.

 
The point of doing initial temps over 160f is to kill the liquid-based bacteria.

 

[Tybo]

 
The point of doing initial temps over 160f is to kill the liquid-based bacteria.

Evidently but at one time it was said that dehydrating below a certain moisture content did the same thing. I must have been lucky all those years. I think 145F is as hot as my dehydrator goes.

 

[Mr.joe]

Or use a smoker, final product looks and sounds great.

 

[TattooedBullfrog]

no mention of how meat was cooked before drying. i`ve never made jerky so more details would be helpful. just sayin`.

 

Didn't cook the meat prior, just marinated overnight and put them in the dehydrator for about 6-7 hours @ 160 degrees. The taste was very good with a kick at the end.

 

[Chorizo857_62J]

I have done both marinade then dehydrate and also smoke first then dehydrate.  Both worked fine.

 

[Mr.joe]

I have done both marinade then dehydrate and also smoke first then dehydrate.  Both worked fine.

Why not just smoke all the way thru? Or dehydrate alone?

 

[sirex]

I only dehydrate. Enough salt in the marinade will inhibit bacterial growth enough for me.

Shit. Back in the day they threw strips of meat to dry on rocks in the sun. They still cold smoke salmon and sell it ready to eat.

Furthermore higher temps cook it instead of dehydrate it. I like to stay around the 110 degree mark when dehydrating to get a softer more pliable product. Dehydrating at higher temps producer a tougher brittler product in my experience.

 

[Chorizo857_62J]

Why not just smoke all the way thru? Or dehydrate alone?

 

My smoker is a kettle type, and smokes in a matter of hours.  I still like to dehydrate without over-smoking.  It's a taste thing for me.  Have done the direct marinate and dehydrate with success too.

 

[Mr.joe]

 
My smoker is a kettle type, and smokes in a matter of hours.  I still like to dehydrate without over-smoking.  It's a taste thing for me.  Have done the direct marinate and dehydrate with success too.

Makes sense to me

 

[The Hot Pepper]

Good idea, Jerk Jerky, almost like it was meant to be!

 

[TattooedBullfrog]

Started another batch of jerky/snack sticks. I used 4# bottom round, 1# bacon, seasonings. Most are stuffed in 16mm collagen casings and the rest shot through jerky gun.