Jerkey time...
 

Just put on some jerkey meat in the old dehydrater..whats your favorite jerk recipe...mine is thin cuts of deer about 4in. long 1/2in. wide by 1/4 in. thick..sause is.. ketchup,onion powder,garlic powder,pepper,garlic salt,hot mustard,soy sause,liquid smoke..mix well in glass or plastic bowl leave overnite in fridge take out and put in dehydrater for about 8 hrs....

Your mom jerks my beef

She likes Slim Jim's does she?

Your mom is like a food dehydrator...strangers thrust their meat into her horizontally challenged body, she sits on the kitchen counter "vegging" day in and day out, and regardless of how new or fresh you are after a few days of insertion you'll be drained of ANY juices.

Food dehydrators SUCK for jerky. Make it the way it was supposed to be made, there's a difference!

<a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html?rsrc=search">link</a>

There's no cooking involved, and this stuff rules.

I grind my venison, mix it 3 parts venison to 1 part of the cheapest fattest ground beef I can find. Then I get seasoning mixes LINK to mix into the raw meat. Load it into a jerky gun (Available from the same site) and shoot it onto the dehydrator trays. I do it in strips and logs.

Everyone that has it tells me it's as good or better than the store-bought stuff.

You moran......

For one... your link is jacked by the commatard gremlin.....

For two... the link you posted IS a food dehydrator.... just a homemade one....

There is nothing wrong with food dehydrators.....

Deer...Cayenne...

I have tried the spicey mixes from the link I posted and they aren't bad. However, when I do make Jerky, I will usually have a batch that I add some powdered cayenne to. If I put enough in, the kids let me have all of it.

:)

Try this instead:

http://tinyurl.com/ba638

OK, **** off, you moran.

No, it's NOT like a normal food dehydrator that uses HEAT as it's primary tool. The food in those dehydrators get over 120 degrees... if you build one like the one I linked to, it stays well under room temperature.

The thing wrong with food dehydrators is that they COOK the food rather than truly dehydrate them.

Let's see if this link works... <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31151,00.html?rsrc=search">link</a>

KC Fish, when you put your jerky in a food dehydrator (like the ones available at Wal-Mart), you set a temperature setting, no? That temperature setting probably ranges from 85 to 150 degrees. If you set it at 140 degrees for 8 to 10 hours, by hour 10, the internal temperature of that meat is going to be 140 degrees... it's been cooked.

In the dehydrator I linked to, a fan is blowing room temperature air -- the colder air the better. My last batch was about 65 degrees for 12 hours.

Give this a shot sometime... I guarantee you'll be able to tell a difference in the taste/texture. And I'd be willing to bet you won't use that American Harvest dehydrator for beef jerky again.

I thought this was going to be a thread with Hootie and Huard or chieffan1963 with DV/AS.

Redrum's mom is like a Ron Popeil invention. She always makes your mouth water as she tempts you with tools and implements that seem to make her fruit and meat more delicious. It always looks better as she pimps away at her wares, then when all the fancy talk is over with, she sticks you with a bill and writes your name on the wall so that all of her friends can call you and see if you will pay for them as well.