Page 1 of 2 12 LastLast
Results 1 to 20 of 22

Thread: Venison Jerky - Dehdraytor time

  1. #1
    Join Date
    Sep 2009
    Posts
    2,875

    Default Venison Jerky - Dehdraytor time

    Gonna do some jerky tomorrow.... how long (and what temp) in a cabelas dehydrator?

  2. #2
    Join Date
    Oct 2010
    Posts
    8,197

    Default

    Depends on the thickness for time. USDA says it must be done at 160 I believe but 120-130 is more better.

    Give it 3-4 hours then start bending a few pieces.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  3. #3
    Join Date
    Jun 2008
    Posts
    3,665

    Default

    have an old dehydrator, but still gets it done....with 6 trays packed, i rotate top - bottom every 1.0-1.5 hours.....4-5 hours and it's done.....never considered temp for jerky....i have to ration mine or it's gone in a day or two

    eta; after seeing meathook; mine gets sliced...never tried the shooter/ground route
    Last edited by cleancutredneck; 11-03-2020 at 09:22 AM.

  4. #4
    Join Date
    Dec 2011
    Location
    Gville
    Posts
    1,384

    Default

    you slicing meat or using a jerky shooter? I have never used a clock for jerky, always feel when I rotate trays.

  5. #5
    Join Date
    Mar 2009
    Location
    Ruffin
    Posts
    1,035

    Default

    We did 160 for about 6 hours.... 6 hours was to long

  6. #6
    Join Date
    Nov 2006
    Location
    In the thick of it.
    Posts
    6,348

    Default

    Depends 100% on thickness. Should have a temp chart on it, no? I cook til it bends the way I want. If you bend it and it snaps, you cooked too long, cut too thin, or both.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  7. #7
    Join Date
    Mar 2003
    Location
    Gobbler's Knob, GA/ Bamberg,SC
    Posts
    21,442

    Default

    Ground aint jerky.
    F**K Cancer

    Just Damn.

  8. #8
    Join Date
    Sep 2017
    Location
    Blythewood
    Posts
    2,088

    Default

    I used a jerky shooter one time, my kitchen looked like a mass murder had taken place, blood splatter everywhere, tossed it after that, I slice everything now, like it better

  9. #9
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default

    I end up with a surplus of ground venison every year so I make jerky and summer sausage just to use it up.

    I don't use a jerky shooter. Instead, after mixing in the seasoning, I roll it out with a rolling pin and cut it to exactly fit my dehydrator trays so I can get the maximum amount in it per batch. I roll it to about 1/4 thick and it comes out like store bought jerky. Sometimes I smoke it instead of dehydrating. Not sure about the time.. maybe six hours or so?

  10. #10
    Join Date
    Nov 2014
    Posts
    13,499

    Default

    Those shooters suck
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  11. #11
    Join Date
    Jun 2010
    Location
    charleston
    Posts
    8,600

    Default

    I just got a dehydrator for Christmas, going to use some ground venison for my first batch- anybody got a good seasoning mix they would share?

  12. #12
    Join Date
    Dec 2020
    Location
    Afghanderson
    Posts
    319

    Default

    Quote Originally Posted by Bad Habit View Post
    I just got a dehydrator for Christmas, going to use some ground venison for my first batch- anybody got a good seasoning mix they would share?
    Cabelas had a Cajun mix I tried once that turned out pretty good
    " You can't catch the Rona if you already the Illest " - J ROC

  13. #13
    Join Date
    Nov 2006
    Location
    In the thick of it.
    Posts
    6,348

    Default

    Quote Originally Posted by Bad Habit View Post
    I just got a dehydrator for Christmas, going to use some ground venison for my first batch- anybody got a good seasoning mix they would share?
    High Mountain Original or Pepper. Shake course black pepper over it before going in.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  14. #14
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default

    Quote Originally Posted by Bad Habit View Post
    I just got a dehydrator for Christmas, going to use some ground venison for my first batch- anybody got a good seasoning mix they would share?
    5lbs venison
    1/2 c chili powder
    4 tbsp onion powder
    4 tbsp paprika
    2 tsp black pepper
    4 tsp meat tenderizer (unseasoned)
    4 tsp salt
    2 tsp cayenne

  15. #15
    Join Date
    Jun 2010
    Location
    charleston
    Posts
    8,600

    Default

    Quote Originally Posted by Palmetto Bug View Post
    5lbs venison
    1/2 c chili powder
    4 tbsp onion powder
    4 tbsp paprika
    2 tsp black pepper
    4 tsp meat tenderizer (unseasoned)
    4 tsp salt
    2 tsp cayenne
    I got all that on hand- thanks

  16. #16
    Join Date
    Mar 2002
    Location
    Sullivan\'s Island
    Posts
    12,865

    Default

    Be careful and don't give the dog a piece. He'll kill you in your sleep for another piece.

    Also, I am in no way responsible if your face takes on a bulldog look due to jaw muscle development.
    Last edited by Palmetto Bug; 01-11-2021 at 06:31 PM.

  17. #17
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    I haven't made jerky in years. When I had a traeger that's what I mostly used it for. I always used whatever was cheapest at the store with no fat. I have a pile of venison burger that I'm gonna turn into jerky and want to try my hand at summer sausage.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  18. #18
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    I haven't made jerky in years. When I had a traeger that's what I mostly used it for. I always used whatever was cheapest at the store with no fat. I have a pile of venison burger that I'm gonna turn into jerky and want to try my hand at summer sausage.
    Last edited by willk; 01-11-2021 at 06:41 PM.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  19. #19
    Join Date
    Jan 2004
    Location
    Anderson, SC
    Posts
    8,402

    Default

    Quote Originally Posted by TheVisorGuy View Post
    Those shooters suck
    I agree, have tried everything known to man and still not worth a damn

    Just slice steaks or roasts thin and let it soak

    I did order some curing salt for next batch I make

    seems like I did it 3-4 hrs

    Need to make another batch this week
    Last edited by tprice; 01-11-2021 at 08:36 PM.

  20. #20
    Join Date
    Jun 2010
    Location
    charleston
    Posts
    8,600

    Default

    Quote Originally Posted by Palmetto Bug View Post
    Be careful and don't give the dog a piece. He'll kill you in your sleep for another piece.

    Also, I am in no way responsible if your face takes on a bulldog look due to jaw muscle development.
    LMFA off

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •