rickyrebar
New member
- Joined
- Sep 9, 2015
- Messages
- 6
Please help...I'm processing my game meat this year for the first time.
I just ran my 1st ever batch of jerky through my recently purchase RedHead 10 tray dehydrator.
Following the directions gathered from several different internet recipes I cut my jerky no thicker than 3/8" (targeted thickness, some thinner). Ran it through the dehydrator for 8 hours (I could never find an exact time / temp. recommendation, everyone said between 130º - 155º for 4-12 hours, lol).
Anyhow, the majority of it came out as hard as blade steel, the thicker parts of the pieces were more palatable than the thinner parts which resembled plastic chips.
I have read where some people suggested pre cooking the jerky in the oven @ 160º for 10 minutes then dehydrating to the point where it is not too dry, this makes sense to me but I'm stubborn and assumed if I purchased a dehydrator it should do it all... well it did and then some.
Any tips from some of you seasoned jerky makers out there? BTW, game meat I'm using is mule & blackmail deer & elk.
I just ran my 1st ever batch of jerky through my recently purchase RedHead 10 tray dehydrator.
Following the directions gathered from several different internet recipes I cut my jerky no thicker than 3/8" (targeted thickness, some thinner). Ran it through the dehydrator for 8 hours (I could never find an exact time / temp. recommendation, everyone said between 130º - 155º for 4-12 hours, lol).
Anyhow, the majority of it came out as hard as blade steel, the thicker parts of the pieces were more palatable than the thinner parts which resembled plastic chips.
I have read where some people suggested pre cooking the jerky in the oven @ 160º for 10 minutes then dehydrating to the point where it is not too dry, this makes sense to me but I'm stubborn and assumed if I purchased a dehydrator it should do it all... well it did and then some.
Any tips from some of you seasoned jerky makers out there? BTW, game meat I'm using is mule & blackmail deer & elk.