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Mar 25th, 2012
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Jerky? #7322102 10/21/18 11:36 PM
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Iím not a fan of the hard as bark beef jerky. Going favorite store bought is Oberto or Tillamook because theyíre a bit softer. Omaís feels like Iím swallowing splinters.
How are these cooked differently? Is it just dehydration time?

Re: Jerky? [Re: JB1316] #7322123 10/21/18 11:51 PM
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yes just how long you dehydrate. I like mine softer and chewier also. have to remember a lot of drying happens after the dehydrating so i take out when they still need more drying to my liking. They finish up over night.


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Re: Jerky? [Re: JB1316] #7322126 10/21/18 11:52 PM
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Originally Posted By: JB1316
Iím not a fan of the hard as bark beef jerky. Going favorite store bought is Oberto or Tillamook because theyíre a bit softer. Omaís feels like Iím swallowing splinters.
How are these cooked differently? Is it just dehydration time?


Thatís a large part of it, yes. You should try making your own, a lot cheaper and can experiment with marinades. Iíve found a Dr Pepper based marinade to be very good, as well Shiner. I always pepper mine pretty heavily before hitting the dehydrator. I havenít tried beef yet, Iíve got a lot of venison that Iíve had for some time, rather than throwing it out I turn into jerky.

Re: Jerky? [Re: JB1316] #7322137 10/22/18 12:02 AM
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Yea thatís kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles.
Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled ďripeĒ after a day. Def want to try it out because I could snack on jerky all afternoon.

Re: Jerky? [Re: JB1316] #7322169 10/22/18 12:22 AM
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Originally Posted By: JB1316
Yea thatís kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles.
Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled ďripeĒ after a day. Def want to try it out because I could snack on jerky all afternoon.


Time varies for me, I donít cut mine thick but not thin either. However, I prefer mine dry. Usually averages ~8-10 hrs in a dehydrator, Iíve not tried the oven method. Whatever my marinade is, i let it soak, with the occasional stir, for 36-48 hrs.

Re: Jerky? [Re: 68A] #7322209 10/22/18 12:48 AM
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Originally Posted By: 68A
Originally Posted By: JB1316
Yea thatís kind of the lead in for my question. Was wanting to try my hand at it and kind of curious about times and the styles.
Plus the last deer I had turned into jerky was so raw it came out of the package wet and smelled ďripeĒ after a day. Def want to try it out because I could snack on jerky all afternoon.


Time varies for me, I donít cut mine thick but not thin either. However, I prefer mine dry. Usually averages ~8-10 hrs in a dehydrator, Iíve not tried the oven method. Whatever my marinade is, i let it soak, with the occasional stir, for 36-48 hrs.
didnít realize I could use the oven.
May try that out this week.

Re: Jerky? [Re: JB1316] #7322351 10/22/18 01:52 AM
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This thread has me making a grocery list. Just told the wife this afternoon that it was time to make some Jerky. This confirms it.

Re: Jerky? [Re: JCO] #7322623 10/22/18 12:52 PM
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Originally Posted By: JCO
This thread has me making a grocery list. Just told the wife this afternoon that it was time to make some Jerky. This confirms it.
haha, yep, volunteered to go to HEB for the wife this morning too!

Re: Jerky? [Re: JB1316] #7324584 10/23/18 10:23 PM
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Alright, got some top round marinating now and will try my first batch of jerky tomorrow. I only have an oven so will use that. It only goes down to 175, so read online 3-4 hours should do the trick? That sound about right to you experts?
Also, how long after they finish are they good to eat? I assume let them cool off in the fridge after cooking? Or are they good to go right out of the oven?

Re: Jerky? [Re: JB1316] #7324603 10/23/18 10:47 PM
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if you are going to use the oven I would turn it as low as possible (175) and crack it open with something. 175 is a bit too high and you also need moisture to escape. When I used the oven before it would take 6-8 hrs.


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Re: Jerky? [Re: JB1316] #7324643 10/23/18 11:22 PM
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The oven works better if it is electric, when we tried the gas stove at our cabin, it just wouldn't cooperate as well as our electric stove at home. On our electric, it would vent the moisture fast through one of the burner holes. I think part of the problem was propane puts moisture into the air.


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Re: Jerky? [Re: JB1316] #7324891 10/24/18 02:31 AM
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@ 175 youíll probably wanna go ~6 hrs depending on thickness of cut, if you donít want it too dry. As was already mentioned, keep the oven door cracked. Do not put it in the fridge to cool. Just let it sit out at room temp to cool before putting in ziplock bags or whatever youíre gonna use, then you can store in the fridge if youíd like. You can eat them right off the bat but you may not end up with much left. 175 isnít too high, I run 165 on my dehydrator. Just remember that it will continue to dry after taking it out of the oven. The reason you donít want to put in fridge to cool is it will promote moisture and it can mold, I found out the hard way. Let it cool to room temp, at room temp, before storing.

Last edited by 68A; 10/24/18 02:37 AM.
Re: Jerky? [Re: 68A] #7324907 10/24/18 02:47 AM
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Originally Posted By: 68A
@ 175 youíll probably wanna go ~6 hrs depending on thickness of cut, if you donít want it too dry. As was already mentioned, keep the oven door cracked. Do not put it in the fridge to cool. Just let it sit out at room temp to cool before putting in ziplock bags or whatever youíre gonna use, then you can store in the fridge if youíd like. You can eat them right off the bat but you may not end up with much left. 175 isnít too high, I run 165 on my dehydrator. Just remember that it will continue to dry after taking it out of the oven. The reason you donít want to put in fridge to cool is it will promote moisture and it can mold, I found out the hard way. Let it cool to room temp, at room temp, before storing.

Cool, good tips. Man, most things online say 3-4 hours of cook time, but 6 seems the consensus here so Iíll just keep an eye on it. Thanks for the heads up about putting in the fridge.

Last edited by JB1316; 10/24/18 02:47 AM.
Re: Jerky? [Re: JB1316] #7325008 10/24/18 08:20 AM
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I always grind my meat up, usually in 5 lb. batches...just takes a few minutes. I mix in spices and curing salt,let it sit in the fridge overnight and then shoot it into a cheap dehydrator with a jerky gun. After about 6 hrs.(which leaves the house smelling really good), it comes out just about right. None of that stuff that you can hardly chew for me, as I'm older than some of my teeth !

Last edited by Old Stony; 10/24/18 08:21 AM.
Re: Jerky? [Re: JB1316] #7325628 10/24/18 05:56 PM
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Well I made some jerky today but have a problem, not sure the little over a lb i made was enough. Kids may not get any of this batch the way im getting after it!

Last edited by JB1316; 10/24/18 05:56 PM.
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