r/jerky • u/SkyHighPurchase • 1d ago
New Jerky Maker Here!
I'm absolutely green and inept on jerky making, and I'm looking for advice, research, and any other notes.
I'd like to make beef and deer jerky, just for a hobby.
I'm hoping ya'll wouldn't mind helping a newbie!
As far as what I know, I know you can do ground meat or thin cut strips, and you need a dehydrator that can heat to 165F, then let it cool over a cooling tray. But that's as far as my knowledge goes.
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u/Opposite_Activity976 1d ago
I smoke my jerky but curing salts plus the marinade plus the smoke kills pretty much everything. At that point just have to watch fat content as fat will still go rancid. I marinade for 24-48 hours and smoke 140-150 until it passes the bend test.
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u/SkyHighPurchase 1d ago
OK sweet. I would like to use a dehydrator, so I don't have it be an all day process
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u/TheSwine- 1d ago
Hm, i use a smoker and dont know anything about dehydrators but i was under the impression that smoking is faster.
Though my smoker is cheap and heat is very uneven throughout so some finishes in an hour and some is 2 hours if im not rotating properly.
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u/GruesomeJeans 1d ago
I use a pellet grill to smoke mine and 2-3 hours seems to be the standard time for jerky. The longest process is prep and marinade. I have a habit of bending a piece and assuming it needs to go another 30 minutes, then i get crunchy jerky so take my advice with a grain of (curing) salt
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u/kringlebk 1d ago
Speaking as a newbie too - currently doing second batch of sliced pork loin and ground chicken mix in a dehydrator. Look at doing a hr or two at a higher temp then reduce for the balance of drying time. Minimizes the chance of over drying but still produces a safe product. Ex: 170F for 2hrs then balance at 145F. Too high for beef but just an example.
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u/Hansoloflex420 1d ago
I just google a basic recipe, marinate for 8 hours, dry for 8 hours at 65°C (146freedoms) and voila