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Smoked and dehydrated jerky

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  • #1

    Smoked and dehydrated jerky

    Or an alternative title. "An answer for Ross"
    Been wanting to do this for some time now .smoked a batch of venison jerky in the Smoke vault on my dehydrator trays .The idea was to smoke em for about 3 -4 hrs with apple chips and then finish off in the dehydrator.much more convenient for a high time pressure life.

    So here we go .thawed out seven pounds of venison chunks and sliced for jerky



    I used nesco's origanal jerky mix for todays jerky

    Put the spices and cure in the revo



    Added the meat and two cups of water and began the marination

    I love this thing .its really the cats meow when it comes to maranating any thing from jerky to steaks ,pork chops and chicken

    I still let it sit overnight for the cure time .then onto the trays and into the vault.


    Now I know these trays are going to smoke stain up something terrible but I'll buy another set for regular dehydrating and keep these for in the smoker." or so I thought"
    Now the idea was to keep the temp down low ,so I barley used any gas at all and got my apple chips smoking with a few chunks of coal just like i do for smoking sausage

    Temps were just perfect

    smoked em like that for about 2.5 hrs.when I noticed the trays were not quite holding up thiere end of the deal
    they were starting to deform just a little but enough for me to scrap the rest of the smoke and just move the meat to the deydrater.
    It actually turned out pretty flippin good .could have used a little more smokebut not bad at all


    BUT,for the answer to Ross's question the other day.I probably would not recomend smokin jerky on your dehydrator trays



    Even though I kept the temps down below 150 it was still to hot.I will do this again but only with pure cold smoke.

    Thanks for lookin
    2-22.5'' weber
    1-18'' weber
    1 smokey joe
    22.5'' wsm
    24'' smoke vault
    1-outhouse
    Certified,Smoked Meat Sausage Head
    Smoked meathead #135
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  • #2
    Nice run, Bill... looks great!

    Hey can I send ya a 5 pound sample of the MH jerky cure?
    In God I trust- All others pay cash...
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    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      way to take one for the team Bill...too bad about the dehydrator trays, but the jerky looks darned tasty. Been on a jerky kick myself lately
      BBQ Eng.

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      • #4
        Don't know how far you are from Eden Prairie but I'm on my way !

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        • #5
          Originally posted by Richtee View Post
          Nice run, Bill... looks great!

          Hey can I send ya a 5 pound sample of the MH jerky cure?
          damnit... just was gonna say i gonna wait for some hunky jerky seasoning to come out... either the CRS is kicking in or whatever but... Rich save me a cupla them 5 lb'ers for me next order...

          Bill, swell looking jerky! way to take one for the team and put your plastick trays on the smoker!!! watch garage sales have seen... or 11.99 buy it now for 2 on ebay, ck if fits yours??? there some other listings too...

          http://www.ebay.com/itm/Nesco-Round-...item53ea06ab8b

          great job on the jerky bud!
          Charbroil SFB
          GOSM
          MES
          Dutch Ovens and other CI
          Little Chief, Big Chief, No Name water smoker
          Weber 22" gold, Smokey Joe, WSM 22"

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          • #6
            Originally posted by supervman View Post
            Don't know how far you are from Eden Prairie but I'm on my way !
            dude, get to rice, instead a stoppin off at the corner..... you just head 10 miles down 17 an pick me up and i show you the back way and straighten out that 10/371 route a bit... can make some pretty good time using 64/72 esp at night if the deer aint too thick...
            Charbroil SFB
            GOSM
            MES
            Dutch Ovens and other CI
            Little Chief, Big Chief, No Name water smoker
            Weber 22" gold, Smokey Joe, WSM 22"

            Smoked-Meat Certified Sausage Head


            sigpic

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            • #7
              Great post Bill. for ruining them trays.


              Tom

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              • #8
                Nice job William Sure someone will be able to use the melted tray pic for a sig pic or somethin
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                • #9
                  Originally posted by Fishawn View Post
                  Nice job William Sure someone will be able to use the melted tray pic for a sig pic or somethin
                  will rank right up there with a melted cheesy smoker i bet...
                  Charbroil SFB
                  GOSM
                  MES
                  Dutch Ovens and other CI
                  Little Chief, Big Chief, No Name water smoker
                  Weber 22" gold, Smokey Joe, WSM 22"

                  Smoked-Meat Certified Sausage Head


                  sigpic

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                  • #10
                    Originally posted by Richtee View Post
                    Nice run, Bill... looks great!

                    Hey can I send ya a 5 pound sample of the MH jerky cure?
                    Bill the answer is 'HELL YEAH !'

                    Tried some out a while back - pretty good stuff
                    A bit sweeter than you'd normally expect from rich, but that's no bad thing.

                    Great experiment as well.
                    I was thinking mayb doing it the other way round.
                    Making the jerky in the dehydrator and then giving it cold smoke after.
                    Got to make a bunch for christmas parcels so I'll try it out then :-)

                    Ou yeah I bought one of them vacumn marinading thimngies a few weeks ago.
                    Only problem it's a cheap unit (I waited till it was seriously discounted anyway - like they're ever going to sell them round here lol).
                    The cheapo vacumn pump doesn't seal - so doesn't vacumn pump. And the damn lid won't stay closed without a vacumn.
                    Decided to hang onto it in case I see an alternative vacumn pump anywhere.
                    Good to see if you can get them pumped they work :-)
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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                    • #11
                      Originally posted by Richtee View Post
                      Nice run, Bill... looks great!

                      Hey can I send ya a 5 pound sample of the MH jerky cure?


                      WELL DUH
                      Originally posted by curious aardvark View Post
                      Bill the answer is 'HELL YEAH !'

                      Tried some out a while back - pretty good stuff
                      A bit sweeter than you'd normally expect from rich, but that's no bad thing.

                      Great experiment as well.
                      I was thinking mayb doing it the other way round.
                      Making the jerky in the dehydrator and then giving it cold smoke after.
                      Got to make a bunch for christmas parcels so I'll try it out then :-)

                      Ou yeah I bought one of them vacumn marinading thimngies a few weeks ago.
                      Only problem it's a cheap unit (I waited till it was seriously discounted anyway - like they're ever going to sell them round here lol).
                      The cheapo vacumn pump doesn't seal - so doesn't vacumn pump. And the damn lid won't stay closed without a vacumn.
                      Decided to hang onto it in case I see an alternative vacumn pump anywhere.
                      Good to see if you can get them pumped they work :-)
                      Ive had this one for about 3-4 years now and love it.it really does work like you would expect it to .
                      And yes reversing the project would probably be the way to go for smoke presentation into the dry meat.

                      Whos the guy with the amazin smokers hear I got to order me one
                      2-22.5'' weber
                      1-18'' weber
                      1 smokey joe
                      22.5'' wsm
                      24'' smoke vault
                      1-outhouse
                      Certified,Smoked Meat Sausage Head
                      Smoked meathead #135

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                      • #12
                        Originally posted by minnbill View Post
                        WELL DUH


                        Ive had this one for about 3-4 years now and love it.it really does work like you would expect it to .
                        And yes reversing the project would probably be the way to go for smoke presentation into the dry meat.

                        Whos the guy with the amazin smokers hear I got to order me one
                        http://www.amazenproducts.com/

                        You'll love it
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                        • #13
                          Originally posted by minnbill;277401 Whos the guy with the amazin smokers hear I got to order me one:thumb:[/SIZE
                          [/COLOR]
                          Todd Johnson
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                          • #14
                            Originally posted by Fishawn View Post
                            Todd Johnson
                            Yes you will love the unit. I was going to do a true cold smoke with my A Maze N Pellet Smoker if I used my dehydrator trays in the smoker because I was worried about what you just confirmed. The trays will melt and with some pretty low heat I might add. Besides the trays melting which I wouldn't have to worry about how hard was it to get the smoke or black crap off the trays? Looks like some great jerky. I can't wait to make another batch soon.
                            Propane Smoke Shack
                            UDS
                            Great Outdoors Smoky Mountain
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                            • #15
                              in fact - if I use the dehydrator and smokevark it's all set and forget.
                              so damn it, I'll make some this weekend.

                              At least that's something I can make without a working grinder. (note to self: get the bloody grinders fixed !)
                              Made In England - Fine Tuned By The USA
                              Just call me 'One Grind'



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