This season I plan to turn a whole deer into jerky. Any advice on dehydration oven. My wife will not let me use her kitchen
Nez
Nez
Deer Jerky
- Thread starter bamban
- Start date
Help Support Long Range Hunting Forum
In the past, years ago, did it in a smoker with an electric space hater/fun and thermostat
I have Recently bought a used cabelas dehydrator, the largest one, but not used it yet. Hope to this year
Last edited:
adk hunter
Well-Known Member
Send her shopping...
Muddyboots
Well-Known Member
Nez,
I know this is out there but I have buddy that makes jerky on gas grill. The temp control is the biggest issue but he claims it can be done by not lighting all the burners based upon some temp testing. You have to keep grill under 180 with range of 160-180..I think. He said once you have the temp control, you can walk away, but not too far..LOL! It might be worth looking into.
I know this is out there but I have buddy that makes jerky on gas grill. The temp control is the biggest issue but he claims it can be done by not lighting all the burners based upon some temp testing. You have to keep grill under 180 with range of 160-180..I think. He said once you have the temp control, you can walk away, but not too far..LOL! It might be worth looking into.
I might as well send the meat to be turned into jerky.... i will be money ahead...lolSend her shopping...
I usually dry the jerky in the sun for 2 days in the summer time. If I'm doing jerky in the winter I might use a dehydrator, but most likely dry it in the sun. Doesn't get cold here, it take 3 to 4 days to dry in the winter. We slice the meat, not grind it, just slice it, season it and the sun takes care of the rest.
Our favorites are:
- Sea salt and oregano
- Peppered
- Red chile powder, sea salt, garlic and oregano
I've used the dehydrator 3 times and it comes out good, but sun dried is way better.
Our favorites are:
- Sea salt and oregano
- Peppered
- Red chile powder, sea salt, garlic and oregano
I've used the dehydrator 3 times and it comes out good, but sun dried is way better.
Awesome, thanks.
I am looking at this as it floated to the top on search. They must be paying premium to advertise
Awesome, thanks.
I am looking at this as it floated to the top on search. They must be paying premium to advertise
I have one that has 6 or 7 trays that I got at Sportsmans Warehouse for $50 or $60 on sale and it works great. $223.99 is just too much for me.
Growing up, we cured everything (sausage, bacon, hams) in wine and seasoning, then dried in the sun, thne hang in the house and continue drying. Not considered "safe" these days
This is the one I got used and hope to use this year
This is the one I got used and hope to use this year
Last edited:
Rick Richard
Well-Known Member
Might now work too well in areas where there is high humidity. You think?
Definitely. Down here it's perfect for that, but yeah, in some places sun drying won't work so a dehydrator is a must.
Yeah, in Tucson, maybe half a day, right?
Rick Richard
Well-Known Member
Curious, but how do you know/test if the meat is completely dehydrated?
I will explore other options
