It's jerky time.

Quarlow · November 12, 2011, 05:14:05 PM

Yeah me too. I am really miffed by this. I have another batch of crappy jerky. I can't seem to get it right and my brother makes awesome jerky. I think a couple of bulbs and a fan would do the job. Easy to slap a plywood box together. Might even use furnace filters or range hood screens to keep the bugs out and let the air move.

Quarlow · November 12, 2011, 05:22:30 PM

So the some went to long and is trashed, the nuggets are good. Overall not happy with my jerky again. I know it can be done but I guess I don't watch it enough. I think a dryer would work better for me.

viper125 · November 12, 2011, 05:26:37 PM

Well Quarlow I sent you a pm see if this is some thing your interested in.

Keymaster · November 12, 2011, 05:40:28 PM

I think we all have had a couple batches of Jerky we did not like, I know Ive chucked a few of my batches in the trash :-X

viper125 · November 12, 2011, 05:45:38 PM

Never messed up jerky. It either comes out for me or my dogs. Dont like wasting anything!LOL

smoke em if you got em · November 12, 2011, 05:47:13 PM

Quote from: Quarlow on November 12, 2011, 03:00:51 PM
I just moved it to the oven. The weather is the sh#$s and I couldn't get the temp up over 140f. I am feed up with this and going to get a dehydrator.

This one works great for me. http://www.amazon.com/Nesco-American-FD-80-Square-Shaped-Dehydrator/dp/B00179DCCQ/ref=sr_1_2?ie=UTF8&qid=1321148265&sr=8-2

Its one of the more inexpensive square ones I've seen. I purchased some extra trays to go with it.

Quarlow · November 13, 2011, 11:35:29 AM

Part of my problem is my slicer doesn't give me uniform slices. Some thick spots and thin in each piece. Also I have been neglectful with my temps. I need to go back to the basics and read the recipe books again. I just set the temp to 220f and let it go. There is no excuse for this as I have a PID (thanks again Mike ) so ramping is not a problem. I have just been lazy with jerky making thinking it is easier than it is. 8lbs of crap is unexceptable again. So learn from this and don't fall into the rut I have. If you want pics of this disaster just ask.

Sailor · November 13, 2011, 11:42:11 AM

When I did my nuggets I had the cabinet temp set to 140 ramp to 150 then to 160. I have never done muscle or GB jerky in the Bradley but I would think that you are trying to do it just like a dehydrator and not "cook" the meat but to just dehydrate the meat. I would think that anything over 170 175 will start cooking the meat and this is not what you want for jerky. I know that when I do my snack stixs I never get over 175.

Tenpoint5 · November 13, 2011, 06:54:27 PM

Q try semi freezing your meat prior to slicing. The semi frozen meat wont bend and flex and move around on your slicer giving you more even cuts.

Quarlow · November 13, 2011, 08:43:41 PM

I will try that but I think without the slider it is futile. Nothing keeps the meat from warping but the partly frozen probably will help.

Stickbowcrafter · November 13, 2011, 08:53:19 PM

Don't give up Q, it will all come together.

-Brian

Fisher · November 13, 2011, 08:57:12 PM

Looking good Q....

My mouth is watering already.
The cold beers will go good with that jerky:)

pikeman_95 · November 28, 2011, 09:32:09 PM

Quote from: viper125 on November 12, 2011, 05:45:38 PM
Never messed up jerky. It either comes out for me or my dogs. Dont like wasting anything!LOL

that is a lot of work to make dog food. :o ;D

viper125 · November 29, 2011, 02:54:11 AM

Lol Well my wife for the biggest part is a vegetarian. Eats very little meat these days. So me and my dogs share my smoked meat all the time.. So far haven't had any that bad hope I never do. But hey it could happen! LOL

pikeman_95 · November 29, 2011, 06:41:56 AM

Quarlow

I posted the dehydrator information on my jerky thread.

Kirby

It's jerky time.

Keymaster