Hamburger Jerky

[NePaSmoKer]

Didnt have time today to put the smoke to it so I just put it in the big "C" dehydrator  ;D  This is 10lbs of 85/15 GB seasoned with my own wet marinade. I dont use HM.




Getting ready for 145*  for a few hours.


nepas

[pensrock]

Did you form the jerky using the 5# stuffer?

[NePaSmoKer]

Did you form the jerky using the 5# stuffer?

Not this time, i used a gun. I cant find my jerky tube for my stuffer.

nepas

[pensrock]

Maybe Kiki hid it?  ;D

[NePaSmoKer]

Maybe Kiki hid it?  ;D

No wonder i dont see any large items in the yard  :D  :D

nepas

[NePaSmoKer]

Here is the finished vacation jerky  ;D




All bagged ready to go.


nepas

[Mr Walleye]

Mmmmm Jerky!  :P

Looks great NePas!

Have a great trip!  ;)

Mike

[Tenpoint5]

Do You Really need 3 bags NEPAS? 2 would be plenty. You could send the leftover bag to me. I can assure proper disposal in a timely fashion.

[NePaSmoKer]

Do You Really need 3 bags NEPAS? 2 would be plenty. You could send the leftover bag to me. I can assure proper disposal in a timely fashion.

After my daughter got into a bag i only got 2.5 bags  :'(

nepas

[josbocc]

NePas,

Just curious about a couple of things...,

1)  In the "Big C" how long does it take you to dehydrate 10lbs. at 145?  I've got the LEM 10 tray, and when I load it up (approx. 14 lbs), it takes right about 10 hours to get the jerky to the texture I like.

2)  You said that you used 85/15.  No problems with excess grease?  I use almost exclusively 90%, and I still get a little grease that needs to be removed with paper towels.

Enjoy Your Vacation,

Jeff

[NePaSmoKer]

NePas,

Just curious about a couple of things...,

1)  In the "Big C" how long does it take you to dehydrate 10lbs. at 145?  I've got the LEM 10 tray, and when I load it up (approx. 14 lbs), it takes right about 10 hours to get the jerky to the texture I like.

2)  You said that you used 85/15.  No problems with excess grease?  I use almost exclusively 90%, and I still get a little grease that needs to be removed with paper towels.

Enjoy Your Vacation,

Jeff

1. I did the 10 lbs in 8 hrs 15 mins. Notice my strips on the racks alternating. This disrupts the airflow inside the dehydrator.

2. Yes this batch was just a tad greasy, I don't think it was 85/15 like the tag said guess that's what i get for buying cheap wally mart 
    meat. My Amish friend showed me that a brown paper bag is good to absorb the grease droplets. The dehydrator is like an oven, if
    you increase the temps you will fat out your jerky. I started at 145* for 4 hrs then bumped to 155* for the other 4-15.

Thanks

nepas

[josbocc]

NePas,

I alternate my racks as well.  Gives as much air flow as possible.  I still get the grease droplets on my finished product from time to time.  If I have the time I sandwich the jerky between papertowels to remove the grease.  I'll have to try the paper bag method (although it seems to be getting harder and harder to find brown paper bags).

Never gave much thought to ramping the temp.  Usually I start my jerky at about 7 or 8PM, then it's done in the morning before I leave for work.  Don't think that I can adapt my Auber PID to the dehydrator :-\ :-\ :-\

Thanks for the info..., always looking for tips to make better jerky!

Jeff

[Wattles]

looks good neighbor!
hope mine turns out that good tonite.

[Smokin Soon]

I was just thinking about my next batch of ground jerky. My last batch was a rush job, so I paid $4.99 a pound for 90% lean ground beef. If I would grind my own from a sirloin tip roast or another cut [suggestions welcome], what would be the expected lean percentage?

[Helheim]

You use a wet marinade with ground meat? Can you explain how that works? Do you have a sample recipe?

Thanks.