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Old 05-20-2013, 02:13 PM   #51
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I think we mentioned getting a dehydrator in a thread somewhere. If not, we got a dehydrator.

I have done some fruit stuff in it but today is jerky day. I have 2.75 pounds (after trimming) that I marinated last night with soy and Worcestershire and a spice packet that came with the unit.

It is about 4 hours in right now. Hope this goes well.
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Old 05-20-2013, 06:19 PM   #52
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Mmmm...I thought from the title this was like a Dear John letter...

Sounds really good, Frank. How long till you have jerky???

I had a fancy Toaster/Convection Oven come home with me today.
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Old 05-21-2013, 12:03 PM   #53
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Quote:
Originally Posted by PrincessFiona60 View Post
Mmmm...I thought from the title this was like a Dear John letter...

Sounds really good, Frank. How long till you have jerky???

I had a fancy Toaster/Convection Oven come home with me today.
Does it have a dehydrate setting? Mine does.
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Old 05-21-2013, 05:06 PM   #54
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I had it in for about 10:30 hours. Which was probably about an hour too long. A little too crunchy, but it is good.
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Old 05-21-2013, 05:42 PM   #55
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I had it in for about 10:30 hours. Which was probably about an hour too long. A little too crunchy, but it is good.
Would a piece of bread or an apple slice in a bag soften it up, like with dried brown sugar?

A couple friends make jerky with ground meat, it's pretty good.
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Old 05-21-2013, 10:53 PM   #56
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Does it have a dehydrate setting? Mine does.
It has warm (160 F)...nothing specific for dehydrating that I have found, yet. Still reading the manual, it weighs almost two pounds.
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Old 05-21-2013, 10:55 PM   #57
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I had it in for about 10:30 hours. Which was probably about an hour too long. A little too crunchy, but it is good.

Love jerky!!! Crunchy sounds good, too!
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Old 05-22-2013, 05:04 PM   #58
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It has warm (160 F)...nothing specific for dehydrating that I have found, yet. Still reading the manual, it weighs almost two pounds.

That is the right temp for dehydrating, especially for making jerky.
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Old 05-22-2013, 09:34 PM   #59
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That is the right temp for dehydrating, especially for making jerky.
I'll have to hire someone to chew it for me But, I would like to dry herbs and veggies in it.
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Old 05-22-2013, 09:43 PM   #60
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I'll have to hire someone to chew it for me
I work cheap! Pick me! Pick me! I've had all my shots!

Try the hamburger jerky, no chewing necessary.
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Deer Jerky. My friend that hunts (you may remember him mentioned in the My Goose Is Cooking thread) gave me some deer meat to turn into jerky. This is a first attempt at this so we shall see what happens. Both of us are interested to see if the process will produce something edible. I used Morton Tender Quick last night for the cure and the strips are in the smoker now. The box has been settling in in the 145F range, though it does fluctuate (as a charcoal/wood chunk fire will). I do expect this to be an all day process. I ended up with about 26oz of deer strips. 3 stars 1 reviews
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