I got a dehydrator for christmas and i wanna try making jerky with it. what are some tips i should know?

I got a dehydrator for christmas and i wanna try making jerky with it. what are some tips i should know? google just shows AI generated bullshit when i try and look for advice and people on youtube all say to add 500 ingredients including sugar, liquid smoke and soy.

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  1. 2 months ago
    Anonymous

    just start with salt and pepper.

  2. 2 months ago
    Anonymous

    it's an experimentation game. salt, pepper, garlic, ginger, onion, some spice if you're into that.

    I use ground beef (leaner is better) and use a jerky gun to make strips.

    • 2 months ago
      Anonymous

      just start with salt and pepper.

      I was thinking salt pepper garlic powder and cayenne (i like to burn). ginger sounds interesting

      i read about using super lean ground beef and it sounds pretty awesome but i'll try just with strips of topside for now until i figure out what the frick i'm doing.
      the AI says 160-165 because lower than that might cause food poisoning? i feel like that's getting close to cooking and further away from dehydrating

      • 2 months ago
        Anonymous

        You can pasteurize at 130F anon
        Actually I think it's 127

        • 2 months ago
          Anonymous

          checked and thanks, looks like i might be able to get it down to sub-140 pretty safely according to this
          https://amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures/
          maybe try and do low temperature for most of it then crisp up the outside at the end. if i get clostridium difficile i will repost and let you all know not to repeat my mistake

      • 2 months ago
        Anonymous

        jerky is loaded with sodium for a reason

  3. 2 months ago
    Anonymous

    Throw your beef into the freezer for a little while before you slice it so you can get it extra thin.

    • 2 months ago
      Anonymous

      i'm hoping to just get a butcher to do the cutting part, hopefully they have the equipment to cut it up so it's good for making jerky out of it

      • 2 months ago
        Anonymous

        you can use a mandolin if you are a homosexual with no knife skill.

        • 2 months ago
          Anonymous

          i am a homosexual but i don't have a mandolin

  4. 2 months ago
    Anonymous

    All you need is salt pepper and some Worcestershire. Add a little Tabasco if you like it spicier.

  5. 2 months ago
    Anonymous

    sugar is a must if you want jerky that isn't rawhide texture, especially if you intend to be able to store it for any amount of time (which is kind of the point of jerky)
    liquid smoke is bullshit, I agree on that point

    • 2 months ago
      Anonymous

      the sugar makes it store longer? i'll put some sugar in but i would prefer to avoid sweet taste if possible

      • 2 months ago
        Anonymous

        Yes, it acts as a desiccant like salt, but will seem more moist if done properly. Look up soft crack stage sugar. You'll get a bunch of dessert pattisier blog bullshit to filter through, but that's really what you want to shoot for with jerky. Dehydrating makes things more complicated, but hey, this is the rabbit hole you found. And yeah, the sweetness can be countered with some acidity (usually vinegar) and hot flavors (heavy black pepper or hot pepper). It should still mostly taste like beef, but with a slight BBQ sort of flavor if done well.

        • 2 months ago
          Anonymous

          Oh, to be clear, I don't mean you want the jerky to all be hard-crack. You want the outer most layer of the sugar to reach that point for optimum storage. That is getting into the finicky end of things with jerky though. I really should not have mentioned it, as "soft-ball stage" (actual term, look that up in regards to cooking sugar) through out would be more ideal than getting a beef jerky toffee. That is definitely not what you want.

  6. 2 months ago
    Anonymous

    note for moronic people i am not actually homosexual

    • 2 months ago
      Anonymous

      I don't believe you.

  7. 2 months ago
    Anonymous

    ok that sounds awesome, i'll try some with rapadura sugar and some vinegar?

    • 2 months ago
      Anonymous

      i'm thinking i'll add a little bit of rapadura sugar dissolved in vinegar to the rub. although i'm trying to avoid too many ingredients.

      • 2 months ago
        Anonymous

        just make some basic ass jerky first so you know what you're doing. small batch so you don't have to worry about sugar and preservation. I literally did this yesterday:

        1lb 93/7 ground beef
        1 tbsp tamari
        1 tsp black pepper
        1 tsp pickling salt (it's finer)
        1 tsp garlic powder
        1 tsp onion powder
        1/2 tsp ginger powder

        if I did it again I'd cut tamari and add 1/2 tsp of cayenne.

        • 2 months ago
          Anonymous

          on second tasting, tamari is fine. this is a decent basic recipe.

  8. 2 months ago
    Anonymous

    If you aren't happy with how the first batch tastes just re-marinate it for a couple hours and dehydrate for another hour or so to dry out the extra marinade. I use low sodium soy sauce as a base to which I add chili garlic sauce, worcestershire sauce, brown sugar, liquid smoke and black pepper. My favorite meat use is the thin-sliced bottom round "carne asada" from winco.

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