Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: RAD on August 29, 2016, 06:44:00 PM
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It's been a few weeks without any Jerky so I had to do up a couple pounds.
(http://i1121.photobucket.com/albums/l501/rdelemos/20160827_075500_zps00vvvbu0.jpg)
(http://i1121.photobucket.com/albums/l501/rdelemos/20160827_121321_zpsljughjc2.jpg)
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Looks great, I need to make some for Paducah.
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I like jerky
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Looks good.
Robert
Your getting close to Paducah time.
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Yum!
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Fine looking jerky Rad!!! Don
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good thing about making jerky is you get to eat it all the time. ;)
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Looks excellent. What cut of meat did you use?
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Looks might fine but a couple of questions please.
What are you making it in and what is your recipe??? :)
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The cut is either a top round or bottom round. It is was made in my 10 tray food dehydrator and I usually use the Hi Mountain Jerky form Gander Mountain. There are several flavors and cures. Good stuff.
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Reason I asked is we are looking for an new food dehydrator and seeking ideas.
Ours so old it uses enough electricity to run the whole house.
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I have the LEM 10 Tray and have not had any issues with it. It is plastic with plastic trays and some have issues with the trays cracking. I think Tee did a review on a couple of them. I got mine on a discount and have been really happy with it.
This is another Jerky cook I did. I use it all the time and have some meat curing in the fridge now for tomorrow.
http://www.letstalkbbq.com/index.php?topic=12558.msg170824#msg170824
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Thanks much RAD.
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I did a batch yesterday
(http://i1121.photobucket.com/albums/l501/rdelemos/Jerky/20161030_173256_zpsyqrh1nnk.jpg) (http://s1121.photobucket.com/user/rdelemos/media/Jerky/20161030_173256_zpsyqrh1nnk.jpg.html)
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