coolbrze0

Wasn't exactly sure where to post this one, so if it's moved, I'll find it...

Can anyone recommend a good dehydrator for making venison jerky? Something that will hopefully run under $100. I've seen some at Cabelas that are over 100 - $200! Any good recipes while I'm at it?

Tree climber

I got mine at wal-mart for $59.00, can't remember the name. they have several different ones.if you can get the one you can add trays and more top.

as for the recipes,go to cooking and look back(may be several pages) there are a few recipes there.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Tazman

Yep Wally World, I made some with mine night before last with mine.

The Tazman aka Martin Price
Founder and President of
Virginia Disabled Outdoorsmen Club

nny243

Wal-Mart. I think it's called the American Harvest dehydrator. It's specifically for jerky because it has a little higher temperature range. 155 degrees. It's in the $40-$60 range. Works great.

skeeter 7MM

Ditto on wal-mart and the American Harvest Dehydrator. Just picked one up this year on a recommendation from a buddy and made 4 batches with it so far...best dehydrator jerky I have ever made. It cost me 40 bucks with 5 racks. You can order an additional 2 (which I think I might do), but as it sits you can do about 4 lbs of whole muscle meat, so pretty decent.

PaJack

I use the American Harvest also,works great...<img src=icon_smile_big.gif border=0 align=middle>

Hunt Safe!

Jack

coolbrze0

Seems like the American Harvest is the way to go! Thanks all.

Do you all like the jerky spreaders? I guess what you do is grind the venison up, and put it in a 'spreader', and then squeeze it on to sheets/trays, right? What is the purpose of it, to make the jerky softer? Is it worth the $?

Sorry about all the ques.!

skeeter 7MM

I only do it with grinder meat scraps, but prefer whole muscle instead. The grinder type is definately softer but they both taste good and the whole meat is easier and goes further in the jerky department (less shrinkage). You won't be disappointed in American Harvets unit, it is way hotter than a lot and takes between 6-9 hours for a batch depending on thickness and desired texture.

BrianDamage

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I only do it with grinder meat scraps, but prefer whole muscle instead. The grinder type is definately softer but they both taste good and the whole meat is easier and goes further in the jerky department (less shrinkage). You won't be disappointed in American Harvets unit, it is way hotter than a lot and takes between 6-9 hours for a batch depending on thickness and desired texture.


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actually, if you do it right, the ground meat has less shrinkage...you should be adding 1/2 cup cold water for every pound of ground meat. If you are using lliquid seasoning (such as soy sauce), you can adjust the amount of water down. Adding the water helps greatly with the shrinkage.

Get a jerky gun - I love mine. Alot easier to grind it up than to try and cut it into stripd. You can also get more on the dehyrator, since you are making nice uniform pieces (I make 4 circles per tray with mine, like a bullseye )
[*]NRA Annual Member www.nra.org[*]TNUSA Annual Member www.tnugent.com[*]NAHC[*]GOA[*]IDPA

Canuck_2

Ditto again to the American Harvester.

And, just in case you would happen to want it, here's my jerky recipe.

http://www.angelfire.com/bc/canuck2/jerky.html