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Looking for advice on brisket jerky
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Picture perfect! Excellent. Did you bring enough for the rest of the class? Hmmmm...lol
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I used the snake/fuse method to keep the WSM's temp around 170-180 for the first couple hours, then propped the lid open for the dehydration process which brought the temp down around 10 degrees. Instead of the 6-12 hours meathead's recipe recommended, I took the meat off after only 4 hours of drying because the texture seemed to be done. It turned out chewy and not stringy, although a couple of the pieces on the edges of the smoker were a little crispier. You can definitely taste the ginger, which I'm a fan of, but I think it overwhelmed the sweetness and spice. I thought it was a good first effort and super easy to make.
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Thanks for your thoughts on the DIY method. I'll stick with dehydrating it via the smoker for now. It's actually a little windy today so maybe I've picked the perfect day to get a little help from Mother Nature. Airflow and heat!
Last edited by eugenek; January 31, 2015, 02:41 PM.
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We dehydrate a ton of stuff every year, Tomatoes, peppers, carrots, onions,etc from our gardens. We also dehydrate a fair amount of proteins: salmon, chicken and such for jerky and quick meals. Its penny smart and pound foolish to try to "rig" something if you have any real amount of stuff to do. Trust me on this. A heat element is necessary for proper dehydrating. We have an Excaliber 2900, but there are other brands with similar capabilities that are cheaper. I saved the 200 bucks I spent on the dehydrator in the first year I had it. I never have to buy any powdered garlic, onions, citrus, etc. I make different chili powders that are unique, and make my food equally unique. Smoked tabasco? Easy. Citrus powder(s) for rubs? Really easy. Porcini mushroom powder for crusting and sauces? Easy(I have to pick 'em from the property..lol).
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Originally posted by eugenek View Post
Have you seen Alton Brown's homemade dehydrator? It's a couple air filters tied to a regular box fan. But I'm curious how well it works without heat. Is heat or airflow the most important factor? Or both equally?
http://www.foodnetwork.com/recipes/a...ky-recipe.html
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Mine has a heating element as well. But Eugene asked this question:
"Have you seen Alton Brown's homemade dehydrator? It's a couple air filters tied to a regular box fan. But I'm curious how well it works without heat. Is heat or airflow the most important factor? Or both equally?
http://www.foodnetwork.com/recipes/a...ky-recipe.html"
So I was commenting on that. It doesn't seem safe to me, especially for meat.
DEW
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I believe most dehydrators that you purchase at a store have some type of heating system. The lengthy time spent in the dehydrator is not an issue due to the thin cut of meat, dry environment eventually created, and high salt concentrations in most brine/marinade recipes. Most commercial jerky kits also contain cure.
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Won't 10-12 hours at room temperature be very dangerous for food-born illness? Don't you need the heat to keep it safe?
DEW
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