re: What's your favorite type of beef Jerky?

Bourgeois meat market from Thibodaux.

Iverstine Farms

oberto all natural
comes in white bag

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is salmon an allowed answer?

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what's your dehydration process look like, how long?

Well, I tried something a bit different this time.

The first few times it took about 4-5 hours. I have a mailbox mod on my electric smoker that I put an amazing pellet tray in. So I started it and let it smoke for about an hour and a half with the smoker set to 165. Then cut the smoke (pulled the amazing tray out of the mailbox) so as not to give it too much smoke flavor. Then it took another 2.5 to 3.5 hours to finish depending on the thickness of the piece and if it was on the top or bottom of the smoker.

This time I let it smoke for the same hour and a half. But after that I swapped the trays so the one on top was on bottom, second from top went to second from bottom. Then I opened up the mailbox and put a fan in front of it so it would blow air in and out the top.

Cut the cooking time down to about 2-3 hours. You have to start checking pretty regularly and rotating pieces after the first 1.5 hours or so. If not you'll over dry/burn some of it while others wont be done. After 1.5 I just start checking it every 20 minutes or so and pull out pieces that are done and rotate others around.

If you dont have the ability to do any of that exactly you could just smoke on really low temp for 1.5 or so and then move it to a food dehydrator and probably get the same results.

I have my trusty nesco dehydrator, so I might give your recipe a whirl this weekend

yesterday, I dehydrated pineapple. my god, absolutely delicious.

Awesome, if you dont smoke it at all you might wanna do what others will curse me for mentioning and add a bit of liquid smoke to the marinade.

It's not perfect by any means, but it will give it a bit of that flavor, although no where near as good.

If you dont have a smoker you should get one. I got my MES and set it up the way I did cause it's super easy to use and takes no effort or time fiddling with the temp.

I start the amazing pellet tray, set the temp I want on the smoker, stick the tray in the mailbox, and the only time I have to mess with it is if it's time to pull the meat out, wrap it, etc.


I now do my own pulled pork, ribs, brisket, jerky, etc. Couple it with a vacuum sealer and it's the bomb. Do four racks of ribs with just a dry rub, vac seal and freeze, then when I want to eat them I just defrost and throw them on the grill with some bbq sauce for about 20 minutes or so.

Pulled pork only takes defrosting and tossing in the oven for 10 minutes or so.

ETA: I need to get a food dehydrator for fruits! My parents had one when I was a kid and used to do pineapple, apples, bananas, etc.

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The kind I make at home. Store bought started sneaking sugar in for some reason over the years and they also overcook the meat (obvious need due to FDA regulations I believe) instead of drying it out at or below 135.

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FDA does not inspect or regulate meat. And there’s no reason to overcooked the meat, that’s a dumb statement.