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-   Meat Smoking, Curing and Sausage Making (http://www.homebrewtalk.com/f172/)
-   -   homemade jerky (http://www.homebrewtalk.com/f172/homemade-jerky-385511/)

goteamwhatever 01-29-2013 06:03 AM

homemade jerky
 
How do I make jerky without a dehydrator

highgravitybacon 01-29-2013 06:08 AM

An oven.

dataz722 01-29-2013 02:05 PM

Some furnace filters and a box fan.

CreamyGoodness 01-29-2013 02:06 PM

Quote:

Originally Posted by dataz722 (Post 4839372)
Some furnace filters and a box fan.

the BLOWHARD 5000!

Fly_Rodder 01-31-2013 02:20 PM

Quote:

Originally Posted by dataz722 (Post 4839372)
Some furnace filters and a box fan.

Alton Brown shows you how!

http://youtu.be/rIK4DVLHf7Y
Part II

Smashing 01-31-2013 02:39 PM

smoker or sun dried since I see you live in Texas...

goteamwhatever 02-01-2013 05:42 PM

It's real humid in Southeast Texas so I dunno about sun dry

DougK 02-10-2013 11:22 PM

I actually prefer to use my smoker for drying my jerky. It is big enough to put a full 5 pounds in at a time (I make sliced Jerky) and I can impart a little bit of smoke flavor. In recipes that call for liquid smoke, I actually leave the liquid smoke out and add more smoke.

You can also use an oven, however most ovens' minimum temperature setting is too high for jerky (mine bottoms out at 180). To get it low enough, you have to leave the door open a crack, which means the oven will cycle on and off a lot, potentially wasting a ton of electricity (and wearing out the oven)


I generally smoke my jerky for an hour at 165 to kill any creepy crawlies that might be on them, and then drop it down to 140 until they are done.

John53189 02-24-2013 09:06 PM

Electric smoker...then you can smoke chicken, fish, ribs, turkey or whatever!

Inner10 02-27-2013 02:31 AM

The traditional way is in the sun with enough salt to dry it out and enough pepper to keep the flies off.


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