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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > homemade jerky
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Old 01-29-2013, 06:03 AM   #1
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Default homemade jerky

How do I make jerky without a dehydrator
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Old 01-29-2013, 06:08 AM   #2
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An oven.
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Old 01-29-2013, 02:05 PM   #3
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Some furnace filters and a box fan.
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Old 01-29-2013, 02:06 PM   #4
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Some furnace filters and a box fan.
the BLOWHARD 5000!
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 01-31-2013, 02:20 PM   #5
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Some furnace filters and a box fan.
Alton Brown shows you how!

http://youtu.be/rIK4DVLHf7Y
Part II
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Old 01-31-2013, 02:39 PM   #6
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smoker or sun dried since I see you live in Texas...
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Old 02-01-2013, 05:42 PM   #7
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It's real humid in Southeast Texas so I dunno about sun dry
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Old 02-10-2013, 11:22 PM   #8
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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.
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Old 02-24-2013, 09:06 PM   #9
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Electric smoker...then you can smoke chicken, fish, ribs, turkey or whatever!
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Old 02-27-2013, 02:31 AM   #10
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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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