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Spicy asian jerky. I used hog for this batch.
1/2 cup soy sauce
1/3 cup of oyster sauce
3 tblsp brown sugar
5 thai chilis chopped fine
2 cloves of garlic minced
1 shallot minced
Little bit ginger
Black pepper
Little kosher salt
Good bit of sirachi sauce
Mix all to together and marinate meat for a couple days and dehydrate.

how thick do you slice your jerky prior to marination?

1/16-1/8"

rebelp74 wrote:1/16-1/8"

And how long do you dehydrate for?

capt1972 wrote:

rebelp74 wrote:1/16-1/8"

And how long do you dehydrate for?

110 degrees for 12-15 hours

Awwwww I can't wait that long

You could always eat it raw or turn the heat up and shorten the time, may be extra dry or crunchy.

Marinade over night, then throw in the smoker at medium hear for 3-4 hours. That's how we do it.

Mine goes in the dehydrator for about 6 hours.

assateague wrote:Mine goes in the dehydrator for about 6 hours.

What temp? I got a new dehydrator from bass pro for one of my Christmas gifts, never had one before with a temp and time setting so I'm new to the new dehydrator.

"On"


Mine only has two settings- off, and on.

That's how my old one is. This new one is nice but too complicated. Made a good first batch though.

I hope this one never breaks, because the new ones, even the cheap ones, are high dollar.

Rather than a temperature control, I think it'd be handy to have one with a humidistat control or something. When the inside reaches a certain humidity, it shuts off.

That would be nice.

assateague wrote:Rather than a temperature control, I think it'd be handy to have one with a humidistat control or something. When the inside reaches a certain humidity, it shuts off.

AT. Lets make them. Perfect that idea. Its a winner. Think it's possible to re-engineer your welder into a food dehydrator with humistat?

I still have 3 microwaves in the shop I can part out. I'll start working on a transformer-based humidistat, which runs off of the fan which reflects the waves. If you've never taken one apart, you should- those electron scattering fans are fucked up looking things.

Never had the desire to dissect a microwave but it sounds like its a good idea. Might learn something.

assateague wrote:Rather than a temperature control, I think it'd be handy to have one with a humidistat control or something. When the inside reaches a certain humidity, it shuts off.

The newer one we have has a fan in the bottom, way better for getting the jerky done evenly.

rebelp74 wrote:

assateague wrote:Mine goes in the dehydrator for about 6 hours.

What temp? I got a new dehydrator from bass pro for one of my Christmas gifts, never had one before with a temp and time setting so I'm new to the new dehydrator.

Think mine says highest temp for meats.

3legged_lab wrote:

rebelp74 wrote:

assateague wrote:Mine goes in the dehydrator for about 6 hours.

What temp? I got a new dehydrator from bass pro for one of my Christmas gifts, never had one before with a temp and time setting so I'm new to the new dehydrator.

Think mine says highest temp for meats.

I've tinkered a little bit and found that the highest setting makes them too done. It gets really crispy and that was for only 3ish hours. 120 degrees for about 6ish hours seems to be the best.