edb66 Proud eighty percenter. Team Member Joined: Aug 2005  MD, USA Posts: 6072 Feedback: 100% (12)

Posted: 7/7/2011 11:45:09 PM THE IMAGE ABOVE IS A PAID ADVERTISEMENT I say yes. First, we'll start with the marinade. Soy sauce, crushed garlic, Tuong ot toi vietnam, tuong ot sriracha, Mae Ploy sweet chili sauce and black pepper. Sorry, no recipe, I'm making this up as I go. About a quart of marinade. A quick touch up on my favorite kitchen toy. The meat; 7.5 Lbs of top round. Slice thin. Big bowl o meat. Mix it up with the juice. Bagged up to soak. In the dehydrator, this part sucks, It takes hours! Beef jerky goodness! (There's some more in there working!)

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echo_5 unconventional Team Member Joined: Feb 2008  CT, USA Posts: 3746 Feedback: 100% (30) Link To This Post	Posted: 7/8/2011 12:27:18 AM Hell yeah, that's cookin'! BUT, no guns no reloads no drink BOSS knife, though. 7.0
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22LR Member Joined: May 2006  OR, USA Posts: 2822 Feedback: 100% (10) Link To This Post	Posted: 7/8/2011 11:19:51 AM hell yes. btw, what type/brand of dehydrator is that?
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edb66 Proud eighty percenter. Team Member Joined: Aug 2005  MD, USA Posts: 6083 Feedback: 100% (12) Link To This Post	Posted: 7/8/2011 11:31:44 AM Originally Posted By 22LR: hell yes. btw, what type/brand of dehydrator is that? LEM products, looks like the small one comes with five trays now. I got mine at Bass Pro after I realized that jerky was going for $20-25 a pound. That meat was $3.99 a pound and I frequently find sales as low as $1.99. And I like mine better than anything commercial.
	You can't explain the Big-Bang theory to people who think flatulence is caused by evil spirits crawling up their behinds. User Info

PistolPutz Have you seen my baseball? Team Member Joined: May 2010  OK, USA Posts: 788 Feedback: 100% (7) Link To This Post	Posted: 7/8/2011 5:40:04 PM Great pics.... I just got a scratch and dent Excalibur dehydrator that I am hoping to make some good jerky with. Thanks for the post...
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22LR Member Joined: May 2006  OR, USA Posts: 2833 Feedback: 100% (10) Link To This Post

Posted: 7/8/2011 11:57:48 PM Originally Posted By edb66: Originally Posted By 22LR: hell yes. btw, what type/brand of dehydrator is that? LEM products, looks like the small one comes with five trays now. I got mine at Bass Pro after I realized that jerky was going for $20-25 a pound. That meat was $3.99 a pound and I frequently find sales as low as $1.99. And I like mine better than anything commercial. thanks

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Ndenway The original DoHS:fighting terrorism since 1492 Team Member Joined: Aug 2004  OK, USA Posts: 15705 Feedback: 0% (0) Link To This Post	Posted: 7/9/2011 2:31:10 PM I'd say it counts as cooking, just as long as consuming it counts as eating it.
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pcsutton Member ....but not a 3rd member Team Member Joined: Sep 2004  TX, USA Posts: 16615 Feedback: 100% (1) Link To This Post	Posted: 7/10/2011 4:30:31 PM I usually only jerk up deer meat, but I do it about the same way as the OP. The main difference is: I just hang the jerky over the rungs of my oven rack. When it's full, I turn the oven on it's lowest setting and leave the door ajar. Works fine.
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Brundoggie Bdog Team Member Joined: Dec 2005  HI, USA Posts: 1721 Feedback: 100% (1) Link To This Post	Posted: 7/10/2011 10:01:54 PM Looks tasty! I've got the same dehydrator and love it. Sometimes I'll be lazy and make jerky with extra lean ground beef and a jerky gun.
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Zhukov Does not play well with others Moderator Joined: Apr 2003  TX, USA Posts: 31666 Feedback: 100% (43) Link To This Post	Posted: 7/12/2011 12:02:12 PM Originally Posted By edb66: Soy sauce, crushed garlic, Tuong ot toi vietnam, tuong ot sriracha, Mae Ploy sweet chili sauce and black pepper. Sorry, no recipe, I'm making this up as I go. That's Sambal Oelek and Sriracha respectively. Huy Fong is the most popular maker - just like the ones shown in your pic.
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HKUSP45C Fed Geek Team Member Joined: Mar 2007  TX, USA Posts: 1719 Feedback: 0% (0) Link To This Post

Posted: 7/14/2011 10:29:55 PM Originally Posted By pcsutton: I usually only jerk up deer meat, but I do it about the same way as the OP. The main difference is: I just hang the jerky over the rungs of my oven rack. When it's full, I turn the oven on it's lowest setting and leave the door ajar. Works fine. I skewer mine on toothpicks and hang the toothpicks between the rungs. Works like a champ and I don't have to scrub jerky juice off of the oven rack.

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pcsutton Member ....but not a 3rd member Team Member Joined: Sep 2004  TX, USA Posts: 16754 Feedback: 100% (1) Link To This Post

Posted: 7/15/2011 2:39:55 AM Originally Posted By HKUSP45C: Originally Posted By pcsutton: I usually only jerk up deer meat, but I do it about the same way as the OP. The main difference is: I just hang the jerky over the rungs of my oven rack. When it's full, I turn the oven on it's lowest setting and leave the door ajar. Works fine. I skewer mine on toothpicks and hang the toothpicks between the rungs. Works like a champ and I don't have to scrub jerky juice off of the oven rack. Well...I'll be dipped....live and learn.

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D_CRISIS Forget to strap your balls on this morning? Team Member Joined: Apr 2009  USA Posts: 2610 Feedback: 100% (11) Link To This Post	Posted: 8/5/2011 8:57:07 AM that looks awesome and...I totally make stakes like that. will have to make some jerky that way now.
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