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  1. #1
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default Beef Jerky; trick for if it's too dehydrated

    We did a mess of Jerky (all beef) last weekend. Some was ground and shot with the jerky blaster and most was cut strips of top round. We were experimenting with new 'flavors' and realized we had too much meat for my smoker on smoke day. I just thought it would be a long night tending the smoker, but instead I borrowed a dehydrator for the second batch.

    Long story shortened here ........ I never used a d'hydo before, and I dried it out good! I filled a medium sized baggie and passed it off to my wife, maybe give it to someone for dog snacks. She said it wasn't too bad, but said she might have a trick. I didn't think much of it. Next evening I saw the kids plowing into that bag. She had placed two pieces of white bread in the bag and let it sit on the counter overnight. It came back to life! She said her mother or grandmother would do the same thing for cookies in the cookiejar. It still didn't compare to the smoked jerky, but I was amazed how it softened up.

    I may try that d'hydro method 1 more time, but I'll keep my eye on it better.
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

  2. #2
    SmokyOkie Guest

    Default

    Kuul trick Randy.

    My daughter in law and son make jerky a lot with a dehydro. she likes it like chips, he likes it chewey. They just take half of it off early. it's a kinda Jack Spratt thing.

  3. #3
    Join Date
    Dec 2008
    Location
    Southern MD
    Posts
    86

    Default

    I was not thrilled using the d'hydro at all ....... I prefer hanging strips in my electric smoker. I am just limited on space in it.
    Randy
    ________________________________________
    Char-Griller Horizontal Offset Smoker.
    Masterbuilt Electric Smokehouse.
    About 500 lbs of Cast Iron cookware.

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I use the dehydrator for my jerky...I'm going to have to try the bread trick next time....
    I've used the bread trick for brown sugar that's hard as a rock....works great!
    But I do want to try it from the smoker too....
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    SmokyOkie Guest

    Default

    I like to dehydrate with the dehydrator as opposed to the smoker. I'ts hard to keep temps steady down in the 150 range in the smoker.

    I have cold smoked the meat before I marinated it though. I smoked it before hand thinking it would help the penetration. It did.

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