Making Jerky in the oven or in a dehydrator?

[clcuckow]

I was going to post this in the Jerky thread but it has gone.

I make my jerky in the oven (electric fan) and not to blow my own trumpet I think it comes out pretty good but I know some of you uses dehydrators.

My Question is: If I am going to shell out a £150 or there abouts, why is a dehydrator better?

Dose it produce chewer jerky for instance? (I some times have to use bread to soften it if I have cut some of it a bit thin)

Christopher

 

[bigjackbrass]

The main argument in favour of a dehydrator is usually running cost, as they are much cheaper to operate than a full oven. I don't have any figures to back that up, mind you, but manufacturers may be able to supply them.

 

[Tony]

I was going to post this in the Jerky thread but it has gone.

Christopher

If you have any problems because something may have been moved etc then try the search up at the top. :biggthump

 

[saffy]

I used the low gas setting and oven door open method when I experimented a few years ago.

I found that the very high price of lean beef in the UK (fat content ruins jerky), the quantities required to get a decent stock of jerky and the cost of the dehydrator or oven in fuel and time such an all round wasteful exercise I soon went back to buying it pre-made when needed.

 

[Bardster]

Ahh but a dehydrator is soo much more versatile. All that over-ripe fruit? turn it into fruit leather! soft apples? dry them! I love mine and it gets a lot of use for other than jerky, tho i make a lot of that too.

 

[moko]

I started to do the gas oven,door ajar method a couple of months back with some venison but like Saffy says,you gotta do a lot to really make it worth while. Mind you,it tastes better than any jerky Ive ever bought. There was a great thread somewhere on this forum about a DIY dryer.....fiol lined box and a light bulb! worth cheaking out as it would save you a shed load of money.

 

[cariboo]

You're not going to believe this one but we do it in our sauna.
It works really well.

We built racks that slide over the bench so that the meat is high. The bench is covered and works as a good launching point for the meat strips up onto the racks.
when the sauna is hot then the meat goes in leaving the door open just a crack.
We do a mule deer or 1/2 a moose every year.

You would think it not hygenic. If you cover where the meat is going to drip there is no worry and the sauna smells like the beautiful aroma of well done jerky for maybe a day.

Oh ya, It's an outdoor sauna.

 

[Pipistrelle]

60 watt light bulb in a large lightly vented cardboard box on a metal tray. Cheap as chips!

 

[pierre girard]

I've always found smoking it over apple wood makes the best jerk.

 

[william#]

60 watt light bulb in a large lightly vented cardboard box on a metal tray. Cheap as chips!

unlikely ever to make jerky but top tip !