Originally Posted by threebag02:
I make a everything but the kitchen sink marinade. Let it soak for a day. Then set in the dehydrator till I get the texture I like.
I have a Berkel 825E slicer I use to slice my meat.
I’ve always thought about a dehydrator but never got one. I like dried fruit and love jerky. I also think the hot peppers I grow can be dried and perserved longer, and used for cooking or grinding into powder.
Originally Posted by lewdog:
Also, what's the cuts of meat you guys use to make jerky?
I use rump roasts. It's from the hind end. Also known as the top or bottom round roast. Very lean and not something you would usually use as a pot roast, which comes from the chuck, or front end.
Partially freeze so you can slice it more evenly. [Reply]
Originally Posted by mlyonsd:
I use rump roasts. It's from the hind end. Also known as the top or bottom round roast. Very lean and not something you would usually use as a pot roast, which comes from the chuck, or front end.
Partially freeze so you can slice it more evenly.
Originally Posted by GloryDayz:
How I roll:
1 Beef flank steak,
2 Round steak,
3 Rump roast,
Thank you both very much.
I look forward to using this dehydrator very much. [Reply]
Originally Posted by GloryDayz:
Rolled to cut. Interesting idea.
Jeezus that looks like flank patties. Cut way too thick for my liking. You'd have to dry that for a day. And if you're going to use it for jerky why would you use such an expensive cut. [Reply]
Originally Posted by mlyonsd:
Jeezus that looks like flank patties. Cut way too thick for my liking. You'd have to dry that for a day. And if you're going to use it for jerky why would you use such an expensive cut.
One doesn't rush jerky man!!! And yes, I usually go thinner..
And try it before you question it. Yes, it's more spendy, but it's friggin awesome! Do a flank steak and a round steak at the same time, then tell me if you don't taste the difference. [Reply]
