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I’ve tried a lot of jerky seasonings over the years and always comeback to nesco. The seasoning and cure are in packs for 1lb of meat so it’s easy to figure out what you need. They have lots of different flavors as well. They also have a round dehydrator that is good but it won’t do 4lbs if jerky like my large one will.

 

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I’ve tried a lot of jerky seasonings over the years and always comeback to nesco. The seasoning and cure are in packs for 1lb of meat so it’s easy to figure out what you need. They have lots of different flavors as well. They also have a round dehydrator that is good but it won’t do 4lbs if jerky like my large one will.

Thanks for the reply back, I am definitely going try the nesco seasoning.... You know who's got the best price on the seasoning?

 

I like my Cabela’s deluxe 12 tray.

 

I have a cabelas brand and it's been good for me. I think it's also the 12 tray model. I have made hundreds of pounds of jerky in it and I mostly use the hillbilly seasoning from con Yeager. Probably the best jerky/seasoning I have ever come across. Con Yeager also makes a lot of other good seasoning mixtures for snack sticks and lots of wild game.

 

I use Crocket Creek marinade.
https://www.crockettcreek.com/index.php/marinade.html

My dehydrator is from Sausage Maker.

 

Ditto on the nesco
I’ve tried a lot as well and that’s my favorite
I buy it direct from American harvest
They have some decent jerky guns as well.


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You could try a smoker instead of a dehydrator.

 

I like the nesco seasoning and ended up getting an Excalibur dehydrator. Very even heating and can do large batches

 

Con Yeager Spice Co hillbilly jerky mix is good, I like their Appalachian jerky mix best, not as much pepper as the hillbilly kit. I use a Chard 10 tray dehydrator with adjustable temp.

 

I use the cheap presto dehydro from Wal-Mart. I have two. $40 each. I'm making jerkey right now. It takes about 5 hours a batch if it's not two thick.
My recipe is
1 bottle soy sauce
2 bottles Worcestershire
1 bottle liquid smoke
2-5 ounces of red hot
A few table spoons of onion powder, garlic powder and black pepper.
You can add whatever you like or adjust for a different taste.
Mix it all together and put the sliced meat in there over night minimum. Then in the dehydrator till not squishy.

 

I use the cheap presto dehydro from Wal-Mart. I have two. $40 each. I'm making jerkey right now. It takes about 5 hours a batch if it's not two thick.
My recipe is
1 bottle soy sauce
2 bottles Worcestershire
1 bottle liquid smoke
2-5 ounces of red hot
A few table spoons of onion powder, garlic powder and black pepper.
You can add whatever you like or adjust for a different taste.
Mix it all together and put the sliced meat in there over night minimum. Then in the dehydrator till not squishy.
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I use a very similar recipe and I do it at 160 for a hour then drop to 140 for four to five more depending on thickness of cut.

 

sounds easy, what temp in oven?

 

https://westonbrands.com/dehydrators
They make good stuff

 

Does anyone use their kitchen oven to make jerky?

 

I did before I got my dehydrator. I set it as low as I could (around 170) and left the door cracked, it worked but it was a pain, the oven would beep ever minute or so because I had to leave the door cracked. And I had to check it more often as well. I much prefer my dehydrator or smoker now.

 

Thanks for the reply back, I am definitely going try the nesco seasoning.... You know who's got the best price on the seasoning?

I have ordered directly from nesco and also from amazon. Not really sure who was cheaper though.

 

I use the cheap presto dehydro from Wal-Mart. I have two. $40 each. I'm making jerkey right now. It takes about 5 hours a batch if it's not two thick.
My recipe is
1 bottle soy sauce
2 bottles Worcestershire
1 bottle liquid smoke
2-5 ounces of red hot
A few table spoons of onion powder, garlic powder and black pepper.
You can add whatever you like or adjust for a different taste.
Mix it all together and put the sliced meat in there over night minimum. Then in the dehydrator till not squishy.
View attachment 327629 View attachment 327631

I use one about the same just not as much liquid smoke. I have a snackmaster dehydrator I've had for over 25 years before that just set the oven on the lowest setting an lay meat across the oven racks have to watch not to dry up too much. I keep my jerky in the freezer just in case it not dry enough that way it does not mold

 

Excalibur are the way to go.i have 5 of the 9 trays I use at our shop. Buy the refurb ones n save some cash. Best trays and mesh. Con Yeager hillbilly n applichian are my best selling. I make around 1000lbs dried in a season.

 

I actually got the Excalibur 9 tray 3900 model for $130 at a moving sale last weekend. It was used 7 times and looks brand new. I can't wait to use it!

 

High mountain jerky cure works well also. I use my smoker or oven

 

I too think the Nesco original mix is the best. I add 1/4 tsp of garlic powder, 1/4 tsp of onion powder and 1 tsp of brown sugar for each pound. My kids want it mailed to them since they have moved out. I do the ground meat. I also do half the curing salt since it does not last long.

 

Nice score on that. Great customer service from the company also. About 12 hours for 15lb full dehydrator. If you like the jerky soft. Right after you take out out seal up the bag while it's hot n let it sit out overnight. It will be cooked but softer as it sits.

 

Hi mountain is good !!

 

American harvester