I bought a Open Country 350 watt 7 tray dehydrator from Academy and I want to make some deer jerky. I plan on using the meat strips from the two doe I got. For safety concerns do I need to add a meat cure? The dehydrator does not have a temp setting. What is the average time when it will be ready to eat? Im open to any helpful tips or suggestions. Thanks,

Yes, you need a source of salt. Heres the basic recipe I use, but instead of an oven I use a dehydrator. This recipe is all over the 'net. In terms of drying, I run it until the texture of the jerky is right. Pliable, but not able to press out any moisture. You will see some recipes that tell you to cook it in an oven for a while to make it "safe". I think that ruins the texture. The salt in the soy and the low moisture content make it safe. Keep it in the fridge and it wont continue to dry or get moldy. You can use a thermometer in the center of the dehydrator if yours doesn't have temp settings. Best of success!

Deer Jerky Recipe:
Ingredients:
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
Directions:
1.Slice meat into long strips, 1 inch wide and 1/8 inch thick...In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt...Place meat in, and close bag...Refrigerate overnight...Knead occasionally, to evenly distribute marinade...
2.Preheat oven to 160 degrees F (70 degrees C)... Place a pan on the bottom of oven to catch drips, or line with aluminum foil...
3.Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved...

I add Insta Cure to my flavoring marinade.

Boraine is right about changing the texture by heating to 170 degrees F (the point at which bacteria is killed). I even tried boiling it once but the result was crumbly jerky.

I dry mine thoroughly. Maybe more than most people. About 24 hours in an Excalibur dehydrator.

I have a medically suppressed immune system (organ transplant) and am overly careful with meat.

i have the same recipe as Borane4 the only difference is the more black pepper u add the hotter the jerky.i cook mine for 8 hrs.i also flip the jerky over and rotate bottom trays top and top trays to the bottom but i have a 4 tray dehyderator.

Thanks for the helpful info

two more questions,do i have to remove the membrane from the meet before i put it in the dehydrator? and is salt a good enough"cure" for the meat?

I should also add I used the recipe mentioned by Borane.

I do trim out as much of the fat and sinew as possible. The sinew will make it stringy and hard to eat. For me that is the most difficult part of the whole process. If I buy roasts to make jerky I look for the leanest cuts I can find.

I use a similar recipe to the one listed above, but made enough that I no longer use precise measurements. I also add extra course black pepper, Tabasco and Tony's seasoning cuz we like it pretty spicy.

I saved several big pickle jars and use them to marinate the jerky strips in the fridge for about 24 hours. I shake them up whenever I open the fridge for anything else.

What about my question on "curing" the meat. Is this above recipe sufficient? I just worry about bacteria?

What about my question on "curing" the meat. Is this above recipe sufficient? I just worry about bacteria?

I only use cures in ground meat jerky. The bacteria levels in ground meat are higher due to increased surface area of the meat. With solid meat strips it is not a necessity. If you want to be absolutely safe I'm sure USDA recommends it. I personally don't add it to my marinade for solid meat. Hope that helps.

I started using Allegro Marinade in place of the soy and Worcestershire. They make a hot one so you can kick it up. Same on the cures, usually only use it on snack sticks I smoke. the dehydrator tends to kill everything.

Brown sugar coating on this gives it a nice glaze. I do mine in a smoker, same specs as far as heat and duration go, but I found that the brown sugar along with the cayenne pepper I like to add makes it hot and sweet. When I'm done it looks like the stuff you would buy at the store.

I add Insta Cure to my flavoring marinade.

Good idea Washington, I'm definitely trying that one. Thanks!

Soy sauce
Brown sugar
Black pepper
Soak overnight
Dehydrate till it is firm usually 7 to 9 hrs
It's gone!

That sounds like crap! Hog kellum

Just joking sounds good

I've been making jerky for years Jack! And I agree with Si old school is better.

I did make some blue cat jerky once and once was enough. It had a great flavor but the after taste was a little fishy.

Can you make hog jerky? Never had it before and was wondering.

Wild hog eats good no matter how its cooked and it makes some excellent jerky.

hey guys I'm looking for a little help before I purchase a dehydrator. I've ever dried food before or done jerky or anything but I want to get into it. I've been looking around for dehydrators and I'm leaning towards the nesco american harvest FD-37 that I found on this site http://www.squidoo.com/how-to-make-jerky-and-dried-foods-with-a-dehydrator and i'm curious what you guys think of nesco dehydrators or if you have suggestions of other brands I should consider? Any help would be great before I make a purchase, thanks guys.

..... cut a strip...liquid smoke with some seasoning...set it on the dehydrator until its ready to eat.... venison is safer than beef and pork...i never put mine in the oven... know people that cuz it off the deer and put it on a rock to make jerky lol

I make my own jerkey every year in my dehydrator. Here is the easiest way to do it. At Academy there is a seasoning called Hi Mountain, the flavor is awesome and this is what makes it easy. The cure it comes with you mix with the seasoning and mix it with your meat and let it sit over night. It doesn't get easier than that. Time-12-14hrs. and make sure you rotate the treys every few hours.