quick jerky question

[turkey nuts]

its my first time ever making jerky its marinating as i type..my question is if i'm using a dehydrator to dry the meat does it need to be cooked at all before i dry it ?i don't think so but am not sure as its my first time and i have no recipe to go by
    thanks in advance for any help guys
        TURKEY-NUTS

[CAPTJJ]

No, you don't need to cook it, you are curing the meat instead.

[Issiah]

nope just put it in your dehydrator    careful not to dry it too much   rotate your trays and stay on top of it

[Raquettedacker]

                 How long do you have to leave it in the dehydrator and how do you tell when its done..

[turkey nuts]

THANKS GUYS !!!

[SilentStalker]

Dacker,
I would say depends on how much jerky your makling as well as the size of the pieces you cut the venny into to.
I have a four rack approx. 12 by 12 dehydrator. I cut into approx. 1/4 inch pieces and cook mine on lowest (155 i think) for approx 3-4 hours, flipping racks every 45 min or so. I just try it and see if it is to my liking as I cook. As has already been said, stay on top of it. I've screwed up my share of jerky unfortunately.   

[Madpuppy]

                 How long do you have to leave it in the dehydrator and how do you tell when its done..

It kind of depends on the unit you're using. I leave mine in for anywhere from 3 to 8 hours. The product you're smoking makes a difference on the amount of time also. I just give mine the old feel and taste test to see when it's dried to the way I like it. If I want it a little drier and don't have time to wait on the dehydrator I will finish it off in the oven for about 20 minutes on 225 degrees. I got a big smoker this spring and I can do 10 lbs. at a time so I kind of put my dehydrator away, the smoker does A. more jerky at a time. B. Does it in less time. and C. It taste better.

[Raquettedacker]

I have a 3 rack smoker which I have used many times and it does a good job. I bought a dehydrator this summer at a yard sale. It must be a cheep model, there is no temp setting and no fan like I've seen on others. Do you have to use a store bought curring additive, or just use your favorite marinade and some liquid smoke..  I did a bunch of hot peppers in it and it took about 10 days..what keeps the meat from spoiling if it sits out for a long time?

[Corporal Punishment]

I use the snap test!!!!You fold the meat,if it bends its not done yet....If it starts to break its done and cook longer if ya like it drier/harder......

[Corporal Punishment]

By the way thats around 7 hours in my dehydrator give or take,and thats using pretty thin stuff!!!

[turkey nuts]

IT TOOK 6 HOURS TODAY AND THAT WAS A LITTLE TOO LONG BUT DARN GOOD FLAVOR INDEED !!!!!!!!!!

[Corporal Punishment]

IT TOOK 6 HOURS TODAY AND THAT WAS A LITTLE TOO LONG BUT DARN GOOD FLAVOR INDEED !!!!!!!!!!

I am making jerky right now!!! Been around 5 hours now and is very edible IMO,especialy if ya like it soft...But would prolly fridgerate it in this stage if storing a while!!!!

[stka]

Here's the recipe I use, although I tweek it a little some times to try diffeent things I always use what's listed except I double the red pepper or add halbanero sauce. Alton Brown is always my go to tv chef for recipes. I brine mine over night at least, usually ~12 hours. FYI the BlowHard3000 is a floor fan with furnace filters.


FoodNetwork.com
Jerky

Recipe courtesy Alton Brown, 2004

From the Great Big Food Show

Prep Time:
    15 min
Inactive Prep Time:
    4 hr 0 min
Cook Time:
    12 hr 0 min

Level:
    Easy

Serves:
    4 ounces

Ingredients

    * 2 pounds red meat (although you can use elk, bear, venison, wild boar or just about any other critter you can hunt. I stick with beef such as top round steak, flank steak or brisket)

Brine:

    * 2/3 cup Worcestershire sauce
    * 2/3 cup soy sauce
    * 2 teaspoons ground black pepper
    * 2 teaspoons onion powder
    * 1 teaspoon liquid smoke
    * 1 teaspoon red pepper flakes
    * 1 tablespoon honey

Directions

Place the meat in the freezer for 1 hour, so that it will be easier to cut.

Slice the meat with the grain as thin as humanly possible.

Mix brine ingredients right in a resealable plastic bag (placing the bag inside a large plastic container will make this easier.)

Place meat strips in brine. Move the meat around so the marinade is evenly distributed around it. Seal bag, working out as much air as humanly possible.

Lay bag flat in the plastic container and refrigerate for 3 to 6 hours.

Remove meat from the brine and drain on cooling racks. Discard the brine.

When the meat is dry place it inside Blo-hard 3000 and set fan to medium. Leave overnight or for at least 12 hours.

If you don't find yourself in possession of a Blo-hard 3000, place strips directly on oven racks.

Heat oven to lowest setting and use a blob of foil as a wedge to hold door ajar.

Oven-dry overnight or until meat reaches a consistency of your liking.

Store in zip-top bag or jar in a cool dark place for 30 or 40 years or until fuzzy stuff starts to grow on it.