i use the paper filters and have no troubles with them sticking to the meat....i'll get a picture of the plastic wrap from the filter....i do it this way cause the meat is dried with cool moving air as opposed to heated air most if not all dehydrators use and cooked the meat dry, true jerky is air dried....i weighed the fresh meat before it went into my marinade and know how much i started with, bout 7.75 lbs and will weigh the jerky when all done....the marinade is my own recipe i am still working on to get perfect as of yet........bob
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exocet 200. STS dampers.
boo string and trigger work.
munch mount quiver mount.
125 gr slick trick magums.
2" blazers on 2117 XX75 w/ brass inserts.
here is the way i used to do it till i found out it was the wrong way to make jerky....the way i used to do it was really cooking it instead of drying it....
i used my electric oven set as low as i could bout 100/110 degrees and wedged the door open with a wooden spoon....hanging the meat by tooth picks took bout an hour as you see it in the picture.......bob
exocet 200. STS dampers.
boo string and trigger work.
munch mount quiver mount.
125 gr slick trick magums.
2" blazers on 2117 XX75 w/ brass inserts.
We inherited a big box fan when my Mom downsized - it's been unused (except for when a neighbours a/c went on the fritz). Looks like we finally have a use for it! Now I just need to go shoot a deer....
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Sent from a mobile device - So spelling and grammar may be questionable!
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"Team DryFire"
Vixen, Micro 315, HHA Optimizer, Boo & VixenMaster strings, Munch Mounts, Dr. Stirrup accessories.
my girls don't want to even try venison but will fight each other to get the last piece of jerky and there in there mid 20's ....this year i told them i want no less then 500 word's why i'm the best dad in the world from each of them, the best writing one will get both share's of jerky ....told them it will be graded on grammer, spelling and the such .......bob
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exocet 200. STS dampers.
boo string and trigger work.
munch mount quiver mount.
125 gr slick trick magums.
2" blazers on 2117 XX75 w/ brass inserts.
My youngest daughter would not eat venison - not even a taste!
This went on for a couple years, then one day I made a batch of venison jerky while she was in school. She came home and I was munching on jerky, I asked her if she wanted some and she grabbed a piece and started eating it as she walked off to her room. Came back in a minute and had another. About the 4th piece she suddenly got that "caught in the headlights" look on her face and asked, "Is this deer meat, dad?".
I told her yes, and she said, "It's GOOD!".
From that day on she never refused to eat venison again.
O.K. I'll be the sissy in the group with my question. What about killing bacteria? I've read unless jerky is heated to 140 degrees, bacteria isn't killed off.
timbikeride wrote:O.K. I'll be the sissy in the group with my question. What about killing bacteria? I've read unless jerky is heated to 140 degrees, bacteria isn't killed off.
Ok timbikeride, I'm with you on this as well I also noticed that there was no kind of cure listed in the marinade. I use Quick Tender, a Cure pack of some kind.
Does the filter material stick to the jerky?
.......bob
