There’s Mayo Clinic for you. I’m not gonna go find the white papers, in the Mayo link they admit that there has been zero link found but can’t exclude that it’s possible.
Do more research and you’ll find that studies find every negative report with MSG in the studies was purely placebo because the food they were fed actually contained no MSG but they be were told it did.
The shit is easy to research man and the info has been around for a long time now. Many restaurants add MSG and no one complains because they aren’t aware they are eating it.
Many people love mushrooms and don’t complain about any ill affects, but they contain MSG.
Msg sensitivity is pure placebo. That doesn’t mean placebo isn’t a powerful thing. I mean shit most people here use soy sauce as a major component of their marinade and it contains MSG.
I always vacpack my bags, even if I keep them. When vacpacked they can sit on my shelf for at least 6 months and stay fresh. I just have a basic Foodsaver one and it works great. I use it for sous vide as well. Check out Costco, they usually have them and the bags for cheap.
I've tried a few different things:
I do notice you said 'slicing to dehydrating' - are you not marinating at all? That'd be a big missing step, if so. My jerky always gets at least 16 hours in a marinade with cure.
I started with this one, *see link below, before graduating to an Excalibur, and it has a digital timer and goes up to 160 degrees. I bought used from Amazon Warehouse it was brand new just one that had been sent back and works great. Can do about 2 1/2 lbs of meat at a time and auto shut off at end of timer which is great for overnight dehydrating. Highly Recommend and still use for herbs and fruit! The flat trays make it a lot easier I think to instead of having to curl the meat around the circular ones and holds more.
They come in some cheap food containers/snacks. I buy those cheap nori snack packets and save them from those or you can get the gel ones cheap on amazon.
https://www.amazon.com/Silica-Gel-50-gram-packets/dp/B003GEWYXI
If you have a standard vacuum sealer, these should be what you’re looking for. I’ve used these in the past for when I was dehydrating fruits like banana and apple chips. They seal at the bottom and zip up top.
If your trying to start this as a potential business, best foot forward(at least that's what I gathered from the post). Get some of these.
PackFreshUSA Silver & Clear Stand Up Pouches, 100pcs (Small 4x6x2.5) https://www.amazon.com/dp/B013PVQL2G/ref=cm_sw_r_cp_apa_kpROybYBPE33Q
They can even be sealed. An impulse sealer is 25 bucks.
Labels, onlinelabels.com or Amazon
Imagine your friends and family face when you give them a professional looking package instead of something in a zip lock baggy!
you can get a decent dehydrator on amazon for 40-50$, the time will be about the same, and the smell will be the same though.
Chalkboard labels are cheap and you can get paint pens cheap on Amazon or at Michael's or craft stores.
Is it this stuff?
There's a photo of the ingredients on there and it pretty much just looks like sugar, soy sauce, sesame, and a tiny bit of chilli.
The slicing it thin enough makes a lot of sense, I just picked this up, I was slicing Gyro meat at 16th of an inch and that seemed to be the sweet spot. It was not that bad, using a cooking ruler, I could never have eye balled it.
https://www.amazon.com/dp/B00DT1XYDM/ref=twister_B07BC9GCK4?_encoding=UTF8&psc=1
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edit: mandolin slicers terrify me
I have this same slicer, but I wouldn't buy it. It's fine for slicing meat, but the cleanup is just a pain. It's so much easier just to get the butcher at the store to slice it.
I've got this (or very similar) model. Has been working great for a few years now.
I did add a few more trays to give me more capacity.
If you plan on making any jerky with ground meat, you can probably find this dehydrator in a kit with a jerky gun.
I might also suggest looking into something that will help to cut nice slices for making your jerky. I bought something similar to THIS.
I have this one and it comes with 2 jerky canons and can do the flat sticks or the round sticks even pepperoni with casings. Highly recommend.
https://www.amazon.com/Capacity-Pistol-Aluminum-Attachment-Shooters/dp/B00US645GQ
Sounds really like you are doing well. What you don't want to do is ramp up too fast and get overwhelmed.
This is next one in my wish list:
https://www.amazon.com/COSORI-Dehydrator-Stainless-Temperature-Compliant/dp/B07PY5M579
I use a brisket knife. They are super long and sharp. For less than $100 I eventually bought an electric meat slicer and use it most of the time now.
That's the dehydrator I use, the thing is a beast and quiet as hell which is surprising.
So the recipe I use for my Vegemite jerky always starts off with a base that I use for basically all my jerky. It's a 1:1 ratio of soy sauce and Worcestershire sauce then I build on it.
You change the amounts depending on how much meat you use I always use top side beef because of it's little to no fat content (Kangaroo works awesome too).
Once I have my base marinade I then heat up some Vegemite and whisk it through the sauce, you can change the amount of Vegemite depending on your taste. I like to have it strong enough so you know it's Vegemite but not over powering.
Next in a dry pan heat up some coriander seeds until you see a little smoke and the smell starts to permeate making sure to keep the seeds moving so they don't burn.
Next put a little rock salt and the seeds into a mortar and pestle and ground those up you can put some whole black pepper in there too and then you just simply sprinkle it in with the marinade and the beef and you're ready to go.
Hope that helps, just a tip be careful of how much salt to add because with the soy and Vegemite your salt levels are up there already.
>For civilian use it can be tricky to get a hold of.
only if those civilians dont have access to stores, or amazon
also, i believe you want to use #2 when curing for jerky, personally i have never used a cure (outisde of the salt in my brine/marinade) in the 20 years i have been making jerky. but as most others have stated, i too have not done chicken. i have done turkey though.
That's the dehydrator I use, the thing is a beast and quiet as hell which is surprising.
So the recipe I use for my Vegemite jerky always starts off with a base that I use for basically all my jerky. It's a 1:1 ratio of soy sauce and Worcestershire sauce then I build on it.
You change the amounts depending on how much meat you use I always use top side beef because of it's little to no fat content (Kangaroo works awesome too).
Once I have my base marinade I then heat up some Vegemite and whisk it through the sauce, you can change the amount of Vegemite depending on your taste. I like to have it strong enough so you know it's Vegemite but not over powering.
Next in a dry pan heat up some coriander seeds until you see a little smoke and the smell starts to permeate making sure to keep the seeds moving so they don't burn.
Next put a little rock salt and the seeds into a mortar and pestle and ground those up you can put some whole black pepper in there too and then you just simply sprinkle it in with the marinade and the beef and you're ready to go.
Hope that helps, just a tip be careful of how much salt to add because with the soy and Vegemite your salt levels are up there already.
Lean ground beef is great. I have this: http://www.amazon.com/Nesco-American-FD-61WHC-Snackmaster-Dehydrator/dp/B0002WSQHU/ref=sr_1_1?ie=UTF8&qid=1423959629&sr=8-1&keywords=nesco+american+harvest and using ground beef works great. I love the results, and the folks at work seem to really enjoy it too. I've just been using the Nesco Original flavor packs, sometimes adding in extras like cayenne or crushed red pepper, always turns out awesome. I usually make 2 pound batches, good to go after just over 5 hours.
https://www.amazon.com/Food-Storage-Containers-Set-Chalkboard/dp/B07S1WGYX2/
I use this set. But if you are only marinading for a few days why so triggered. I was just saying washable containers would be better for the environment.
I have this one and it works great. I find it makes a huge difference to get some oil (olive, canola, whatever) on the sliding mechanisms and on the blade.
Ok. I am using a Traeger Ironwood 885. The rack system I used were two sets of these from Amazon. I bent the stands to allow for all six racks to fit inside the smoker with ample room for smoke flow.
https://www.amazon.com/gp/product/B07X7WB831/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Will post pics of the setup tonight. Can't link photos from work.
I have this Presto, been a great unit for the last 5 years.
I’m a pro Chef (20 years now) i prefer using a hollow ground slicing knife. The divots in the blade help to keep the meat from sticking to the knife. I think the thickness is the most important thing to pay attention to. This way everything dries evenly. The length isn’t as important. Also fatty meat will spoil faster. Some folks like a little bit of marbling in jerky. Also partially freeze the beef and then you can slice it way more consistently. Here’s a knife similar to what I used.
Amazon has is! You have to search for powder. A little goes a long way too. https://www.amazon.com/Nutricost-Bromelain-Powder-100-Grams/dp/B07QTPNJF6/ref=mp_s_a_1_1_sspa?keywords=Bromelain+powder&qid=1652807864&sr=8-1-spons&psc=1&smid=A2YD2H3KGK1F4L&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExM09GTFc2SUZLSjBNJmVu...
This Excalibur is the same size and is $100 cheaper.
Honestly I prefer the solid front to the glass, less to clean.
And I prefer the analog controls to digital controls, less to go wrong, I can repair it if it does.
I have the model linked and have used it for years, I love it!
Yes, definitely. Unfortunately, it is cut with salt, but you use a very tiny amount. You'll have to decide whether it it counts as "saltless". Most products are 6.25% sodium nitrite and 93.75% table salt (sodium chloride).
You use 1 tsp per 5 pounds, or just a bit shy of 1/4 tsp per pound of meat. That's ultralow sodium jerky in my book.
This is the pink salt I use, it will cure like 800lbs of meat.
You may also find more information on saltless preservation in /r/Charcuterie.
Peoples choice old fashioned hot and spicy or original is awesome!
Hot & spicy or Teriyaki for the slab jerky
It’s sold as Pineapple powder which is a health supplement. It’s used a lot in the meat marinating industry in Foodservice. You’ll see pineapple powder on the back of Jack Links stuff a lot. Here’s what I use. 1 tsp per pound of meat. https://www.amazon.com/Nutricost-Bromelain-Powder-100-Grams/dp/B07QTPNJF6/ref=mp_s_a_1_1_sspa?crid=GA176KI1KEK0&keywords=bromelain+powder&qid=1650499413&sprefix=bromela%2Caps%2C72&sr=8-1-spons&psc=1&smid=A2YD2H3KGK1F4L&...
Here go
FoodVacBags Pint Zipper 6" X 10" Vacuum Seal Bags/Pouches - Black Back Clear Front (50 Count) - Resealable https://www.amazon.com/dp/B07CXDK5D1/ref=cm_sw_r_apan_i_PFERPQ1HECFJQQWQMRMH?_encoding=UTF8&psc=1
If you make a lot, these are great, otherwise, I just use a nice chefs knife and patience.
Weston Manual Single-Support Jerky Slicer, Charcoal Gray https://www.amazon.com/dp/B001SGB3SS/ref=cm_sw_r_apan_i_WG4XC9G9559MPCESTN6Q
For those reading along, you can do this at home to any meat with a jaccard machine!
Jaccard 48-Blade Meat Tenderizer, Original Super 3 Meat Tenderizer, 1.50 x 4.00 x 5.75 Inches, White https://www.amazon.com/dp/B001347JK6/ref=cm_sw_r_apan_i_ZSZX5G7T9KA8DYQ140WZ
Weston Manual Heavy Duty Meat Cuber Tenderizer , Sturdy Aluminum Construction, Stainless Steel Blades https://www.amazon.com/dp/B00307RV7A/ref=cm_sw_r_apan_i_CZQCHHBPKJ4SNRN0SQJ4?_encoding=UTF8&psc=1
Top hit on Amazon!
Theses are both good. Especially the peoples choice one. The peoples choice does have some bad reviews on Amazon stating that people have received moldy bags but so far it hasn’t happened to me and Iv bought a bag or two every month for the past year cause it’s addictive
https://www.amazon.com/gp/product/B00ML6L84I/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1
I bought this at a gun show, and it's hands down the best jerky I've ever had. It has made me want to try to make my own - it's that good
I got some silicone tray liners (like these, but make sure you find some that fit your trays) and they have worked really well. They are also easier to clean than the metal tray since they are flexible.
Here is a $50 knife that has an easy to sharpen shape. It is meant for cutting meat. Sharpening your own blade is a great way to save money.
12" Brisket Knife – Forged High Carbon German Steel https://www.amazon.com/dp/B07VLW8677/ref=cm_sw_r_apan_glt_fabc_BJGSMF1DJGDRDAJP62BH?_encoding=UTF8&psc=1
This is the one. I have it as well. Its a great dehydrator. I've never checked it with a thermometer though. Seems to dehydrate all racks pretty evenly. https://www.amazon.com/gp/product/B07PY5M579/ref=ppx\_yo\_dt\_b\_search\_asin\_title?ie=UTF8&psc=1
If you’re not opposed to soy beans, soy curls are basically a high protein flavor sponge with great texture.
i have a NutriChef Vacuum Sealer it great when it works, sometimes the bags don't hold the seal and i have to cut open or use a new piece until it holds. there is a spot(like it didn't heat there) every time i seal where i think is the weak point, not sure if its whats causing it or not. i've been thinking of getting a food saver. i agree with buying the plastic in bulk, saves money.
It has to be that kind of sealer because of the design of the bag with the little hole on the top right corner. I know Amazon has some zipper bags that you can use a standard vacuum sealer for. Below is the link for the quart bags but they also have pint bags for smaller batches.
This doesn’t quite meet those specs, but any thoughts on this model? This is probably the upper end of my budget, it’s just for about 5 Excalibur trays worth once a week on average.
https://www.amazon.com/Premium-Commercial-Electric-Slicer-Stainless/dp/B014DMSEC6
I used about 5 grams Pound of meat.
Will let you know how it turns out.
Thank you!
BUBBA 9 Inch Stiff Fillet Knife with Non-Slip Grip Handle, Full Tang Beveled Sushi Style Stainless Steel Non-Stick Thick Blade https://www.amazon.com/dp/B014YUW08G/ref=cm_sw_r_u_apa_glt_fabc_CWKKJVMPJZ4P6ZM7NT3C this is what I use it stays sharp as hell and when I'm done I only have to clean 1 knife and 1 cutting board
This is my go-to for jerky, as well as trimming briskets.
https://smile.amazon.com/gp/product/B005P0OQLE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Sharp, easy to sharpen and not expensive.
This thing is a beast Bubba 9 Inch Stiff Fillet Knife... https://www.amazon.com/dp/B014YUW08G?ref=ppx_pop_mob_ap_share
I use it for slicing brisket, filleting fish, jerky, etc... super sharp and just the right amount of flex.
I believe you want to use an oxygen absorber not a desiccant. https://www.amazon.com/gp/product/B07MD7HN8D/ref=ox_sc_act_title_1?smid=A1YM29HQFK6FFZ&psc=1
https://www.amazon.ca/dp/B07TB1MCM6/ref=cm_sw_r_cp_apa_i_JV3XQ4WNVP3DMWWKWHKM?psc=1
This is the one I got about half a year ago. I used to own a 9 tray Excalibur and this guy works just as well and is still going strong. Also it has the stainless steel tray option for 30$ more which in an absolute must. DO NOT get plastic trays! I will be replacing it with the same model if its still around, granted it gives me at least 5 years. I do 4lbs batches with it loosely spaced and it leaves me with an extra tray still. Could probably get 5 in there.
I have this one: https://www.amazon.com/gp/product/B07B9KZXLS/
It has been phenomenal, I would definitely buy it again if I ever misplace mine. Though Excalibur has a collapsible model and that seems extremely handy for people like me in tiny apartments
From Anthony’s Cheese Powder: Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Whey, Butter (Cream, Salt, Buttermilk, Salt, Disodium Phosphate, Annatto Extract (color), Natural Flavor
Anthony's Premium Cheddar Cheese Powder, 1 lb, Batch Tested and Verified Gluten Free, No Artificial Colors, Keto Friendly https://www.amazon.com/dp/B076TPLFFD/ref=cm_sw_r_cp_api_glc_i_zBM.FbAD8H6PD?_encoding=UTF8&psc=1
Sets are often overpriced compared to buying just the knives you want to use. Knife buying is also very personal. What feels great to one person might be awkward to someone else. You really need to decide what kind of handle, tip, blade angle, weight, etc. you want from your knives.
It's probably a good idea to start with the classic chef's knife. Find one you like, no need to spend more than $125-$150 or so, and you can get something perfectly fine for half that. Next, decide what other knives you will actually use. Most sets are filled out with a bunch of useless knives that will gather dust in your block. You don't need those.
Focus on the ones you do need, and price your own 'set.' If there is a set that includes all of these knives and costs less than buying them separately, great, go for it. Otherwise, don't waste your money. Would you really buy that matching set of steak knifes separately? I sure wouldn't.
Personally I like Global knives. I have five of them, and I use them all. Of course, an 18 piece Global jumbo set is probably more like $1200 rather than the $400 you're looking at, but you also get much nicer knives. Why not spend the $400 nicer knives that you're going to actually use? Something like https://www.amazon.com/Global-7-piece-Ikasu-Knife-Block/dp/B00AEFK5ZG is a much better value in my opinion than a jumbo set that includes scissors, steak knifes, etc.
If you still really want one of those jumbo sets, give Wusthof and Henckels a look, they have very solid offerings at the $400 level. Again, I can't stress this enough, knives are very personal and you should find ones that work for you. Don't just buy something you think looks cool, unless you're just after kitchen bling and won't actually be cooking.
Woot had a deal on this one for $189.99 a month ago. I have had good luck with amazon warehouse deals and they have the same warrantys. Looks like they have one new with just damaged packaging with means the package got damaged and returned but the product is in new condition for $208.79 with prime shipping.
https://www.amazon.com/dp/B008OV4FD0/ref=sr_ob_2?ie=UTF8&qid=1527807726&sr=8-2
I use this one and I love it. When I bought it it was $49, but I'd buy it again at $59.
Hamilton Beach 32100A Digital Food Dehydrator 5 Tray Gray https://www.amazon.com/dp/B012CG8N26/ref=cm_sw_r_cp_apa_i_ASBxCb96YS7JX
Or buy from Amazon Warehouse with the same warranty for only 29.99 used like new
https://www.amazon.com/gp/offer-listing/B012CG8N26/ref=dp_olp_all_mbc?ie=UTF8&condition=all
My favorite commercial brand has been wild bills. I've found it sold by the piece in a jar at a gas station in Bozeman, MT, and in 8 ounce packs at a gas station in the Carolinas. You can get it off Amazon but it's pricy there. It's very dry, tough, and salty/soy sauce flavored. It could be because it's not available where I live though. Wild Bills Original, 36-Count, 15-Ounce https://smile.amazon.com/dp/B004RDV2XK/ref=cm_sw_r_cp_apa_i_2Kc2Db03Z0Z37
I started with this nesco for about 88 bucks. https://www.amazon.com/gp/product/B0090WOCN0
I bought two additional trays for about 12 bucks.
I can easily put close to 5 pounds of meat on there and get excellent jerky. There are no shortcomings to this unit from a practical perspective. I often think a built in timer would be good, but I've never made jerky based on exact timing. I always need to check it to determine when it's done.
I use a two knife approach and have one of these as well. Whether it jerky or a cooked roast or slicing ribs, I can do most of it with these 2 knives.
I make Pho in my instant pot with the satchel of pho seasonings. I make extra liquid and after removing the fat from the top, I blend 1 cup of the liquid with the spices from the satchel with 1/2 cup lite soy and 1/4 cup worchestire, 1/4 cup sriracha and 1 table spoon of sea salt and 1 table spoon of fish sauce for 4 lb's of London Broil.
https://www.amazon.com/Jovian-Pantry-Spice-Sachet-Pack/dp/B078N4K2SY
https://www.amazon.com/dp/B002SHNIW0/ref=cm_sw_r_cp_apa_i_ENCBFbD5HFW3Q
~6 hours at 165°F
Recipe:
For 2.5 lb raw beef
1 C soy sauce 1/2 C brown sugar 1 Tbsp ginger powder 2 Tbsp granulated garlic 2 Tbsp black pepper 2 Tbsp red pepper flakes 1 Tbsp onion powder 1/2 tsp Prague powder #1
The measurements are all estimates, I didn't really measure anything but the say sauce and PP#1.
Mix together in gallon bag. Marinate for 48 hours turning the bag and moving the meat around every so often.
For this one I patted the meat with paper towels a bit before placing in the dehydrator.
I made 2 batches (5 lb) and the dehydrator was full, which probably affects the drying time.
I bought this one and it’s amazing. Way bigger than I thought, and it works very well. Last time I did jerky I had about 4 pounds wet in there at once, but I definitely could’ve fit more.
I got mine for $400 but it looks like this machine has gone up in price since i purchased it 5 years ago. I highly recommend it for avid jerky enthusiasts who want to invest in their equipment. The stainless steel trays are dishwasher safe and the dual temp control means i can set two Temps and two timers. I have find this a game changer because if you start a batch at 167°F for two hours to kill of the bacteria, then drop down to 140°F for 5 hours and the end result is safe to eat soft chewy jerky. The removable drip tray is nice too.
https://www.amazon.com/dp/B00YZG07SU/ref=cm_sw_r_other_apa_i_VuNmFbQ616W8K
I have this one but bought it a lot cheaper before Covid-19 and the quarantine.
https://www.amazon.com/COSORI-Dehydrator-Stainless-Temperature-Compliant/dp/B07PY5M579
This one I have owned for 4 years with 0 problems and can do about 3 lbs of meat at a time. Just wish I could get more trays for it and more of the inserts for fruit roll-ups but have had 0 problems with it and it has a digital 48hr timer and goes to 160. I would wait on pricing though as I got it for about $60 but lots of people buying dehydrators right now obviously so prices have skyrocketed. The trays are dishwasher safe and super easy to clean.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26
https://www.amazon.com/MAIRICO-Premium-11-inch-Stainless-Carving/dp/B073PXSQCS
This is the one I used until I was gifted an electric slicer. Works great on half frozen roasts. Mine is extremely sharp and gave me great results. Might wanna use a random chef's knife for fat trimming though.
Watch Woot or SlickDeals they pop up on their sometimes or Craigslist of course. I deleted Facebook but MarketPlace you could also check for Excaliber deals. Get the digital one 9 tray if your going to make that big of an investment. Really though the Hamilton Beach dehydrator was my workhorse for $60 and I still use it for smaller batches. 3 LB's of meat get's me roughly 1.25 pounds of jerky and if I put it in wet takes about 6 hours at 155 or if I paper towel it then about 4.5 hours at 145.
*This one looks interesting and has digital timer and temp and the 3 year Amazon warranty for $11
https://www.amazon.com/Dehydrator-Machine-Digital-Temperature-Vegetable/dp/B07QXNSSJM
I have this one and love it for smaller batches of jerky. Does about 3 lbs at a time and has digital temp to 160 degrees and digital timer auto off. I do my jerky at 155 for 5 hours over night and another hour at 145 when I wake if it isn't quite done and to get that jerky smell in my apartment in the morning. Works amazing and is cheap. Does great mango and banana chips and fruit rollups just cut wax paper to size and use a cookie cutter to cut the circle out of the middle to fit the trays.
Way better value than the Nesco ones in my opinion because of the digital temp and timer and it isn't round. Also doesn't take up much counter space and easily stores away. $41 currently on Amazon. I got the 4 year protection for $6 but have not had a single problem with it since I got it.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26
Nesco! I’ve had this for 5 years, it is drying peppers and jerky very reliably. NESCO FD-61WHC, Snackmaster Express Food Dehydrator All-in-One Kit with Jerky Gun, White, 500 watts https://www.amazon.com/dp/B0002WSQHU/ref=cm_sw_r_cp_api_i_o5paEbEF9K8C1
I have this one and love it for smaller batches of jerky. Does about 3 lbs at a time and has digital temp to 160 degrees and digital timer auto off. I do my jerky at 155 for 5 hours over night and another hour at 145 when I wake if it isn't quite done and to get that jerky smell in my apartment in the morning. Works amazing and is cheap. Does great mango and banana chips and fruit rollups just cut wax paper to size and use a cookie cutter to cut the circle out of the middle to fit the trays.
Way better value than the Nesco ones in my opinion because of the digital temp and timer and it isn't round. Also doesn't take up much counter space and easily stores away. $41 currently on Amazon. I got the 4 year protection for $6 but have not had a single problem with it since I got it.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26
This one, can be a little hard to get used to especially with the hardness and softness of the meat. Need to freeze it about at least 1-2 hour just somewhat hard to get good cuts. ONce you get it, its prety easy after but trouble some...as I am not a fan of cleaning. Its not those nice pro butcher $1500-+$10000. but does achieve thin crisp jerky dry jerky which I like.
I have this
I've had it for 2 months and its great, it makes slicing a breeze. All you have to do is cut the meat into slabs that will fit into the chute, then crank it through. Imo it has 2 drawbacks you might be concerned with, you can't adjust the thickness of the slices and cleaning can be a pain. The whole thing can be taken apart so cleaning most of it is easy but the blades are a pain. if you do deicide to get it I would suggest also getting a pipe cleaner or thin bottle brush with very stiff bristles for cleaning in between the blades.
Something like this one although I do not recommend this one as it is plastic handle I think. Get a full metal heavy duty all metal one so you don't rist the handle snapping off.
I smoked it outside. So didn't notice at all. Lol
The taste was almost indescribable. It has the smokiness and the spices. But there was no salt. The vanilla wasnt crazy intense because of the other stuff going on It just tasted off, is the only way I could describe it
Also the weight was before I dehydrated it.
I use this one and I love it. When I bought it it was $49, but I'd buy it again at $59.
Hamilton Beach 32100A Digital Food Dehydrator 5 Tray Gray https://www.amazon.com/dp/B012CG8N26/ref=cm_sw_r_cp_apa_i_ASBxCb96YS7JX
Mine isn't hard to clean at all. I would recommend spending a little extra and getting a metal/higher quality one, especially if you're going to run any of it through the dish washer. I have the one linked below:
https://www.amazon.com/gp/product/B00US645GQ/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
Hey man, I just started as well like a week ago. I have this dehydrator and it's working really well for me just starting out. For meat, I've only been using Eye of Round, which seems to be the most recommended and it has been turning out great. I used www.jerkyholic.com to get some guidance on recipes, just to get an idea of proportions, temperatures, timing, etc., but I've found it most fun to make up my own as I go. Good luck!
Can you vacuum seal it? You could then freeze it. They sell those bags now that come with a pump if you don't have a vacuum sealer. If not get as much air out as you can and refrigerate it. Do not store with fruit or in the crisper with anything that gives off ethylene that will cause it to mold faster.
A-MAZE-N AMNPS5X8-APP Pellet Smoker with Apple BBQ Pellets, 5 x 8 https://www.amazon.com/dp/B01DL0PD16/ref=cm_sw_r_cp_api_i_Q3noCbNXEJ3Q9
I’m not sure when you are looking to try this but I have one of the items linked above. It’s cheap enough and totally worth it in my opinion. I’m inclined to try this myself now.
What about buying him a dehyrator so he can make his own? I own this one and highly recommend it for jerky and spices and fruit rollups. Then you and he can make jerky together and it is way cheaper than buying it in the future!
https://www.amazon.com/Hamilton-Beach-32100A-Dehydrator-Vegetables/dp/B012CG8N26
Also I see there is one from Amazon Warehouse like I bought mine from for only $40 and they carry the same warranty and mine was brand new just repackaged.
You can use 1tsp of Prague Powder per 5lbs of meat. https://www.amazon.com/dp/B01BCPXJ18/ref=sxts_sxwds-bia_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=d754fdf0-fd52-4edd-8917-8e65a84c20d5&pd_rd_wg=E3KYw&pf_rd_r=HARJQJJGVR98X234GB3X&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B...
Ahh good to know! Thank you, I will look again, I was about to buy a plastic one.
I think Im going with this one for now: https://www.amazon.ca/dp/B000SQFGRS/?coliid=I26UVNX11DDSKG&colid=1JBNBSBQSAXHM&psc=0
I started out with this one as it has a timer and temperature button that I can set it and forget and it goes up to 160 degrees where most go to 150. I still use this for smaller batches and can do about 3 lbs of top or bottom round at a time. If your looking to get a start and can do a couple batches spread over a few days you can't go wrong with this one. Ive done 10 lbs over 2 days in this one andit works great and super easy to clean.
Copy+pasta what I said in your other thread:
Hmmm, not a good deal. You can get this same dehydrator on Amazon (with or without Prime) for $35.71
MidwayUSA is selling it for $38.50 after the cheapest shipping options are applied.
You can get a Nesco FD-37A on Amazon for a penny more, which is a much more reputable brand.
I’ve only used this on ribs and other meats but when I read scotch bonnet I immediately thought of this. I think if you put it in a shaker and used it for a dry rub it could make some delicious jerky. Think I will give it a try now. It really is good stuff.
Oakridge Signature Edition Jah Love Jamaican Jerk Seasoning (6 oz) https://www.amazon.com/dp/B01F9BW6IS/ref=cm_sw_r_cp_api_U9UMAbXBYP975
Edit: I’ve also had good luck mincing habaneros and mixing them with this, letting it marinade for about 5 days. Has great flavor and a nice switch up.
I started out buying a dehydrator and a slicer.
Having a slicer makes it easy to quickly cut up a bunch of meat and have it be uniform, which is pretty important because they all require the same drying time. A good tip is to put the meat in the freezer for an hour or two before you slice it.
The only thing I don't like, is that the cheap slicer I bought (Similar to THIS) has areas that are hard or impossible to clean. It has worked well for a couple years now, but I wish I could sanitize it.
Most of the time, I use pork loin. Costco sells huge pork loins, probably close to 10lbs for $25 CDN. I trim the fat and have enough meat for 3-4 loads in the dehydrator.
This is the one I have.
I second this. I bought a cheap one (pretty much the same model sold under many brand names) and while it works well, the design allows for food/meat to get into places that are practically impossible to clean.
A proper meat slicer will be better sealed and smooth so that it can easily be cleaned.
https://smile.amazon.com/gp/product/B008H2OEKK/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
That is what I bought earlier this summer for making jerky, and I have loved it so far. It is a little annoying to clean it, but not that bad. At your price range, I think you could get to the lower end of the price range on the Excalibur ones with the back mounted fans which are supposed to be better and more even than the ones like I got which have a bottom mounted fan. I still love mine, though. Good luck with your jerky making.
I know I'm late to the party, but I wouldn't recommend those cheap $100 chefs choice meat slicers. I used it once and returned it right away...I would either recommend the Weston Manual Jerky Slicer if you don't plan on making lots of jerky often & it's not so bad with space, I loved using it...If you need a decent electric meat slicer, checkout this one - https://www.amazon.com/gp/product/B002SMC1ZU/ref=ox_sc_sfl_title_17?ie=UTF8&psc=1&smid=A39SXLQYAXHTN0 . I have this machine and it's a workhorse that never let me down. Be sure to also buy a non-serrated blade as well.
Hi. Delayed reply, but I really like my excalibur
Did you end up getting one? Plastic trays stain from greases and stuff from marinade. The above has a poly type material that cleans easy and adjustable temp makes it work well for me.
I have this Nesco. I'm on my 2nd one as the 1st one died after a few years of use. I almost bought me an Excalibur one, but did the math and saw I could buy 4 of the Nesco's for the price of the Excalibur. I figured it might have been my rough handling of the Nesco. If this one breaks with my baby-ing it then I'll probably break down and get the Excalibur.
I've got a Nesco fd60 that I've been using for a few years with frequent use with no problems. I use it mostly for drying my peppers for powders/flakes, but it works great for jerky as well.
Beef sticks. 10% fat, ground sirloin and brisket. They are cured for 24hrs (in a marinade that does not contain much extra salt, mainly just soy sauce) then dehydrated at 130f-ish for 12-15 hours. I've eaten them for 10+ days (the longest that botulism can take to show symptoms) and had not ill effects. But, singular success does not equal truth. I just want to make sure I am not overlooking something obvious.
Edit: I stuffed it into LEM Clear Edible Collagen Casing
I was using one of these plastic ones because it's quick, I can do longer strokes and i don't give two craps about the blade condition lol. https://www.amazon.com/dp/B00004VWKQ/ref=asc_df_B00004VWKQ4838985/?tag=hyprod-20&creative=394997&creativeASIN=B00004VWKQ&linkCode=df0&hvadid=167125219398&hvpos=1o1&hvnetw=g&hvrand=9455826069985998008&hvpone=&hvp...
just by looking at the picture on the box... i'm going to bet my money on bottom.
that is good.
I've had this slicer for over 2 years. I got it for around $60, it gets the job done, and cleanup is super easy. If meat is getting stuck everywhere, perhaps freeze the meat longer. You have to get it in the sweet spot where it's not so frozen that the slicer won't cut, but frozen enough that it cuts it smoothly without small pieces being shaved off.
Got a cheap slicer as well, it sucks. Meat gets stuck onto the blade and gets pulled, you'll end up with inconsistent slices. It's a bit quicker than with a fillet knife, but it's crap. The blade has to travel way faster for it to work properly, and it's way more cleanup afterwards. The only slicers i've found that has a faster blade is in the 500usd range.
Has anyone tried those boards you put the meat on with a groove for the knife? https://www.amazon.com/TSM-Products-Cutting-10-Inch-Slicer/dp/B002L82KYS/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1477878443&sr=1-1&keywords=jerky+knife
Add some Thai red curry paste to your standard marinade, or some Madras curry powder.
<em>Jerky Everything</em> by Pamela Braun has some great ideas.
I'd start with Len Poli's recipe, and get <em>Jerky Everything</em> by Pamela Braun.
The problem is that you're selling meat products. You can get certified to manufacture and sell food products made from vegetables pretty easily. But once you start working with meat or dairy products, the USDA is involved and the number of restrictions goes way up. Check with your local health department to get a list of requirements.
One of the big hurdles is that you need to do all your preparation in a certified commercial kitchen. It can't be the same kitchen you use to prepare food for your family. Some people construct a separate kitchen on their property, or use a trailer. Either way, it has to be certified and it has to pass periodic federal inspections. Others rent time in a scratch kitchen. But even then, your products still need to pass periodic inspections, which are billed to you.