Dehydrator recommendation?

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Dehydrator recommendation?

Postby turkeyjerky214 » Mon Jun 17, 2013 10:52 am

With all the camping and kayaking I've been doing this summer, I've been spending a ton of jerky, so I've decided to start making my own. Does anyone have any recommendation on a good dehydrator? In my research, Nesco is the brand that keeps popping up.

This is the one I'm leaning towards right now:
http://www.amazon.com/Nesco-FD-75A-600- ... 0090WOCN0/

This one doesn't give a ton of details on the dehydrator itself, but it comes with a jerky gun:
http://www.amazon.com/Nesco-FD-61WHC-Sn ... 0002WSQHU/

As always, any and all help is greatly appreciated.
-Brian

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Re: Dehydrator recommendation?

Postby bmock » Mon Jun 17, 2013 1:59 pm

This is the one I'd like to get. It's a very popular model.

http://www.excaliburdehydrator.com/dehy ... libur-2400

The advantage is that it sends warm air over each tray rather than from the bottom.
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Re: Dehydrator recommendation?

Postby SteveO » Mon Jun 17, 2013 3:01 pm

We use a Nesco too. You also might be interested in getting what I call the jerky caulk gun.
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Re: Dehydrator recommendation?

Postby turkeyjerky214 » Mon Jun 17, 2013 3:42 pm

That looks really nice, Brad, but it's definitely out of my price range. I was hoping to keep it under $75.

Steve, I'm actually a little confused about the guns. In my limited research, every recipe whether it's beef, turkey, or whatever, they always say to cut slices. I'm assuming that with the gun, you would grind the meat, season it, and then use the gun to form the strips? Do you marinade right after you grind the meat, or after you form the strips?
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
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Re: Dehydrator recommendation?

Postby SteveO » Thu Jun 20, 2013 9:40 am

You're correct, grind the meat. We grind, add seasonings/ marinade then shoot the strips directly onto the trays.

It's another option than just slicing. I find it's a little more chewy this way instead of leathery.
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Re: Dehydrator recommendation?

Postby turkeyjerky214 » Thu Jun 20, 2013 3:07 pm

That's exactly what I'm looking for. I've found a lot of the commercial brands to be very hit or miss when it comes to their consistency, and I can't stand the leathery ones.

What cut do you use when you're doing beef? I've heard a round-eye roast works pretty well once you trim off all the fat.
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
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Re: Dehydrator recommendation?

Postby SteveO » Thu Jun 20, 2013 4:29 pm

Not sure on the beef. I'm usually doing deer.
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Re: Dehydrator recommendation?

Postby bmock » Mon Jul 01, 2013 4:44 pm

Yo,

I think I'm ordering this tonight.

http://www.amazon.com/Nesco-Square-Shap ... B0090WOCM6

Did you ever get one?
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Re: Dehydrator recommendation?

Postby tlael » Mon Jul 01, 2013 4:49 pm

Make sure you go with the Amazon Frustration Free Packaging Brad...
We'd hate to hear you were frustrated.
-Tim Lael

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Re: Dehydrator recommendation?

Postby turkeyjerky214 » Mon Jul 01, 2013 7:07 pm

I was told I wasn't allowed to buy one because we needed more stuff for our wedding registry. So I won't be getting mine until late October. On the plus side, since I have to wait so long, I decided to go for the Excalibur one.
-Brian

On Tap: Sour Belgian Brown, Amber Ale, Milk Stout, English Dark Mild, American Brown, Vienna Lager

Fermenting: Roggenbier, Pumpkin Ale
Kegged: Dunkelweizen, Hefeweizen, Barleywine
Lagering: Märzen, Doppelbock, Düsseldorf Alt
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Re: Dehydrator recommendation?

Postby l1chris » Mon Jul 01, 2013 9:31 pm

I have made jerkey both ways. Cutting thin strips always had great flavor but would take 10 minutes to eat a small piece. Now i grind it and its much more user friendly. I have always used pretty lean deer meat like a rump roast. Good luck!
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