I have been making a lot of venison into jerkey the last few nights. I use the oven and have it down to where it turns out pretty good. But I am wondering if a dehydrator is any better. Has anyone out there used both and prefer one over the other? does the dehydrator produce a better texture like you get from Jack Links? mine is OK but is sure isn’t like store bought. Thoughts?
I’ve always like the oven better because it seems to be more moist. Dehydrator comes out to dry for me.
I prefer to use my deyhdrator. As far as texture I don’t remember a difference. It is easier to over do it in the oven. It does take about twice the time though.
You really need to use a grinder (jerkey shooter) and then dehydrate it to get the store bought texture.
That said, I freeze my venison for a short while so I can slice it very thin, then season/marinate for 24 hours and do the oven method. My Favorite… 
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That said, I freeze my venison for a short while so I can slice it very thin, then season/marinate for 24 hours and do the oven method.
That’s exactly what I do so maybe I should stick with it.
I like chewy jerky, dehydrator is best for that.
If you like meaty moist jerky, you are going to need to pretty much cook it in the oven instead of dehydrating it.
What temperature are you setting the oven to, how long are you leaving it in, how thick is it cut?
I have been using my smoker for strips no less than 1/4 inch thick running at 200 deg. for 2-3 hours.
I think the key is to check it for the dryness you prefer as you go along. When removed from the oven to cool it will continue to loose moisture as well.
Jack Links gets its texture from chemicals/preservatives that we probably don’t want to know about. I have used both methods and prefer the dehydrator. I have found that if you let the finished jerky rest in the fridge for a week or two, it gets back a bit of moisture and brings it closer to Jack Links texture.
Has anyone ever smoked it (in a smoker with wood chunk and charcoal)? Just bought a smoker and am thinking about smoking it this year to add flavor.
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Jack Links gets its texture from chemicals/preservatives that we probably don’t want to know about. I have used both methods and prefer the dehydrator. I have found that if you let the finished jerky rest in the fridge for a week or two, it gets back a bit of moisture and brings it closer to Jack Links texture.
How long is jerky good for in the fridge?
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Has anyone ever smoked it (in a smoker with wood chunk and charcoal)? Just bought a smoker and am thinking about smoking it this year to add flavor.
Well considering that’s how the native americans did all their meat (smoke in a tepee over a fire), I would imagine it would be just fine. Lowest temp you can get, you want to dehydrate/smoke at about around 160.
If I am making the cut muscle jerky I add the seasonings and cure for a couple days in covered bowls . then rinse and put in the smoker for maybe three hours. Then while still warm I transfer it to the oven and crack the door with the oven set at 190 degrees until its as dry as I want it, judged by feel. This meat is cut at 1/4″ with no fat or silver skin, pure lean.
The ground meat jerky gets seasoned and rolled to about 3/16″ between sheets of waxed paper set between a pair of 3/16″ wood dowels. It then goes to drying grates and is cut into 1″ slices, put in the oven at the same 190 degrees until its as dry as I like. I brush the meat after an hour with liquid smoke, both sides and then again after three hours. 5 hours usually does the trick.
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I process all my own venison. Jerky and sausage. I am far from an expert, but here is my take. I make both whole muscle and ground jerky. Both get marinated overnight ( sometimes longer). My wife and kids prefer the ground jerky as you don’t have to chew it for ever. I grind the venison, marinade it overnight with spices and soy etc, put it in the jerky shooter (think caulk gun), and squirt onto my dehydrator racks. Dehydrate for an hour, and then put in the smoker until done to our liking. Whole muscle goes right to the smoker, but both only get smoke for about 1 hour. Good luck!
I do the same with an electric smoker and choice of wood, hickory or maple for me. Check it often when it gets close to done. I have my favorite marinades, but I’m always looking to try new ones. Just do a search, there are a lot of them to try to find the ones you like. I store what I can’t eat right away in the freezer. Think I’ll get some venison out now to make some tomorrow.
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Has anyone ever smoked it (in a smoker with wood chunk and charcoal)? Just bought a smoker and am thinking about smoking it this year to add flavor.
Yes. Cure it using hi mountain or some other makers cure/ seasoning following the directions in the package. I smoke mine in the smoker with charcoal and hickory chunks around 200 deg. for 2-3 hours when the pieces are 1/4 inch thick. 2 hours of smoke and one hour more to bring to 160 degrees and dry. You can smoke the 3 hours but the flavor will get significantly stronger.
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