Testing A New Dehydrator With Pepper Garlic Jerky Seasoning
Testing out our NEW Weston 9in Meat Slicer and Weston 10 Tray Digital Dehydrator
Now, we’ve got the dehydrator set to 155F and we’re just waiting for things to finish.
I haven’t tried our Pepper and Garlic Jerky Seasoning yet, but by the smell, I’m already dying to taste it and it is sure to be fantastic!
For a small kitchen slicer, the Weston 9in Slicer works really well! It’s a nice a small unit but easy to use, slices really well, and cleanup was easy. It’s a great small unit to keep around in the kitchen. We also sliced some bread and cheese on it and I was quite impressed at how well it sliced. Keep an eye out for the full video review from WaltonsTV coming soon!
Getting ready for a new video and slicing on the new Weston 9in Meat Slicer
Jerky meat is sliced, marinated, and ready to go in the dehydrator
Weston 10 Tray Digital Dehydrator is loaded up with 10lb of jerky and ready to go
The jerky finished and it turned out awesome! I’m so glad I tried the Pepper and Garlic seasoning!
I left the dehydrator set at 155 for what ended up being just shy of 12 hours, to reach the level of consistency and dryness I like.
I also did need to rotate the trays a couple times, just to keep it cooking as evenly as possible.
For anyone else out there making jerky at home in an oven and/or a dehydrator, I’d really recommend using some Hickory Smoke Powder. I normally don’t use it since I normally smoke jerky in one of our smokehouses, but since I didn’t add any natural smoke, I added the hickory smoke powder to try and imitate the smoke flavor and it worked out beautifully. Definitely tastes like I had actually smoked it!
SamOller last edited by
@Austin do you sell replacement trays for this Dehydrator?
@SamOller Currently, I don’t have any extra trays, but I think that I probably could get them. Are you just asking out of curiosity, or do you need extra trays?
I’ll have to contact our vendor and see what we can do…
SamOller last edited by
@Austin I have a Dehydrator that needs trays, and these look like the same ones.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!