Testing A New Dehydrator With Pepper Garlic Jerky Seasoning


  • Admin

    Testing out our NEW Weston 9in Meat Slicer and Weston 10 Tray Digital Dehydrator

    Today we are testing out our brand new Weston 10 Tray Digital Dehydrator and Weston 9in Meat Slicer!

    We sliced up some jerky meat yesterday on the Weston 9in Meat Slicer and marinated it overnight in our Excalibur Pepper and Garlic Jerky Seasoning, Sure Cure, Hickory Smoke Powder, and water.

    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

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    Jerky meat is sliced, marinated, and ready to go in the dehydrator

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    Weston 10 Tray Digital Dehydrator is loaded up with 10lb of jerky and ready to go

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  • Admin

    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!

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  • @Austin do you sell replacement trays for this Dehydrator?


  • Admin

    @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…



  • @Austin I have a Dehydrator that needs trays, and these look like the same ones.





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    @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.
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    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?

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    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!
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