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.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.