Discussion in 'General Discussion' started by Zeek, Dec 27, 2016.
Got about 3 pounds in the marinade. Used my new Berkel to get it all nice and uniform.
for those of you who make larger batches of jerky at once, how do you store it and how long does it stay edible? I have the 5 tray round nesco dehydrator and get maybe 1.5 lbs of jerky which we go through in a week but I'd like to do more of it, less often. I just don't want to waste it.
I vacuum seal mine. Lasts as long as I've needed it to. I can't say for certain how long but I'd imagine months if not longer.
Whitetail chops in the marinade now.
Couple red pepper flakes
Lots of black pepper
Couple drops of liquid smoke
Small amount of olive oil
Damn...........now I have read this all again I may have to do a batch next weekend.....
A little late here, but how do you like your meat slicer? I'm looking for one but I want something more heavy duty than a typical home slicer. 10-12" blade.
I’ve never checked at how low our oven goes, may have to.
some ovens go as low as 170 but most I’ve seen are like 200. You could always crack the door.
I have a convection oven with a dehydrate setting... seems to work O.K.
It's way to overkill for anything I'll ever need. Worked great though. If you're interested I'd sell this one if we split shipping.