How can I tell Beef Jerky is done in a Dehydrator?
November 4th, 2007
CounselorDan asked:
I’m currently making beef Jerky and I cant tell when it is done. The directions state that the Jerky will be done in 6 to 15 hours using my machine. How is that any help? Its not!! (I guess it depends on the thickness of the meat) I cut the Jerky about 1/2 thick. Regardless of the time it takes, is there a way I can manually check it?
I’m currently making beef Jerky and I cant tell when it is done. The directions state that the Jerky will be done in 6 to 15 hours using my machine. How is that any help? Its not!! (I guess it depends on the thickness of the meat) I cut the Jerky about 1/2 thick. Regardless of the time it takes, is there a way I can manually check it?
I guess the easiest way would be to take out a piece and eat it. If you like it, then it’s done.
Most recipes state that the finished jerky should be flexible. Tear a piece off and notice if the edge seems wet. Do try a small piece. You want your finished jerky to be slightly chewy but not rock hard. Let the jerky cool a bit before you sample, it will seem softer while it’s warm.
Store your jerky in an airtight container in the fridge or freeze it. It will turn rancid within a few weeks otherwise. Commercial jerky is made differently, so it stays fresher longer. And it’s usually packaged with a small chemical package to prevent spoilage.
If you do let the jerky dry too long and it’s very hard, you can still eat it by ******* on it briefly to soften it before chewing.
Gale
Marinade 8-24 hours, rotating the meat in the brine at least once. The meat takes anywhere from 5-12 hours, depending on thickness of meat, type of dehydrator, etc. The best way to know when it is done is to take a piece off, let it cool to room temperature, and then attempt to bend it in half. If it bends and doesn’t crack, it needs more time. If it cracks in half, you cooked it too much. If it cracks without really breaking, it’s just right.
Toxic Tommy