Comments on: Dehydration

By: Michelle Nash

Michelle Nash — Fri, 22 Mar 2019 00:17:38 +0000

I bought a used Oster dehydrator. It has no temperature setting, just an on button. I put a thermometer in there while dehydrating some coconut strips. It stayed at 158*F the entire time. Is this going to be ok for making beef jerky or will it cause it to come out too tough or dry? Most recipes said cook on “low setting” whatever that is, or they said cook at 140*F. So is mine going to be ok?

By: Susan Smith

Susan Smith — Sat, 30 Jan 2016 11:53:37 +0000

Do you leave the vents open or closed when you are making beef Jerky?

By: Helen K

Helen K — Tue, 03 Nov 2015 23:00:55 +0000

Would I be right to presume that temperatures quoted in the recipes are in degrees Fahrenheit?

By: mike

mike — Tue, 09 Jun 2015 17:55:51 +0000

I recently bought a used AMERICAN HARVEST SNACKMASTER DEHYDRATER and i dont know anything about how to use it, it has a fan and a beef setting on the dial but im not sure how long to keep the meat in it can you help.
thanks
mike

By: jimbo

jimbo — Sat, 06 Sep 2014 12:34:21 +0000

Anyone have suggestions to make jerky tough? It seems these days the fad is tender jerky but I want something I can gnaw on for a while. Something comparable to old shoe leather would be ideal.

No matter what I try though my jerky comes out tender 🙁

By: steve meyer

steve meyer — Mon, 16 Dec 2013 16:14:28 +0000

bella what was the answer can you rehydrate beef jerky

By: Rob

Rob — Fri, 19 Apr 2013 14:45:02 +0000

I continue to read about the need to pre-heat meat to an internal temperature of 160 degrees before dehydrating. If I am using sirloin or round (not ground beef), and if I “cook” the beef in a microwave oven for 20-30 seconds before dehydrating (which will be at normal dehydrating temps for 4-6 hours), do I really need to worry about food-borne pathogens on my beef jerky?

By: Btlr44

Btlr44 — Tue, 22 May 2012 01:18:58 +0000

I am thinking, once, dehydrated, that, is it…I have been told….sorry

By: Sue

Sue — Thu, 03 May 2012 00:53:19 +0000

Hi…..first batch that was with marinade ended up mouldy and yuk even though stored in air tight glass…second bach perfect but used corned silverside beef….salty so didnt mould up…can you tell me where i went wrong with marinated lot…it was dry and awful texture.

By: Sam

Sam — Mon, 26 Mar 2012 19:03:23 +0000

I like my jerky soft, not dry and tough. With my dehydrator it seems after 3 hrs it is the right pliability. Technically how long does it have to cook at 165 to be safe? Any additional guidance on how to tell if it’s safe would be appreciated. Thanks.