Help! Dehydrator pooped out from over use...need advice : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

Need advice on using an oven for drying beef jerky.

I know air flow is important. I have a gas oven, so should I set on lowest temp (170 degrees) then keep the door ajar with a fan blowing through the crack for airflow?

Either I do this or lose 20 lbs of perfectly good rump roast...that is unless one can re-freeze marinated raw rump roast.

Thanks in advance for the help.

-- OR (, December 14, 1999


That ought to work. My dehydrator has 140 listed for heat. With the oven door open and a fan you should be close. Although how you'll do 20 lbs at a pop should be interestin. How about canning some of it?

-- Jamie (, December 14, 1999.

My grandfather used to hunt a lot of deer. Grandma used to dry the venison jerky in strips clipped to wire coathangers with wooden clothes pins; and the wire coathangers were hung from hooks in the water heater closet where it was warm and dry.

The water heater closet actually made better jerky than my oven. Even with the oven door slightly ajar, it still is so hot that the meat partially cooks instead of drying.

But the best way is still with a dehydrator. Wal-Mart today had some nice ones on sale for cheap. Good luck.

-- C.B. (, December 14, 1999.

No guarantees but I mad LOTS of elk jerky (mmmmmmmm... yummy) one year just by hanging thin strips on cotton string, zig zagged across a spare bedroom. Left the door open and the heat on normally (wood stove, so air was pretty dry anyway) - turned out great, eaten over about 4 months with no ill effects.

-- Kristi (, December 15, 1999.

I just found these jerky recipies at MrsSurvival's Newsletter:


A few variations I have tried in the last couple of months with beef, venison, elk, moose, etc.

The following recipes are for 1 (one) Lb. beef (preferably round roast) sliced WITH THE GRAIN into 3/16" slices (Across the grain will result in a sawdusty' and crumbly product).

Marinate for at least 24 hours, shaking regularly. Works best if able to be done under a vacuum sealed jar... (look into a $20 mechanical 'Pump n Seal' gizzy, worth it's weight in gold).

CURRY JERKY 1 Teaspoon salt 1/4 Teaspoon ground black pepper 1/8 Teaspoon ground cinnamon 1/16 Teaspoon ground clove 1/8 Teaspoon ground cumin 1+1/2 Teaspoon curry powder = Teaspoon garlic powder 1 Teaspoon ground ginger

WESTERN JERKY 1 Teaspoon salt 1/4 Teaspoon ground black pepper 1/8 Teaspoon cayenne 1 Teaspoon onion powder = Teaspoon garlic powder 1 Teaspoon dry mustard 3 Tablespoons brown sugar 1/3 Cup red wine vinegar 1/3 Cup ketchup

TERIYAKI JERKY = Teaspoon salt 1/8 Teaspoon ground black pepper = Teaspoon ground ginger 2 Tablespoons brown sugar 1 clove garlic, fine minced 1/4 Cup soy sauce

MIDDLE EAST JERKY 1 Teaspoon salt 1/8 Teaspoon ground black pepper 1+1/2 Teaspoon ground coriander 1/4 Teaspoon chili powder 1/4 Teaspoon ground ginger 1/4 Teaspoon ground turmeric 1/8 Teaspoon ground cumin

BIG-ONE'S SECRET RECIPE for SIX(6) Lbs of Baron of Beef 3 Tablespoons Pickling salt 4 Tablespoons Dark brown Sugar 2 Tablespoons Soy sauce 6 Fluid oz. Liquid smoke 1 cup hot water (Lots of coarse ground black pepper to sprinkle liberally on the meat once it's spread out on the trays.)

Meats should be dried at 145 - 150 degrees F (55 - 60 degrees C). Depending on meat thickness, how full the dehydrator and the humidity, it will take from 4 - 15 hours to dry.

Pat jerky with clean paper towels several times as it dries, to remove the oil which accumulates on the top of the jerky. When removing meat from the dehydrator, wrap it in paper towels and let it stand for a couple of hours prior to packaging. Excess fat will be absorbed in the paper towels and the shelf life will be extended.

Shelf life of beef jerky is 3-4 weeks, longer if refrigerated or stored in the freezer.


-- Penda Zone (, December 15, 1999.

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