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Hello all,
Jerky Rookie here!
I have a Nesco Harvest Dehydrator with temp settings up to 160. I am looking for advice on how to do it this way. I miss my WSM! I moved into an apartment and gave it to my buddy. I have done a few batches, but need to perfect it. 1st try was at 160, but turned out too brittle, then 100 but still too dry with no flex. It’s getting a little pricey trying to figure the best way to do it.
Can anyone help me??
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My first homemade jerky was with a Nesco Harvester. Because of the cold Iowa winters I do most of my jerky making inside. It sounds like you have the correct temperature. I have found out it's all about time and texture. There is a fine line between done and over done. Rotating your racks half way between cooks will help. Always keep the same thickness of the jerky. When mine are 3/4 done I do the pinch test every half an hour. I will often loosen the jerky from the rack to let it breathe better. Don't worry about losing heat the Harvester will bring it back up to temperature. My best advice is to keep a good watch on it your last hour. I agree the best jerky is from a smoker but when not an option the Nesco Harvester does a fine job.

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