Recived my Hi Mountain Order and made Jerky!!

I don't have a problem with moisture, so I don't open the door. I get jerky as dry as I want it using 180* for 3 hours with the door shut tight all the way. Using alot of wood helps. All the moisture ends up in the drip pan. With a full load, usually an inch deep. That is alot of water rendered out of either venison or beef.

Thank's for the info GLH, next time I'll try your method........

dan

Just cured and put up another 5 pounds beef jerky in the fridge in a large Gladware tub. Those things are so handy! This time I am trying the Mandarin Terijaki. I actually used the amounts of seasoning and cure listed for ground meat instead of muscle strips, which is more anyway, so maybe it won't be too strong tasting. At least it is assured to get enough cure on it. I thought the minimum time was 36 hours and read today it is 24 hours. Wow! I have been keeping it in the fridge for 60-72 hours sometimes! Gonna try 30 hours this time.

Keep us posted......I'm about ready to try another Jerky flavor too...


dan

My wife likes the Mandarin Teriyaki better because it has no heat at all. I found it a tad bland, but the meat and smoke flavor comes through well. I think also I have been getting better flavor from leaving the cure and seasoning on in the fridge so long. I have some half-and-half teriyaki and sweet/spicy mixed together gonna try next. I think if I had used the correct lesser amount of seasoning on this batch, it would have been way too bland. I like at least a small amount of cayenne. I haven't tried the Cajun or the Inferno. Inferno sounds way too hot. Cajun might be great. Maybe Inferno and Teriyaki together would be good? Rambling on. Anyway, I think 30 hours is too soon. 60 hours is alot better.

My mouf is wallerin'!

We've used the pepperoni, teriyaki, plain, cracked pepper "n" garlic, hickory and mesquite. They are all superb. Friend Bubba sent us some inferno and it was HOT! Too hot for us but...

The HiMoutain product and directions are fool proof (even for this fool). We used GLH's 3 hour with the door shut the whole time technique and it made an already easy process easier.

Neighbor -- Are you using jerky rods or using seafood racks? I am buying meat today to try my second batch of jerky. First time (years ago) I did 225˚ and kept the door closed. The jerky was so britttle I could snap it like toothpicks.

I love good jerky and hope this attempt produces much better results!

I use rods and also put scraps on the seafood grill.