Dan's Jerky attempt (or how to make meat look like lump)
 

Ok - first attempt at Jerky today followed Dan's Jerky in FAQ's. -
started on Sunday with three pounds of chuck, cut, brined as directed.
Turned yesterday as directed, fired up the ECB at 7:30am - and planned
to finish off this afternoon on the dehydrator. One temp spike to 250,
otherwise pretty good at 200 all day long.
Is this too hot for Jerky? Because at 2pm today (15 minutes ago) I
took off burnt, strips of meat that resembled the noise of lump when
they clicked together - not entirely bad tasting - but yeah burnt is a
great adjective.
Water pan had bricks in to retain heat - I assumed we didn't want water
here, as I was trying to dry - correct?
any other suggestions?
thanks for any insights from the group.
2-kewl

Dan's Jerky attempt (or how to make meat look like lump)
 

"2kewl-AlamoCityGypsyMC" > wrote:
> Ok - first attempt at Jerky today followed Dan's Jerky in FAQ's. -
> started on Sunday with three pounds of chuck, cut, brined as directed.
> Turned yesterday as directed, fired up the ECB at 7:30am - and planned
> to finish off this afternoon on the dehydrator. One temp spike to 250,
> otherwise pretty good at 200 all day long.
> Is this too hot for Jerky? Because at 2pm today (15 minutes ago) I
> took off burnt, strips of meat that resembled the noise of lump when
> they clicked together - not entirely bad tasting - but yeah burnt is a
> great adjective.
> Water pan had bricks in to retain heat - I assumed we didn't want water
> here, as I was trying to dry - correct?
> any other suggestions?
> thanks for any insights from the group.
> 2-kewl

3 to 6 hours at 120 F. for 1/4" thick strips should be good. Dry, but not
brittle. In the warm season, I Sun-dry 'em.

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