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Allow the meat to smoke for approximately 6 to 8 hours. The easiest way to tell if the meat is done is when the edges appear dry, while the body of the meat still holds some moisture (more on this below). Store the jerky in sealable plastic bags or an airtight plastic jar. This should keep the jerky preserved for about a week at room.
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To make venison jerky in the oven, arrange the pieces on oven-safe racks and place a sheet pan beneath them to catch the drippings. Then, set your oven to the lowest possible temperature (usually around 170 degrees) and put the meat inside. Check it for doneness after four hours, leaving it in longer as needed.
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Let dry on a rack or a clean kitchen towel until it's cooled to room temperature. Pick up a piece of jerky and attempt to bend it. It should be flexible enough not to break when you apply light pressure. If it tears, then it isn't ready yet. If it cracks in your fingers, then it's overcooked. 3.
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Heat it to 145 degrees Fahrenheit, then let it hold for 1 hour. When you do so, harmful bacteria will not have a chance to enter the machine. One thing that you need to pay attention to is that your beef must also be heated. The suitable best temperature for beef jerky is 160 degrees Fahrenheit.
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In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven or dehydrator anywhere between 145 to 165 degrees F.
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With that said, the optimal temperature for cooking jerky is about 145 degrees Fahrenheit. Keep the internal temperature of the dehydrator at this level, and in most cases, your jerky will turn out just fine. Just make sure to check for doneness from time to time. 3. Properly-made jerky doesn't need refrigeration.
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The bacon jerky can be made using a smoker, oven, or dehydrator. The best way to cook bacon jerky is using thick slices. However, if you want crunchy jerky, you can make regular size cuts. It will take about 3 to 4 hours for bacon jerky in an oven to dry properly. It will take the same time to dry in a smoker.
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Step 2: Before you place your jerky on your food dehydrator, make sure that the latter has been preheated for around 145 degrees Fahrenheit. In this way, you can guarantee that you killed any existing bacteria inside the machine. Also, the heating process should take for at least 20 to 30 minutes.
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Time considerations for Jerky. A food thermometer is essential to ensure an even air flow and an even temperature balance throughout. You should preheat the dehydrator at 145 F, for at least 30 minutes, in order to kill off the bacteria. Simply place the meat on a cooking rack and place it in the oven (on the middle rack) for up to six hours.
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The Dry Test. The real test however will come when you are able to be hands-on and actually test the meat. Use a pair of tongs to take your jerky out of the dehydrator, one by one. Leave to cool on a drying rack or on a paper towel for a few minutes, allowing it to cool down to room temperature.
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Place marinade and meat strips in a large pot and bring to a boil. Let boil for 1-5 minutes, until meat registers 165 degrees F when using a calibrated food thermometer. Remove strips and drain on clean, absorbent towels. Arrange strips on dehydrator trays or cake racks placed on baking sheets for oven drying.
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Here's how to make deer jerky in a dehydrator. With most dehydrators, drying time ranges from 4-9 hours, depending on fan speed and design. When drying multiple racks of jerky in a batch, rotate the trays periodically so that each tray spends the same amount of time closer to the fan and heating element.
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How to Determine if Your Deer Jerky is Fully Dehydrated • Discover the foolproof way to determine if your deer jerky is fully dehydrated with this informativ.
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When you feel confident that all of the meat has dried, and you have let it dry for the appropriate amount of time that your dehydrator's manual directs, then you can remove the jerky from the dehydrator. 7. Eat or Store. Now that your meat has dried completely it is time to eat it (if you desire) or store it.
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160 degrees Fahrenheit - 4 hours. 150 degrees Fahrenheit - 7 hours. 140 degrees Fahrenheit - 8 hours. 130 degrees Fahrenheit - 10 hours. Jerky will be ready when it is stiff to the point that the meat bends in the middle. If it doesn't bend, keep drying. If it breaks, then you know you overdid it.
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If your jerky feels like crumbles, it means it is overcooked. The right texture should be a leathery and gummy feel. If the jerky is properly cooked, it shouldn't be difficult chewing your meat. It is also fine if your meat has a little crunch and even though it looks dry outside, the meat should still feel chewy.