@@JudiChristopher thank you for watching. I actually got the idea from watching a video making smoke sausage. That person tried his mixture before smoking it!
I’m 50 years old and my dad made beef muscle jerky for as long as I’ve been alive. No matter how much quantity he made with the many flavors and recipes he made, he broke even on cost but, everyone loved his jerky! He still used some of the round dehydrators as backup but he got the biggest Cabelas dehydrator they had to offer in 2013. He passed in 15. I told my siblings to take all of the jerky stuff. Tried to get my dad to get a pellet grill for years but he was set in his ways. My kids bought me a pellet grill/smoker 2 years ago for Father’s Day and it’s large. I haven’t used my charcoal nor my 8 burner gas grill since!! I can go from 160 to 500 degrees and some can go to 700 or more. Yesterday, I made some 90/10 burger jerky. About 8 lbs. Used my dad’s recipe-ish. 5 hours from prep to finish. Jerky gun and a pellet grill is the way to go man! Been a jerky kid since 1975!
@@Lily_Samson thank you for watching and commenting. It all depends on the thickness. 160F no longer than 8 or 9 hours. In subsequent batches I have had to keep a close watch after 7 or 8 hours but I have been also experimenting with lower temperatures too. As low as 140F. It's ground beef so err on the side of caution.
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
EXCELLENT VIDEO...
Tasing it (fried pan) first is SOOOO SMART...
Thank you for sharing this video
@@JudiChristopher thank you for watching. I actually got the idea from watching a video making smoke sausage. That person tried his mixture before smoking it!
I’m 50 years old and my dad made beef muscle jerky for as long as I’ve been alive. No matter how much quantity he made with the many flavors and recipes he made, he broke even on cost but, everyone loved his jerky! He still used some of the round dehydrators as backup but he got the biggest Cabelas dehydrator they had to offer in 2013. He passed in 15. I told my siblings to take all of the jerky stuff. Tried to get my dad to get a pellet grill for years but he was set in his ways. My kids bought me a pellet grill/smoker 2 years ago for Father’s Day and it’s large. I haven’t used my charcoal nor my 8 burner gas grill since!! I can go from 160 to 500 degrees and some can go to 700 or more. Yesterday, I made some 90/10 burger jerky. About 8 lbs. Used my dad’s recipe-ish. 5 hours from prep to finish. Jerky gun and a pellet grill is the way to go man! Been a jerky kid since 1975!
@@jasonveldhuis9471 Thank you for watching! You definitely have more experience than I do with this. I'm glad you like your pellet smoker.
@jasonveldhuis9471
What temp do you dehydrate on for burger jerky?
@@Lily_Samson 200-225
What temp and how long please... Thanks for the video!
@@Lily_Samson thank you for watching and commenting. It all depends on the thickness. 160F no longer than 8 or 9 hours. In subsequent batches I have had to keep a close watch after 7 or 8 hours but I have been also experimenting with lower temperatures too. As low as 140F. It's ground beef so err on the side of caution.