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  1. Back To Top    #1
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    Dehydrator recommendations

    Hey folks. Looking to get a new dehydrator. I suspect a lot of you folks use yours for the same reasons I’ll use mine so I’m looking for what works well for temp control, brands, etc. Thank you kindly.

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    If you plan on drying morals get a cheap circle one and only use it for them. The spores that come off of them get into everything and it will make other things u dehydrate have a little different taste. For everything else I use the smoker or oven to dry with.

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    I bought one last fall. Spent about 100$. Can't remember the brand, but it works well. The plastic trays are a PITA to clean if you make jerky on them. I have only made whole meat jerky in it so far, but it works great.

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    I have a Cabela's commercial dehydrator and really like it. It will heat up to 160 degrees so kills any bacteria in meat. It will hold about 15 lbs of jerky meat.

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    Excalibur. I believe mine is the model 2900ECB.

    https://www.amazon.com/Excalibur-290...ag=googhydr-20

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    I've been very, very happy with this one from Cabela's. I like to be able to control temp and set timer.....

    https://www.cabelas.com/product/Cabe...or/2279300.uts

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    Biggest thing is getting one that has a fan to help with consistent drying. I had a Cabelas one that used the trays as the door and that was a pain in the pass. I recommend an Excalibur brand and looks like they have some on sale on there website right now.

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    I've had one similar to this for a long time. Mine is an older version but works like a champ. We bought it back when everyone had multiple tags so we were making ALOT of jerky. Nowadays I would prefer the smaller version.

    Cabela's 160-Liter Commercial Dehydrator

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    Quote Originally Posted by Lungdeflator View Post
    I bought one last fall. Spent about 100$. Can't remember the brand, but it works well. The plastic trays are a PITA to clean if you make jerky on them. I have only made whole meat jerky in it so far, but it works great.
    If you make ground up jerky, and use a jerky gun, DO NOT squirt it on the racks of the dehydrator. I squirt my jerky onto a cookie sheet and put it into the oven at 225 degrees for 3 to 5 minutes to firm it. Then take a spatula and take it off the cookie sheet and then put it on your trays.

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    Ground jerky is like a over cooked burger. Whole muscle for this guy.

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    I’m with kickemup... but my brother, who is no slouch when it comes to smoking/meat - loves the jerky gun stuff.

    - - - Updated - - -

    To each his own eh?

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    Why? I have had an American Harvest-Nesco for over a decade and have had no problem squirting meat right on rack. And yes, muscle jerky is better, but some of us old bastards don't have teeth enough for it so are forced to make the ground stuff.
    This post is for tikkalover.I replied with quote but it didn't work for me.

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    Last edited by fj40; 03-13-2019 at 07:33 PM. Reason: my goof

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    I use the circle ones with a fan, I still rotate the trays but the salts and sugars in the brine or mix have kept us from getting sick for over 30 years,

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    Got a cheap nesco I think. I have never had any problems with ground jerky sticking from the gun, just squeeze lightly right onto the tray

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    I have a 5 rack LEM from scheels and I shoot the ground meat right on the racks and have never had an issue. I’m also curious why it would be a bad idea.

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    For us toothless old duffers I dry my jerky to shoe leather then run it through a coffee bean grinder. Comes out like snuff so you can put in a pinch and enjoy.

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    Nice part of ground jerky is nobody knows what it is. Could be squirrel, raccoon, waterfowl/coot or just a hodge-podge mix

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    Oven on lowest setting with the door cracked works too.

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  19. Back To Top    #19
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    If your only make a few pounds at a time the nes-co work just fine and the smell will drive your dogs nuts. Mine will just sit and stare at it and drool.

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