Topic: The Best Dehydrators for Jerky in 2023, Tested and Reviewed (Read 48 times)
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Topic: The Best Dehydrators for Jerky in 2023, Tested and Reviewed (Read 48 times)
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Out of all the dehydrators I tested, this unit is by far the most affordable, quality producing dehydrator. It’s small enough to leave on the counter and lightweight enough to move back and forth from storage if you choose. Though it’s the smallest unit I tested, the Cabela’s Harvester makes great jerky at an affordable $69.99. If you only do a batch or two per season, you should consider this unit. While the stackable design did require tray rotation for even drying, the small size allows you to leave it on the kitchen counter, which makes it easy to adjust trays when needed. The thermostat control on this unit has three presets with no temperature display, but the medium setting ranged from 145-155 degrees throughout the drying time. Total drying time on this dehydrator was seven hours, 10 minutes and required one rotation of the trays midway through the process.
If you are looking for a mid-range unit with capabilities of drying large batches of jerky, the Weston 6-Tray unit is the way to go. This powerful yet quiet fan and 800-watt heater dried thick jerky relatively quickly. The Weston 6-Tray maximizes the amount of jerky you can dry, while minimalizing storage space. Make sure you get the 75-0450 model with the 800-watt heater, because Weston makes similar units with smaller heaters that don’t dry as quickly.
With a small footprint and attractive appearance, the Weston is a dehydrator you can leave on the counter all season. While the Weston 6-Tray held the most consistent temperature, it did run roughly six-degrees below the preset temperature. Jerky at the rear of both trays dried noticeably slower than that at the front, necessitating a 180-degree rotation when we swapped the lower and middle trays midway through the drying time. Total time from loading trays to dry jerky was five hours, 45 minutes, with jerky and apples finishing at the same time.
The cabinet-style design dries evenly front to back and top to bottom without tray adjustments during the drying cycle. LEM’s cost is co*parable to the stackable tray designs with cabinet style features. The Mighty Bite 5-Tray is a cabinet style with trays that slide in and out for easy loading and unloading without having to move any of the other trays for the process. The rear mounted fan allows air to move evenly from top to bottom, but trays may need to be rotated for even drying. This unit has a 550-watt heater with temperature ranges of 95-155 degrees, and the temperature is controlled by a dial style thermostat. The Mighty Bite has a 30-hour timer with an automatic shutoff, and the clear, snap-on door helps hold in heat and speed the drying process.
If you plan to use the dehydrator often and make large amounts of jerky at a time, then a larger 10-tray model might be the best choice. The downside to large dehydrators is weight and storage space, so if you only make a small amount of jerky at a time or if storage space is at a premium, the smaller, stacking tray style models might be the best option for you.
You should dehydrate your jerky at a temp between 150-160 degrees. The key to making good jerky is low and slow. Dehydrating the meat at this temperature for an extended period ensures that all you remove all the moisture and any chance of bacteria growth. Of course, the time you dry the meat at this temperature will depend on which unit you use and the size of batch you make—but you should expect to spend anywhere from 4-8 hours drying the meat.
Depending on how you prefer your jerky, you can dehydrate the meat too long. The longer you dehydrate the meat, the drier it beco*es, so it largely depends on what you plan to do with the jerky. If you’re planning to store the jerky for an extended period, you might want to dehydrate it longer. But if you’re making jerky to take camp for the weekend, you (and your friends) might prefer a tastier and easier-to-eat batch that doesn’t require as much drying time.
While there are different opinions on whether you need curing salt for jerky or not, there are benefits to using it. Curing salt (sodium nitrite) helps co*bat some bacteria that may thrive in jerky making conditions. While you can get sick from eating too much curing salt, using the proper amount is a great way to make sure you and your friends don’t get any foodborne illnesses. Check out this article, How to Make Deer Jerky, in an Oven, Smoker, and Dehydrator, to see how to use curing salt.
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I’ve made a lot of jerky over the years. I’ve tried low temperatures for longer drying times, and higher temps for shorter periods. I’ve settled on 150 degrees as the best option for safely and efficiently making jerky. Having an accurate thermostat on a dehydrator makes maintaining the correct temperature easy, and depending on your storage situation, any of these dehydrators will make a great option.
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