were you able to get the discount email?

Jonathon

Are there any videos on the PK? I would like to take a further look into it.

That was my first thought, but the reviews on their vertical smokers make me reconsider.

I’m the market for an electric smoker.

Currently I use a PitBoss 820, which works perfectly for the jerky I make. I have started to increase the amount made, therefore need another unit. With a newborn and employment obligations, an electric smoker will work best. Any suggestions are much appreciated !

Jonathon

Once the jerky finishes tumbling, would you leave it in the tumbler overnight, or transfer it to a bag/container.

I have to transfer the meat b/c I need the tumbler for the next batch.

Joe Hell

OK good to know. I have been turning on the dehydrator (set at 160) and after 10-15 min, I would put on the meat. Around the 4 hr mark, Id remove it and be finished

you’re staying you place it in the over at 350 for 10 (varies), then place on dehydrator? Or do you even use the oven if you are using straight dehydrator?

as Joe Hell advised in an earlier thread, after holding for 12hrs or overnight after tumbling, is there a need to “pad” the meat before putting it on the dehydrator, or just go from bag to dehydrator.

Previous process:
sliced eye of round 1/4"

combine spices and Allegro marinate for 24 hrs
(would submerge meat in solution)

once removed from solution, would damp and place on dehydrator at 160 degrees for 4-5 hrs

-The jerky tastes great and really not complaints, but I am trying to experiment with the method listed in this discussion. For some reason, I feel that the meat HAS to be marinated in solution or it will not turn out properly. As I mentioned before, I do have a Vacuum tumble on order, and will try using glycerine with the meat, but still am second guessing myself. :confounded_face:

Joe Hell

This is all starting to become more clear! Thanks. If i am not expecting to make any more jerky that day, I should be able to start the drying process after the tumble is complete, correct?

thanks Jonathon

Thanks for all the information.

Because of this page I was introduced to the Vacuum Express Tumbler, which I intend to purchase. From what I took from the videos I viewed, I would just need to add the spice, water or glycerin, and the meat to the drum and sit back and wait? Also, I remember seeing the post or review on the Glycerin but cannot locate it now. Would the added amount be the same as if it were water?

Jonathon twilliams

Eye of round 1/4" cuts on the slicer - letting it sit in solution.

Previously, I would slice the meat and let it sit in a solution for 24 hrs.

twilliams

thanks for the reply. With only that much water, how would I ensure all 5lbs get marinated? I do not have one of the marinate machines, so I either use bags or containers.

Good evening. From what I’m reading, for 5lb of meat only 1/2 cup of seasoning (roughly), and 1 1/4 tsp of sure cure is needed. No water?