Best products from r/jerky
We found 51 comments on r/jerky discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 85 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. Hamilton Beach 32100A Digital Food Dehydrator, 5 Tray, Gray
- 48 hour timer with auto shutoff and clear lid so you can easily check food
- Adjustable digital thermostat lets you adjust drying temperature (100-160° F)
- Continuous airflow provides even drying
- Five stackable drying trays and powerful 500 watts
- Includes one fine-mesh sheet for drying small food like herbs and one solid sheet for making fruit rolls
Features:
2. NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray
- EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
- ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
- MADE IN THE USA: Proudly made in the USA of global and domestic components. Only the powerhead of this item is imported from China. The rest of the product is 100% made and assembled in the USA
Features:
3. Nesco Snackmaster Express dehydrator, 13.5 inches X 9.75 inches, White
- EVEN HEAT DISTRIBUTION: 500-watt 4-tray food dehydrator dries in hours instead of days and opaque vita-save exterior helps block harmful light which destroys nutritional content of food being dehydrated
- ADJUSTABLE THERMOSTAT: Allows you to dry different foods at proper temperatures (95°F - 155°F)
- CONVERGA-FLOW SYSTEM: Converga-Flow drying system pushes heated air up and across each tray, without having to rotate them
- EXPANDABLE TO 12 TRAYS: Comes with four 13.5 inch BPA Free trays, so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
- MADE IN THE USA: Proudly made in the USA of global and domestic components
- ACCESSORIES INCLUDED: Includes 1 fruit roll sheet and 2 original-flavor jerky spice and cure packets
Features:
4. NESCO BJX-5, Jerky Works Jumbo Kit, Red
Original flavor jerky seasoning and cure for 4 pounds of meatTwo packets of seasoning and two packets of cureIncludes jerky gun with three attachments for sticks or stripsSeasoning made in the USA
5. People's Choice Beef Jerky - Old Fashioned - Original - Healthy, Sugar Free, Zero Carb, Gluten Free, Keto Friendly, High Protein Meat Snack - Dry Texture - 1 Pound, 16 oz - 1 Bag
- Exclusively for Amazon
- High-quality American Wagyu beef.
- Raised on a ranch in California.
- A blend of premium cuts including brisket, skirt steak, and flat iron.
- 80% lean / 20% fat. Previously frozen to preserve freshness. Arrives to you ready-to-cook.
Features:
6. Beef Jerky Gun 2.7 Pound Capacity Pistol Maker - Easy Clean Aluminum Cannon, Beef Stick Attachment and Flat Strip Shooters with Reserve Barrel
DURABLE: Don't settle for a plastic barrel jerky gun kit, which will crack and malfunction under repeated use and pressure. The Judge gives you a solid pistol grip with a durable and corrosion resistant anodized aluminum jerky tube & stainless steel extruder. Now you can have commercial-quality jerk...
7. Excalibur 3926TB 9-Tray Electric Food Dehydrator with Temperature Settings and 26-hour Timer Automatic Shut Off for Faster and Efficient Drying Includes Guide to Dehydration Made in USA, 9-Tray, Black
10 YEAR Limited CoverageCAPACITY - The 9-Tray electric food dehydrator has 15 square feet of drying space and offers plenty of space for your favorite snacks.TIME AND TEMPERATURE - Features a 26-hour timer and adjustable thermostat. The thermostat ranges from 105 degrees Fahrenheit to 165 degrees Fa...
8. Hi-Country Beef Jerky, Original, 16-Ounce Value Pack
- 1 Pound Value Pack
- Tenderized with Real Fruit Juices!
- Hi-Country's Best Value Per Ounce
- High In Protein, Low in Fat
- Product of Lincoln, Montana
Features:
9. Oakridge Signature Edition Jah Love Jamaican Jerk Seasoning (6 oz)
BEST Jamaican jerk seasoning in the world!UNIQUE flavor profile instantly conveys tropical scenes and a laid-back lifestyleAUTHENTIC Jamaican Jerk seasoning with an assertive heat from our use of the finest Scotch Bonnet chiles100% All Natural, with NO MSG and nothing artificial. 100% Gluten Free. 1...
10. Presto 06301 Dehydro Digital Electric Food Dehydrator
Six-tray system for dehydrating foods at a fraction of the cost of commercially dried foods with no additives or preservatives.Makes jerky from meat, poultry, and seafood includes sample packets of jerky spice and cureDigital thermostat and timer for precise drying time and temperature choose drying...
11. STX International STX-DEH-1200W-XLS Dehydra Commercial Grade Stainless Steel Digital Food Dehydrator - 10 Trays - 1200 Watts - 165 Degree Fahrenheit - Jerky Safe with 15 Hour Timer
- The STX Dehydra Model 1200W-XLS is an Extra Large Stainless Steel Commercial Grade Food & Jerky Dehydrator with Ten 100% Stainless Steel Drying Racks that Measure 16" Wide x 14.5" Deep each. The Square Holes in the 10 Stainless Steel Drying Racks are 3/8" x 3/8" which accommodates almost any Fruit, Vegetable or Jerky that you wish to Dehydrate. Also Included are 2 Heat Resistant Food Grade Silicone Mats for Making Fruit Leathers, Dehydrated Eggs, or Any other Runny Foods You can Think of!
- This Dehydrator also Features 1200 Watts of Dehydrating/Heating Power with 7 Preset Heat Temperatures that Range from 97 °F to 165 °F (36 °C to 74 °C). This unit is, what is commonly referred to, as a Horizontal Air-Flow Food Dehydrator as it is powered by a Rear Mounted Motor with a 7 Inch Fan Blade that Blows the Hot Air Forward towards all of the food you are drying on the racks. Also Included is a Stainless Steel Drip Tray that slides into the bottom of the Front Drying Section.
- The Control Panel on the Top of this Unit is 100% Digital and has a 15 Hour Shut Off Timer. The Time Setting, which shows on an LCD Screen, can be programmed in 5 Minute Intervals, is controlled by Up & Down Buttons and Shuts Off Automatically when the Timer reaches "0". There are 7 Pre-Set Temperatures on the Control Panel along with a Dehydrating Guide that shows what Suggested Temperatures you should use for different fruits, vegetables, foods, meats, etc.
- The STX "Dehydrating Made Easy" Cookbook is also included with our STX Dehydra 1200W Dehydrator. This Cookbook is loaded with 80 Pages of over 250 Dehydrating Recipes. This Cookbook also Includes General Drying Temperatures, Shelf Life Comparisons, Fruit Drying Guide, Vegetable Drying Guide, List of What is In Season during the Year. This Cookbook Includes Recipes on How to Make/Dehydrate Fruit Leathers, Fruit Snacks, Granola & Trail Mix, Meat & Jerky, Vegetables and Much More.
- The USDA (United States Department of Agriculture) States, "Illnesses due to Salmonella and E.Coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods." The USDA Meat & Poultry Hotline's currently recommends heating meat to 160 °F and poultry to 165 °F. The Dehydra 1200W has a Temperature Range of 97 °F to 165 °F which makes this dehydrator as "JERKY SAFE" as possible for those of you who do not Preheat your Meat & Poultry to these suggested temperatures.
Features:
12. A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch
- FULL SMOKE - Get a full-bodied smoke for up to 12 hours using a-maze-n pellets. Smoke time will vary depending on what chips or pellets you are using
- PERFECT FOR ANYTHING – Great for use on salt, cheese, poultry, fish, pork & steak. Add a mouthwatering smoky flavor to anything you can fit in your smoker
- RUST FREE – Stainless steel construction prevents corrosion to preserve the life of your pellet smoker
- ONLY 12.6 OZ - The lightweight design makes A-MAZE-N Pellet Smoker easily transportable from the grill to the campsite
- CONVENIENT SIZE - 5" l x 8" w size makes it easy to use with almost any grill
Features:
13. Best Choice Products New 10" Blade Commercial Deli Meat Cheese Food Slicer Premium Quality
- 【Commercial Meat Slicer】- Voltage:110V 60Hz,Rated input:240W,Blade diameter:φ250mm / 10",10 Inches Heavy-duty Stainless Steel Blade.Built-in Dual Whetstones for sharpening blade safely and conveniently,Sharpening Control Buttons for controlling the whetstones to sharpen two sides of the blade easily.
- 【COMPACT DESIGN】- This meat slicer is small and compact so that you can fit it into your business more easily! The perfect size to place on a counter in your coffee shop or restaurant, the blade can also be moved for more thorough cleaning.
- 【STAINLESS STEEL BLADE】- The stainless steel blade is designed to resist corrosion and maintain a sharp edge for slicing. Adjustable Slice Size - The cut thickness is easily adjustable from 0 - 17mm(0-8").
- 【STAINLESS STEEL BLADE】- The stainless steel blade is designed to resist corrosion and maintain a sharp edge for slicing.【FIXED RING GUARD】- Electric Food Slicer The Electric Food Slicer has a fixed ring guard for safety which prevents unintentional contact with the blade. We have thoroughly tested to ensure great performance and long life!
- 【MUITI-APPLICATION】- VEVOR Commercial Meat Slicer features the production you need for your deli, sandwich shop or restaurant, we have thoroughly tested to ensure great performance and long life!
Features:
14. Dave's Ghost Pepper Naga Jolokia Hot Sauce 5oz
SO HOT IT'S SPOOKY: This sauce is distinctive for the sweet fruity flavor that sits over the top of the sauce's blistering intense heat. Use our Ghost Pepper Naga Jolokia Hot Sauce one drop at a time.HEAT LEVEL: We rate this sauce INSANELY HOT++ & recommend it for Adventurous Chileheads. It's a supe...
15. Hickory Smoke Turkey Jerky by Country Archer, Antibiotic Free, Gluten Free, 1.5 Ounce (Pack of 12)
LET'S TALK TURKEY JERKY: Contains a total of 12 - 1.5 ounce resealable bags Country Archer Hickory Smoke Turkey JerkyAS GOURMET AS JERKY GETS: Handcrafted with clean, real food and organic ingredientsREAL INGREDIENTS: Gluten-free, no nitrates/nitrites, no MSG, no hormones or antibioticsHIGH PROTEIN:...
16. Nesco 7.5 food slicer, One Size, Silver
Stainless steel wrapped food carriage with forward tiltDetachable 7. 5 inch serrated stainless-steel bladeAdjustable thickness control dial ranges from deli thin to 9/16"Die cast aluminum housing with 180 watt motorRecessed power switch & non-slip feetQuick release feature for easy cleaning
17. Excalibur 2900ECB 9-Tray Food Dehydrator with Adjustable Thermostat for Temperature Control Patented Technology for Faster and Efficient Drying 15 Square Feet Drying Space Made in USA, 9-Tray, Black
- SIZE: 9-trays and 15 square feet of drying space provides extra-large capacity for your favorite snacks
- TEMPERATURE: The adjustable thermostat ranges from 105 degrees Fahrenheit to 165 degrees Fahrenheit. The temperature range is low enough to preserve active enzymes in fruits and vegetables and is also high enough to meet safety standards for dehydrating meat for jerky
- DELICIOUS SNACKS: Dehydrate fruits, vegetables, nuts, meat for jerky, fruit puree for fruit roll-ups, flowers, herbs, pet treats, raise bread, or make arts and crafts. Great for large families, gardeners, and sportsmen
- EASY TO USE: Trays do not need to be moved or rotated during dehydration. Trays can also be removed if necessary to increase the height needed to dehydrate bulky items or raise dough
- 110/120 Voltage and 400 Watts
- Made in the USA with USA and globally sourced materials
Features:
18. LEM Products Fresh Clear Edible Collagen Casing (21mm)
- Edible collagen casings made of beef protein
- Easy to use, no preparation
- Uniform in size for easier stuffing
- Come in rolled strands of varying length for easy storage; Store in a cool, dry place
- Size: 21 mm; Fresh, Clear; Approximate stuffed weight: 20 pounds
Features:
Homemade is the best way to go. However my go-to jerkys are the Old Trapper brand pepper jerky, and then a local company called Hi-Country makes a Honey Kist that is fantastic.
If you are looking for animal types, beef is the classic, but if you have the chance to try goose, duck, buffalo, or Moose jerky I recommend you do so. One great thing about Montana (going against my UN) is that we have a lot of different animals that can be hunted. Elk, deer, moose, bear, antelope, and mountain lion are all types of game I have had the chance to eat thanks to the variety of things to shoot in this state.
Here's a link to Hi Country's web site. As a Montanan I love them because they are local, but as a jerky lover I can't recommend them enough. They are a little pricey, but thena gain what jerky isn't an arm and a leg anymore? http://www.hicountry.com/
Spaceballs the edit: You can get 18 ounce bags of Original, peppered, or teriyaki Hi Country off of Amazon for $17. Cheaper than I can get it in the stores here in town and I'm 2 hours from the factory >.>
http://www.amazon.com/Hi-Country-Beef-Jerky-Original-16-Ounce/dp/B0054GGT8W/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453506967&sr=1-1&keywords=hi+country
I’ve only used this on ribs and other meats but when I read scotch bonnet I immediately thought of this. I think if you put it in a shaker and used it for a dry rub it could make some delicious jerky. Think I will give it a try now. It really is good stuff.
Oakridge Signature Edition Jah Love Jamaican Jerk Seasoning (6 oz) https://www.amazon.com/dp/B01F9BW6IS/ref=cm_sw_r_cp_api_U9UMAbXBYP975
Edit: I’ve also had good luck mincing habaneros and mixing them with this, letting it marinade for about 5 days. Has great flavor and a nice switch up.
https://imgur.com/gallery/6GAeH
Until you get it down I would go with a cheaper cut of meat like London Broil. I usually wait for a good sale at Kroger at like $2.49 a pound and ask them to trim the fat and slice it against the grain at 1/4" thickness or for jerky if they know how to do it. If they don't have a slicer you might be better off doing it at home yourself as they can get busy and rush thru cutting it making it all kinds of different thicknesses. Cut into cubes roughly 4"x8" and freeze for about an hour wrapped in parchment. Then take out and use a nice sharp knife to cut uniformly to the thickness you desire. When Kroger has London Broil Top Round for $1.99 a lb I usualy get 25 pounds. 5 packages of 5 pounds that I can freeze and do one batch at a time with different recipes and marinades to try out.
I highly recommend a dehydrator and use this one for smaller batches and when I was first starting out as it has rectangular trays, digital timer you can set and it turns off automatically, and digital temperature up to 160 degrees. I usually do 150 degrees for 5 hours and check every hour after that. Also rotate the trays every 2 hours or so to make sure that the pieces are all getting the same airflow. Plus it's a really cheap investment for good jerky and not having to clean your oven of all those drippings.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26
Hope that helps.
Also use the search bar for best dehydrators recommending and dehydrating techniques etc. The search bar and limited to r/jerky is your friend. Also You Tube videos on making jerky are very informative.
https://smile.amazon.com/gp/product/B008H2OEKK/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1
That is what I bought earlier this summer for making jerky, and I have loved it so far. It is a little annoying to clean it, but not that bad. At your price range, I think you could get to the lower end of the price range on the Excalibur ones with the back mounted fans which are supposed to be better and more even than the ones like I got which have a bottom mounted fan. I still love mine, though. Good luck with your jerky making.
I started a jerky company this past February and in the process tried out quite a few different commercial model dehydrators.
The Cabellas and Gander Mountain models look nice but, don't dry evenly and the trays are non-stick coated that chips away and causes them to rust.
The LEM models come with chrome plated trays that chip away over time and start to rust. The rust won't hurt you but, doesn't look good and will eventually eat thru them. The LEM model I'd ordered also didn't have a removable heat element, the stainless casing has sheet metal joints that can be hard to clean and are extremely sharp and it didn't come with a drip tray which led me to STX.
I'm not affiliated with STX in any way and my multiple attempts to contact them for various reasons were unsuccessful. They are currently the only consumer avail commercial grade dehydrator on the market, that I know of, that actually heats up to 165f which is recommended for removing pathogens when dehydrating meat. I have purchased a few of their 1200W units and they are really good quality. Their trays are 100% stainless crossbar, they ship with silicone mats and stainless drip trays for easy cleaning and the bottoms of the units don't have any corner edges that cannot be cleaned easily.
With all that being said, Im actually moving toward using vacuum ovens exclusively for jerky drying and will be willing to sell any of my 6 commercial dehydrators, if you are still looking for a deal. The vacuum ovens work crazy fast and don't cause oxidation like you'd get with air heat. The 10 hour drying process literally only takes 1 hour at 90C and 29Hgm.
If you do get into using Vacuum, it is quite useful for texturizing, tenderizing and can also be used to marinate what would be a 12+ hour batch in 15 minutes.
Cheers!
PM me if you want more info on my units for sale.
Nate
www.natesjerky.com
PROOF: * Production Units
EDIT: Added product links
The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).
Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.
The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.
As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.
The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.
I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.
https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M
I know I'm late to the party, but I wouldn't recommend those cheap $100 chefs choice meat slicers. I used it once and returned it right away...I would either recommend the Weston Manual Jerky Slicer if you don't plan on making lots of jerky often & it's not so bad with space, I loved using it...If you need a decent electric meat slicer, checkout this one - https://www.amazon.com/gp/product/B002SMC1ZU/ref=ox_sc_sfl_title_17?ie=UTF8&psc=1&smid=A39SXLQYAXHTN0 . I have this machine and it's a workhorse that never let me down. Be sure to also buy a non-serrated blade as well.
I use this jerky gun. I got it when I first started making jerky and have been waiting for it to break so I can upgrade, but it has surprisingly lasted quite a while.
The jerky absolutely stays together and holds shape. Once it goes through the dehydrator it stays in that shape. That’s one of the big things I like about it over whole muscle jerky - you can get everything into almost identical shapes/sizes. There’s also a lot of my friends and family that prefer it over whole muscle jerky since the texture is much easier to chew.
Here's Alton Brown's recipe in text form.
His recipe is a great starting point. You can modify it to your own liking after you've made a few batches.
As for meat choices, top round or flank works out for me. Ideally, the leaner, the better. Here's a chart for meat cuts
I currently use this Nesco dehydrator that I got for $20 from a garage sale. So if you have the time to do some garage sale hunting, hit them up!
i gave up on raw peppers for the same reason. i went to used a hot sauce that was really hot. Spreads heat out very evenly for me. 2nd the massaging the meat while marinading. i use a very tight snapped tuperware container and give it a few good shakes or stir it with a plastic spoon about half way through and i've never had the 1 hot, 1 not issue
Flavor is awesome. I use 1.5 tbs (i usually an extra bloop after the first 1tbs for good luck and sinuses)
http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2
Great post, thanks. Love the country archer product because it comes in 1.5 ounce "packets." So I think that means you can open one packet for one day or meal and leave the others stored. So that should last more than a few days right? I'm looking at this product:https://www.amazon.com/Country-Archer-Gluten-Antibiotic-Hickory/dp/B01KOPMF3K?th=1
I started out buying a dehydrator and a slicer.
Having a slicer makes it easy to quickly cut up a bunch of meat and have it be uniform, which is pretty important because they all require the same drying time. A good tip is to put the meat in the freezer for an hour or two before you slice it.
The only thing I don't like, is that the cheap slicer I bought (Similar to THIS) has areas that are hard or impossible to clean. It has worked well for a couple years now, but I wish I could sanitize it.
Most of the time, I use pork loin. Costco sells huge pork loins, probably close to 10lbs for $25 CDN. I trim the fat and have enough meat for 3-4 loads in the dehydrator.
You're going to get a lot of Nesco suggestions, for good reason. I have this one and love it. I make jerky like once a week. This one has adjustable temp and element on top and plenty of power to do jerky in a just few hours. That's all you really need.
Hi. Delayed reply, but I really like my excalibur
Did you end up getting one? Plastic trays stain from greases and stuff from marinade. The above has a poly type material that cleans easy and adjustable temp makes it work well for me.
People's Choice is by far the best commercial jerky I've had. It doesn't have that weird translucent and rubber texture, just simple well cured/seasoned meat. Not all that weird, but great stuff.
Beef sticks. 10% fat, ground sirloin and brisket. They are cured for 24hrs (in a marinade that does not contain much extra salt, mainly just soy sauce) then dehydrated at 130f-ish for 12-15 hours. I've eaten them for 10+ days (the longest that botulism can take to show symptoms) and had not ill effects. But, singular success does not equal truth. I just want to make sure I am not overlooking something obvious.
Edit: I stuffed it into LEM Clear Edible Collagen Casing
I bought this Nesco dehydrator, and I couldn't be more satisfied. Tons of airflow, extremely solid, well-built base, and lots of capacity. It has a really unique air distribution method that really gets everything evenly dry. 3 pounds took me 12 hours in my oven at 170, and 6 pounds took me 5 hours at 160 with this thing, same recipe, same size pieces both times. Cleaning isn't that much of an issue either, since it really didn't get too dirty in the first place. A little soap and water on a sponge, and I knocked out 6 trays, the lid and base in about 15 minutes. Truly a great purchase.
Thanks! In this case, I used a Victorinox 12-inch slicer as an experiment to see if I could get the uniform thickness I wanted by hand. I think next time I will drag out my meat slicer just for more uniformity and ease.
I bought the dehydrator linked below for <$60 and bought 5 additional racks for it to increase capacity. Between chicken, turkey, and beef, I've probably made upwards of 200 pounds of jerky on the thing. Two years later, it's still running like a champ.
https://www.amazon.com/Nesco-FD-75A-Snackmaster-Dehydrator-White/dp/B0090WOCN0/ref=sxin_2_ac_d_pm?keywords=dehydrator&amp;pd_rd_i=B0090WOCN0&amp;pd_rd_r=d83ef1d1-9212-48e7-9dac-8ebbc708e7ba&amp;pd_rd_w=YkRn2&amp;pd_rd_wg=K52cT&amp;pf_rd_p=6034bbf7-e1cb-46a0-92a7-12ce26e57be9&amp;pf_rd_r=CQZS8MS1NPZXD2MK0R9W&amp;qid=1556808165&amp;s=gateway
I've got a Nesco fd60 that I've been using for a few years with frequent use with no problems. I use it mostly for drying my peppers for powders/flakes, but it works great for jerky as well.
If you're looking to just do jerky, I ordered this one (note it's a dehydrator instead of a smoker, but all I use it for is jerky and it does awesome) about a year or so ago and have been extremely happy with it.
This is the one I have. It works very well. It is honestly quite fool proof.
Do some basic research about the meat you want. Slice it up. Marinate it. Pop it on here until it is done. It works well. I have done several batches for hiking/camping trips and it always receives compliments. If you have questions, let me know.
Use that money and get a Nessco dehydrator! http://www.amazon.com/Nesco-FD-60-Snackmaster-Express-Dehydrator/dp/B000LNVUJQ/ref=sr_1_9?ie=UTF8&amp;qid=1462385768&amp;sr=8-9&amp;keywords=nesco+dehydrator
Its fun and easy to make it yourself and a hell of a lot more cost effective! Usually much tastier too!
the stick ones are easy with a jerky gun. I avoided one for the first two-three years of making jerky because I thought it was dumb, but I finally bit the bullet and wish I had gotten one sooner.
I either buy really lean ground beef or grind it my self, mix it together with the flavor with a paddle attachment of my stand mixer and then load the tubes. Dries in about 5 hours for me.
i have this one and love it: http://www.amazon.com/gp/product/B0090WOCN0/ref=oh_details_o00_s00_i00?ie=UTF8&amp;psc=1
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_apa_i_uPfTDb0GPAY6R
This is what I have I love it
I use the cheap nesco off of Amazon. It's pretty great, but I dont have a thing to compare it to.
NESCO FD-75A, Snackmaster Pro Food Dehydrator, Gray https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_taa_e68zDbZP3ZW58
I like this brand a lot, it's made with smiple ingredents and family made. They have a lot a different flavors but I can only vouch for the original.
You can also go another route, and use ground beef with a jerky gun
This method is my favorite because you don't have to marinade the meat first, just mix spices or pre-packaged mixes into the meat.
$23, good reviews.
I have this. Nesco FD 60
Made 20+ batches without any problems. I have a total of 6 trays and I can make about 4-5lbs depending on thickness in one go. It heats to 165* as well. I think I got mine on sale for ~$40 or so. Great way to get started.
Nesco FD-75A Snackmaster Pro Food Dehydrator
https://www.amazon.com/dp/B0090WOCN0/ref=cm_sw_r_cp_api_CMblzb615T0QQ
If I've had to estimate I've probably put 200 pounds of meat and 400 pounds of fruit through this thing in the last 10 years.
I want to upgrade to an Excalibur Dehydrator but this thing just won't die.
I would not normally endorse a product because I'm not getting paid and i dont want to come off all spambotty but i have to say thejerkyspot.com sells a jerky gun for ground beef i bought and absolutely love. Its head and shoulders above those plastic pieces of shit you get from the jerky kits. You can jam it full and mash the trigger and it will not hang up or pop apart like the others. https://www.amazon.com/gp/aw/d/B00US645GQ/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1479526675&amp;sr=8-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=jerkyspot+gun
if your going to make a lot of ground turkey I really advise you pick up a jerky gun. Will make your life a lot easier from my experience. I use thisbut its a bit pricey (bought it to last).
As far as advice from my experience don't go to fatty on the ground beef... I stick to the 90/10 or above.
This one, right? https://www.amazon.com/JerkySpot-Capacity-Aluminum-Double-Attachment/dp/B00US645GQ/
I have this Nesco. I'm on my 2nd one as the 1st one died after a few years of use. I almost bought me an Excalibur one, but did the math and saw I could buy 4 of the Nesco's for the price of the Excalibur. I figured it might have been my rough handling of the Nesco. If this one breaks with my baby-ing it then I'll probably break down and get the Excalibur.