Smoker or dehydrator - The Outdoor Community
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post #1 of 5 (permalink) Old 01-14-2019, 10:54 AM Thread Starter
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Smoker or dehydrator

I've been thinking about making jerky and possibly some snack sticks. Jerky being the main idea. I have 40 lbs of ground meat from my buck. It has no fat added from the processor. I would think the smoker has many more uses. I was looking at a digital electric smoker since I am no cook and it seems a lot more fool proof then propane or charcoal when it comes to temp. Cooking something in the crock pot is about as talented as I am in the kitchen. Can a smoker be used to properly make jerky? Thanks for any responses.
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post #2 of 5 (permalink) Old 01-14-2019, 11:25 AM
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It can be yes. Being ground jerky makes it a little trickier but I have seen ground jerky put on aluminum mesh in a smoker for the same results. And yes the smoker has MANY more uses. To many to name here. I like to call myself a pretty good cook and I use a digital electric smoker. Set it and forget it. Mine is hooked up to my wifi so I can control everything the smoker does from anywhere in my house. I use my smoker even more than my oven most months. You won't regret buying a smoker. It can be used a dehydrator as well. Low heat open dampers and even put a small fan inside to dry faster. Smoker 100% from me IMHO.

PS: There are tons of smoker forums out there as well with recipes and how to's.
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Last edited by rcshank85; 01-14-2019 at 11:28 AM.
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post #3 of 5 (permalink) Old 01-14-2019, 12:48 PM
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I agree. Smoker will give you more options and you've got plenty of meat to experiment with. On the other hand, dehydrators can be picked up pretty cheap so maybe try both?
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post #4 of 5 (permalink) Old 01-15-2019, 07:48 PM
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smoker then finish with a dehydrator.
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post #5 of 5 (permalink) Old 01-15-2019, 08:02 PM
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Originally Posted by WilySpike View Post
smoker then finish with a dehydrator.

that's kinda what I do. I bought a big electric digital "smoker" a couple years ago and its in my heated garage. I took my old electric smoker outside and its under the overhang roof. I put my meat in it and smoke it for 3 to 4 hours and then put it in the other one in the garage to finish it. that keeps the smoke out of the garage and it stays nice and clean. that has worked real good for me. I love to be able to set the temp and time and it shuts off when its done, usually in the middle of the night.
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