If you like your Jerky, there is nothing better than making your own. Not only will you save a lot of money, with a small amount of meat you can make enough of a supply that will last. The only problem you will find is that it will become so addictive that you will just want more.
With the Nesco FD-28JX Dehydrator Kit you can get what you crave for at a much quicker time and start enjoying your fine home made jerky with flavours you wish to try.
So here’s what you get…
- Dehydrator and jerky maker with 4 13-1/2-inch-wide drying trays
- 350-watt element; fixed-temperature, top-down, fan-driven power head
- Includes jerky gun with 3 attachments and spice/cure packets for up to 4 pounds of ground meat
- Measures 14 by 14 by 9 inches; 1-year limited warranty
There are four different flavors of jerky spices included with this unit, Hot and Spicy, Teriyaki, Original, and Pepperoni.
With its powerful motor the meat dries food quickly and evenly–in hours instead of days with needing tray rotating. The Top Mounted head dries the meat evenly with its Fan-Flow Technology resulting in superior flavours.
This is a beginners dream, with one touch operation. Simply flip the switch and the temperature is set automatically to ensure your precise results.
With 7 trays you get over 7 square feet of drying space. Makes up to 7 lbs. of jerky in one batch! An economical choice, you can make homemade jerky for about a third of the cost of store-bought.
Dishwasher safe, the top detaches making the base and drying trays easy to clean.
The Jerky Xpress includes a power head, 4 trays, jerky gun with 3 tip attachments and spice and cure packs.
Tips For Making Homemade Jerky…
Your meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat drippings. Ground beef should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky because of their leanness.
Your jerky gun has NESCO/American Harvest seasonings included and are available commercially for all tastes. Whenever you make jerky, be sure to use the cure (sodium nitrite). The cure is used to help prevent growing pathogens like botulism during drying at low temperatures.
Keep the meat and poultry refrigerated at 40°F (5°C) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. If you have doubts about the supply then move on and find a reputable source.
Dry meat at 160°F (71C) until desired done-ness. Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at beginning of drying process, the amount of meat in the dehydrator, leanness of meat, etc. Always allow jerky to cool before taste testing. If you want the drying faster then don’t overload the machine. ^strips per tray will get your product dried within hours and ready to enjoy.
Watch the video on how to use the Nesco FD-28JX Jerkey Xpress Dehydrator Kit with Jerky Gun