1. How do I choose the right size of dryer for my needs?
A. When choosing a dryer for use with Jerky, production volume is one of the key considerations. To determine the volume of a dryer, the weight per square foot of fresh (wet) product needs to be determined. Layout a square 12 inches by 12 inches and place your fresh product in the square, just as you would on an actual drying tray. Remove the product and weigh it to determine the weight per square foot. Armed with this figure, use the Capacity Comparison Chart to determine the number of square feet each dryer, and which dryer will best meet your needs.
2. How can I get more product into a standard dryer?
A. High-density tray racks and dollies. The larger tray dryers commonly use trays that have separations between trays of about 3 inches. This allows room for whole fruit and large fruit cut in halves or quarters. In the smaller volume tray dryers the separation is 2 inches. The high-density option minimizes the separation and significantly increases the total square footage available to each dryer. In the case of the larger tray dryers (Columbia and Santiam), the three-inch separation can be reduced to 1.5 inches when using dollies and stainless trays. The cabinet sized dryers (Klamath and McKenzie) reduce the separation from 2 inches to 1.5 inches, and the Harvest Saver increases the tray count from 11 trays to 14 trays.
3. What if I want to dry large fruit and I have chosen the high-density option?
A. Remove every other tray, and place the large product one deep on the tray.
4. How does the make up of my marinade effect the drying time of my jerky?
A. Rarely are two marinade recipes the same, however, most marinades fall into two general categories, the brine (salt) based, and the sweet (honey/sugar) based marinades. The effects of the salt-based marinade are complex, but generally accelerate the dehydration of the jerky. The salt draws the moisture out, and in a limited way binds some of the free water, so it is not available for microbial action. The sweet-based marinades generally slow the drying process, and are subject to case hardening and carmelization (at a greater rate than the salt based solutions). Depending on the length of emersion, the sweet-based marinade can affect a limited sugar infusion within the jerky. This minimizes the dry down, and binds much of the free water.
5. What type of tray design is best for my jerky?
A. Most of the standard strip type jerky, and larger “rough cut” product benefits from the open weave of the expanded metal (stainless) trays. Smaller “chips and bits” style products can use the perforated (1/4 inch round holes) stainless trays. In both cases air passes up through the tray and dries the bottom face of the product, as well as the top. This double exposure enhances the uniformity and consistency of the product, as well as speeds the dehydration.
6. How do I tell when my jerky is done?
A. We recommend the CSC Scientific moisture balance as one of the least expensive instruments, with the greatest flexibility. The Moisture balance comes in three versions, the Mechanical, Digital, and the CSC Moisture Analyzer. For start up and small volume applications the Mechanical Moisture Balance is recommended. For larger applications the Digital unit is a better choice. The Moisture Analyzer is used in the most demanding applications.
7. How long will it take to dry my jerky in a commercial quality dryer?
A. The short answer is about 8 hours. That is based on using lean beef, cut in thin strips, using brine based marinade, at 135 degrees (F), on expanded stainless trays, with high air velocity, and adjustable humidity control, with about 50% Relative Humidity (outside air), and finishing the jerky at 165 degrees (F) for the last hour. This will turn out a stiff, but not brittle product.