3 EASY DEHYDRATOR JERKY RECIPES THAT WILL HAVE THEM ASKING FOR MORE
The following beef jerky recipes are for 2 pounds of beef steak, sliced into ¼ thickness, and presoaked for 10 minutes in 5% strength white vinegar to reduce bacterial contamination. Then drained. The ideal beef steak to use is a marinating steak that is 1 to 1 ½ inches thick with low fat, to reduce waste. Smoked salt gives the jerky a smoky flavor without the need for a smoker. You can also use liquid smoke in this recipe instead of the smoked salt. Use 1 teaspoon of liquid smoke per recipe.
Provided by Joybilee Farm
Categories Dehydrator Recipes
Time 6h30m
Number Of Ingredients 23
Steps:
- Mix all the ingredients together until the salt is dissolved in the liquid.
- Place prepared jerky meat in a glass container with a tight-fitting lid. Pour the marinade over the jerky in the container. Ensure that the meat is fully covered. Add more water if necessary to completely cover the meat. Place the meat in the container in a refrigerator for 4 hours or overnight.
- Drain the meat from the marinade, discarding the marinade. Place the meat evenly on dehydrator trays and dry at 165F for 4 to 6 hours until jerky tests done.
- Place the jerky in a 225 F oven for 10 minutes to kill any pathogens on the meat. Cool completely. Store in an airtight container.
DOC'S BEST BEEF JERKY
I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.
Provided by Doc the WV Gourmet
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h20m
Yield 10
Number Of Ingredients 11
Steps:
- Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
- Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
- Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 4.5 g, Cholesterol 31.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 11.6 g, SaturatedFat 2.3 g, Sodium 934 mg, Sugar 3.2 g
GROUND BEEF JERKY
Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers.
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
- Pass beef mixture through a meat grinder set with the finest blade.
- Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
- Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
- Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 39 mg, Fat 8 g, Fiber 0.2 g, Protein 12.2 g, SaturatedFat 3.1 g, Sodium 618.7 mg, Sugar 0.2 g
JERKY MADE FROM DEHYDRATED GROUND BEEF
With this easy-to-follow recipe, learn how to make jerky at home by dehydrating seasoned ground beef for a flavorful and just chewy-enough product.
Provided by Leda Meredith
Categories Snack
Time 8h5m
Yield 4
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Keep the ground beef chilled until you are ready to use it.
- In a large bowl, mix together lemon juice, lemon zest, onion, tamari or soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper, optional liquid smoke, and optional cayenne pepper. Let the ingredients sit for 15 minutes for the flavors to "marry."
- Add the ground beef and combine well (clean hands are the best kitchen tool for this job). Put the mixture in the refrigerator for 1 hour.
- Lay out a sheet of waxed or parchment paper on a work surface. Scoop 1/4 of the jerky mixture onto it. Place another sheet of paper on top and roll it out to a thickness of 1/4 inch.
- Remove the top sheet of paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over to transfer the jerky to the dehydrator tray. Remove the remaining sheet of parchment or waxed paper.
- Patch any holes by putting in more of the raw jerky mixture.
- Dehydrate for 4 to 8 hours at 155 F. Check after 4 hours. You want the jerky fully dried but chewy, not crunchy. Don't worry if you're not 100 percent sure that you've correctly identified that consistency; the next step helps ensure food safety.
- When the jerky seems dried but still chewy, transfer it to baking trays and finish it off in a preheated 275 F oven for 10 minutes. This is an important step because not all dehydrator temperature settings are accurate. You want the meat to get to an internal temperature of 160 F to 165 F to be safe. Jerky is too thin for a meat thermometer, so this ensures it's fully cooked. This only cooks the meat and isn't a substitute for drying it in the dehydrator.
- Cut the jerky into strips. Once it is completely cool, store it in airtight containers at room temperature.
Nutrition Facts : Calories 367 kcal, Carbohydrate 7 g, Cholesterol 101 mg, Fiber 1 g, Protein 32 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g
DEHYDRATOR EASY PRESSED BEEF JERKY
Strips of beef to expensive try this delish alternative with ground beef. You can even use ground turkey, chicken or deer meat.
Provided by Stormy Stewart
Categories Other Snacks
Time 8h15m
Number Of Ingredients 11
Steps:
- 1. Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup. You need to really get your hands in to mix it well. Press into strips with a jerky gun. Mix Worcestershire, liquid smoke and ketchup in a shallow dish. Coat strips with sauce. Place on trays to dry. Dry according to your dehydrator manufacturers instructions.
- 2. Other flavors as follows:. Hot and spicy - mix Louisiana hot sauce with water to thin a bit. Coat strips and dry. BBQ - thin your favorite bottled bbq sauce with water. Coat strips and dry. Teriyaki - thin bottled teriyaki sauce with soya sauce. Coat strips and dry.
SIMPLE DIY BEEF JERKY
This homemade beef jerky is savory, slightly spicy, and is easy to make with simple ingredients.
Provided by Fresh Off The Grid
Categories Snack
Time 18h30m
Number Of Ingredients 10
Steps:
- Thinly slice the meat* and cut off all visible fat.
- Pound slices with a meat tenderizer mallet until pieces are uniform thickness (aprox nickel width).
- Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
- Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
- Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
- Dry at 165F/74C for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
- Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 28 g, Fat 4 g, ServingSize 1 serving
GROUND BEEF JERKY
Although definitely cheaper than store bought, making your own homemade beef jerky can still be costly. It all depends on the type and cut of meat used. That's why this ground beef jerky is so popular with my readers. It provides a large quantity of beef jerky, while remaining affordable.
Provided by Megan Ancheta
Categories Gluten Free
Time 11h30m
Number Of Ingredients 8
Steps:
- Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl.
- Stir together the beef broth, Wright's Hickory Liquid Smoke, and molasses, and then pour it into the mixing bowl with the ground beef. Stir until well combined.
- Cover and marinate for at least 3 hours in the refrigerator.
- Form the meat into strips, about 1/8-1/4" thick, using a jerky gun or by using your hands or a rolling pin to flatten the meat into strips or whatever shape you desire.
- Dehydrate in a dehydrator at 145 degrees (F) for 6-12 hours.
- Place the jerky strips on paper towels to cool and to absorb any excess fat (if there is any).
- Consume within 12 hours at room temperature, or store in the refrigerator in an airtight container for up to 7 days. For long-term storage, freeze in an airtight container and consume within 3-4 months.
JERKYHOLIC'S ORIGINAL GROUND BEEF JERKY
This original ground beef jerky recipe is rich and flavorful as well as easy and quick to make! No marinating required. Everyone will love these meaty protein snacks.
Provided by Will
Categories Snack
Time 4h30m
Number Of Ingredients 12
Steps:
- In a bowl, combine the 1lb of ground beef with the other ingredients
- Mix the ground beef and seasonings thoroughly
- If using a jerky gun, load the gun with the ground beef mixture & shoot 4-5" long strips onto a dehydrator tray or on a baking sheet
- If not using a jerky gun, spread the ground meat on a baking sheet, cover with wax paper, and roll with a rolling pin until meat is 1/4" thick
- Slice the pan of beef into jerky strips 4-5" long and 1" thick
- Dry with your favorite jerky making method. I used a dehydrator at 160F for 3 1/2 hours
- Ground jerky is finished when it first starts becoming dry to the touch. It should bend without breaking in half. If it cracks in half when bent a little bit, it was over dried
Nutrition Facts : ServingSize 70 g, Calories 142 kcal, Carbohydrate 4 g, Protein 21 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 651 mg, Fiber 1 g, Sugar 1 g
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- Pour the marinade over the meat, then cover and place in the refrigerator for anywhere from 1-3 days (at least 24 hours is recommended).
HOW TO MAKE BEEF JERKY IN A DEHYDRATOR - JERKYHOLIC
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Uploaded 2021-01-13Published 2020-10-11
- Trim off the fat cap and other visible fat from the meat. Fat will make meat spoil faster, so removing as much fat as possible now will extend the shelf life of your finished beef jerky.
- Place the beef in the freezer for 1-2 hours to partially freeze for easier uniform slices. Your meat should be hard to the touch but not fully frozen.
- Finish slicing all of your meat and set aside. Now it's time to get the marinade ready. Mix all of the ingredients together in a bowl or ziplock bag and stir well.
- Add the beef strips and shake the container so all the meat is evenly covered with the marinade. Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better.
- After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process.
- It's time for the easy part! As I mentioned above, I used my Excalibur Dehydrator for this batch. Place the beef strips on the racks making sure that they are not touching or overlapping.
- Beef jerky takes around 4-5 hours to dry when dehydrating. Turn the dehydrator to 165° and let it run for about 4 hours until the internal temperature of the jerky reaches a safe 160° as per guidelines from the USDA.
- Make sure you check your beef jerky throughout the drying process to avoid over drying. The jerky will be done when it bends and cracks but does not break in half.
- Now it's time to either store the beef jerky in ziplock bags, vacuum sealed bags, glass jars, or my favorite; your stomach! Beef jerky will stay good for 7-10 days if kept in ziplock bags.
DEHYDRATED BEEF JERKY - DAMN FINE DISHES
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- Freeze the meat for roughly 30 to 60 minutes before slicing. Freezing times depend on how thick the cut is. If using flank steak, freeze for shorter times than if using round roast.
- Slice the meat no more than a 1/4 inch thick. Try to keep the meat slices consistent so they dry at the same rate. This can be difficult to do when slicing free hand.
- Mix all the ingredients together except the meat. Whisk the ingredients until any dried ingredients are all dissolved.
- Place the meat in a zip lock bag or large bowl with a lid to seal it. Pour the ingredients over the meat and mix in until all the meat has been covered. Place in the refrigerator for about 8 hours. It can be left overnight as well.
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