Dehydrator Easy Pressed Beef Jerky Recipes

3 EASY DEHYDRATOR JERKY RECIPES THAT WILL HAVE THEM ASKING FOR MORE

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

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.

GROUND BEEF JERKY

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.

JERKY MADE FROM DEHYDRATED GROUND BEEF

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.

DEHYDRATOR EASY PRESSED BEEF JERKY

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

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.

GROUND BEEF JERKY

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

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