Excalibur Dehydrator Beef Jerky Recipes
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.
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
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- 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.
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