Best 3 Beef Jerky Dehydrator Recipes
Beef jerky is a dried meat snack made from beef that has been trimmed of fat, cut into strips, marinated in a flavorful mixture, and dehydrated to remove moisture. It is a popular snack food that is enjoyed by people of all ages. Beef jerky can be made at home using a dehydrator, or it can be purchased pre-made from stores. There are many different recipes for beef jerky, each with its own unique flavor profile. Some popular recipes include teriyaki beef jerky, spicy beef jerky, and peppered beef jerky. Beef jerky is a good source of protein and iron, and it is also low in fat and calories. It is a healthy and satisfying snack that can be enjoyed on its own or as part of a meal.
Let's cook with our recipes!
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
BEEF JERKY MADE WITH A DEHYDRATOR RECIPE - (3.9/5)
Provided by phoenixrises75
Number Of Ingredients 11
Steps:
- Remove the fat as desired from the meat and place in freezer for one to two hours. When it is semi-frozen, cut it into 3/8 to 1/4 inch thick strips. (To save time, you can ask a butcher at the grocery store meat counter to slice it very thin for you. This skips the need to freeze the meat for slicing.) Keep in mind, meat cut against the grain will be tender and break easily, meat cut with the grain will be chewy. Mix remaining ingredients together in a bowl to make the marinade. Place meat into a glass container and pour marinade overtop. Cover and place in the refrigerator for at least 1 hour (I have had great success with leaving it overnight.) Drain meat in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry at 145°F for 8 to 10 hours. I begin to check progress after 4 hours. It is ready when it bends like a willow without breaking. Store in refrigerator in ziploc bags or Mason jars.
DEHYDRATOR/OVEN BEEF JERKEY
Mouth water beef jerky made from ground meat and a "Jerky Gun". Directions for a dehydrator or oven included.
Provided by The Hen Basket
Categories Meat
Time 8h10m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix the beef/turkey and all the ingredients in a large glass bowl, then cover it with plastic wrap and left it to refrigerate/marinate for about 4-5 hours.
- Using your Jerky Gun, fill your dehydrator racks, careful not too overlap the slices.
- After all the raw jerky slabs placed onto my trays run the dehydrator for about 8-10 hours at 145 degrees. The last hour periodically check on the consistency of the jerky. The edges will be the first to dry out. When the center still had a tiny bit of "softness" to it seems to be the consistency that is perfect to me. For a tougher jerky, of course, cook longer and just keep checking. Take a piece out and let it cool and see what you think about the consistency. When the jerky is cooled, it tends to stiffen up a bit. So, keep testing until you find your perfect "bite".
- The final count all depends on what length of jerky slabs you make. If you made your pieces about 6-7 inches long, you could get about 70 (give or a take) pieces. If you choose to go for the longer (11 inches), you should end up with about 40ish pieces. That's alot of jerky!
- Note~ Don't have a dehydrator, no prob. Just place jerky on baking sheets and stick in a 150-170 degree oven for 8-12 hours. Flipping over every couple of hours. If you have a cooling rack that will fit on top of your baking sheet, that is even better as this will allow the heat to evenly cook the meat where you would not have to flip the jerky. Place a wooden spoon in the oven door, as to prop it open. This will help the drying process by allowing the moisture to escape. Your house will smell AMAZING too!
Nutrition Facts : Calories 3228.3, Fat 160.7, SaturatedFat 55.3, Cholesterol 1216.2, Sodium 18216.2, Carbohydrate 57.9, Fiber 2.6, Sugar 30.2, Protein 377.7
Tips:
- Choose the right cut of beef: Flank steak, top round, and bottom round are all good choices for beef jerky. These cuts are lean and have a good amount of connective tissue, which will help the jerky to be chewy.
- Slice the beef against the grain: This will help the jerky to be more tender. Cut the beef into strips that are about 1/4 inch thick and 2 inches long.
- Marinate the beef: Marinating the beef will help to flavor it and tenderize it. There are many different marinade recipes that you can use, but a simple marinade made with soy sauce, Worcestershire sauce, brown sugar, and garlic powder is a good place to start.
- Dry the beef: After the beef has been marinated, it needs to be dried. This can be done by patting the beef dry with paper towels or by using a dehydrator.
- Smoke the beef: Smoking the beef will add a delicious smoky flavor. You can use a smoker or a grill to smoke the beef. If you are using a grill, you can use a smoker box to add smoke flavor to the beef.
- Dehydrate the beef: After the beef has been smoked, it needs to be dehydrated. This can be done by using a dehydrator or by baking the beef in a low oven. The beef is done dehydrating when it is hard and brittle.
Conclusion:
Making beef jerky in a dehydrator is a great way to create a delicious and healthy snack. By following these tips, you can make beef jerky that is perfect for your taste. Experiment with different marinades and smoking techniques to create your own unique flavors. With a little practice, you'll be able to make beef jerky that is sure to impress your friends and family.
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