How to Make Beef Jerky in a Dehydrator
Making Beef Jerky in an Electric Dehydrator. The most convenient way to make beef jerky at home is to use an electric dehydrator. These machines make dehydrating beef jerky a snap. Take a look at five ways that you can dry meats into jerky: sun-dry, oven-dry, dehydrator, microwave, and smoker. Each method has its pluses and minuses. Perhaps the easiest, most consistent method is using the oven. Learn more about each method.
Step 1 - Start with a lean piece of meat. The goal is to find a piece of meat that has as little fat as possible. Big box stores tend to have the best prices hlw it comes to meat for beef jerky. These include the main two, Sam's Club and Bow. If you hw purchasing local, great! Local butchers have great cuts of meat, they just tend to be more expensive.
However, you are supporting local businesses. Unfortunately, I do not have any good butchers locally and so I shop at Jerkh Club. So basically, the membership is free. We tested the offer on and it works as advertised. Free Membership Valid until Great prices! Not to mention savings on just about everything else; ground meat, salmon, tuna, Prime brisket, paper towels, seasonings, etc Jerkyholic is in no way associated with this deal.
We do not get anything from Sam's or you for you signing up; just passing along a great deal! It will give you a coupon code when filling out information. Make sure to copy that code down and give it to the person at the membership table at Sam's. The lady we dealt with already had it, but make sure to write it down just to be sure. Step 2 - Trim off the fat cap ery 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.
Step 3 - Place the beef in the freezer for hours to partially freeze for easier uniform slices. Your meat should be hard to the touch but not fully frozen. This is one of the most important steps when learning how to make beef jerky. The too you slice the meat has a big impact on the dty texture and whether you will have a tough bedf soft beef jerky. If you need more information on slicing meat, visit my slicing meat for beef jerky page.
You can also skip the freezing stage and slice your jerky using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of beef jerky, if you are only making small batches every once in a while it is not as important. Step 4 - 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. Since this recipe doesn't have any whole peppers, a blender is NOT needed. Step 5 - 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.
This beef was marinated in the fridge for 18 hours. Step 6 - After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process. Step 7- 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. Leaving space in between the beef jerky slices allows the how do online stock brokers work to better circulate and dry the meat. Step 8 - Beef jerky takes around hours to dry when bef. Depending on how thick your slices are will determine how long it will take to finish dehydrating, this beef jerky took 5 hours to dry.
Step 9 - 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.
You will also see white fibers within the meat. If it's done, let it sit on the rack and cool for jegky couple hours. Step 10 - 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 days if kept in ziplock bags. For longer storage, using vacuum sealed bags will allow the jerky to last months. Please visit my page on storing beef jerky for further information. The Excalibur Dehydrator is my favorite. There are others that will work great as well. Check out this post where I have tested and reviewed the top selling dehydrators for how to dry beef jerky. Using an Oven or Smoker is another great way to make jerky.
Right here on Jerkyholic, we have over great tasting recipes and marinades for making all types of jerky. I have a Rosewill dehydrator, not the best i know it only goes up to degrees, how long do i need to leave the jerky on in this one to turn have it turn out the best in your opinion thanks in how to dry beef jerky. It goes up to degrees. Somewhere I read that you should put your newly dehydrated jerky in what is cool mist humidifier good for oven afterward for 30 minutes at degrees to make sure it is safe.
Do you always need cure powder? All the spices should have liquid, not like a dry rub for a marinade? I am looking to do your Bourbon recipe. My first batch was a garlic pepper one. Thank you for your help, I ordered your book from Amazon. Hey James! I don't have that dehydrator but I would start checking the jerky to see if it's finished after 4 hours set at F.
Do 10 minutes at F. If the dehydrator gets the meat to an internal temperature of F, you can skip that heat treatment. I'm not positive if geef dehydrator heats the meat to that temperature though having never used it. You do not need curing salt, but it does help kill potential bacteria, gives jerky that classic 'jerky' taste and red color, and jerjy extend the shelf life of the finished jerky. I always do a wet marinade instead of just sprinkling the seasoning on the meat because I feel like it results in more flavor, but it doesn't have to be a wet marinade.
Good luck. Hope you enjoy the book! My jegky and I are really new to making jerky. Our dehydrator only goes up to degrees. Should we get a different one? Unless you pre-heat the meat in the oven to an internal temperature of F before drying in the dehydrator, you should get a new dehydrator that goes to F.
Hey Will! I put a rating even before tasting the jerky! I really appreciate the effort and time that you put in your awesome website!
You make the things look easy and you want to share your secrets about jerky - my admirations and respect! This is my 1st attempt ever! I have already marinated the meat and it's already in the fridge! I hope that it will be like the one on the photos that you shared! Many thanks once again! Stay healthy and best wishes, I will do my best to try everything and be active in here! It turned out fantastic! It was really thin in the end, but probably I should make bigger meat pieces, I what i say miles davis like 3.
In general I was totally stunned! I didn't believe that I will be able to make this at home, it turned out fantastic and it already hooked me up! I like it when the jerky turns out tasting great! Yeah, it's so easy to make at home, you will be making a lot now
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Jan 03, · Nesco dehydrators are particularly popular among beef jerky fanatics, however, so you might want to get your hands on one if you’re serious about your dry meat snacks. Next, set your food dehydrator to degrees. The amount of time it will take to dry completely varies but a good rule of thumb is around 4 hours. Dec 13, · Arrange beef strips in single layer on wire racks placed on 15x10x1-in. baking pans. Let the meat dry in the ° oven for hours or until beef becomes dry and leathery. Be sure to rotate the pans occasionally. Test Kitchen tip: If you have one handy, you can instead use a commercial dehydrator following manufacturer’s niceloveme.com: James Schend. Apr 18, · How Long To Dehydrate Beef Jerky at ° Well, to dehydrate beef jerky at °F you first pre-heat your oven for 10 minutes at °F. Then Dry the beef meat for 4 hours at ° - °F. Then remove the jerky from the dehydrator.
Back in the days before there were refrigerators, there was jerky. Drying meats and seafood into jerky was a necessity in order to preserve food for long periods of time. Now jerky is enjoyed by hikers, campers, and snackers who want a little salty, protein-packed bite. Take a look at five ways that you can dry meats into jerky: sun-dry, oven-dry, dehydrator, microwave, and smoker. Each method has its pluses and minuses. Perhaps the easiest, most consistent method is using the oven.
Learn more about each method. Although sun-drying is a time-honored technique, it is not recommended for jerky, except for very lean beef, young lamb, or venison. Unless it is heavily salted, sun-drying is also not recommended for fish. Avoid this method altogether when making jerky from any kind of poultry.
In order to successfully sun-dry meats, you must live in an arid, hot, sunny area with good breezes. The potential for food poisoning is not worth the risk. In general, the oven works fairly well for drying all types of jerky. Check out an oven jerky recipe for ways to prepare the meat prior to drying. For oven-drying jerky, it is important that the heat setting be as low as you can make it. Do not use the broiling element. The lowest bake setting should do the trick with most ovens. If your broiler element comes on even at the lowest bake setting, you can place a cookie sheet or heavy-duty foil on the top shelf to help deflect the heat.
If your oven is not vented, leave the oven door ajar by placing a wooden spoon in the opening to hold it open. You may find it necessary to have a fan blowing toward the open door to encourage air circulation.
Do not overload the oven. In general, the optimal drying temperature is F. Dehydrator machines usually have multiple layers of stacking trays. In general, they operate at F but keep in mind that the lower trays will get more heat than the top trays.
You will need to keep an eye on your jerky and rotate the trays from top to bottom regularly, at least at one-hour intervals and perhaps even every half hour, depending on the food. As it approaches the final stage, you may need to reduce the heat by 10 degrees to avoid scorching. Meat should be arranged a single layer deep per each tray with no edges overlapping. Although you will find some recipes for jerky made in the microwave, it is generally not recommended due to uneven heating.
It may be difficult and painstaking to keep a smoker at the constant temperature of F necessary to make jerky, but many love the flavor. Do not use any softwoods such as pine, fir, or conifer.
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