How to Make Beef Jerky with a Dehydrator
Jun 13, · Excess liquid and dehydrators don’t mix. Next, the beef jerky slices should be placed on the racks in one even layer. Ensure that the pieces never touch or overlap to guarantee an even dehydration. Then turn the dehydrator on, set it to degrees, and let it run for 4 to 6 hours. Jun 13, · Next, the beef jerky slices should be placed on the racks in one even layer. Ensure that the pieces never touch or overlap to guarantee an even dehydration. Then turn the dehydrator on, set it to ° F, and let it run for 4 to 6 hours. The total drying time will depend on the thickness of your beef jerky .
Big box stores tend to have the best prices when it comes to meat for beef jerky. These include the main two, Sam's Club and Costco. If you like 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 Sam's 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 how to use a dehydrator to make beef jerky 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 and other what are the different types of demonic spirits 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 way you slice the meat has a big impact on the final texture and whether you will have a tough or 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 how to reboot mac os x without disc 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 air to better circulate and dry the meat. Step 8 - Beef jerky takes around hours to dry when dehydrating. 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 a 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 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 advance.
It goes up to what degree is needed for forensic accounting. Somewhere I read that what is an airdyne bike should put your newly dehydrated jerky in the 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.
Heat treating the jerky in the oven after dehydrating is a technique to kill bacteria, but it should be much hotter than 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 that 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 will 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 husband 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 cut 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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When the meat is in the oven, a good trick is to keep the oven door open a crack with a towel to retain moisture. Then, heat the beef jerky to degrees Fahrenheit in the oven. Then, once the meat is in the dehydrator, you'll want to be certain that the dehydrator is . Jun 29, · Remove meat and pat dry (we use paper towels, feel free to use other alternatives), add to dehydrator in a single layer. Add to a dehydrator (we use an inexpensive model and it works just fine, Alton Brown uses a box fan and some air filters and there are higher power models available for those who really get into their jerky making adventures). Dec 04, · When laying out the beef in the dehydrator, make sure that the strips do not touch or overlap. The space in between the slices is necessary for the air to circulate better. This will dry the meat easily. I personally set the dehydrator temperature to degrees F and let it run for about hours.
We all love beef jerky, and if you are reading this it is because you want to make your own. Sure the process of preparing this American delicacy is a bit time-consuming, but it is well worth it. Which brings me to the topic of today how to make Beef Jerky with a Dehydrator.
There are many ways of making beef jerky and not all involve a dehydrator. But, if you are like me you will want to speed up the process. And here is where a dehydrator comes in handy. Personally, I use an Excaliber TB food dehydrator, but this is personal preference and you can use any of the many dehydrators available out there. In this article, I will be discussing how is beef jerky made.
First I will discuss how beef jerky is made with a dehydrator. The first thing you will need is a lean piece of meat.
This can be a flank steak, bottom round, top round or sirloin tip. The idea here is to get a piece of meat with virtually no fat. Fat will reduce the shelf life of your jerky. Needless to say whichever part you choose for preparing beef jerky chances are it will have bits of fat.
Remove these bits of fat by slicing them off. Remove all or any visible fat on the meat. Place your meat in a freezer for between 1 and 2 hours. The purpose of this is to freeze it for easy cutting. However, the meat should be fully frozen. It should be hard to the touch. If you want a chewier jerky slice the meat with the grain and not parallel to it.
Making the slices can be tough. Especially if you do not know how to cut against the grain. You can have a professional butcher do it for you. The grain refers to the direction of the sinews in the meat.
These muscle fibers are tough as they helped the animal in its movement. If you gut the meat with the grain it will be tough to chew due to these muscle fibers. Alternatively, you can skip the freezing process and use a jerky slicer. A jerky slicer will come in handy if you want to make a lot of jerkies. Here is where beef jerky recipes differ. Everyone has their own favorite ingredients for marinating the slices of meat with.
Now depending on the recipe you are using mix all the ingredients in a bowl or zip lock. Add the slices of meat into your mixture ensuring all the slices are evenly covered with the marinade. To get the best tasting jerky marinade the meat for 6 to 24 hours.
I always marinade for 18 hours. But you can do it for longer. Remember the longer the better. Next, pat and dry the slices to remove any excess marinade.
This helps speed up the dehydration process. Once this is done you meat is now ready for the dehydrator. Step four place the slices of meat in the dehydrator. For better results make sure the slices are not overlapping and there is space between them. This allows for better air circulation and drying of the meat. Next, turn the dehydrator to degrees and let it run for four hours. The idea here is to ensure the internal temperature of the meat reaches degrees.
Ideally, how long you keep the meat in the dehydrator will depend on how thick they are. Keep checking on your meat throughout the dehydration process. When the slices are ready they will be bent and cracked but not broken in half. So keep checking on the meat to avoid dehydration. Once the meat is done let the slices cool off on the rack for a couple of hours.
The final step is storage. You can store your beef jerky in either a zip lock bag, a vacuum sealed bag or in glass jars. Or you can opt for the easiest and best storage of all your stomach. But since it is unlikely you will be eating all the beef jerky once a vacuum sealed bag is ideal.
A vacuum sealed bag can keep your jerky for up to 2 months. But if you do not think that your jerky will last that long then you can opt for a ziplock bag. The latter is ideal for storing the jerky for days. How long to dehydrate beef jerky? Is this the same as long to dehaydrate deer jerky? This is a question you have probably asked yourself. Now, while the ideal time is 4 hours for beef and deer it will depend.
If your slices of meat are thick it may require more time. As I have already mentioned check on your meat throughout the dehydration process. Also, it will depend on the kind of meat you are using. When making beef jerky you can opt for either ground meat or sliced meats done by deer meat grinder.
For ground meat, the time is between 4 and 15 hours. For sliced meats, the time is between 5 and 10 hours. Then remove the jerky from the dehydrator. From our personal experience and research when you remove the strips it will be enough hot and not ready to package so let it cool down to room temperature and then do your packaging. How to make tender beef jerky in a dehydrator? The answer to this question will depend on how you cut your beef slices.
As I have already stated, there are two ways of cutting the slices. Once you cut the slices against the grain or you can cut with the grain. If you want a tender beef jerky cut against the grain. This way you bypass the tough muscles that make beef jerky chewy. Also, how long you leave the meat in the dehydrator matters. Leave it too long and you will have broken and dried slices of beef. Not everyone has access to the best beef jerky dehydrator.
Fortunately, there are quite a number of ways of preparing beef jerky without a dehydrator. In this section, I will be covering how to make beef jerky without a dehydrator. The process of preparation is the same whether you are using a dehydrator or not. Thus, you need to get a piece of lean meat. Flank steak is the best as it is as cheap as it is delicious. Avoid the more expensive porterhouse and filet mignon. Also, you will need to remove any fat from the meat and place it in a freezer.
The next step is, of course, marinating the slices of meat. You can choose the ingredients to use to marinade your slices of meat. Where the process differs is in the drying phase. Turn your oven to degrees Fahrenheit. If your oven cannot go this low turn it to degrees Fahrenheit to degrees Fahrenheit. Place the slices of meat on a cookie sheet and place it on the cooling rack.
This set up will have the same effect on your meat as a dehydrator would. If for one reason or another you do not have a cooling rack you can place the meat on the oven rack. The only downside to this is that the marinade will drip. To counter this you can place something under the slices of meat to collect the dripping marinade juices. If you want to go for a more traditional route you can use a roasting rack. A roasting rack will still get the job done.
However, similar to the oven rack you will need to place something under the meat to collect the marinade juices. The next step is to bake the slices of meat for 2 to 5 hours.
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