Granola bars or beef jerky are usually…
…one of our favorite hike or camping snacks…
Commercially produced beef jerky is typically expensive..
…high in sodium, and comes in such small quantities.
I prefer to make my own beef jerky because it’s simple and inexpensive…
What about you?
Beef jerky is a versatile, high-protein snack that…
…can be kept on hand at all times. You can make turkey or deer jerky…
…in your dehydrator if you don’t like beef or are trying to cut back on red meat.
This article includes a step-by-step tutorial on how to make beef jerky…
…with a dehydrator. I’m also going to share two of my favorite recipes with you.
Here is Lola’s experience…
There are only two pieces of equipment that will make your life lot easier…
..when it comes to making jerky. Purchase a dehydrator as well as a beef jerky gun.
The dehydrator is a fantastic purchase. On Amazon, you can get one for around $40…
I use a beef jerky gun that costs $15 and holds up to 1 pound of meat..
Of course, there’s always the old standby of using your oven to dry off your meat…
In the long run, though, you will be paying more for electricity...
Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage.
Beef Jerky
Let’s get it started…
Why Use a Dehydrator?
Since the dawn of time, people have been drying their food…
People had to preserve various types of food due to a lack of resources…
The sun and salt were the only two elements that were available…
Let us fast forward. Technology has given us the dehydrator…
…thousands of years later. We can now dry meat in our own kitchen..
..and make delicious jerky.
One of my favorite kitchen appliances is a ronco dehydrator…
I not only use it to dry fruits, but I also use it to make beef jerky…
You can also make healthy turkey jerky for your pets if you have them…
And, here we go!
How to Make Beef Jerky With Ground Beef
When it comes to beef jerky, ground beef is my preferred choice…
The jerky is usually chewier and less tough as a result…
I despise biting into a tough piece of jerky…
It’s also a lot faster to make than other cuts of beef because..
…there’s no slicing involved. Slicing beef takes a long time, believe me!
You also don’t have to marinate the meat for hours…
If you decide to marinate flank steak, simply leave it..
..in the refrigerator for 1–2 days to allow the flavors..
…to marry and penetrate the meat.
this is what you need…
The Essential Equipment for Making Beef Jerky
There are only two pieces of equipment that will…
…make your life much easier when it comes to making jerky.
Purchase a dehydrator as well as a beef jerky gun…
The dehydrator is a fantastic purchase. On Amazon…
…you can get one for around $40. I use a beef jerky gun…
…that costs $15 and holds up to 1 pound of meat.
Of course, there’s always the old standby of using your oven…
…to dry out your meat. In the long run, however..
…you will be paying more for electricity.
Tips for Beef Jerky Marinade
Optional:
- Throw in some red pepper flakes if you like spice!
- 1 teaspoon meat tenderizer if you are using London broil, or any other cuts besides ground beef.
This is what you do…
Instructions for Beef Jerky Using a Dehydrator
- Toss all of your seasonings into the ground beef and mix thoroughly with your hands. Yes, you should use your hands. Combine, combine, combine! ** The flavor of the preservative packets that come with the Nesco jerky gun is also acceptable. However, because of the MSG, I don’t use it.
- Scoop all of the meat into the jerky gun’s tube with a large spoon. Make sure the meat is completely sealed and free of air bubbles.
- Place the slices on the racks with your beef jerky gun. Preheat your dehydrator to 165 degrees Fahrenheit. I check the meat on a regular basis for two reasons. One, I become agitated and impatient for them to be completed. It’s a strange habit. Two, different dehydrators have varying levels of power, resulting in varying drying times. The size of the meat cuts can also influence the drying time. Depending on the thickness of the beef and your dehydrator, dehydration can take anywhere from 2 to 12 hours. When the meat has turned very dark and is pliable, it’s done.
TIP
- When your beef jerky is no longer moist, it’s done. If you leave it in for too long, it will dry out and crack when you try to bend it.
- Designed in California: Comes with 6 Stainless Steel Trays, 1 Mesh Screen, 1 Fruit Roll Sheet, 1 Manual, 1 Recipe, Check out our VIDEO on the left side & take a quick tour of this COSORI Stainless Steel Food Dehydrator Machine (search for C267-2ST, C267-2MS or C267-FR to get more accessories)
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Doneness Test For Beef Jerky
When the following conditions are met, jerky is ready to eat:
- It has a dry feel about it.
- The piece has no coolness to it.
- The temperature of the jerky remains consistent throughout the piece, with no frigid areas.
- When you bend a piece, it cracks.
- It leaves strands but does not break in half.
How Long Will Jerky Last?
To extend the shelf life of home dried jerky, no chemicals are used…
If the jerky is stored at room temperature, it should be consumed…
…within two weeks of creating it. If you’re making jerky…
…for a road trip or camping vacation, it’ll last…
..around 2 weeks without refrigeration.
Place the jerky in a freezer-safe bag for prolonged preservation..
Jerky can be kept frozen for 6 months or refrigerated for 1 month…
After drying, place jerky on a baking sheet and bake for 10 minutes…
…at 275 degrees Fahrenheit to guarantee safe storage.
3 Beef Dehydrator Jerky Recipes that You Can Make At Home
The following beef jerky recipes call for 2 pounds of beef steak…
…chopped into 14-inch thick slices and presoaked in 5 percent…
…strong white vinegar for 10 minutes to kill bacteria. Then it was drained.
While one recipe calls for kombucha vinegar, any of these recipes…
…or this one, may be made using normal vinegar or kombucha.
To cut down on waste, a marinated steak that…
…is 1 to 12 inches thick and low in fat is optimal.
Without the use of a smoker, salt imparts a smokey flavor to the jerky….
Classic Beef Brine Marinade
- ¼ cup Bragg’s Liquid Soy Seasoning (gluten free)
- 1 tablespoon tomato paste
- 2 teaspoons maple syrup or honey
- ½ teaspoon hickory smoked salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 1 teaspoon parsley, dried
This is how you make it..
Depending on how much waste you need to chop off from the steak…
…each of the following three dehydrator jerky recipes generates…
…8 to 9 ounces of beef jerky from 2 pounds of raw beef steak.
To prevent bacterial infection on the surface of the meat…
…slice the jerky slices and soak them in white vinegar…
…for a few minutes before using. Soak the meat in water for 10 minutes…
…then drain and continue with the procedure.
Chili Lime Beef Brine Marinade
- ½ cup kombucha, vinegary older brew
- ½ cup rosemary infused white balsamic vinegar
- ½ cup fire cider (cider vinegar infused with hot pepper, horseradish, ginger, onions, garlic, lemon peel)
- 2 tablespoon maple syrup
- 1 teaspoon grated lime zest
- 2 fresh garlic cloves, peeled and crushed
- 1 teaspoon chili-lime salt
- ½ teaspoon apple wood smoked salt
Directions:
- Combine all of the ingredients in a mixing bowl and stir until the salt is completely dissolved in the liquid.
- Fill a glass jar with prepared jerky meat and a tight-fitting cover. In the container, pour the marinade over the jerky. Make sure the meat is completely coated. If required, add more water to completely cover the meat. Refrigerate the meat for four hours or overnight in the container.
- Drain the marinade from the meat and toss it away. Place the meat on dehydrator trays in an even layer and dry at 160°F for 4–6 hours, or until jerky tests are completed.
- To destroy any microorganisms on the beef, bake the jerky for 10 minutes at 275°F. Allow to cool completely. Keep the container sealed.
Gluten-free Teriyaki Beef Brine Marinade
- 2/3 cup Bragg’s Liquid Soy Seasoning (gluten free)
- ½ cup pineapple juice
- ½ teaspoon onion powder
- 1 tablespoon fresh ginger, grated
- 2 fresh garlic cloves, peeled and crushed
- ½ teaspoon pepper
Instructions..
- Combine all of the ingredients in a mixing bowl and stir until the salt is completely dissolved in the liquid.
- Fill a glass jar with prepared jerky meat and a tight-fitting cover. In the container, pour the marinade over the jerky. Make sure the meat is completely coated. If required, add more water to completely cover the meat. Refrigerate the meat for four hours or overnight in the container.
- Using a strainer, remove the meat from the marinade and discard it. Place the meat on dehydrator trays in a uniform layer and dry at 160°F for 4 to 6 hours, or until the jerky passes the test.
- To destroy any microorganisms on the beef, bake the jerky for 10 minutes at 275 degrees Fahrenheit. Allow to cool completely. Keep the container seale
Cooking Beef Jerky In The Oven
The greatest homemade beef jerky, in my opinion, is cooked in the oven….
Even on the lowest setting, the oven is still hotter than a food dehydrator….
This, I feel, speeds up the drying process and seals in the taste….
Allowing the beef to soak in a fragrant marinade for several hours,…
…up to 12 hours for optimal enjoyment, is the key to making any good jerky.
Although the process of manufacturing beef jerky is not rapid…
…it is still quite straightforward and only involves a few simple steps.
To begin, cut the fat from the beef and place the roast in the freezer for 30 minutes….
Thinly slice the beef and place the strips to a big zip bag….
…once the meat is frozen on the outside and tender on the inside.
Add the additional ingredients to the bag, seal it, and shake (or massage)….
….the meat until it’s completely coated. To marinate the bag….
…place it in the fridge for 2 to 12 hours.
Preheat the oven to 175°F and line two large baking sheets with foil….
….when ready to cook. On top of that, place a rack.
Drain the steak of its marinade and arrange it on the rack in long strips….
Bake for 3-4 hours, checking for desired texture after 3 hours….
Allow it cool completely before storing in an airtight container….
If you’ve entirely trimmed the fat off the beef, it’ll keep for…
…up to two weeks at room temperature; but, if there’s still fat on your pieces…
…you’ll want to keep the jerky refrigerated.
- Single door pull opens both doors with 1 hand ease and convenience
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Sum Up
It might be fun to experiment with making your own beef jerky…
…if you like beef jerky. To begin with, making your own favorite snack…
…is much easier and more affordable than buying store-bought jerky.
At home, you can dehydrate your own meat, marinate it…
…with your favorite flavors, and store it to ensure it has a long shelf life.
In the comfort of your own home, you can choose the marinade…
…of your choice, and even perfect your beef jerky recipe.
Conclusion
If you find this is helpful be sure to leave a comment!
Above all, I love to hear from you guys and always…
…do my best to respond to each and every comment.
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
