Best 4 Beef Jerky Dehydrator Recipes
Preparing beef jerky in a dehydrator is a fun and rewarding process that results in a delicious and convenient snack. With the right ingredients and a few simple steps, you can create your very own batch of beef jerky that is both flavorful and nutritious. Whether you prefer sweet, savory, or spicy flavors, there are numerous recipes available to suit your taste preferences. Let's explore some of the best recipes for cooking beef jerky in a dehydrator and guide you through the process of creating this tasty treat.
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
TERIYAKI BEEF JERKY
Strips of beef are marinated in teriyaki sauce, soy sauce, and a blend of pineapple and garlic in this easy smoked jerky recipe.
Provided by chris70
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 12h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix teriyaki sauce, soy sauce, brown sugar, and Worcestershire sauce in a large bowl.
- Place pineapple and garlic in a food processor or blender; process until smooth. Pour pineapple mixture and teriyaki mixture into a resealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Drain beef and discard marinade.
- Smoke beef in the preheated smoker until jerky is dry and chewy but not crispy, 6 to 8 hours. Store jerky in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 28.5 g, Cholesterol 26.1 mg, Fat 4.3 g, Fiber 0.4 g, Protein 13.4 g, SaturatedFat 1.6 g, Sodium 3068.5 mg, Sugar 25.9 g
Tips:
- Choose the right cut of beef: The best cuts of beef for jerky are those that are lean and have a good amount of marbling. Some good choices include flank steak, top round, and brisket.
- Slice the beef against the grain: This will help the jerky to chew more easily.
- Marinate the beef for at least 12 hours: This will help to flavor the jerky and make it more tender.
- Use a dehydrator to make the jerky: A dehydrator is the best way to make jerky because it allows you to control the temperature and humidity. If you don't have a dehydrator, you can also make jerky in an oven.
- Store the jerky in an airtight container: Jerky can be stored in an airtight container at room temperature for up to two weeks. You can also store jerky in the refrigerator for up to six months or in the freezer for up to a year.
Conclusion:
Making beef jerky in a dehydrator is a great way to create a healthy and delicious snack. By following these tips, you can make beef jerky that is perfect for your taste. So, fire up your dehydrator and get started!
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