Best 5 Dehydrator Easy Pressed Beef Jerky Recipes

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JERKY MADE FROM DEHYDRATED GROUND BEEF



Jerky Made From Dehydrated Ground Beef image

With this easy-to-follow recipe, learn how to make jerky at home by dehydrating seasoned ground beef for a flavorful and just chewy-enough product.

Provided by Leda Meredith

Categories     Snack

Time 8h5m

Yield 4

Number Of Ingredients 14

1 pound ground beef
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons onion (grated)
1 tablespoon tamari or soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon olive oil
2 teaspoons sweet paprika
1 clove garlic (grated)
1 teaspoon salt
1 teaspoon black pepper (ground)
Optional: 1/2 teaspoon liquid smoke
Optional: 1/8 teaspoon ground cayenne pepper

Steps:

  • Gather the ingredients.
  • Keep the ground beef chilled until you are ready to use it.
  • In a large bowl, mix together lemon juice, lemon zest, onion, tamari or soy sauce, Worcestershire sauce, sugar, olive oil, paprika, garlic, salt, pepper, optional liquid smoke, and optional cayenne pepper. Let the ingredients sit for 15 minutes for the flavors to "marry."
  • Add the ground beef and combine well (clean hands are the best kitchen tool for this job). Put the mixture in the refrigerator for 1 hour.
  • Lay out a sheet of waxed or parchment paper on a work surface. Scoop 1/4 of the jerky mixture onto it. Place another sheet of paper on top and roll it out to a thickness of 1/4 inch.
  • Remove the top sheet of paper, if you used one. Put one of the dehydrator trays on top of the jerky and flip the whole thing over to transfer the jerky to the dehydrator tray. Remove the remaining sheet of parchment or waxed paper.
  • Patch any holes by putting in more of the raw jerky mixture.
  • Dehydrate for 4 to 8 hours at 155 F. Check after 4 hours. You want the jerky fully dried but chewy, not crunchy. Don't worry if you're not 100 percent sure that you've correctly identified that consistency; the next step helps ensure food safety.
  • When the jerky seems dried but still chewy, transfer it to baking trays and finish it off in a preheated 275 F oven for 10 minutes. This is an important step because not all dehydrator temperature settings are accurate. You want the meat to get to an internal temperature of 160 F to 165 F to be safe. Jerky is too thin for a meat thermometer, so this ensures it's fully cooked. This only cooks the meat ​and isn't a substitute for drying it in the dehydrator.
  • Cut the jerky into strips. Once it is completely cool, store it in airtight containers at room temperature.

Nutrition Facts : Calories 367 kcal, Carbohydrate 7 g, Cholesterol 101 mg, Fiber 1 g, Protein 32 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g

BEEF JERKY MADE WITH A DEHYDRATOR RECIPE - (3.9/5)



Beef Jerky Made with a Dehydrator Recipe - (3.9/5) image

Provided by phoenixrises75

Number Of Ingredients 11

1 pound round steak
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
A few dashes Tabasco, optional
A few drops Liquid Smoke flavoring, optional
An Electric Food Dehydrator is needed that cooks at 145°F or above. (You can determine your dehydrator's operating temperature by putting in a cooking thermometer after machine has been on for 20 minutes, and is empty.)

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.

HOMEMADE BEEF JERKY



Homemade Beef Jerky image

Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 6h15m

Yield 6

Number Of Ingredients 9

¾ cup Worcestershire sauce
¾ cup soy sauce
1 tablespoon smoked paprika, or to taste
1 tablespoon honey, or more to taste
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds beef top round, thinly sliced

Steps:

  • Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
  • Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
  • Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
  • Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g

DOC'S BEST BEEF JERKY



Doc's Best Beef Jerky image

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

2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

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

CORNED BEEF JERKY



Corned Beef Jerky image

The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.

Provided by Soup Loving Nicole

Categories     Jerky

Time 4h45m

Yield 20

Number Of Ingredients 7

2 ½ pounds flat-cut corned beef brisket
½ tablespoon brown sugar
½ tablespoon ground coriander seed
½ tablespoon smoked paprika
1 teaspoon freshly ground black pepper
½ teaspoon ground dry mustard
½ teaspoon garlic powder

Steps:

  • Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
  • Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
  • Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
  • Place strips on the trays of a dehydrator making sure not to overcrowd.
  • Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
  • Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg

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