BEEF JERKY IN A DEHYDRATOR (TWO WAYS)

BEEF JERKY IN A DEHYDRATOR (TWO WAYS)

This Recipe for Beef Jerky in a Dehydrator is a must have for any fellow dehydrator owners and knocks any store bought beef jerky out of the park. It's just so delicious that I'm willing to bet you'll never want to buy it from the store again!

Prep Time 10

Cook Time 4

Time to Marinate 8

Total Time 12 10

Servings Servings

Ingredients

TERIYAKI BEEF JERKY

2 pounds Beef thinly sliced*
½ cup Soy Sauce
½ cup Brown Sugar
¼ cup Rice Vinegar
1 tbsp Sesame Oil
1 tbsp Sesame Seeds
4 Cloves Garlic minced
1- inch piece Ginger minced
1 tsp Ground Black Pepper

SMOKY PEPPER BEEF JERKY

2 pounds Beef thinly sliced*
½ cup Soy Sauce
2 tbsp Worcestershire Sauce
2 tsp Fresh Cracked Coarsely Ground Black Pepper
1 tsp Liquid Smoke
1 tsp Onion Powder
1 tsp Salt
½ tsp Garlic Powder

Instructions

Pat the sliced beef dry with paper towel then add it to a large ziploc bag (alternatively, use a bowl).
Add in the ingredients for your choice of marinade (alternatively, whisk them together in a bowl first).
Seal the bag and use your hands and fingers to mix the ingredients and massage the marinade into the meat.
Refrigerate for at least 4 hours but up to 24 (the longer the better).
Drain and discard the marinade, remove the jerky from the bag and pat dry with clean paper towel to remove some of the moisture. Lay the strips out in a single layer, leaving space around each slice for proper drying. Set the dehydrator to 160°F for 4 to 6 hours.
Start checking for doneness at the 4 hour mark and then again every 30 minutes after.
Jerky is done when you can bend it and the top cracks but the slice does not break.
OPTIONAL (but HIGHLY recommended!): Lay the jerky in a single layer on an aluminum foil lined baking sheet, leaving a small space around each slice.
Bake for 10-12 minutes in a 275°F oven. Pat dry with paper towels to remove some of the surface fat. Cool on a wire rack completely before transferring to an airtight container and storing.

Notes

Choose tender, lean cuts of meat. I've experimented with a few different cuts of beef to make homemade beef jerky. I've had great results with the following cuts: Brisket, Rouladen, Top or Bottom Round, Eye of Round, Sirloin Tip, or Flank Steak.

Meat slices should be no more than 1/4-inch thick, 4 inches long and 2 inches wide. If slicing the beef yourself (otherwise, ask the butcher to do it for you), stick it in the freezer for an hour or so for easier slicing.

Slice against the grain for softer, more tender jerky. Slice with the grain for chewier, tougher jerky. There really isn't a right or wrong way of doing this and IMHO, it really depends on your preference and the type of meat you're using.

If jerky has been properly dried, cooled and packaged it may be stored at room temperature for up to 2 months.

If you don't have a dehydrator, try baking the jerky in the oven instead. Lay it out on wire rack lined baking sheets and bake in a 180°F oven. Prop the door of the oven open with a wooden spoon and bake the jerky for 3-6 hours. Begin checking for doneness at 3 hours and again every 30 minutes after.

Nutrition