Beef Jerky Made With A Dehydrator Recipe 395

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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.

BASIC BEEF JERKY



Basic Beef Jerky image

This is a basic recipe for jerky made in a dehydrator. It can also be made in an oven on the lowest temperature setting with the door left cracked open. The oven method can take up to 24 hours. Please check the Canning, Dehydrating forum for more information on jerky and dehydrating. Use this recipe as a starting point to customize to your individual taste.

Provided by Axe1678

Categories     Lunch/Snacks

Time 13h30m

Yield 20-30 strips

Number Of Ingredients 8

2 lbs beef steaks or 2 lbs beef roast
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory liquid smoke
2 pinches curing salt (optional)

Steps:

  • Trim most of the fat from the meat and cut into 1/8"-1/4" thick slices.
  • Combine all the ingredients except the meat in a large bowl.
  • Stir until the seasonings dissolve.
  • Add the meat and mix until thoroughly coated.
  • Let stand for at least 1 hour or cover and refrigerate for several hours.
  • Shake off excess liquid and put the slices in the dehydrator.
  • Dehydrate for 12 hours or until desired doneness at the highest temperature setting.

Nutrition Facts : Calories 106.1, Fat 7.3, SaturatedFat 2.9, Cholesterol 30.4, Sodium 233.5, Carbohydrate 0.5, Sugar 0.2, Protein 9

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

DEHYDRATOR/OVEN BEEF JERKEY



Dehydrator/Oven Beef Jerkey image

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

2 lbs lean ground beef
2 lbs ground turkey or 2 lbs ground venison
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 cup brown sugar (I like a sweetness to mine) (optional)
1/2 teaspoon hot pepper sauce (to taste)
8 tablespoons Worcestershire sauce
8 tablespoons soy sauce
4 tablespoons ketchup
4 teaspoons kosher salt

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

MATT'S JERKY RECIPE



Matt's Jerky Recipe image

I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.

Provided by Mattey

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT2h35m

Yield 10

Number Of Ingredients 10

3 pounds beef top round
⅔ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons finely ground black pepper

Steps:

  • Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
  • Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
  • Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g

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