Dehydrator Easy Pressed Beef Jerky Recipes

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

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

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.

DOC'S BEST BEEF JERKY

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.

CORNED BEEF JERKY

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.