Dehydrator Oven Beef Jerkey Recipes

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HOW TO MAKE BEEF JERKY IN AN OVEN



How to Make Beef Jerky in an Oven image

Making beef jerky in an oven is a great way to start making beef jerky. There is no need for purchasing extra equipment, you can start NOW with what you already have. So get started with this great chili lime beef jerky marinade.

Provided by Will

Categories     Beef Jerky     Snack

Time 7h

Number Of Ingredients 10

1 lb eye of round
1 tsp mesquite liquid smoke (Don't add if using a smoker)
2 tbsp worcestershire sauce
2 tbsp soy sauce
2 tbsp chili garlic sauce
1/2 tsp salt
1 tbsp brown sugar
1 1/2 tbsp lime juice
1 zest of lime
1/4 tsp Curing Salt (Prague Powder #1)

Steps:

  • Pick you favorite type of beef and trim all visible fat. Place the meat in the freezer for 1-2 hours to partially freeze. This allows for easier slicing and more consistent widths.
  • Mix all above ingredients in a container with a tight fitting lid. Whisk marinade until all brown sugar is dissolved.
  • Remove beef from the freezer and slice against the grain between 1/8"-1/4" thick.
  • Add sliced beef to the container of marinade and shake well to evenly coat the meat. Marinate in the refrigerator for 6-24 hours.
  • After marinating, remove and pat dry the strips with paper towels. Either hang from toothpicks or lay the jerky on a cooling rack and place in a 170°F - 200°F preheated 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.
  • The beef jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in an air tight container.

Nutrition Facts : ServingSize 70 g, Calories 149 kcal, Carbohydrate 5 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 971 mg, Sugar 3 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

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!



Jerky Lover's Jerky - Sweet, Hot and Spicy! image

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Provided by DIXYCHIK

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h10m

Yield 4

Number Of Ingredients 12

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste

Steps:

  • In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
  • In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
  • Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  • Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 47.4 g, Cholesterol 60.3 mg, Fat 27.5 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 3319.4 mg, Sugar 38.9 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

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