Dehydratoroven Beef Jerkey Recipes
JERKY MADE FROM DEHYDRATED GROUND BEEF
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
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
DOC'S BEST BEEF JERKY
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
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
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
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
BEEF JERKY MADE WITH A DEHYDRATOR RECIPE - (3.9/5)
Provided by phoenixrises75
Number Of Ingredients 11
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.
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