Homemade Beef Jerky In A Food Dehydrator Recipes

CORNED BEEF JERKY

Corned Beef Jerky image

The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.

Provided by Soup Loving Nicole

Categories Jerky

Time 4h45m

Yield 20

Number Of Ingredients 7

Ingredients

2 ½ pounds flat-cut corned beef brisket
½ tablespoon brown sugar
½ tablespoon ground coriander seed
½ tablespoon smoked paprika
1 teaspoon freshly ground black pepper
½ teaspoon ground dry mustard
½ teaspoon garlic powder

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.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg

HOMEMADE BEEF JERKY

Homemade Beef Jerky image

I got tired of sifting through all the recipe's that are on this website so I decided to make my own recipe.

Provided by feste3000

Categories Meat

Time 11h

Yield 1 lb jerky, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless round steak (I like a little bit of fat but definitely not too much) or 1 lb flank steak (I like a little bit of fat but definitely not too much)
3/4 tablespoon liquid smoke
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon ketchup
2/3 teaspoon pepper (more pepper for hotter jerky)
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt

Steps:

Cut the meat to the thickness desired (I prefer just under 1/4 inch. Saturate the meat for at least 2 - 24 hours in the marinade and place it on your dehydrator. After about 3-4 hours rotate the beef jerky. When the meat bends like a willow tree it is probably about ready. (Usually 6-8 hours in a dehydrator).

Nutrition Facts : Calories 119.2, Fat 0.2, Sodium 6019.4, Carbohydrate 23, Fiber 1.2, Sugar 11.5, Protein 8.2

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