Beef jerky is the ultimate goal for many people who dehydrate. Fruit slices and dried green beans are all pretty easy, but it takes a bit of skill tomake a good meat jerky. Therefore we see it as something to strive for. The holy grail of the dehydrator world, if you will. So if you’re ready to take the plunge, here’s what you need to know when making jerky in a dehydrator.
What is Jerky?Before you get started, you really should know what you’re actually working on. True jerky is made from slices of meat that have been liberally marinated and spiced, and then completely dried. The meat is dried from a raw state, but it stays safe to eat because all the moisture has been sucked out. The result is a leathery strip of meat that makes a manly snack that goes well with hikes or camping trips.
Your MachineIf you’re thinking about making jerky, you will have to take a look at your dehydrator first. Even the cheapest dehydrator can be used to dry fruits and vegetables, but you do need a few extra features if you’re going to start drying meat. Your dehydrator needs to have a thermostat so you can accurately set the temperature, and it needs to be able to reach 140F (which is higher than some cheaper machines will go).
If your dehydrator won’t heat that high, then either skip your jerky aspirations or invest in a new machine. Trying to dry longer to compensate for lower temperatures isn’t a safe approach, so don’t do it.
Choose Your MeatNot all meat is created equal. We tend to hear “beef jerky” the most often, and that’s becausebeef is the most common meat used to make jerky but it’s definitely not your only option. You can make jerky from chicken, turkey, venison or even fish. You should stay away from pork though because the meat has too much fat in it. To keep it simple, the instructions I’m giving are just for beef.
Any thinly sliced cut will do, with flank steak being one of the best for this. You can also use ground beef, but that’s a story for another day.
The ProcessOk, your dehydrator has passed the test and you have your meat ready to go. The first step is the slicing. Your meat should be no thicker than 1/8 of an inch, and an inch or two wide. I suggest freezing the meat before this step to make for easier slicing. Trim out all the fat you can. Now mix up the marinade.
There are countless recipes, so it’s not like you have to use one specific mix. Here is a good basic one that will make enough for 2 lbs of meat:
Get out the dehydrator and lay out the strips of meat on the trays. A spritz of non-stick spray might help before you start, to keep the meat from sticking (especially if you are using a marinade recipe with a lot of sugar). I don’t recommend using the nifty non-stick sheets you can get for fruit leather though. They reduce the air flow, and though that’s fine for drying fruit, you really want good air movement with meat so stick to the normal mesh trays.
Let it dry at 140F for about 6 hours, then flip over the strips and give them another 6 hours. They should be really tough but not quite brittle when they’re done. Expect a lot of shrinkage when making jerky in a dehydrator. A 2 pound batch of meat will weigh about 10oz when you’re done.
Store your home-made jerky in an air-tight container and keep it out of direct light (or use an opaque container). You’re now ready for your next camping trip.
Where Can You Buy the Best Food Dehydrator?
Where can you find a reliable food dehydrator you can use to make delicious beef jerky?Amazon has a wide selection of quality food dryers that don’t just create jerky. These dehydrators will help you whip up delicious and nutritious treats like dried fruits and vegetables.
Amazon has the best deals for food dehydrators. Not only that, they’ll also OFTEN ship for FREE.
looking for the best dehydrator ? get anwser at http://mellowkitchen.com/
What is Jerky?Before you get started, you really should know what you’re actually working on. True jerky is made from slices of meat that have been liberally marinated and spiced, and then completely dried. The meat is dried from a raw state, but it stays safe to eat because all the moisture has been sucked out. The result is a leathery strip of meat that makes a manly snack that goes well with hikes or camping trips.
Your MachineIf you’re thinking about making jerky, you will have to take a look at your dehydrator first. Even the cheapest dehydrator can be used to dry fruits and vegetables, but you do need a few extra features if you’re going to start drying meat. Your dehydrator needs to have a thermostat so you can accurately set the temperature, and it needs to be able to reach 140F (which is higher than some cheaper machines will go).
If your dehydrator won’t heat that high, then either skip your jerky aspirations or invest in a new machine. Trying to dry longer to compensate for lower temperatures isn’t a safe approach, so don’t do it.
Choose Your MeatNot all meat is created equal. We tend to hear “beef jerky” the most often, and that’s becausebeef is the most common meat used to make jerky but it’s definitely not your only option. You can make jerky from chicken, turkey, venison or even fish. You should stay away from pork though because the meat has too much fat in it. To keep it simple, the instructions I’m giving are just for beef.
Any thinly sliced cut will do, with flank steak being one of the best for this. You can also use ground beef, but that’s a story for another day.
The ProcessOk, your dehydrator has passed the test and you have your meat ready to go. The first step is the slicing. Your meat should be no thicker than 1/8 of an inch, and an inch or two wide. I suggest freezing the meat before this step to make for easier slicing. Trim out all the fat you can. Now mix up the marinade.
There are countless recipes, so it’s not like you have to use one specific mix. Here is a good basic one that will make enough for 2 lbs of meat:
- 1/4 cup soy sauce (not the sodium reduced kind)
- 1 tbs Worcestershire sauce
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
Get out the dehydrator and lay out the strips of meat on the trays. A spritz of non-stick spray might help before you start, to keep the meat from sticking (especially if you are using a marinade recipe with a lot of sugar). I don’t recommend using the nifty non-stick sheets you can get for fruit leather though. They reduce the air flow, and though that’s fine for drying fruit, you really want good air movement with meat so stick to the normal mesh trays.
Let it dry at 140F for about 6 hours, then flip over the strips and give them another 6 hours. They should be really tough but not quite brittle when they’re done. Expect a lot of shrinkage when making jerky in a dehydrator. A 2 pound batch of meat will weigh about 10oz when you’re done.
Store your home-made jerky in an air-tight container and keep it out of direct light (or use an opaque container). You’re now ready for your next camping trip.
Where Can You Buy the Best Food Dehydrator?
Where can you find a reliable food dehydrator you can use to make delicious beef jerky?Amazon has a wide selection of quality food dryers that don’t just create jerky. These dehydrators will help you whip up delicious and nutritious treats like dried fruits and vegetables.
Amazon has the best deals for food dehydrators. Not only that, they’ll also OFTEN ship for FREE.
looking for the best dehydrator ? get anwser at http://mellowkitchen.com/