Does this recipe or any on the ones on you list have a moderate amount of saltyness to it? Hey there Will , my name is Dan and i have a question for you , which i'm sure you have answered before .Well here goes i have done hamburger jerky before but , choosing a recipe that has VERY little liquid ingredients. Bottom Round Looking to learn how to make homemade beef jerky? I love to hunt, fish, & make jerky. Unfortunately this changes the consistency of the jerky. Step 9 - Make sure you check your beef jerky throughout the drying process to avoid over drying. If you need more information on slicing meat, visit my slicing meat for beef jerky page. I prefer my jerky smoked, but I've included variations for using your oven or dehydrator as well. This site uses Akismet to reduce spam. Unless you pre-heat the meat in the oven to an internal temperature of 160F before drying in the dehydrator, you should get a new dehydrator that goes to 160F. I have decided to use toothpicks to hang my strips. The jerky will be done when it bends and cracks but does not break in half. That's it! Step 10 - Now it's time to either store the beef jerky in ziplock bags, vacuum sealed bags, glass jars, or my favorite; your stomach! The texture was quite similar. Alternatively, the USDA suggests boosting food safety by boiling the marinade first, and pouring it hot over the beef slices. Advice welcome from the jerky veterans. Slice the meat against the grain of the meat around 1/8"-1/4" thick for an easier chew or with the grain for a more chewier beef jerky. Elk is a super lean meat. Fat will make meat spoil faster, so removing as much fat as possible now will extend the shelf life of your finished beef jerky. *Do not put water in the water pan when making jerky if you soaked your strips in a "wet" marinade. Check to see if it is done by bending it AFTER it has cooled down (let cool for 5-10 minutes, this helps not to over dry). Thanks for all of the great recipes! Use a small piece of foil to allow air to easily flow from the bottom of the smoker up and out of the top. Slice your beef thinly – it will be easier to slice when frozen. You will also see white fibers within the meat. It makes sure all your strips are the same width which allows them to dry evenly. Please visit my page on storing beef jerky for further information. People make jerky out of virtually every meat there is. If you get a runny one you will have drish meat but when a more thick sauce you get a nice glaze that stays on the jerky. Any of these heating devices should work well for your venison jerky. If the smoke is a heavy white, increase the temperature of the smoker. Now it's time to get the marinade ready. How much time should I dehydrate the marinated 1/4” sliced Beef weighing 2 1/2 pounds? There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. In this article, you’ll learn the exact step by step process for making delicious beef jerky using ground beef. The Dehydrator that is shown in the photos is my Masterbuilt Electric Smoker.Open the top vent on the smoker 100% and dry for 1 1/2 hours at 170°F. These help discourage bacteria, and make your jerky more food safe. After drying the strips on paper towels, I slide one toothpick through one of the ends of each piece of jerky. I’ll run through my full process for smoking my own beef jerky. I put a rating even before tasting the jerky! Jerky is easily made in a smoker, oven, food dehydrator, or even left laid out in the sun. Each of the following 3 dehydrator jerky recipes yields 8 to 9 ounces of beef jerky from 2 pounds of raw beef steak, depending on how much waste you need to cut off from the steak. This helps in speeding up the dehydration process. Before adding the wood chips, soak them in water for about 10-15 minutes. Bring the temperature up to 180°F to 200°F and add a handful of wood chips to the smoker. Jack Links jerky was a little more bendy and did not crack when bent. Dry the jerky strips on paper towels to remove any excess marinade and either lay your jerky pieces across the metal racks of the smoker or use toothpicks and hang your strips. If you used a dry rub to season your meat without any liquid, put a little water or vinegar in the pan during this 1 1/2hrs.*. on sale right now fo $61 if anyone is interested. My husband and I are really new to making jerky. Pick one and mix all of the ingredients together in a bowl or ziplock bag. Hello. Used this recipe on my jerky i make through a dehydrator and it turned out AMAZING. In fact, making jerky is one of the most popular reasons for owning a dehydrator. You just made your first batch of smoked beef jerky. Hope you enjoy the book! Using a ziplock bag allows you to use less ingredients, saving money on marinades. A gas smoker has a vent for the release of moisture. Many thanks once again! Slice against the grain at around 1/8″-1/4″ thick for an easier chew or with the grain for more chew. Step 3 - Place the beef in the freezer for 1-2 hours to partially freeze for easier uniform slices. This includes everything from choosing which meat to use, slicing said meat, marinating with a great recipe, dehydrating the jerky, and testing for when it's finished. Step 2 - Trim off the fat cap and other visible fat from the meat. This way of making jerky is as close to how it was done hundreds of years ago. You can also skip the freezing stage and slice your jerky using a jerky slicer. This site uses Akismet to reduce spam. Hey James! Hope it turns out tasting great! Combine the ingredients into a marinade. Smoked Elk Jerky Recipe. Follow the steps on the other recipes in this page to use the oven, smoker or dehydrator. Just follow along, it's easy! If the dehydrator gets the meat to an internal temperature of 160F, you can skip that heat treatment. Yeah, it's so easy to make at home, you will be making a lot now... You are trying two of my favorite recipes next, hope they turn out good for you! Plus you get to sit outside, drink beer, and stare at a smoking box all day. For a cajun marinade, use 1/2 cup (118 mL) of olive oil, … You should also see white fibers in the meat when bent. Awesome! To learn how to make a marinade for venison jerky, keep reading! Oven beef jerky – the results. As I mentioned above, I used my Excalibur Dehydrator for this batch. Feel free to modify any recipe. Or, mince a couple of whole red Thai chili peppers and add to the mixture. Good luck. Beef jerky will stay good for 7-10 days if kept in ziplock bags. I use a Weston Jerky Slicer. Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained. I did a direct comparison of oven-dried beef jerky to the famous Jack Links. Therefore, you should open it. You can even use ground meat and a jerky gun. Let me know how your jerky turns out in the comments below! The Best Dehydrator for Making Beef Jerky. Learn how your comment data is processed. How to determine when it's finished drying. It turned out fantastic! Taste - It's not a secret that homemade sausage, jerky, and meat cuts taste better than commercially processed products. Your email address will not be published. What's better than that?! Too much smoke will also ruin the jerky; 30 minutes to an hour of smoke is just perfect in my opinion. Any helpful tips to get tender flavorful jerky using the nutriware digital dehydrator? Your meat should be hard to the touch but not fully frozen. Step 7- It's time for the easy part! As an Amazon Associate I earn from qualifying purchases. I start the process in the smoker to get the extra flavor and then finish my jerky off in a dehydrator. If you are like me, the last thing you want to do is spend an hour cleaning your smoker because you skipped a 30 second step in the process! Dehydrator vs. Oven: Probably the main question I hear from friends is how to make beef jerky without a dehydrator. Looking to learn how to make homemade beef jerky? With my Masterbuilt smoker, jerky normally takes between 7-9 hours to dry to my liking. . This beef was marinated in the fridge for 18 hours. Tender beef strips marinated in a sweet and tangy homemade teriyaki sauce. Tonight I will prepare "Dos Pepper Jerky" and "Best Beef Jerky Recipe". Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch. I didn't believe that I will be able to make this at home, it turned out fantastic and it already hooked me up! This page may contain affiliate links. Required fields are marked *. I used a 2lb Beef Eye of Round for this beef jerky recipe. This step is not mandatory, but does make slicing the meat at a consistent width easier. Lower the temperature back to 160°F and DO NOT add any more wood chips. Put a small sheet of foil above the heating element to make clean up easier as well. If this recipe doesn't call your name, you can check out The Ultimate Beef Jerky Recipe or over 100 of my homemade beef jerky recipes and marinades. Find a great recipe by visiting my beef jerky recipe page where there are over 100 great tasting easy to make marinades. Somewhere I read that you should put your newly dehydrated jerky in the oven afterward for 30 minutes at 165 degrees to make sure it is safe. I like to do both! I prefer to make my own jerky at home because store bought jerky usually contains a lot of salt as well as nitrates, and I like to control what goes into my beef jerky. Marinate the meat if you want to enhance the taste of the beef. There are a number of ways to make beef jerky, but for me, the best way is with a dehydrator. (Make sure to stop BEFORE you think it is totally done. Please read my privacy policy. I would try to return that dehydrator and get a Nesco, the #1 recommended dehydrator. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. I really appreciate the effort and time that you put in your awesome website! Transfer to a large pot with water preheated to 165F. Hi! Teriyaki Beef Jerky is a staple snack in our pantry. Some beef jerky recipes call for a curing salt, such as "Prague powder" or Morton's Tender Quick, as part of the marinade or rub. Spicy Smoked Beef Jerky Recipe. After sitting in the dehydrator for 5 hours (I cut my slices a little thick), I let my wife try a piece. Do 10 minutes at 300F. Start by buying a lean piece of meat, I am using a beef eye of round roast for this recipe. The longer you marinate, the more flavor the jerky will have. This page may contain affiliate links. Trim any visible fat from the meat. 1-2oz of liquid per 1 pound of meat is about the perfect amount. Your email address will not be published. The dehydrator has the ability to heat up to 155 but I hear heat doesn't produce the best jerky. Learn more →. Having a slicer is great when making a lot of beef jerky, if you are only making small batches every once in a while it is not as important. Stay healthy and best wishes, I will do my best to try everything and be active in here! Step 1 - Start with a lean piece of meat. This allows all the meat to be covered by a relatively small amount of marinade. I have already marinated the meat and it's already in the fridge! Sausage casings are available in various types and sizes. Place the top metal rack on the highest slot in your smoker, and hang your strips. Don't at as much soy sauce and add liquid smoke that cuts back on the saltiness. You recipes and methods are concise and easy to follow!! Good deal! Your email address will not be published. It was really thin in the end, but probably I should make bigger meat pieces, I cut like 3.5cm, next time I will try with 4cm. Periodically pull a piece out of the smoker and let it cool. Making your own beef jerky. Running a smoker for many hours is challenging to many people but when it comes to beef jerky, the meat normally gets the smoke flavor in 3 hours or so, after which the jerky can be taken out of the smoker to an oven or food dehydrator for beef jerky for the remaining time. Meanwhile, a food dehydrator has a specialized mechanism or design to promote the even distribution of heat. Store in refrigerator. This beef jerky recipe is made with a beef cut commonly used for London broil and marinated before drying in teriyaki, soy sauce, orange juice, and honey. Finally, store the jerky in a sealed container for 2-4 days before serving, shaking the container once a day to dislodge any remaining moisture. This is my 1st attempt ever! Our dehydrator only goes up to 145 degrees. Do you always need cure powder? If you want to spice up your beef jerky, you can use the basic recipe and add I to 2 TBS of your favorite hot sauce to the marinade. It’s totally possible in the oven. Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. do i keep the door on the dehydrator closed.it is old. Put the pieces of meat into a large, sealable plastic bag, and pour 1-1 1/2 cup (237-355 mL) of a marinade of your choice into the bag. Smoke at this temperature until the wood chips have quit smoking (about 30 minutes to 1 hour). I somehow didn't feel the smoky flavor, it may depend on the brand of the liquid smoke that I use, so next time I will use 2tsp instead of 1, and I will add 1 + 1/2tsp of salt. Leaving space in between the beef jerky slices allows the air to better circulate and dry the meat. This is one of the most important steps when learning how to make beef jerky. This includes everything from choosing which meat to use, slicing said meat, marinating with a great recipe, dehydrating the jerky, and testing for when it's finished. Use either an oven, dehydrator, or smoker for this jerky – if using a smoker, don’t use liquid smoke in your marinade. Preheat your smoker, oven (with the door cracked), or dehydrator to 170 degrees F. Place the jerky strips on the grill grates, jerky rack, or cooling rack and season the top of the jerky with additional pepper (this is optional if you want extra pepper flavor). I don't have that dehydrator but I would start checking the jerky to see if it's finished after 4 hours set at 160F. I used the great tasting Garlic Black Pepper Beef Jerky Recipe here. Continue to smoke at 160°F until your jerky bends and cracks but does not break in half. Have fun Lance! In general I was totally stunned! Those are the 10 easy to follow steps when learning how to make beef jerky at home. You can do it all in the smoker if you don’t have one. But the benefit of making jerky in a smoker is that it creates a great smoky flavor that you can't get any other way. Fat will make your jerky spoil, so cut off as much as possible. I hope that it will be like the one on the photos that you shared! Great job and thanks a million for a Sharing ! I'm not positive if that dehydrator heats the meat to that temperature though having never used it. Look no further, here you will learn step by step instructions on how to make beef jerky using a dehydrator. This recipe is adapted from the recipe on page 149 of Shelle Wells’s book, Prepper’s Dehydrator Handbook. Required fields are marked *. Yep, that's what I do. Step 8 - Beef jerky takes around 4-5 hours to dry when dehydrating. That is the best way to still get the flavor from the liquid ingredients but not use too much. I am looking to do your Bourbon recipe. I wanted to ask if lamb could be used instead of beef. It will make a mess if you do not put a layer of protection down. Place the slices of beef to the side and assemble your jerky marinade. A VERY sharp knife will also work well on non frozen beef. Leaving the wood tray door halfway open (after all the wood has finished burning) to allow airflow through the smoker also helps dry the jerky faster. Heat treating the jerky in the oven after dehydrating is a technique to kill bacteria, but it should be much hotter than 165F. Step 6 - After marinating, drain and pat dry the jerky strips to remove any excess marinade before dehydrating. All the spices should have liquid, not like a dry rub for a marinade? If you are referring to the Aroma Dehydrator that came in at #4, I also found that this machine did not reach the internal temperature of 160F. Depending on how thick your slices are will determine how long it will take to finish dehydrating, this beef jerky took 5 hours to dry. This white smoke can give the meat a bitter taste and ruin the jerky. I use a Weston Jerky Slicer. Marinate in the refrigerator anywhere from 6 to 24 hours for great flavor, the longer the better. I always do a wet marinade instead of just sprinkling the seasoning on the meat because I feel like it results in more flavor, but it doesn't have to be a wet marinade. The way you slice the meat has a big impact on the final texture and whether you will have a tough or soft beef jerky. But in order for it to cook evenly, I recommend laying the jerky out on wire racks that are placed on top of foil-covered baking sheets. Plus compared to lots of beef cuts, top round is very affordable and one of the best prices on a cost per pound basis. (1oz liquid = 2tbsp) If there are no liquid ingredients, COLD water can be used to help mix seasonings and meat.Well with that being said ...what if there are a couple of liquid ingredients , soya sauce and Worcester sauce and some others liquids.Could a person take equal amounts of these liquids and mix together in a separate jar or whatever and then take the 1-2 OZ of the mixed mixture then add the 1-2 OZ to pound ?lol l well i hope you understand what i am asking . Hi, Step 5 - Add the beef strips and shake the container so all the meat is evenly covered with the marinade. Having a slicer is great when making a lot of jerky. I have over dried more jerky in my smoker than any other drying method) During this final smoking step, I also leave the wood tray door open a small bit on the bottom of the smoker to allow air to circulate from the bottom of the smoker up and out of the fully opened top vent; this helps speed up the drying process.That's it! I raise my own lamb so I want to try making some jerky. It’s totally possible in the oven. Cost: Sausage and jerky made at home is less expensive than mass-produced sausage and jerky. A piece of jerky should crack but not break in half when folded. My name is Will and I live in Colorado with my beautiful wife. ***Updated on October, 10th 2020 with … That is why in my review I stated that if you bought this dehydrator you would have to pre-heat the meat in the oven before drying. There's also mention of heating the meat to 160 BEFORE dehydrating...Doesn't seem to make sense. Plus you get to sit outside, drink beer, and stare at a smoking box all day. I am planning to start drying tomorrow afternoon and can't wait to see the result! Rotate the racks from top to bottom every 1 1/2 hours for even drying. Classic Beef Dehydrator Jerky Recipes. If it's done, let it sit on the rack and cool for a couple hours. Making Beef Jerky in a smoker, in my opinion, is the BEST way to make beef jerky. I will leave my thoughts in the corresponding recipe pages! Once you have made your marinade, place the beef slices in your marinade and make sure they are covered evenly. Hi, I just ordered a Dehydrator from amazon (Nesco garden master 1000watt.) So essentially I wasted good money. You make the things look easy and you want to share your secrets about jerky - my admirations and respect! As an Amazon Associate I earn from qualifying purchases. It should take a total of between 6 to 15 hours depending on the thickness of your jerky and the brand of smoker you have. Should we get a different one? I have never made jerky out of lamb, but you can totally use these recipes on lamb. Please read my privacy policy. ! Put meat in the ziplock bag and roll it up expelling all of the air inside. Let me know how it turns out! As I mentioned earlier, the recipe used here is Rig Hand Beef Jerky. Cover the drip pan with aluminum foil to avoid cleaning up drippings after the drying process. My main complaint is every one that I get it from makes it really salty. When you process your own meat, you can add your own preferred blend of seasonings and spices. Anyway I have never made jerky, but I have had home made jerky from friends and one guy I buy some from every so often. It’s also packed with flavor, and receptive to seasoning and smoke if you choose to make your jerky on a smoker. You can always lower the amount of salt if you don't like salty jerky. I bought a. Nutriware digital dehydrator that was advertised on your site stating one of the top 5 for jerky making 2 years ago, well that machine only reaches 158° to my disappointment, I tried the oven precooked method and most marinade flavor dropped off and the jerky dried looking horrible, brittle and tasteless! My first batch was a garlic pepper one. My name is Will and I live in Colorado with my beautiful wife. Let me know, and thanks for leaving a comment. I mean millimeters (mm), no cm - lol... We are not making steaks right?! A blue smoke should be coming out of the smoker if the wood is burning at the right temperature. Now, we live in Oh Boy Oberto country and my wife told me that the beef jerky I made was better than Oberto’s! Plan ahead because you will need to marinate overnight and the drying time can take eight to 12 hours. Here is my. The goal is to find a piece of meat that has as little fat as possible. Wrap the meat in plastic wrap and place in the freezer for about 1-2 hours to partially freeze. You can also skip the freezing stage and slice your jerky using a jerky slicer. When making beef jerky, use a marinade to give the meat a cajun, teriyaki, or smokehouse flavor, for instance. Thank you for your help, I ordered your book from Amazon. This is How to Make Beef Jerky With a Dehydrator, your complete guide to making beef jerky at home using a food dehydrator. I like it when the jerky turns out tasting great! Take jerky strips out of dehydrator and allow to cool for 5 minutes before checking to see if it's finished. It goes up to 160 degrees. I have a Cabela’s “commercial grade” dehydrator. Here is a video I put together on how to make beef jerky. There is no adding liquid smoke, you let the wood of your choice infuse an intense flavor into your jerky. Marinate the jerky in the refrigerator for 6-24 hours. Hi! How to Make Beef Jerky in 10 Easy Steps: 100 of my homemade beef jerky recipes and marinades, Use a sharp knife or partially freeze the meat before slicing. Just understand the teriyaki sauce is a big deal. Thank you again for posting this recipe! Step 4 - Finish slicing all of your meat and set aside. ***Updated on October, 10th 2020 with new pictures and information***. Turn the dehydrator to 165° and let it run for about 4 hours until the internal temperature of the jerky reaches 160°. However, it is easy to over-smoke jerky since the meat is cut very thin before being smoked, so it is important to follow the steps carefully. Top round is great for jerky because it’s tender while also lean and extremely low in fat content. For longer storage, using vacuum sealed bags will allow the jerky to last 1-2 months. This way of making jerky is as close to how it was done hundreds of years ago. The four general categories of sausage casings are Natural Casings (Hog Casings, Sheep Casings, and Beef Casings), Collagen Casings, Fibrous Casings, and Synthetic Casings Each has its distinct texture and taste that you'll immediately recognize. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! 100 of The BEST Homemade Beef Jerky Recipes, The Best Dehydrator for Making Beef Jerky. Remember to pat dry meat before smoking. Learn more →. I thought this was going to be easy...Put thin marinated beef in dehydrator...come back in 8 hours and eat jerky. Look no further, here you will learn step by step instructions on how to make beef jerky using a dehydrator. Learn how your comment data is processed. Next, spread the venison out on a baking sheet and dry it for 4-8 hours in a smoker, dehydrator, or oven at 150 degrees Fahrenheit. You do not need curing salt, but it does help kill potential bacteria, gives jerky that classic 'jerky' taste and red color, and will extend the shelf life of the finished jerky. Place the beef strips on the racks making sure that they are not touching or overlapping. If I have time, 18 hours in the minimum I marinate my meat. There’s plenty of debate on if it’s better to smoke or dehydrate jerky. It should bend and crack but not break when finished. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Your email address will not be published. I love to hunt, fish, & make jerky. Thanks in advance. It makes sure all your strips are the same width which allows them to dry evenly.