What's the best recipe for making Beef Jerky in a dehydrator?

Answer 1

When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator. Included here is the scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky.

What are the USDA Meat and Poultry Hotline's Recommendations for Making Homemade Jerky?
Research findings support what the Hotline has been recommending to callers. Additionally, safe handling and preparation methods must always be used, including:
Always wash hands thoroughly with soap and water before and after working with meat products.
Use clean equipment and utensils.
Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
Defrost frozen meat in the refrigerator, not on the kitchen counter.
Marinate meat in the refrigerator. Don't save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.
Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it.
Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.

http://www.fsis.usda.gov/Fact_Sheets/jerky_and_food_safety/index.asp

Answer 2

I like to use Top Round and usually make 10 lb batches - have the butcher trim it up for you, and if you call and order it in advance, they will usually slice it for you - just tell them it's for Jerky.


Marinade:
1C Soy Sauce
1/2 C Worcestershire
2 T black Pepper
1 T salt
3 T Garlic Powder
water to cover
liquid smoke - optional - I add a few drops to a teaspoon depending on my mood.

Place meat in a zip loc bag. Mix everything together and pour over meat. Make sure all the meat is covered. Add water till the meat is soaking. Let sit in fridge for around 4 hours for a mild spice flavor, or up to 12 hours for stronger flavor.

Pat dry meat on paper towels, and place in dehydrator. Sorry, my dehydrator is old, so it's only got an On and Off button - I can't tell you temps, and the length of time depends on relative humidity, and how thick the meat is, and how dry you want it.

10 lbs of raw meat usually gives me about 3.5 lbs of jerky.

Answer 3

Check out the FoodTV web site....Alton Brown did a show on beef jerky (so go to Good Eats).

Answer 4

Worcester or soy or teriaki, sauces,, salt, pepper, garlic powder, onion powder,, i use a red garlic pepper sauce sometimes,,,, i'd recommend, do a few pieces w/ the different sauces,, salt and pepper,, watch the salt w/ the soy,,,,,,,,, you'll get to where you want to be in a month or so :):):),,, good stuff and way cheaper

Answer 5

brisket
marinade made as such

soy sauce
liquid smoke
worcesterschire sauce
louisiana hot sauce
salt
juice from jar of jalalpenos

marinade in fridge for 24 hours

dehydrate till stiff if you want it stable or stop when just chewy if you keep in fridge

Answer 6

http://www.toxictommy.com/homemade-beef-jerky.htm