what is the best recipe for making homemade beef jerk, drying it in a dehydrator?

Answer 1

Dehydrator Recipes: Great Basic Jerky

3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a home smoker.)

Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4 hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired. Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two) when bent. There should be no moist spots.

TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

Storing: Cool and cut jerky into 2 to 4" pieces with kitchen scissors before storing. Jerky containing salt and cured without a commercial curing preparation may be stored at room temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to increase shelf life and maintain flavor.

Jerky is a great travel snack. And a great snack or appetizer platter can be assembled with a variety of jerky and cheeses or cream cheese dips!

Answer 2

i have used this recipe with the oven method and it came out very nice.........

Homemade Beef Jerky

1/2 C. Soy Sauce
1/4 c. Teriyaki Sauce
1 1/2 tsp. Liquid Smoke
1/2 C. Brown Sugar
3 lbs Lean Rump Roast (sliced 1/8" thick by 2 - 2 1/2" wide strips)

Mix soy sauce, teriyaki sauce, smoke, and brown sugar together and pour over beef strips. Cover and let marinade in the refrigerator over night.

If you are using a food dehydrator follow manufacture's directions.

If you do not have a dehydrator you may use your oven. Turn the oven on low 150 -175. the temperature should not go over 175. The Strips of beef may placed on a cooling rack that has been set on top of a jelly roll pan. The jelly roll pan will collect the liquid and the cooling rack will let the air circulate for better drying. When placing the strips on the cooling rack do not over crowd the pieces. Turn the strips two or three times during drying.

This method will take 6 to 8 hours depending on the thickness of the meat.

Answer 3

If you have a smoker then is easy cut strips marinate then cook for 4-5 hours, if not do the above I used London Broil then tooth pich the ends hang on the over rack with a pan below to catch the drippings, at 200-250 degrees for 4-5 hours

Answer 4

find more recipe in http://dehydratorjudge.com