I want to make beef jerky in a dehydrator...does anyone have a good recipe they are willing to share?

Answer 1

If this is your first time you may want to start out small and test the tools before you dive into the large mass production:

1 Kg brisket or bottom round (something cheap and lean)
2 Tbs Kosher or pickling salt
2 Tbs Brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire Sauce
1/2 tsp pepper.

Very basic mix, later you can experiment and substitute soy for the salt and such but for now just do a small test batch.

Put the meat in the freezer for 45 minutes to stiffen it up. Cut with the grain about 1 cm thick. After all pieces are made mix all the ingredients and meat and let it marinade overnight. turn on the dehydrator and lay the strips of meat on the rack. It takes about 2-3 hours and upwards of 4 or 5 depending on the thickness of the meat, it will be finished when you bend the meat and it just stays together and does not break in half. If you made it too dry put it in a bag with a piece of bread for a day. Vacuum pack and freeze or it will stay in the fridge,in an airtight container, for about two months.

The meat does not have to be a choice cut, it just has to have as little fat as possible. The fat can go rancid and limit shelf life. I always go the the market and look for a large roasting meat that is on sale and use that after I trim all the extra fat. Don't buy a fillet or any good cuts because when they dry they taste the same as the cheaper cuts.

After making your first batch and deciding if this was worth the time and effort. Just start tweaking the basic recipe.

Less salt --- Soy sauce
Omit black pepper---- red pepper flakes
omit brown sugar ---- add maple syrup
no onion---- wasabi powder
No beef--- Venison or turkey

and so on. Let only your imagination change.

Answer 2

First, buy a good piece of meat. Get the leanest piece you can find. Fat on the outside is fine, but any marbling will just make your life difficult. Go for solid red.
After, follow these basic steps: slice, trim, season, dehydrate

1.- SLICE:
If you can do your own slicing then freeze the meat for an hour or so before slicing. Not only are the slices more uniform and the process easier and less sloppy, but the slightly frozen meat is easier to trim.
if you can't do your own slicing, then ask the folks at the meat department to slice the meat for you. Tell them you want it sliced fairly thick, for jerky. (Remember, each time you make jerky ask them what setting the slicer is set to. When you find a setting you're happy with, ask for it the next time)

2.- TRIM
Now that you have the meat in slices, you need to trim the fat (the problem is, fat does not dehydrate well -- it turns rancid, and gives the jerky an unpleasant off taste). Please trim the meat as well as you can, leaving as little fat as possible.

3.- SEASON
Lay the strips out on your dehydrator trays. Pack them together as densely as you can. It doesn't matter if they touch, since they will shrink. Sprinkle salt all over them. Now add some seasonings: like fresh black pepper, or liquid seasoning (i.e hot sauce use a cooking paintbrush or your fingers to spread the liquid evenly over the meat).
When you're done seasoning, spritz some water over the meat to keep the powdered seasonings from blowing away with the dehydrator fan.

4.- DEHYDRATE
Put the trays on the dehydrator, turn it on, and start waiting.
It usually takes 24 hours for one batch to be ready, sometimes even 36. Your case will vary depending on your dehydrator efficiency and temperature, meat thickness, number of trays. The time will also depend on how you like your jerky -- crisp and crunchy will take more time than chewy and gross. With that in mind, check every 8-12 hours or so. You could rotate the trays in the top half down to the bottom in the morning and evening.
Or follow the instructions for preparing meat supplied with the dehydrator.

5.- DONE and Enjoy

For some seasoning ideas and recipes check:
http://www.leeners.com/jerkyrecipes.html
http://www.everythingkitchens.com/beefjerkyrecipes.html
http://www.recipezaar.com/recipes/dehydrator

Answer 3

Timely question. I just watched "Good Eats" on the Food Channel yesterday. Alton Brown had a dynamite method of making beef jerky. The recipe may be on the website. If not email and I'll type it out. I can hardly wait to use this recipe. It does not require a dehydrator. So this cuts costs too. By the way if stored as Mr. Brown suggests it does not have to be refrigerated and can keep for years.

Answer 4

Flank Steak Beef Jerky

Answer 5

If you get the meat department to slice it for you they do it really nice.
I have made it a few times they have something called liquid smoke in the bbq section it give it a really good flavor.
I use some smoky bbq sauce
little woshtishire sauce
liquid smoke
season salt
little basil
thyme
salt
and somtimes mesquite seaoning
mix them all together i don't have exact measurments it all depends on how much meat you have and how deep a flavor you want i usually put my meat in it and make sure it is covered good and let it sit over night then put it in and let it go it usually has a great flavor.

Answer 6

Food Network's Alton Brown covered this in a show and he used a box fan and some A/C Filters to make a dehydrator!

Might check out the Brine he used.

Looked easy and you can read all about it at:
http://www.foodnetwork.com/food/recipes/
recipe/0,1977,FOOD_9936_31151,00.html

*The above URL was toooo long to fit on one line

Answer 7

Get some Dale's seasoning and some Lemon Pepper.

Dip you sliced meat into the deals and then season with the lemon pepper.

Nice and simple,,and very tasty.

Answer 8

*****DADDYS BEEF JERKY
Use flank steak

120° to 140° for 9 hours

1 ½ T. coarse pepper
1. cup. water
¾ cup. soy sauce
1 T. liquid smoke
1 T. garlic salt
1 T brown sugar
1 T.. vinegar
1 beef bullion cube
1 T. ginger
1 T. Worchester sauce



Beef jerky

3 lbs. flank steak
1/2 teaspoon pepper
1 c. water
1 tsp. liquid smoke
1/2 cup soy sauce
1 tsp. garlic salt
1/2 teaspoon celery salt
Sliced steak with grain 1 in. wide. If stake is slightly frozen it cuts easier. Marinade at least 24 hours drain on paper towel, then put on oven rack with foil below to catch drips. Bake 120 degrees to 140 degrees for 9 hours. Keep oven door slightly ajar for even heating
BEEF JERKY
4 pounds lean beef, sliced into 1/4" strips
1/2 tsp hickory or mesquite smoke flavoring
1/4 cup soy or teriyaki sauce
1/4 teaspoon salt
1/4 cup Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cracked black
pepperpinch of cayenne pepper
2 tablespoons molasses or brown sugar (optional)
1/2 cup barbecue sauce or ketchup
Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than 1/4" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky). Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat. Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery. It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration. Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package. Submitted by: CM

Chicken Jerky
1/4 cup pineapple juice 2 TB olive oil 1 TB teriyaki sauce 1 TB minced onion 1 packet Nesco/American Harvest jerky cure mix 1/2 tsp freshly ground black pepper 1 bay leaf 1 pound chicken strips Mix all ingredients together with the exception of strips. Allow the ingredients at least 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade and place in your Nesco/American Harvest Food Dehydrator until properly dry and chewy, normally
6-12 hours.

2 TB lemon juice
2 TB freshly grated onion
2 TB teriyaki sauce
1 TB white sugar
1 TB olive oil
1 TB fresh grated lemon peel
2 tsp paprika
1 tsp crushed garlic
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp liquid smoke
1/4 tsp Tabasco
1 pound ground turkey
Salt
to sprinkle Mix all ingredients together with the exception of ground meat. Allow the ingredients at least 15 minutes for flavors to blend. Add ground meat. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an air-tight plastic bag. Remove from marinade container. Form into shapes and place in a drying environment. Sprinkle a little extra salt on top of the jerky while it is still moist.
Chicken Jerky