How to Make Beef Jerky with a Dehydrator

Beef jerky is a delicious and convenient snack that is perfect for anytime, anywhere. It’s an excellent source of protein and is low in fat, making it a great addition to any diet. Making your own beef jerky with a dehydrator is an easy and cost-effective way to enjoy this tasty treat.

To make beef jerky with a dehydrator, you first need to select the right cut of meat. Lean cuts of beef, such as top round or flank steak, are ideal. You’ll also need to prepare a marinade to give your jerky its signature flavor. Once you’ve prepared your marinade, it’s time to slice your meat into thin strips and place them in the marinade to soak up all the delicious flavors. Finally, you’ll use your dehydrator to dry out the meat and create the perfect texture for your jerky. With a little bit of patience and some careful attention to detail, you’ll be able to make your own delicious beef jerky right at home.

Gather Your Ingredients and Tools

Making beef jerky with a dehydrator is quite simple and easy, but you will still need to collect a list of ingredients and tools before you can start. Here’s what you’ll need:

Ingredients:

• 1 to 1.5 pounds of lean beef (preferably top round or flank steak)
• 1/4 cup of soy sauce or low-sodium tamari sauce
• 1/4 cup of Worcestershire sauce
• 1 tablespoon of honey, maple syrup, or brown sugar
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of black pepper

Tools:

• A sharp knife or meat slicer
• A cutting board
• A large bowl
• A whisk or fork
• A ziplock bag or a container with a tight-fitting lid
• A dehydrator

Prepare the Meat

The first step in making beef jerky is to choose the right cut of meat. You’ll want a lean cut of beef that has little to no marbling. Top round and flank steak are excellent choices for homemade jerky.

Once you’ve got the beef, the next step is to slice it as thinly as possible. You can use a sharp knife or a meat slicer to do this, but make sure that all the slices are of equal thickness. Aim for slices that are approximately 1/4 inch thick.

After you’ve sliced the meat, it’s time to prepare the marinade. In a large bowl, whisk together soy sauce, Worcestershire sauce, honey, smoked paprika, garlic powder, onion powder, and black pepper.

Add the sliced beef to the marinade and stir to coat every piece of meat. Cover the bowl with a tight-fitting lid or transfer the mixture to a ziplock bag. Place the meat in the fridge and let it marinate for at least 6 hours or up to 24 hours for a more intense flavor.

Dehydrate the Meat

Once the beef has marinated, it’s time to dehydrate it. Remove the meat from the marinade and use paper towels to pat it dry. The drier the meat, the better it will dehydrate.

Arrange the beef strips in a single layer on the dehydrator tray, making sure that there’s no overlapping. Turn on the dehydrator and set the temperature to 160°F to 165°F. The drying time may vary depending on the thickness of the meat, but it generally takes 6 to 8 hours to fully dehydrate the jerky.

During the first few hours, you’ll want to check the meat regularly to see if it’s drying evenly. Rearrange the strips if necessary to ensure even drying.

To test if the beef jerky is ready, remove a piece and let it cool for a few minutes. The jerky should be dry to the touch but not brittle. It should also be chewy and have a smoky, savory flavor.

Store and Enjoy

Once the jerky is ready, let it cool down completely before storing it in an airtight container or a ziplock bag. Store the jerky in a cool, dry place, away from direct sunlight. Properly stored beef jerky can last up to a month.

Homemade beef jerky is not only delicious but also healthy since you have full control over the ingredients. Now that you’ve learned how to make beef jerky with a dehydrator, enjoy your homemade snack anytime, anywhere.

How to Choose the Right Cut of Beef for Beef Jerky

When it comes to making beef jerky, the right cut of meat is everything. You want to choose a lean cut of beef with little to no marbling, as this will result in a tough and chewy jerky.

1. Look for lean cuts such as eye of round, top round, or bottom round. These cuts are relatively inexpensive and easy to find at your local grocery store or butcher shop.

2. Avoid fattier cuts like brisket or ribeye, as these will not dehydrate well and can spoil quickly.

3. Trim any visible fat or silver skin from the meat before slicing. This will help prevent spoilage during the drying process.

4. Consider using a meat slicer to ensure even, consistent cuts. If you don’t have a slicer, you can still make jerky using a sharp knife and a steady hand.

5. Slice the meat against the grain, which will make it easier to chew and give your finished jerky a more tender texture.

6. If you prefer a thicker cut of jerky, adjust the thickness of your slices accordingly. Keep in mind that thicker cuts will take longer to dehydrate.

7. Season your meat with your preferred marinade or dry rub. This will impart flavor and help tenderize the meat.

8. Let the meat marinate for at least 12 hours, or up to 24 hours for a more intense flavor.

9. Pat the meat dry with a paper towel before placing it in the dehydrator. Excess moisture can prolong the drying process and increase the risk of spoilage.

10. Arrange the meat on the dehydrator trays, leaving space between each piece for air circulation. Set the temperature and time according to your dehydrator’s instructions, and let the magic happen!

Choosing the Right Meat for Making Jerky

When it comes to making beef jerky, the most important thing is to start with quality meat. The ideal cut of beef for making jerky is lean and low in fat. Here are some of the best choices that you can consider:

1. Eye of Round: This is a popular choice for making jerky as it is lean and easy to work with. It is also fairly tender and has a mild flavor.
2. Flank Steak: This cut of beef is also lean but has a stronger flavor profile that many people enjoy. It is also a bit more expensive than other cuts of beef.
3. Sirloin Tip: Another lean option, sirloin tip has a rich beefy flavor that is perfect for jerky. It can be a bit tough, so it is best to slice it thinly.
4. London Broil: This is a versatile cut of beef that is often used for making jerky. It has a strong flavor and can be a bit tough, so it is best suited for thin slicing and marinating.
5. Bottom Round: This cut of beef is also lean and has a mild flavor that is well-suited for jerky. It can be a bit tough, so it is important to slice it thinly and against the grain.

Once you have chosen your meat, it is important to trim off any excess fat that may be present. Fat can cause the jerky to spoil faster, so it is essential to remove as much of it as possible.

Before slicing your meat, it is also a good idea to partially freeze it. This will make it easier to slice thinly and evenly, which is important for getting the perfect texture. Aim for slices that are around 1/8 inch thick.

Once you have chosen your meat and sliced it into strips, it is time to move on to the next step in the process: marinating.

Sit back and Enjoy your Homemade Beef Jerky

Congratulations, now you know how to make some delicious beef jerky with a dehydrator. It’s not as difficult as you may have thought, right? With some patience and the right ingredients, you can make your own beef jerky anytime you want. So, go ahead and invite your family and friends over to try your newly acquired cooking skills. Thanks for reading our article, we hope you enjoyed it and learned something new. Make sure to check out our other articles for more cooking tips. See you soon!