Making Beef Jerky In A Dehydrator

When a road trip left me desperate for some kind of portable protein i tried an idea a friend had recommended. Use a big spoon and scoop all the meat into the tube of the jerky gun. Then once the meat is in the dehydrator youll want to be certain that the dehydrator is set at 130 to 140 degrees Fahrenheit. This ground beef jerky recipe is.

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Dehydrator recipes can be hard to find in this age of modern convenience foods.

Making Beef Jerky In A Dehydrator. When the meat is in the oven a good trick is to keep the oven door open a crack with a towel to retain moisture. Making beef jerky is as simple as thinly slicing fresh beef marinading in a salty brine of sauces and spices and dehydrating the slices for several hours. How to Make Beef Jerky in the Dehydrator Take the meat out of the marinade and place them on the dehydrator trays in a single layer.

Lay strips out in a single layer on the rack of the dehydrator. Regardless of the method. I used my Nesco Dehydrator and dried for 5 hours at 160F.

Then heat the beef jerky to 160 degrees Fahrenheit in the oven. Remove meat and pat dry we use paper towels feel free to use other alternatives add to dehydrator in a single layer. Usually it takes up to eight hours on medium heat.

The jerky is finished when it bends and cracks but does not break in half. 3 hours will yield a milder flavor while 6 hours makes it bolder and more vibrant. Beefjerky cabelasdehydrator simplyjanhomesteadlets see how round steak does with the jerky recipe.

Remove the jerky blot bag and refrigerate. White fibers will also be seen when the jerky is bent. Ground Beef Jerky Recipes.

The main ingredients in Making Beef Jerky are-2 pounds beef round steak which is cut into thin strips 1 teaspoon ground black pepper 1 teaspoon meat tenderizer 2 tablespoons Worcestershire sauce 1 teaspoon meat tenderizer 2 tablespoons liquid smoke 2 tablespoons of brown sugar 2. Set your dehydrator temperature to 165 degrees F. Using your beef jerky gun place the slices on the racks.

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