Basic Beef Jerky

Posted By: Daniel Gasteiger  //  Category: food dehydrator, food dryer, food drying, jerky

Store-bought beef jerky comes in many varieties, and some are very tasty. However, jerky you make at home is likely to be far tastier than any you buy in a store. Today’s post includes a recipe for a simple jerky marinade with instructions for how to make beef jerky in your own food dryer.

Beef Jerky in a Food Dryer

Jerky is heavily-seasoned, dehydrated meat. Seasoning, salt, and sometimes other chemicals combine with dehydration to extend the meat’s shelf life and preserve its nutritional content. You can create a huge variety of seasoning combinations to create dozens of delicious jerky flavors, and making jerky is easy to do.

Historically, people dried meat over a fire or even by hanging it in direct sunlight. You can still do it that way if you wish, but using your oven is safer, and using a dedicated food dryer is even more efficient and less costly.

Considerations for Making Beef Jerky

Start with lean beef. Round steak and flank steak are good choices. Trim off all surface fat, and then put the meat in your freezer for an hour or longer until it becomes firm but not totally frozen.

While the meat cools, prepare the marinade (see box for a relatively standard recipe). You can also make sure your food dryer is clean and ready for use, but you won’t need it for another seven or more hours.

Beef Jerky Marinade for a Home Food Dryer

Use this recipe to marinade 2 pounds of thinly-sliced lean beef.

In a zipper-topped bag, mix 2 tablespoons of soy sauce and a tablespoon of Worcestershire sauce. Add a quarter teaspoon of ground black pepper, ½ teaspoon of onion powder, ¼ teaspoon of cayenne pepper, a teaspoon of table salt, and a teaspoon of liquid smoke.

Squeeze the bag repeatedly to mix the ingredients well, then add the beef. Kneed the marinade through the beef and then force as much air as you can out of the bag as you zip it closed. Ideally, the bag will seem vacuum-sealed and will cling to the meat it contains.

Store the bag in the refrigerator for 8 to 12 hours before dehydrating the jerky.

Remove the meat from the feezer and slice it very thin—a sixteenth to an eighth of an inch thick—across the grain. If you encounter sections of fat and connective tissue inside the meat, remove them.

Add the sliced meat to the prepared marinade and refrigerate it for six to 12 hours.

Into the Food Dryer

Remove the beef strips from the marinade and let them drain a bit before laying them out on your food dryer’s trays. It’s OK if the strips touch each other, but don’t let them overlap.

If your dehydrator has a temperature knob, set it at 150 degrees Fahrenheit and let the jerky dry for six hours. It’s ready when it’s dark and leathery; if you bend a piece it should crack but not break. If your jerky isn’t dry enough, continue dehydrating it for two more hours and so on until it passes the bending test.

How to Store Beef Jerky

When the jerky is done, turn off the food dryer and let the jerky cool to room temperature. At that point, loosen the pieces of jerky from the dehydrator trays but leave them for another 4 to 6 hours. Then move the jerky to an air tight container and store it in the refrigerator where it will keep for two or three months.

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Make Jerky from Turkey

Posted By: Daniel Gasteiger  //  Category: food dehydrator, food dryer, jerky

When you say jerky, people are likely to think beef. However, you can use your food dryer just as well to make jerky from turkey. Make these in your oven, or use a dedicated food dryer. Whichever you use, you’re bound to like the end-product:

Classic Jerky from your Food Dryer

Fat tends to retain water when you dehydrate it, and so can spoil a batch of jerky. When you make beef jerky, you remove as much fat as possible before marinating the meat. The task is much easier with turkey. When you trim off the skin, much of the fat goes with it. That leaves protein-rich meat that absorbs flavors well from the marinade and dries into a delicious, low-carb snack.

Ingredients:

1 lb turkey breast

3 Tbsp. soy sauce

2 Tbsp. liquid smoke

1/3 cup Worcestershire sauce

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 Tbsp onion salt.

Procedure

Debone the turkey breast, remove the skin, and cut away any clumps of fat that remain. Slice the turkey breast thin—1/16 to 1/8 inch thick, then combine the slices with the other ingredients and mix thoroughly. Make sure the marinade covers the turkey completely, and refrigerate it for at least 12 hours, but no more than 24.

Move the turkey strips to drying racks and dehydrate them until they’re leathery. If your food dryer has a temperature knob, set it at 160 degrees and expect to wait 12 or more hours for the meat to dry.

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