I have always made muscle meat jerky using marinades, but I got a jerky gun for Christmas and found it far easier to prep and get consistent size pices. For the ground jerky method, you'll mix the seasonings and cure with a few ounces of water then knead the mixture directly into the meat using a meat lug or meat mixer. Required fields are marked *. Ok, so I have a question.. Wow.thanks Will for all that information that's awesome! Step 6: Mix all the ingredients properly. We are pleased to help you! Should work well though. Looking at getting one though. Do you use a certain type of thermometer that works best. I am going to run a parallel group of small batches with increasing salt content. but I have ordered the Lem gun since you are a fanatic and I believe you. Everyone will love these meaty protein snacks. You can use hickory-smoked flavoring instead if you'd like. How does one measure temperature of 1/4" meat?!?! It will never be as tough like whole muscle jerky. Any thoughts? Homemade Beef Jerky Recipe - The Spruce Eats Some fruits require lower drying temps than jerky, so keep an eye on that. This beef jerky is the perfect ground beef jerky. Just for a little background information on safety, food dehydration, and beef jerky, check out this article from the USDA. Thank you!! I do recommend staying in that 180-200 temp range when using a smoker. The grain refers to the direction of the sinews in the meat. I think a visual interpretation would be more helpful. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. I'm interested though, how did it taste?!?! I used ginger powder and the curry was red. Can it still be cured correctly but have a little chew to it? I used 96% lean 4% fat ground beef when making this jerky. If not, let it go another hour and check again. The Excalibur is pretty good at heating the jerky to 160F and you shouldn't have any problems. Made your chili lime recipe with eye of roundthe bomb!! 1. Mesquite. Dehydrate for jerky and enjoy! (no air pockets) I wipe off the little bit of ground beef on the bottom and screw on the nozzle. Hey Will, my name is Mark. Lay the beef strips out evenly in a single layer onto your dehydrator trays. Thermoworks makes some of the highest rated thermometers. Make sure to allow the jerky to cool fully while still on the jerky racks before eating. I am asking the family who knows about the jerky to keep the news quiet. Thank you very informative!Would you like to share your preferred ingredients for the marinade. Step 1 Mix all ingredients together. Mesquite Smoked Jerky Recipe Add to the initial mix or brush on during the dehydration? Is that an issue? A store of ground beef can be used dozens of ways. Thanks for pointing that out Christopher. Sadly I am allergic to it! If you are storing jerky for a long time, using curing salt will definitely help it be more shelf stable and is highly recommended. works great for me. Man, thanks for the recipe! It's not staying together like the fresher jerky I've made in the past has. My name is Will and I live in Colorado with my beautiful wife. Thank you this was the most helpful article I have found! It shouldn't be more than about 1/4 cup or less per 1lb of jerky. Unlike other jerky recipes that require you to marinate the sliced beef before dehydrating, this recipe has you combine all the flavor in with the beef jerky. I was tired yesterday, and I'm re-tired today. Bake for 3-4 hours, flipping the jerky halfway, until the Keto Beef Jerky is firm and dry, yet still pliable. Make sure to pre-heat turkey jerky in the oven to an internal temperature of 165F to kill any bacteria before drying. This post may contain affiliate links. I cant find any of those peppers what can I use instead. The water is in the recipe to help coat whole muscle jerky, just omit the water if you are making ground jerky. I also make slim jims with venison the variety of flavors is in your imagination. Thus, a dehydrator makes things more convenient. Dehydrate for about 3 to 5 hours at your dehydrators highest setting until beef jerky has reached 160F and has dried. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Allow excess moisture from marinade to drip off first. Scroll below to view the printable recipe card for full ingredient amounts and more detailed instructions. The USDA recommends cooking the beef first before dehydrating. I've had good results doing it this way. Lets get cooking! I make this every year for Xmas presents for the beef jerky lovers. Can you tell me how it worksed? The oil normally comes from fatty meat. I made this recipe with ground buffalo and a few minor substitutions based on the spices I had in my pantry. I'm glad I could help. Especially with a jerky gun. Once this is done you meat is now ready for the dehydrator. I keep mine for a long time - it doesn't go bad. Thanks for the site and all the great recipes and tips! Now depending on the recipe you are using mix all the ingredients in a bowl or zip lock. Chewy jerky is good, it shouldn't be over dried and brittle. If the meat is too fatty, it will likely crumble apart instead of binding together. I do have a good teriyaki recipe, try my Teriyaki II recipe. Line food dehydrator trays with plastic wrap. I used your recipe as a base, but made some modifications. Hey Robert! All my my stuff just came today. I always seem to make a mess and have some air gaps. Is it going to make it up to temp or do I just pull it and throw it in the oven? I have found that 1/2 tsp of corn syrup solids helps bind the ground jerky together as well making it more chewy. Would it have to be in addition to and omit the worcestershire? I have already marinated 2 batches of this marinade and another for 24hrs, the different recipes have different cook times at the same degrees, what should i follow? Thanks for all your great recipes Or was is crumbly after you were finished drying? The only ingredient that you might not have and can see in the picture above, is curing salt (It's the pink salt in the white tsp). Some recipes require single-use equipment that most people dont have at home, while others seem too involved to tackle on a regular day. I've never even thought about doing it because I would expect the cheese to go bad very quickly. Using paper towels, gently blot any beads of oil from the jerky. I like to use coconut aminos to replace soy sauce. If the recipe/spices you are using don't include any liquid ingredients, then dissolve the cure in a tiny bit of water and work into the meat along with the other ingredients. Divide meat mixture in half. Thanks for the question, I updated the recipe to reflect this. Hey Laura, sorry for the late response. Costco had a tasting for some that I loved so I decided that it wasnt the beef jerky that was the issue, but rather how it was prepared and preserved. If using a smoker grill do you suggest the same temp and time? Thank you. But learning how to make beef jerky doesnt have to be complicated: We found a recipe thats easy to follow and delicious every time, no matter which way you make this road-trip snack. Thanks for the updated recipe Steve! With the above recipe using the 'Pink Salt' at 1/4 tsp, would you triple that if grinding a 3 pound London Broil for the recipe? We purchased the Nesco mixes. I set it to 160 and started it before I started to get the jerky made. Either his Father, whom had a cabin on a small Fly In only lake or Brother who worked for Jonas Brothers Fur Co. had shot the Moose and brought it back from Alaska. But you won't really find any natural meat flavors except for a stale meat flavor in some pieces and a fatty flavor in . I use a simple Presto no frills dehydrator (no settings), a LEM gun and dehydrate for 4-4.5 hours. This could also be done in the oven or using other dehydrators, just check your manual for correct times as each machine is different. Let me know how your jerky turns out. Jerky to the rescue! I'd like to receive the free email course. Question?? I want/need to Dry store and preserve for many yrs. Good solution to it been greasy is to finish it in oven at 250 for 10 minutes on a baking sheet . Sure will. 2022 DIY Danielle | Trellis Framework by Mediavine, Gourmia GFD1650 Premium Countertop Food Dehydrator,6 Drying Shelves, Digital Thermostat, 8 Preset Temperature Settings, Airflow Circulation, Countdown Timer -Free Recipe Book Included- Black - 110V, Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12, Allegro Marinade Hickory Smoke Flavor 12.7 Oz Glass Bottle (Pack of 2), Hickory Smoke Beef Jerky Recipe for a Food Dehydrator, safety, food dehydration, and beef jerky, check out this article from the USDA. You are braver than I am Jeff, I don't know if I would use 5 year old meat. When the jerky appears to have dried completely, take it out of the oven. Technically, you could use a little less than 1/4tsp per 1lb and be fine. An honor graduate of The Culinary Institute of America, James has traveled the world searching for great food in all corners of life. I would agree that the jerky gun is amazing. I grab the canon with one hand and just press the open bottom into the ground beef over and over. I recommend you plan for additional time in case your smokers temps are not consistent or if your jerky requires more time to fully dehydrate. Hickory Smoke Beef Jerky Recipe for a Food Dehydrator I set the temp between 180 and 190 deg.f and it only takes 1 1/4 to 1 3/4 hours to finish the jerky and it's dry on top and bottom. teaspoon onion powder. The idea here is to ensure the internal temperature of the meat reaches 160 degrees. Since you published this recipe, I've been waiting for enough time to make it. Arrange beef strips in single layer on wire racks placed on 15x10x1-inch baking pans. Our guide on making beef jerky is complete with images so you know exactly what your jerky is supposed to look like every step of the way. Is this the same as long to dehydrate deer jerky? Then Dry the beef meat for 4 hours at 145 155F. I sure appreciate that you make your recipes printable, Thank You! Seal it up and massage the marinade into the beef with your hands. Just make sure the ground meat your using is lean. Let me know how it turns out if you decide to make some. Dry at 160F for 6-8 hours, until dried through. So much better than the two part mystery mixtures I've been using over the years. Amount? Hi what if I don't want my Jerky so dry it's crispy? Add the marinade to the container with the beef. I've been making Jerky for a while, pretty experimenting along the way. 1 Tbsp Hickory Smoke Powder (Amazon) 1 tablespoon sea salt OR 1 tsp. How to Make Beef Jerky in a Dehydrator - Jerkyholic This seems like to much and was too salty. If you do not yet own a dehydrator, I urge you to order one up. Add the slices of meat into your mixture ensuring all the slices are evenly covered with the marinade. Season the jerky. What are your thoughts omitting this? Ideally you want a cut of meat that doesnt have a lot of fat to begin with. Sounds like this isn't your favorite way! Thanks! And here is where a dehydrator comes in handy. Pour over the meat and seal. Question: Can I substitute ground turkey for the ground beef and still get the same results? Here is the link: The Spicy Dehydrator Cookbook, by Michael Hultquist. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2023 Chili Pepper Madness. Sea salt flakes, for sprinkling before drying the meat. I purchased a couple pounds of meat for this, cut off the fat, and cut it all into thin slices. Well, to dehydrate beef jerky at 155F you first pre-heat your oven for 10 minutes at 275F. Keep up your good work. I prefer it softer..so knock it back to about 4 hours and it will be safe? Im smoky Joe I smoke fish but mainly do deer I use the lean muscle from shoulders and hams. Refrigerate up to 3 days. Eric. Excalibur 3926TB Electric Food Dehydrator Machine with Elite Gourmet EFD319 Food Dehydrator, 5 BPA-Free 11.4" Trays COSORI Food Dehydrator for Jerky, Large Drying Space with LEM Products 433TJ 2-in-1 Jerky Slicer and Tenderizer outdoorever.com/author/hunting-with-lake/, Large Capacity: Equipped with 9 Excalibur dehydrator trays, this large food dehydrator boasts 15 square feet of drying space, Versatile Uses: Features a 26-hour dehydrator timer and an adjustable thermostat with a range of 105 to 165 degrees F low enough for fruits and vegetables but high enough for dehydrating meat, Low & Slow for Immune Boost: Cooking foods at no higher than 115-118 degrees in a dehydrator preserves nutrients and enzymes; it's the perfect dehydrator for food and jerky, as well as dried fruit leather, fruit roll-up puree, all-natural pet treats, homemade yogurt, veggies, nuts or to even raise bread, Faster & Easier to Use: This meat and fruit dehydrator features exclusive Excalibur Parallex Horizontal Airflow technology, which dehydrates food faster, retains more nutrients, and helps food look and taste better without requiring tray rotation, Includes: Guide to Dehydration and 9 flexible non-stick polyscreen tray inserts; Made in the USA with USA and globally sourced materials, Slice and tenderize meat up to 1-1/4" thick with your grinder; Easy off top; Includes a slicer shaft and a tenderizer shaft, Makes 14 perfect jerky strips sliced and ready for the oven or dehydrator in seconds; Strips of jerky will be 1/4" wide, Body made of durable powder painted aluminum; No tools or assembly required; Chute Dimensions: 1-1/4" x 4-1/2" x 8"; Easily disassembles for clean up, Will only attach to LEM Big Bite Stainless Steel Grinders, model #'s 777, 779, 780, 781, & 782, Will also attach to LEM older grinders #'s 535, 536, 538, 538A & 540. This step is key. I'm pretty sure I over cooked itbut still edible. Will I figured this batch would take longer given the two extra trays as well as more jerky per tray, but assumed the final product would turn out roughly the same. Black Pepper Jerky Recipe - Rachel Graville - Food & Wine
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