Jerky is a popular snack that is loved by many due to its delicious flavor and long shelf life. Making jerky at home using a dehydrator is a simple process that allows you to customize the flavors and control the ingredients. In this guide, we will walk you through the step-by-step process of making jerky in a dehydrator.
Contents
Ingredients:
- 2 pounds of lean meat (beef, turkey, or chicken)
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon liquid smoke
Steps to Make Jerky in a Dehydrator:
Step 1: Choose the Right Meat
Choose lean cuts of meat: Look for cuts of meat that are low in fat, as fat can lead to spoilage during the drying process. Beef, turkey, and chicken are popular choices for making jerky.
Step 2: Prepare the Marinade
Mix the ingredients: In a bowl, combine soy sauce, Worcestershire sauce, onion powder, garlic powder, black pepper, and liquid smoke. This marinade will add flavor to the meat and help tenderize it.
Step 3: Slice the Meat
Cut the meat: Slice the meat thinly against the grain for a more tender jerky. You can also partially freeze the meat to make it easier to slice thinly.
Step 4: Marinate the Meat
Coat the meat: Place the sliced meat in a resealable bag or a container and pour the marinade over it. Seal the bag or cover the container and refrigerate for at least 4 hours or overnight for best flavor.
Step 5: Dehydrate the Meat
Prepare the dehydrator: Preheat the dehydrator according to the manufacturer’s instructions. Remove the meat from the marinade and pat it dry with paper towels to remove excess moisture.
Air-dry or blot excess moisture: You can air dry the meat for about an hour before placing it in the dehydrator, or you can simply blot the excess moisture with paper towels.
Arrange the meat: Place the marinated meat strips on the dehydrator trays, making sure they are not touching each other to allow for proper air circulation.
Set the temperature: Set the dehydrator to around 160°F (71°C) and allow the meat to dry for 4-6 hours, checking periodically for doneness.
Step 6: Check for Doneness
Test the jerky: The jerky is done when it is dark in color, firm but still pliable, and does not have any moisture. You can perform a bend test by bending the jerky – it should crack slightly but not break in half.
Step 7: Store the Jerky
Cool the jerky: Allow the jerky to cool completely before storing it to ensure it retains its crispiness.
Store properly: Store the jerky in an airtight container or resealable bags at room temperature for up to 2 weeks. For longer storage, you can keep it in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Tips and Tricks for Making Jerky:
- Trim excess fat: Remove any visible fat from the meat as it can lead to spoilage.
- Experiment with flavors: Customize your jerky by adding different seasonings, spices, or sauces to the marinade.
- Rotate trays: Rotate the trays in the dehydrator during the drying process to ensure even drying.
- Storage: Properly store the jerky in a cool, dry place to maintain its shelf life.
- Slice consistency: Try to slice the meat evenly to ensure uniform drying.
Conclusion
Making jerky in a dehydrator is a fun and rewarding process that allows you to enjoy a homemade snack with your favorite flavors. By following the steps outlined in this guide and incorporating the tips and tricks provided, you can create delicious jerky that is perfect for snacking or sharing with friends and family.
