dehydrator essentials: sweet & spicy beef jerky

How To Make dehydrator essentials: sweet & spicy beef jerky

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  PREP/PREPARE
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  What will you need? A dehydrator is used to make this recipe; however, I will give you a way to make it in your oven.
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  What is it? Jerky can be made with a variety of proteins including, beef, pork, chicken, fish; even certain fruits can be made into jerky. This version is a bit more traditional and is made using beef.
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  Where’s the Beef? You could probably make jerky out of most cuts of beef; however, I found the two best cuts are, eye of round, and a lean cut of chuck roast. You do not want a lot of fat in your beef because that shortens its shelf life (fat can go rancid in a short amount of time). Cut the beef in strips about an inch or so wide, and about 1/8 inch thick. Thickness is important because if too thick the jerky will not dry properly, and if too thin it will become hard and fall apart. It is also important to cut uniform slices, so they all dry at the same time.
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  How to store it? Unlike, store-bought jerky, this homemade version does not contain any preservatives, so it will not last forever. This should last one to two months if you store it in an airtight container in the fridge. If you plan on making a bunch, you can vacuum seal it, and toss it in the freezer. In which case it will last 12 – 14 months.
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  The Oven Method If you do not own a dehydrator, you can try this recipe using your oven. Preheat the oven to 175f/80c. Place the jerky strips on a wire rack in a rimmed baking sheet. Bake for 3 – 4 hours, and then test for doneness.
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  When is it Ready? The excellent thing about making your own jerky, is that you get to decide when it is ready for consumption. Typically, jerky is considered ready when it will bend and crack, but not break. But, hey, it is your jerky… it is ready when you say it is ready. Full Stop.
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  If you partially freeze the meat before slicing, it will make the job of getting even slices a bit easier.
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  Gather your ingredients (mise en place).
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  Whisk all the ingredients together in a small bowl. Add the sliced beef into a bowl or Ziploc bag. Pour in the marinade and make sure that the beef is completely covered.
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  Place in the fridge for about 12 hours, or overnight (I prefer overnight, about 18 hours).
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  Set your dehydrator to 165f/75c. Remove the beef from the marinade, shake off a bit of the sauce, and lay on the dehydrator rack.
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  Allow to dehydrate for about 6 hours, or until it is thoroughly cooked and chewy, like jerky should be.
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  PLATE/PRESENT
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  Serve it up any time you want a savory snack… It will not last long. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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