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dehydrating essentials: awe-inspiring beef jerky

Recipe by
Andy Anderson !
Wichita, KS

I am taking a break from dehydrating veggies and fruits for the Winter months and kicking up a few batches of this awe-inspiring jerky. Unlike seasonal fruits and veggies, jerky knows no season. I always have a small jar in my studio that I can nosh on when the craving hits. So yummy. I will give you my idea of a good marinade; however, put something together that speaks to your taste buds. The trick is in how you dehydrate the beef and I use a two-stage temperature technique that leaves the beef tender, moist, and tasty. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 6 Hr
cook time 3 Hr 30 Min
method No-Cook or Other

Ingredients For dehydrating essentials: awe-inspiring beef jerky

  • 1 lb
    beef round steak sliced
  • 1/4 c
    tamari or liquid aminos
  • 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
    coconut sugar
  • 1 Tbsp
    fresh clover honey
  • 1 tsp
    white pepper
  • 1/8 tsp
    salt, kosher variety, fine grind

How To Make dehydrating essentials: awe-inspiring beef jerky

  • 1
  • 2
    You could use your oven, or better yet a dehydrator to make this recipe. My fav brand of dehydrator is Cosori. They are reasonably priced, and you can nick them on Amazon (if you are Amazon Prime, shipping is free). I received one from the company to test/review, and liked it so much I purchased three more.
  • 3
    Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy.
  • 4
    This is not the chemical preservative-laden stuff you get at the store, so if you are leaving it out on the counter, it should be consumed within 5 – 7 days. If you keep it in the fridge, it will last for a month or more. Personally, I do not believe it will last that long. :-)
  • 5
    The Beef I am using round steak for this recipe; however, most types of beef will work for jerky. You should always cut against the grain, and the slices should be of a consistent thickness about 1/4 inch (0.6 cm).
  • 6
    Gather your ingredients (mise en place).
  • 7
    Whisk together all of the ingredients into a non-reactive bowl.
  • 8
    Add the sliced beef and coat with the marinade.
  • 9
    Cover and place in the fridge for 6 hours, or overnight.
  • 10
    Remove from the marinade and place on the racks of your dehydrator, leaving plenty of space between the slices of beef.
  • 11
    Place into your dehydrator.
  • 12
    Set the temp to 165f/75c, and a time of 2.5 hours.
  • 13
    After 2.5 hours, lower the temperature to 145f/65c.
  • 14
    Now the fun part. You want the beef to be dry, but not dried out. A piece of jerky should be bendable, but not crack and break apart. In my experience this might be an additional 15 minutes or up to an hour or more. It depends mostly on the thickness of the slices, and the power of your dehydrator. Check the beef every 15 minutes or so until you get that “perfect” jerky.
  • 15
  • So yummy
    Serve and eat. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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