How to Make Beef Jerky With a Oster Dehydrator

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Looking to larn how to make homemade beef jerky? Look no further, here you lot volition larn step by step instructions on how to brand beef jerky in a dehydrator. This includes everything from choosing which meat to use, slicing said meat, marinating with a not bad recipe, dehydrating the jerky, and testing for when it'south finished.

Leap to:

🎥 Spotter how to make beef jerky
🐄 Choosing the best cutting of meat
🧾 Where to buy meat - Free Sam's Club Membership
🥩 How to slice the meat
🧂 How to make the marinade
⏲️ Drying the hasty
🌡️ How to tell when information technology's finished drying
💭 FAQ
👨🏽‍🍳 Old Pro Tips:
How to Make Beef Hasty in a Dehydrator

🎥 Watch how to make beefiness jerky

🐄 Choosing the best cutting of meat

Step 1 - Starting time with a lean piece of meat. The goal is to find a slice of meat that has as little fatty every bit possible.

Best Meat:

Eye of Circular Roast
Summit & Bottom Round Roasts
Flank Steak
Sirloin Tip
Basis Beefiness (10% fat or less)

I used a 2lb Beef Middle of Round for this beefiness jerky recipe.

🧾 Where to buy meat - Free Sam's Club Membership

Big box stores tend to accept the best prices when it comes to meat for beefiness hasty. These include the main two, Sam'southward Gild and Costco. If you like purchasing local, cracking! Local butchers have great cuts of meat, they but tend to be more expensive. Notwithstanding, you are supporting local businesses.

Unfortunately, I do not have any good butchers locally and so I shop at Sam's Club. Right at present there is a promotion for Sam's Club where you can buy their membership for $45 and so receive a Sam's Gift Carte the aforementioned day in store for $45. So basically, the membership is free. We tested the offering on 3-16-21 and it works as advertised. Free Membership Valid until four-30-2021.

Why go this membership?

Peachy prices! I found that locally the cost of USDA Choice Beef Eye of Round Roast (1 of the best cuts for jerky) at Sam's was $4.68. This is compared to $6.99 a pound at the local chain grocery store, that's a 33% savings!

Not to mention savings on just about everything else; ground meat, salmon, tuna, Prime brisket, paper towels, seasonings, etc...

How to become the gratuitous membership?

Click here for the $45 gift menu with sign up. (Jerkyholic is in no fashion associated with this bargain. We do not get annihilation from Sam's or y'all for you signing up; just passing along a great deal!)

It will requite you a coupon code when filling out information. Make sure to copy that code down and requite it to the person at the membership table at Sam's. The lady we dealt with already had it, but make sure to write information technology down just to be sure.

🥩 How to piece the meat

Step 2 - Trim off the fat cap and other visible fatty from the meat. Fat will make meat spoil faster, then removing as much fat as possible now volition extend the shelf life of your finished beefiness hasty.

Step three - Identify the beef in the freezer for one-2 hours to partially freeze for easier uniform slices. Your meat should be difficult to the bear on just not fully frozen.

This is 1 of the nigh important steps when learning how to make beef jerky. Slice the meat against the grain of the meat effectually ⅛"-¼" thick for an easier chew or with the grain for a more than chewier beef jerky.

Meat on cutting board with arrows showing direction of the grain of meat

The way you piece the meat has a big bear on on the final texture and whether y'all volition have a tough or soft beef hasty. If you demand more information on slicing meat, visit my slicing meat for beef hasty page.

Slicing meat for jerky on cutting board with sharp knife

You can also skip the freezing stage and slice your hasty using a jerky slicer. I use a Weston Jerky Slicer. It makes sure all your strips are the same width which allows them to dry evenly. Having a slicer is great when making a lot of beef jerky, if you lot are but making small batches every once in a while it is not as important.

Dale's Steak Marinade Beef Jerky Slicing

🧂 How to brand the marinade

Step four - Stop slicing all of your meat and set up aside. Now it's fourth dimension to get the marinade ready. Mix all of the ingredients together in a basin or ziplock bag and stir well. Since this recipe doesn't have whatsoever whole peppers, a blender is Not needed.

Pace 5 - Add the beefiness strips and shake the container so all the meat is evenly covered with the marinade. Marinate in the refrigerator anywhere from 6 to 24 hours for not bad flavor, the longer the improve. This beef was marinated in the fridge for 18 hours.

Beef Jerky strips marinating ziplock bag

Footstep 6 - After marinating, drain and pat dry out the jerky strips to remove any excess marinade before dehydrating. This helps in speeding up the dehydration process.

⏲️ Drying the jerky

Step 7- It'southward time for the like shooting fish in a barrel office! As I mentioned in a higher place, I used my Excalibur Dehydrator for this batch. Place the beef strips on the racks making sure that they are not touching or overlapping.

Leaving space in between the beefiness jerky slices allows the air to better broadcast and dry the meat.

Step 8 - Beef jerky takes around 4-5 hours to dry when dehydrating. Turn the dehydrator to 165° and permit information technology run for nigh iv hours until the internal temperature of the hasty reaches a rubber 160° as per guidelines from the USDA. Depending on how thick your slices are will determine how long it will take to end dehydrating, this beef jerky took 5 hours to dry.

🌡️ How to tell when it'southward finished drying

Step ix - Make certain you check your beefiness hasty throughout the drying procedure to avoid over drying. The hasty volition be done when it bends and cracks merely does not interruption in half. You volition besides see white fibers within the meat. If it'south done, permit information technology sit on the rack and cool for a couple hours.

Beef jerky on cutting board with crushed red pepper

Step 10 - Now it's time to either shop the beef jerky in ziplock numberless, vacuum sealed numberless, glass jars, or my favorite; your stomach! Beefiness jerky volition stay skillful for seven-ten days if kept in ziplock numberless. For longer storage, using vacuum sealed bags will allow the jerky to last i-2 months. Please visit my page on storing beef jerky for farther information.

That'south it! Those are the x easy to follow steps when learning how to make beef hasty at dwelling house.

💭 FAQ

Do I have to use a dehydrator when making beefiness jerky?

No. Using an Oven or Smoker is another great fashion to brand jerky.

👨🏽‍🍳 Old Pro Tips:

Use a abrupt knife or partially freeze the meat before slicing. Here is my Slicing Meat Page for more than data.
Using a ziplock purse allows y'all to use less ingredients, saving coin on marinades. Put meat in the ziplock purse and curlicue information technology up expelling all of the air inside. This allows all the meat to be covered by a relatively small amount of marinade.
The longer you marinate, the more than flavor the jerky will have. If I have fourth dimension, 18 hours in the minimum I marinate my meat.
Accept hasty strips out of dehydrator and allow to absurd for 5 minutes before checking to run across if it's finished. It should curve and crack but non suspension when finished. You should also run into white fibers in the meat when bent.

Beef Jerky in mason jar with american flag

Other recipes and data

Beef Jerky Recipes (75+ Homemade Jerky Recipes)
The Best Dehydrator for Making Beef Jerky [2021]
How to Make Ground Beef Jerky

Jerky in jar with red pepper flakes on wood

How to Brand Beef Jerky in a Dehydrator

Making hasty in a dehydrator is the easiest and best way to brand bootleg jerky. They are relatively cheap and here I will testify you how easy it is to make great tasting beef jerky!

Prep Time: 1 hr

Melt Time: 6 hours

Total Time: 7 hours

Form: Beefiness Hasty, Snack

Cuisine: American

Blazon: Beefiness Jerky

Flavor: Savory, Spicy

Servings: 5

Calories: 151 kcal

Marinade

▢ ¼ cup worcestershire sauce
▢ ¼ cup soy sauce
▢ 1 teaspoon black pepper
▢ 1 teaspoon salt
▢ two teaspoon brown saccharide
▢ 2 teaspoon liquid smoke
▢ 1 teaspoon red pepper flakes

Pick a lean cut of beef. Trim the fatty cap and other visible fat. After trimmed, identify the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
In a plastic container that has a tight plumbing fixtures lid or ziplock bag, add the marinade ingredients and mix well.
Remove the meat from the freezer and piece ¼" strips against the grain for an piece of cake chew. Cutting with the grain for a more chewy jerky.
Add the sliced meat to the marinade and milk shake well until all slices are covered evenly. Place in the refrigerator and allow to marinate for 6-24 hours. Milkshake the container/pocketbook 2 or 3 times while marinating.
Afterward marinating, dry out slices with paper towels to remove any excess marinade.
Place strips on your dehydrator drying racks with plenty of spaces in betwixt for easy air flow.
Dry for three hours at 165 degrees allowing the internal temperature to achieve 160 degrees then turn downwardly to 145F. Cheque the meat after iv hours and keep drying until the jerky bends and cracks, but does not break in half.
Permit jerky to cool for several hours before storing.

Trim all fat from the meat earlier marinating for longer lasting hasty once it'due south finished drying
Use curing table salt or celery juice pulverization to extend the life of the jerky
Marinate closer to 24 hours for the well-nigh intense flavor

Permit us know how it was!

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