Saturday, February 4, 2012

Beef Jerky, Anyone?

 We finally opened our food dehydrator box, and tested the unit, so now we are ready to make some beef jerky!

Only... I have no good recipes. So I'm appealing to you guys to help me out. And if you've tried the recipe personally, that's even better!


  1. This is the Jerky recipe that we use from Marks Daily Apple site.

    I make the marinade in a ziplock bag and let the meat soak over night. In the morning I put it in the dehydrator for 4-6 hours. I do use the honey in my marinade. I also recommend using 1/2 teaspoon of salt unless you like really salty jerky.

    For a 2-lb cut:

    ¼ cup low sodium soy sauce
    2 Tbsp. Worcestershire sauce
    1 Tbsp. liquid smoke
    3 minced or crushed garlic cloves
    2 ½ tsp. onion powder
    2 tsp. hot chili powder
    ½-1 tsp. each of salt and black pepper

    (Hint: For a hotter taste, add red pepper flakes or hot sauce. To add a hint of sweetness, include a Tbsp. of honey.)

    Read more:

  2. For one grassfed sirloin steak (about two pounds) i use 1/4 c gluten free soy sauce, 1 tbsp fresh ginger, and 1 clove garlic (some people might use more)and gently shake the thin slices of sirloin in a zip lock until coated. (slicing it while half frozen yields the best results.) 30-60 minutes should do it for the marinade, then drain and dehydrate. I once marinated overnight but it came out way too salty. If you want to you can add some honey to the mixture but it's not necessary. Then dehydrate until the pieces are not bone dry but they do start breaking when you bend them in half.
    And now I see that the recipe above mine is quite similar. LOL. :) Well, I made mine up because I couldn't find a good one online. Anyway, good luck! The hardest part for me was figuring out when it was done. I was afraid it would go bad if i took it out too soon and I made some really tough batches the first few tries.

  3. Sarah, how do you slice yours? I can't imagine I can get it thin enough with a knife?

  4. I do use a regular chef's knife - I sharpen and steel it first. And I do it from half frozen meat which really helps. You can get it super thin that way. It really only needs to be just under 1/8" anyway.