How to make jerky in a food dehydrator?

Basic Jerky Recipe (Beef or Turkey)

Ingredients:

• 2 lbs (900g) lean meat (top round, flank steak, or turkey breast)
• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tbsp Worcestershire sauce
• 1 tbsp liquid smoke (optional)
• 1 tbsp honey or brown sugar
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¼ tsp cayenne (for heat, optional)

Steps:

1. Prep the Meat:
   • Freeze meat for 1–2 hours to firm it up, then slice ¼-inch thick against the grain for tender jerky (or with the grain for chewier jerky).
   • Trim all visible fat (fat doesn’t dehydrate well and can cause spoilage).
2. Marinate:
   • Mix all marinade ingredients in a bowl or resealable bag.
   • Add meat slices, ensuring complete coverage. Marinate 4–24 hours (fridge).
3. Dehydrate:
   • Arrange slices on dehydrator trays in a single layer (no overlapping).
   • Set temp to 160°F (71°C) for beef or 165°F (74°C) for poultry.
   • Dry for 4–6 hours, flipping halfway (time varies by thickness/humidity).
4. Test for Doneness:
   • Jerky should bend but not snap, with no moist spots. Blot any grease with paper towels.
5. Storage:
   • Cool completely, then store in an airtight container with a silica pack (or vacuum seal).
   • Keeps 1–2 weeks at room temperature or refrigerated for 1–2 months .

Pro Tips:

• Safety First: For extra protection against bacteria, pre-cook meat to 160°F (beef) or 165°F (poultry) before dehydrating (optional but recommended for poultry).
• Flavor Variations:
  • Teriyaki: Swap soy sauce for teriyaki + ginger.
  • Spicy: Add 1 tsp chili flakes or sriracha.
  • BBQ: Use 2 tbsp BBQ rub + 1 tbsp apple cider vinegar.
• No Dehydrator? Use an oven at its lowest temperature (170°F) with a slightly open door.

Why a Dehydrator Wins:

• Low, even heat preserves nutrients better than oven drying.
• More energy-efficient than running an oven for hours.

How long does dehydrated food last?

The shelf life of dehydrated food depends on storage conditions, moisture content, and the type of food. Here’s a general guide:

Shelf Life of Dehydrated Food

Food TypePantry (68°F/20°C)Fridge/Freezer

Fruits 1 year 2+ years (freezer)

Vegetables 6–12 months 1–2 years (freezer)