I bought a food dehydrator and tried my hand at making beef jerky. There were some improvements to be made, but overall I’m so happy with the result for my very first try! I used the following recipe. I used flank steak and sliced with the grain, which led to a chewier jerky. Here are my tips for next time:
- I didn’t have onion powder at the time, but it still came out great. Use onion powder next time.
- I added 2 tbsp of teriyaki/ginger sauce to my marinade to get a more Asian flavor.
- I also added 1 tbsp of brown sugar to add a hint of sweetness.
- I marinated the beef for 8 hours, which was perfect.
- I dehydrated the beef for 6 hours, which made the jerky come out tougher than I liked! Try dehydrating for 4 hours next time.
- I sliced with the grain, but I would like to get a tender jerky next time by slicing against the grain.
This first batch was completely gone by the end of our Sunday hike.
Update:
I have finally tweaked this recipe and really liked the outcome! I opted for a tender beef jerky and sliced against the grain. I also increased the thickness of each slice to 1/4 inch. I added the onion powder and only dehydrated this for 3 hours. What I got was probably my favorite beef jerky that I’ve ever had! Next time, I’d like to try different flavors like chili lime or try different meats.
