Lyla Lindsey
Making beef jerky at home is a rewarding and creative process, and using a dehydrator is the easiest and most reliable method. The Excalibur Dehydrator is a popular choice for this purpose. To make beef jerky with a dehydrator, you should start with a lean cut of meat, trim off any fat, and slice it into thin strips. Then, create a marinade with ingredients like soy sauce, brown sugar, spices, and sauces. Place the meat in the marinade for 6 to 24 hours, ensuring it is evenly coated. After marinating, pat the meat dry and place the strips on the dehydrator trays, ensuring they don't overlap. Dehydrate at 165°F for 3 to 6 hours, checking periodically, until the jerky is dry but still bends without breaking. Finally, store your beef jerky in airtight containers or bags, or vacuum seal for longer shelf life.
How to make beef jerky with a dehydrator in Australia
| Characteristics | Values |
|---|---|
| Meat | Lean cuts, ideally with little to no fat. |
| Type of meat | Eye of Round, Top and Bottom Round, or Round Steak. |
| Marinade ingredients | Soy sauce, liquid smoke, brown sugar, spices, sauces, seasonings, onion powder, garlic powder, Worcestershire sauce, salt, cracked pepper. |
| Marinating time | 6-24 hours, the longer the better. |
| Dehydrator temperature | 165°F. |
| Dehydrating time | 3-10 hours, depending on the thickness of the meat, ambient temperature, humidity, and cut of meat. |
| Storage | Ziplock bags, vacuum-sealed bags, glass jars, or airtight containers. Will stay good for 7-10 days in ziplock bags, 1-2 months in vacuum-sealed bags, and up to a month in airtight containers. |
Explore related products
What You'll Learn
Choosing the right cut of meat
When making beef jerky with a dehydrator in Australia, choosing the right cut of meat is crucial for the best results. Here are some factors to consider when selecting your meat:
First and foremost, opt for a lean cut of beef. Fattier cuts are more prone to rancidity and spoilage, so it's best to choose a cut with minimal marbling and exterior fat. Trim any excess fat from the meat before beginning the jerky-making process.
Eye of round, taken from the rear leg of the cow, is an excellent choice for beef jerky. It is a lean, boneless cut that is relatively inexpensive and widely available. Eye of round boasts a robust, beefy flavour and a tender texture, making it ideal for jerky.
Another option is the top round, also known as the inside round. This cut comes from the cow's hind leg and is quite lean and tender. It has a slightly more open grain than the eye of round, but it is still a suitable choice for jerky.
You could also consider using flank steak, which is taken from the cow's abdominal muscles. While flank steak does have some marbling, it is still relatively lean and works well for jerky. Just be sure to trim any excess fat before proceeding.
When selecting your meat, look for a well-grained cut with a consistent grain running throughout. This uniformity in grain will help ensure even drying during the dehydration process. Moreover, check the colour of the meat. Fresh, bright red meat is ideal, while darker or brownish meat may indicate older beef.
Finally, consider the thickness of the meat. For jerky, you'll want to slice the meat against the grain to ensure a tender final product. Aim for slices that are about 1/8 to 1/4 inch thick. Thicker slices may require longer dehydration times, so keep that in mind when planning your jerky-making endeavour.
Exploring Australia's Fastest-Growing Religious Faith
You may want to see also
Explore related products
Marinating the meat
Firstly, select a lean cut of meat with minimal fat content. Eye of round is a popular and economical choice, but you can also use top and bottom round or any other super lean cut.
Next, prepare the meat by slicing it into thin strips. Aim for a thickness of around 1/4 to 1/8 of an inch. You can place the meat in the freezer for 30 minutes to an hour beforehand to make it easier to slice.
Once you have prepared the meat, it's time to make the marinade. There are countless marinade recipes available online, but a simple combination of soy sauce, water, and your choice of spices is a good starting point. Other popular ingredients include liquid smoke, brown sugar, garlic powder, ginger, honey, onion, and Worcestershire sauce. Mix your chosen ingredients together in a bowl until they are well combined.
Now it's time to combine the meat and marinade. Place the meat strips into a container and pour the marinade over them, ensuring that all the strips are evenly coated. You can use a ziplock bag or a glass baking dish for this step. Cover the container and place it in the refrigerator. Leave the meat to marinate for at least six hours, but preferably overnight or for up to 24 hours for the best flavour.
Finally, remove the meat from the marinade and pat it dry with paper towels to remove any excess marinade. This step is important as it will help speed up the dehydration process.
Your meat is now ready to be placed in the dehydrator!
Airlines Flying from Australia to the Philippines: Your Guide
You may want to see also
Explore related products
Preparing the dehydrator
Once you have your meat slices, prepare your marinade. There are many marinade recipes online, but a simple one is just water, soy sauce, and other ingredients of your choice, such as garlic powder, brown sugar, ginger, honey, or onion. Place the meat in a ziplock bag and pour in the marinade, ensuring all the meat is covered. Leave the meat to marinate in the refrigerator for at least six hours or even overnight for a stronger flavour.
After marinating, drain and pat the meat dry to remove any excess marinade. This step is important as it helps speed up the dehydration process. Now you are ready to place the meat in the dehydrator. Lay the beef strips on the dehydrator trays in a single layer, ensuring the pieces do not overlap. Leave some space between the pieces to allow for proper air circulation and drying.
Turn on the dehydrator and set the temperature to 165°F. Dehydrate the meat for 3-6 hours, depending on the thickness of your slices and other factors such as ambient temperature and humidity. Check the jerky regularly to avoid over-drying. The jerky is done when it bends and cracks but does not break in half.
Prawn Size Guide: Australia's Catch Sizes Explored
You may want to see also
Explore related products
![Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]](https://m.media-amazon.com/images/I/91f+mkTaKvL._AC_UY218_.jpg)
Drying the meat
Turn the dehydrator to 165°F and let it run for about 4-6 hours. The drying time will depend on the thickness of the meat, ambient temperature, humidity, marbling, and the cut of meat. Check the jerky at the three-hour mark and periodically after that to avoid over-drying. It is done when it bends and cracks but does not break in half. You will also see white fibers within the meat.
If you want to be extra sure that any bacteria have been killed, you can finish the jerky in a preheated oven at 275°F for ten minutes. This is the recommended safe temperature according to the USDA.
Impactful Actions to Change Australia
You may want to see also
Explore related products
Storing the jerky
Storing your homemade beef jerky is an important step in the process of making it. If you don't store it properly, it could spoil and be wasted.
Firstly, it's important to let your beef jerky cool down before storing it. This can take a couple of hours. Once it's cooled, you can store it in an airtight container or a resealable bag. If you want to store it at room temperature, it will last for around one week. If you have any concerns about the dryness of your jerky, it's best to store it in the refrigerator, which will keep it fresh for a couple of weeks.
If you want to store your beef jerky for longer, you can use vacuum-sealed bags, which will allow it to last for one to two months at room temperature. If you invest in a vacuum sealer, you can even make your beef jerky last for up to a year.
It's important to note that homemade jerky doesn't contain curing salts or preservatives, so it's not shelf-stable. Therefore, it must be stored in the fridge or freezer if you're not going to consume it within a few weeks.
Corian: Australia's Ban on a Household Name
You may want to see also
Frequently asked questions
Lean cuts of meat with as little fat as possible are best. Eye of round is a popular choice as it's economical, widely available, easy to work with, and packed with flavour.
Wrap the meat in saran wrap and place it in the freezer for 30 minutes to an hour before slicing. This will make it easier to cut into thin, uniform slices.
A homemade marinade can be made with soy sauce, liquid smoke, brown sugar, and spices. You can also add onion, garlic powder, ginger, honey, or onion powder.
Marinate the meat in the refrigerator anywhere from 6 to 24 hours. The longer you marinate, the more flavour the jerky will have.
Dehydrate at 165°F for 4-6 hours. The jerky is done when it bends and cracks but does not break in half.
