How to Make Beef Jerky with a DEHYDRATOR

Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.

CUTS OF BEEF USED FOR JERKY

In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.

JERKY RECIPE USED

For every 1.5 - 2 pounds of thinly sliced beef, you'll need:

* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt

RECOMMENDED TOOLS (affiliate links)

[JoshuaEversole-eh]

Just wanna say.. I’ve read the entire directions book twice for my dehydrator, I’ve scoured for videos on how to use it for meat and have found nothing but endless recipe videos. This video allowed me to begin the process of dehydrating my first deer kill with confidence. Thanks dude.

[scottconditt]

Undoubtedly one of the best jerky videos I’ve ever seen

[ichi_go]

Pounding the pieces to even thickness makes all the difference 🤙🏻

[KDebnam]

Started making my own jerky this week, got sick of paying 10$ for a bag with nothing in it, this vid made things miles easier 😂

[MamaMudBug]

After experimenting with all different recipes for jerky marinades, I've found nothing beats just good ol salt n pepper

[OddComment]

You are the best chef and teacher on YouTube. Thank you for teaching me so much

[grimes]

This is gonna be added on my to do list for when I get my dehydrator

[MsPapamoon]

My first attempt at beef jerky and it was delicious!!! Thanks a ton for your recipe!

[jamess]

I make jerky all the time but was looking for some tips to improve my process. This video didn't jerk me around and provided some great info. I never pound the meat out and I'm going to give his marinade a try too. Thanks.

[phildone]

Quality vid & editing. Loved the feature after talkng about the grain at 0:45.

[haroldhenderson]

Finished jerky is about half the wright and thickness of raw meat. All flavors are twice as intense (by weight/volume) vs raw. Rather than crosscut, I prefer 30-45 degrees off of Jabob's angle (more chewy). Bison, deer and antelope (lamb and goat?) are the best for jerky. The deep, rich (primal/gamey) meat gives lots of room to add pepper, salt, citrus, herbal flavors to the iron/mineral rich meat.

[davidbruno]

Your method is a great method for making beef jerky. Have you tried using a food vacuum sealer for extending the shelf life of the jerky. The last step to making big batches instead of many batches frequently! Some say, "Best if used by..." up to a full year.

[madriddance]

Thank you. Very clear and simple to follow.

[beccawright]

Thank you this was awesome, I can't wait to try this 🥳🥳🥳

[justinerogers]

Having had the Excalibur for a few weeks now, my low carb version is to marinade in a no-sugar pickle mix (just the leftover from the pickle jar, fresh chillies and soy sauce, salt and pepper.

[romellcasingal]

Thank you so much chef burton for sharing some of your knowledge...

[johnl.]

I like to marinade meat in a ziplock bag. Add meat, put in enough marinade to contact all of the meat when you
squeeze the bag snugly around it and seal airtight. Uses less marinade and the squeeze pushes the liquid into all of the meat evenly. Pop in fridge as usual.

[fennten]

you look so much like a cartoon character but i cant decide which one. great vid bro

[AedanBlackheart]

Nice and to the point, easy to understand. I can't wait to try 🙂

[Magicmike]

Informative and spot on. Thank you. New friend here. Thanks fir sharing 😊