Beef Jerky
My favorite meat jerky’s are beef jerky and bison jerky. Salmon jerky is very tasty too, but I haven’t quite mastered that recipe. It is really hard to mess up beef jerky unless you entirely forget you put it in the dehydrator. I recommend finding a local butcher that you can custom order meat cuts from.
If you are local to the Phoenix area check out The Meat Shop! I cannot say enough good things about this place, definitely my favorite. It is an old fashioned butcher shop with locally raised meats from Arizona. Grass fed, free range, all natural, etc. PSA: try their buckboard bacon…thank me later. Calling ahead to place an order is the best way to ensure they will have what you want.
If you are using ground meat you will need to roll it out. Imagine rolling out dough into a pie crust. The thicker the “dough” the longer you will need to spend dehydrating it. This is true for any type of meat cut. The thicker the cut the longer and/or the higher the temperature will need to be to dehydrate it. Add all the spices, herbs, etc. to your ground meat and mix in a KitchenAid
Dehydrating Food
If dehydrating food is new to you, check our Dehydrating Food blogpost to learn what it is and why people love it! I also recommend the dehydrator that I use and tell you how you can get your own.
Ingredients
- 2 lbs beef round steak (thinly sliced by butcher is ideal)
- OR 2 lbs organic ground beef
- 4 Tablespoons Bragg Organic Raw Apple Cider Vinegar
- 3 Tablespoons Organic Ground Cumin
- 2 Tablespoon Organic Paprika
- 2 Tablespoon Celtic Sea Salt
- 1 Tablespoon Organic Ground Black Pepper
Instructions
- Mix apple cider vinegar, spices, salt, and pepper in a large bowl
- Whisk all elements thoroughly
- Dip each strip of meat in the mixture to coat and place on dehydrator
tray
- Continue until all pieces are covered and placed in dehydrator
- Dehydrate for 10-12 hours at 145-165 degrees F. (the setting for meat, poultry, and fish)
- Combine all ingredients in a KitchenAid
mixer
- Mix until spices, salt, pepper, and apple cider vinegar are evenly mixed
- Separate meat into four "dough balls" (or how many ever dehydrator sheets you have) and roll out like pie dough
- Place on dehydrator
- Dehydrate for 10-12 hours at 145-165 degrees F. (the setting for meat, poultry, and fish)
tray
Notes
All dehydrators are not made equal. The settings on yours may be a little different. Adjust dehydrating times or temperatures accordingly if final product is not as desired.
