How to Make Chicken Jerky or Beef Jerky Using a Food Dehydrator

It is easy to make your own beef jerky or chicken jerky. All you need to do is, with a meat slicer or a sharp knife, cut the meat ¼ inch thick. Sprinkle both sides of the meat with the jerky spice mix and refrigerate the meat overnight. Then dry for about ten hours. Store your finished jerky in the refrigerator or freezer.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Food Dehydrator
• Meat slicer or sharp knife
• Four pounds of meat
• Jerky Spice Mix
• 1 Tbs salt
• 1 ½ tsp pepper
• ¼ tsp oregano
• ¼ tsp sage
• ½ tsp seasoning salt
• 1 tsp chili powder
• ½ tsp garlic salt

1. 
    
   Ingredients for Jerky Spice Mix

   Assemble the ingredients and mix your jerky spice mix.

2. 
    

   For Chicken Jerky: Slice 4 pounds of skinless boneless chicken breasts 1/4 inch thick.

3. 
    

   OR For Beef Jerky: Slice four pounds of London Broil, or other red meat, cut ¼ inch thick. Slice with the grain for chewy jerky. Slice across the grain for tender jerky.

4. 
    
   Jerky layers

   Layer meat in a dish, sprinkling Jerky Mix on both sides of the meat. Cover tightly and refrigerate eight hours or overnight.

5. 
    
   Chicken jerky on rack

   Place food on racks and load the food dehydrator. Dry at 145 degrees for about 10 hours.

6. After ten hours, check for dryness. With a paper towel, pat off any beads of oil. The jerky is ready when it is dry to the touch but still somewhat pliable.

7. Store finished jerky in zip lock bags or glass jars with lids. Store the jars upside down for a few days to check for condensation.

Tips & Warnings

• Use good quality lean meat.
• Partially freeze meat for easier slicing.
• Meat dries to ¼ of its fresh weight.
• Label your food.
• For long term-storage, keep jerky in refrigerator or freezer.
• If the finished jerky is too salty, soak in brown sugar and water, and re-dry.

[paulusgrandis]

on 10/29/2009 I have always wanted to try this! Thanks for sharing! I love jerky!! Great tips!! 5* and rec'd!

[emilywhitby1]

on 10/25/2009 Great article--thanks for the helpful photos. I've been wanting to try this for a while, but wasn't sure quite how to go about it. Thank you! 5*

[rlydia]

on 8/23/2009 The "beading oil" depends on the fat content of the meat you are using. Don't worry it there is no visible oil--that is a good thing.

[plaisted]

on 8/23/2009 When does it usually start beading oil. I'm almost at 4 hours now at 155 w/ 1/8 inch slices.

[ermadoris]

on 8/4/2009 I will certainly give this a try. We are cutting back on our use of red meat, but love jerky. Great recipe!