How to Use a Nesco Dehydrator to Make Beef Jerky
Nesco debuted in the 1930s with a kitchen roaster. Today, the company has expanded to other kitchen wares, including the Nesco American Harvest dehydrators. Nesco dehydrators dry a variety of foods, including fruits, vegetables, herbs and meat. You can use one to make your own beef jerky at home. Beef jerky is raw beef that is slowly dried with low heat, drawing out the meat's moisture and oil. Beef is first soaked in a spicy or sweet marinade to give the jerky its eventual flavor. Does this Spark an idea?
Things You'll Need
- Lean beef
- Sharp knife
- Nonreactive bowl
- Whisk
- Cling wrap
- 4 Tablespoons soy sauce
- 4 Tablespoons Worcestershire sauce
- 1 Tablespoon tomato paste
- 1 Tablespoon grated ginger
- 1/4 teaspoon black pepper
- 1 Tablespoon curry powder
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- Paper towels
Instructions
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1
Purchase a lean cut of beef, such as flank steak. Look for meat with little fat. Fat, signaled by marbling on the meat, could cause the jerky to go rancid during storage.
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2
Freeze the meat for about 20 minutes to make it easier to handle. Cut away any visible fat. Cut the beef, across the grain, into 1/4- to 1/2-inch-thick strips. The thinner the slice, the faster it will dry.
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3
Mix the marinade ingredients together in a nonreactive bowl, with a whisk. Place the beef strips into the bowl and stir to coat the pieces. Cover the bowl with cling wrap and place in the refrigerator for four to six hours.
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4
Drain the marinade from the beef strips and place the meat onto the dehydrator drying trays in a single layer.
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5
Stack the trays onto the Nesco dehydrator. Place the lid on top and lock it by turning it counterclockwise. Plug in the dehydrator and turn on the machine with the power button on the side of the blower.
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Dry the meat for four to 15 hours. The time will depend on how thick your slices are. Look for a leathery appearance -- that signals that the meat is done drying. Blot the beef hourly with paper towels during drying to remove excess fat and moisture. This will help the meat dry faster.
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Remove the jerky from the dehydrator and wrap the strips in clean paper towels until cool. This helps remove excess oil that hastens the jerky's decay. Store in a container or zipped plastic bag.
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Tips & Warnings
Use 1/2 to 1 teaspoon of salt in homemade marinades per pound of beef. This helps slow bacteria growth as the meat first dries, according to Nesco.
Jerky yield will be about half of the raw meat used. For example, 2 pounds of beef will produce 1 pound of jerky.
Beef jerky will stay fresh for several weeks in a cool, dark cabinet.
