Dehydrator FAQ

How To Make Beef Jerky With A Dehydrator

Making your own beef jerky with a dehydrator is easy! First, you’ll want to choose a lean cut of meat: eye of round roast, top & bottom round roasts, Flank steak, and sirloin tips work best. Be sure to trim any excess fat. Then, place the meat in the freezer for 1 to 2 hours, which should help make it easier to make uniform slices. Slice the meat against the grain, in 1/8 to ¼ inch slices. If using a marinade, submerge your slice and refrigerate for at least 6 to 24 hours. The longer it marinates, the more flavor it will absorb. Finally, lay the meat flat on the dehydrator racks, set your dehydrator to 165 degrees, and wait for your very own, homemade beef jerky!

How Long For Jerky In Dehydrator?

At a 165 degree setting, it should take about 4 to 5 hours to make jerky in a dehydrator. This will allow the meat to achieve an internal temperature of 160 degrees which is recommended by USDA guidelines as safe for consumption for jerky.

How To Use A Dehydrator

A dehydrator works by using low temperatures over an extended period of time to remove moisture from food, which increases the shelf life of that food while keeping the flavors intact. To get the most out of your dehydrator, use high-quality fruits, vegetables, and meats. Also, be sure to cut things into uniform slices, which will help your batch dry evenly. And be sure to check on your food every so often for dryness and seasoning.

Is A Freeze Dryer The Same As A Dehydrator?

No, a freeze drier is different from a dehydrator and it affects food in a different way. While food dehydrators use heat, freeze dryers use extremely cold temperatures in a vacuum to remove the moisture of the food. The freeze-drying process also allows some dehydrated foods to keep for longer-sometimes as much as 25 years, which is ideal for long term food storage.