Archive for the ‘ Dehydration ’ Category

Making Beef Jerky

Homemade Beef Jerky

Making your own homemade beef jerky is a quick, fun,

Dehydrator Beef Jerky

Tasty Homemade Beef Jerky

affordable, and tasty project well worth trying.

Once you’ve tasted your first batch you’ll never look at commercially made beef jerky the same.

We have tried several different jerky blends but like the Nesco/American Harvest Jerky “Original” flavor the best.

Here’s the process we use for making ours… (check out the video, and/or read below)…

Here’s the process we use for making ours…

Ingredients

  • Lean cut of beef (we usually use Bottom Round), cut 1/8 to 1/4 inch thick.- 2.25-2.5lbs (should net approx 2lbs when trimmed down)
  • – Nesco/American Harvest Marinade Packets- 2-Seasoning Packets, 2-Jerky Packets (one-each per pound of beef)
  •  Warm Water- ½ cup (1/4 cup per set of packet)

Preparation

  • Trim any excess fat from the beef
  • Cut beef into 1-1/2 inch strips, across the grain
  • Place beef into large zipper top bag
  • Combine marinade packets and water in a bowl (mix well)
  • Add marinade to and seal the bag
  • Shake beef and marinade in the bag very well to ensure even coverage
  • Refrigerate in bag for 2-8 hours

Dehydrating

  • Load dehydrator trays- laying beef in a single layer
  •  Dehydrate at 155degrees F, or highest temperature
  • Every couple of hours, dab off any liquid that forms on the top of the jerky and turn the jerky, and/or rotate the trays to help ensure even drying
  • Continue drying until leathery and dry throughout (but avoid overdrying)

Drying can take from 2-15+ hours, depending on your dehydrator and how heavily it’s loaded, the thickness of the meat, and the humidity.

Storing your homemade jerky

Jerky should be stored in a cool, dry place, preferably in a refrigerator or freezer.  We usually vacuum seal and freeze half (to prevent it from getting gobbled up so quickly) and store the remainder in the refrigerator in a clean zipper top bag.

Enjoy!

One of my favorite foods also happens to be one of the quickest and easiest to dehydrate- mushrooms!

From time to time the grocery store will run some awesome sales on fresh mushrooms.  Why not take advantage of these opportunity buys and stock up?

Can’t eat them all before them start to go bad- no problem-dehydrate them!

Dehydrated mushrooms will store for a long, long, time and take up very little room.  The process is quick, easy and inexpensive.

Preparation

To clean the mushrooms rinse them with cold water, wiping off any remaining growing medium. Quickly wipe them dry using a cotton cloth or paper towel. Leaving them wet may result in the mushrooms turning a little brown while drying.  This is just cosmetic but can easily be avoided.  An alternative to rinsing is to wipe them off with a damp paper towel.

Slice the dry mushrooms in one-quarter to half-inch slices and load a densely packed single layer on each dehydrator tray.

Run the dehydrator at 95-100 degrees for six to twelve hours, checking them every few hours. They are ready when the mushrooms are light and brittle and snap when bent.

Storage

Your tasty mushrooms can be stored in any type of moisture proof container. I prefer to use wide mouth mason jars for the mushrooms we keep in the kitchen pantry. For long term storage I prefer to store them in vacuum sealed bags.

Your supply of freshly dehydrated mushrooms can be stored for a very long… Enjoy!

 

What are some of your favorite things to dehydrate?  Please leave a comment and let me know!