Modern electric dehydrators, made primarily for drying slices of fruits and vegetables, have proved to be ideal for making jerky. They look small when compared to kitchen ovens, but the tightly spaced trays hold lots of jerky strips. The dehydrators are fitted with thermostats that control the temperatures to jerky-making and fruit-drying ranges, usually from 80°F to 150°F. In other words, they don’t get too hot. Most dehydrators provide a constant flow of fan-forced air around the jerky, which helps promote even heating and exhaust the moisture from the unit.
The trays are a big part of the convenience, and anyone who sets out to build a wooden-box-type cold-smoker or dehydrator should look into the possibility of using store-bought trays designed for dehydrators. Most of the units are made of a tough plastic, although stainless-steel dehydrator trays are also available. In either case, the trays have a mesh bottom that allows the air to contact both sides of the meat.
All in all, the units are very easy to use— almost foolproof. Moreover, they operate at about 500 watts, a little more or less, which makes them inexpensive. It’s about like burning five 100-watt lightbulbs.
There are two basic types of electric dehydrators, with two shapes of trays.
Round. These units feature round trays that stack atop each other. Usually they come with four or five trays, but additional trays can be purchased for some models. I’m acquainted with one unit that permits the use of up to fifteen trays—which will make lots of jerky. The total capacity, however, also depends on the diameter of the trays. These round dehydrators are widely available, and the cheaper models can be purchased in most discount stores. One potential problem with some of these units is that the airflow is from bottom to top, which means there may be a difference in temperature and humidity from one tray to another. Rotating the trays during drying helps.
Rectangular. Usually more expensive than the round dehydrators, these units feature a box with close-fitting, removable, drawer-like trays. The rectangular shape works a little better for loading strips of jerky, for the same reason that a square skillet works better than a round one for frying bacon. Several sizes are available, varying in the number and size of the trays. Usually the trays are plastic, but one large model has metal mesh trays. One disadvantage of the design is that more trays can’t be added once the unit is full. On the other hand, trays can be removed to make enough headspace to hold thick chunks of meat. In most of these units, the heat flows from the side, across the trays, rather than from the bottom up. This promotes even heating and drying, with no need to rotate the trays, which works a little better for unattended jerky making. The more expensive models come with a timer as well as a thermostat.
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All of the recipes in the previous chapter can be made in a dehydrator instead of a kitchen oven. It’s easier, really, partly because the trays are so perfect for jerky. The recipes in the first chapter are designed for making small batches. The ones that follow, however, are for making larger amounts of jerky, partly because the larger dehydrators process more meat at a time. As a rule, any of the jerky recipes in this book can be scaled up or down, depending on the meat at hand and the equipment available. In some cases—usually when jerking large batches of meat—it may be desirable to choose recipes that work both with and without marinades or rubs. In other words, start using the dehydrator immediately to make a batch of jerky while part of the meat is being marinated.
Here’s a big-batch recipe that’s really hard to beat. Note that most of the salt used in the recipe comes from soy sauce. Do not use low-salt soy.
2 cups soy sauce
1 cup Worcestershire sauce
¼ cup liquid smoke
10 pounds lean meat,
cut into strips ¼ inch thick
salt and black pepper to taste
Mix all the liquid ingredients in a nonmetallic container. Add the meat, tossing about to coat all sides, cover, and refrigerate overnight. Drain the meat and arrange it on dehydrator trays. Salt and pepper the strips lightly and dry at 140°F for 30 minutes or so. Turn, sprinkle lightly with salt and pepper, and dry for 6 to 8 hours, or until dry to your taste and needs.
Here’s a good basic recipe for people who want a smoky flavor from dehydrator jerky.
2 cups liquid smoke
2 cups Worcestershire sauce
2 cups soy sauce
¼ cup salt
2 tablespoons garlic powder
1 tablespoon black pepper
10 pounds lean red meat, thinly sliced
Mix all the ingredients except the meat in a nonmetallic container. Add the meat, tossing about to coat all sides. Marinate in the refrigerator overnight. Drain the jerky, blot dry with paper towels, and arrange the strips on dehydrator trays. Dry at 140°F for 6 to 8 hours, or until done to your liking. Cool and store in glass Mason jars or airtight plastic bags, preferably using a vacuum-pack system.
Commercial curing mixes usually contain small amounts of sodium nitrate and sodium nitrite, both of which will impart a reddish color to the meat. The color isn’t as important in jerky as it is in corned beef or cured ham, but some people want it.
10 pounds lean red meat
⅔ cup Morton Tender Quick cure mix
¼ cup sugar
2 tablespoons black pepper
1 tablespoon garlic powder
Cut the meat into slices ¼ inch thick. Thoroughly mix the dry ingredients. Rub the mix into the meat slices, covering all surfaces. Place the meat in a nonmetallic container and refrigerate for 1 hour. Rinse the meat under running water and let it dry. Place the strips over dehydrator racks. Dry at 145°F for 8 hours or longer, depending on how hard you want the jerky.
A good many brine cures (or pickles) call for granulated or brown sugar. Often sugar-cured jerky is smoked, but it can also be made in a dehydrator.
10 pounds lean red meat
2 gallons hot water
2 cups salt
1 cup brown sugar
¼ cup black pepper
1 tablespoon freshly ground allspice berries
Cut the meat into strips about ¼ inch thick. Mix the other ingredients in a nonmetallic container and let cool. Add the meat, swishing it around to coat all sides. Keep in a cool place overnight. Rinse the strips under running water and drain. Place the strips over racks and dry at 140°F for 10 hours, or until dry to your liking. Store in airtight containers, preferably vacuum-packed, until needed.
This recipe for 10 pounds of meat can be doubled as needed, or it can be reduced. The chili powder can be purchased in the spice section of the supermarket. One 8-ounce or two 4-ounce cans will yield about 1 cup. This jerky makes a nice chew, and don’t forget to try it cooked in a stew with pinto beans if you like chili with beans. (See chapter 12, Cooking with Jerky, page 87, for recipes.)
1 cup prepared chili powder
½ cup salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground cumin seeds
1 tablespoon garlic powder
½ tablespoon cayenne pepper
10 pounds lean red meat
Mix all the dry ingredients. Trim the meat and cut it into strips about ⅜ inch thick and 1 inch wide, cutting with the grain if you want a chewy jerky, or across the grain for pemmican. Blot the moisture from the meat with paper towels. Rub the spice mix into the meat on all sides. Place in a nonmetallic container, cover, and refrigerate overnight. The next day, pat with paper towels to remove any surface moisture. Process the meat in a dehydrator (or kitchen oven) at 145°F for 4 hours. Lower the heat to 120°F and dry for another 4 hours or longer, until the meat is hard but not brittle. Vacuum-pack for long storage.
Here’s an easy recipe that makes use of Worcestershire sauce and soy sauce. These staples can be purchased from big box stores and other warehouse outfits in gallon bottles at considerable savings.
10 pounds lean red meat,
cut into strips ¼ inch thick
3 cups soy sauce
2 cups Worcestershire sauce
½ cup liquid smoke
¼ cup freshly ground black pepper
Put the meat into a nonmetallic container. Add the rest of the ingredients, mixing thoroughly. Refrigerate for several hours, or overnight, tossing or turning a time or two. Dry at 140°F for about 8 hours, or until done to your liking.
Note: I don’t recommend low-salt soy sauce for this recipe. If you do, add some salt.
This is a jerky that requires no complicated soaks or rubs. You don’t even have to measure the ingredients if you have a little experience with cooking or jerky making. It’s best to use a tomato-based barbecue sauce, available in any supermarket these days. Some markets carry it in gallon jugs, which usually makes it quite economical. Please, however, don’t call the results of this recipe “barbecued jerky.” All true barbecue is moist and succulent; all true jerky, dry and chewy. For best results, cut the meat into strips about 1⁄16 inch thick, but thicker jerky will also work.
thinly sliced red-meat strips
barbecue sauce
garlic salt
onion salt
Arrange the strips of meat on the drying trays without overlapping. Brush each strip lightly with the barbecue sauce and sprinkle with garlic and onion salts. Dry at 140°F for 3 to 4 hours. Turn the strips and brush lightly with more sauce. Dry for another 3 to 4 hours, or until dry to your liking. This jerky will keep for several days, preferably in the refrigerator.
Here’s a nice mild jerky for sweet chewing.
10 pounds lean red meat
2½ cups pineapple juice
2½ cups soy sauce
¼ cup brown sugar
¼ cup grated fresh gingerroot
10 cloves garlic, crushed
3 tablespoons salt
3 tablespoons ground ginger (dry)
1 tablespoon black pepper
½ tablespoon cayenne pepper
Cut the meat into strips ¼ inch thick, or a little thinner. Mix together all the ingredients except the meat, stirring well. Put the meat into a nonmetallic container. Pour the marinade over the meat, tossing the mixture about with your hands to coat all sides. Cover and marinate overnight in the refrigerator, stirring a time or two if convenient. Drain the strips and arrange them in dehydrator trays. Dry at 140°F for 6 to 8 hours, or until done to your liking. Store in an airtight container in the refrigerator for a few days. Freeze for longer storage.
Note: Kids love this jerky recipe—and I do, too.