Using a jerky maker to make beef jerky can leave us feeling underwhelmed. Rather than purchasing a new model, consider one that has the drying power, capacity and effectiveness to cook large batches of beef jerky all at once.
Food dehydrator beef jerky has its benefits in flavor, health and price. You get to choose your own ingredients, and by purchasing meat in bulk when it’s on sale, create a supply of jerky that can last you months at a time.
But is all of this power worthwhile for making beef jerky? One answer is that you can use it to prepare enough elk jerky that none of your elk meat spoils. You can also reduce the number of trays and create fish jerky, or any other kind of dry food, as needed.
Examples from a beef jerky maker
Let’s say you’ve come home from a fishing trip, and would like to make some salmon jerky. You also have a whole turkey that might spoil if it’s not used right away, as well as some frozen deer meat.
You can dry all of this meat in a single batch, without each unique flavor blending into one another. Using an advanced air flow system, which vents moisture externally from each tray, you can dehydrate your meat with complete confidence.
Here are some recipe examples for turkey jerky and venison jerky. The turkey meat uses a teriyaki marinade and the venison meat uses a classic salt and pepper recipe that’s extra sweet and tender.
Turkey jerky recipe
- 2 turkey breasts
- Soy sauce
- Sesame oil and seeds
- Brown sugar
- Garlic and ginger powder
- Salt and black pepper (optional)
This recipe uses a marinade rather than a beef jerky seasoning. Begin by slicing the turkey breast into equal portions, about 1/8” thick per piece.
Mix everything everything besides the turkey in a bowl. Add the turkey meat, coating and submerging it entirely in the teriyaki marinade. Cover and leave the mixture in your refrigerator for 6+ hours.
Venison jerky recipe
- 2 pounds of venison meat
- Worcestershire sauce
- Apple cider vinegar, dark ale, red wine or citrus fruit juice to tenderize and flavor your venison meat
- Garlic and mushroom powder powder
- Black pepper
- Kosher, pink Himalayan, or your favorite variety of salt
- Brown sugar, tea and/or honey
Cut the venison meat into strips 1/8” thick each. Combine all of the ingredients in a cover-able bowl or seal able container (like a zip-lock bag) and marinate in your refrigerator for 6+ hours.
Place all of your marinated meat on jerky trays and dehydrate at 160 degrees. It may take only 4 hours to cook all of the meat to an internal temperature of 160 degrees for safe consumption, depending on the thickness of your meat.
The results of your meat dehydrator
When using a beef jerky machine that’s designed with an effective air flow system, your venison jerky won’t taste like teriyaki turkey and vice-versa. Upon tasting, you’ll realize that each batch is perfectly flavored.
When using a jerky dehydrator that provides 1000 watts of power, you could do a lot more. Add in an entire batch of fish jerky, buffalo jerky and deer jerky, and your cooking times will be consistent.
You can make your jerky a little dryer by leaving it in longer, testing its texture each time you take it out. Once finished, let it cool for at least 30 minutes before storing in vacuum-seal bags.
With the right quality of jerky maker, you can also prepare authentic, raw ingredients yourself very easily, for cost savings and healthier, better-tasting results!