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How To Make Beef Jerky – Oven vs Dehydrator – Interesting Results


Welcome all! Papa G here. Today I present
how to make beef jerky low carbohydrate of course. We’re gonna compare two different
drying methods; a standard home oven and a portable dehydrator. We’ll see which is
better or how much each way may differ. It all begins with the meat prep and the
marinade, so let’s get started. We’re gonna be using top round steak for our
jerky. Feel free to use flank steak if you’d like. You can trim this any way you
like. I like cutting it in thin strips, then cutting it in half, as prepping will
increase their size. Cut the sides of a plastic freezer bag and lay it flat.
Place two or three pieces in the middle of the bag, and with the kitchen hammer
pound flat until thin. You should result in pieces that are about 1/8 of an inch thick. This
will decrease the time it takes to dry. Once our meat is prepped, we’ll start on our
marinade. I like using a one gallon freezer bag for this; its thickness allows for it
to stand on its own. Add 10 ounces of soy sauce; a 10 ounce bottle of Worcestershire
sauce; now add some ground black pepper; just a bit of liquid smoke; some cayenne
pepper; red pepper flakes; garlic powder; onion powder; and now add some
non-caloric sweetener, equal to about 4 teaspoons of regular sugar. We’ll finish
off with some smoked paprika. Seal securely and give it a mix. Now reopen
and add the meat, one slice at a time. This will ensure each slice will be
coated. Now remove as much air as you can and
reseal once again. You’ll want to let this marinate in the refrigerator for at
least three hours to overnight. Once our beef has had a chance to
marinade, remove from the bag and place on a paper towel to drain. Cover and
press with more paper towels; soaking up as much of the moisture as possible. Now
we’re ready to start the drying process. For our oven batch, we’ll be using a
baking rack. We want as much as the top and bottom of the surface exposed as much as
possible. Place the slices of beef on the rack, being sure you don’t overcrowd. Now
place in an oven heated to 170 degrees. For our dehydrator batch, we’ll be using
my nesco FD-75 I received for Father’s Day. Place the meat in the
dehydrator just as we did on the baking rack; being sure not to overcrowd and we’ll
wait. After three and a half hours, we’ll remove the beef, first from the oven, and
then from the dehydrator. Now we’ll compare the two. These on the left are
from the oven. The ones on the right are from the dehydrator. The oven batch is
dry and leathery. It looks good. Ones on the right, also dry and leathery. I think
both pass the jerky test. Not really much significant difference here. Pretty much
equal when all is said and done. Not having a dehydrator is no excuse for not
making jerky. As for storage. if it isn’t gobbled up within a day, it’ll last about
three weeks if kept in a cool dry environment. There you have it folks! Homemade beef jerky, with and without a dehydrator. A
great low carbohydrate snack. I hope you enjoyed this video. If you did, please like and
subscribe. I’ll have something new every week. Thanks for watching and I’ll see
you next time!

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