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Oven Directions: Preheat the oven to 175ºF. Lay the marinated beef slices on a baking tray, ensuring they don't touch. Dry in the oven for 2 to 3 hours. Once beef jerky is completely dry, it's ready to pack. Jerky should be dry enough that it cracks when it bends, but doesn't snap or break.
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Dehydrate: Dehydrate the beef for 4 to 8 hours, checking periodically for your desired level of dryness. Cool and Store: Let the jerky cool before storing it in an airtight container. Keyword beef, dehydrated, dehydrator, jerky. Making beef jerky at home is a rewarding process that allows for complete control over ingredients, flavor, and texture.
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Turn the dehydrator to 165° and let it run for about 4 hours until the internal temperature of the jerky reaches a safe 160° as per guidelines from the USDA. Depending on how thick your slices are will determine how long it will take to finish dehydrating, this beef jerky took 5 hours to dry.
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Aluminum foil. To start, set your oven to pre-heat for 350F. 1. Take out your baking sheet and cover the bottom with aluminum foil. 2. Put your oven safe cooling racks on top of the pan. 3. Take your marinated beef jerky out of the refrigerator and start placing the strips on top of the cooling racks.
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A food dehydrator takes somewhere between 4 to 15 hours to dehydrate jerky from ground meat while, on the other hand, you will need to marinade and freeze the jerky while preparing it from lean meat for around 8 to 24 hours. Hence, it takes approximately 5 to 10 hours for a dehydrator to complete the drying process.
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This will make it easier to slice into thin strips. In a large bowl, combine the soy sauce, Worcestershire sauce, honey, brown sugar, onion powder, garlic powder, black pepper, paprika, and liquid smoke. Mix well to create the marinade. Remove the partially frozen beef from the freezer and slice it into thin strips, around 1/8 to 1/4 inch thick.
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Grab a gallon sized freezer bag and place all of the sliced beef into it. Add the marinade. Seal and place in the refrigerator for 24 hours. When ready to dehydrate the jerky, remove sliced beef from marinade and place on the drying racks. Be sure to place the beef in a single layer with no overlap.
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Laying the jerky on the dehydrator screens. After the jerky has marinated for your desired time, you are ready to start the dehydration process. Turn your dehydrator to 165°F. Lay the beef strips onto each dehydrator tray. Pay attention to arrange the beef strips in one even layer with no overlapping pieces.
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Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly. Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175°F and set two oven racks in the centermost positions. Arrange the marinated meat on the wire racks in a single layer.
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Using a dehydrator is the best method for making homemade beef jerky. Set the food dehydrator at 160 degrees, or up to 175 if your model allows you go to go higher, and place the thin strips of meat on the dehydrator racks. Rotating the racks hourly will ensure all of your jerky cooks evenly. Your jerky slices will be done in about 4 hours.
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Remove beef strips from the bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. Arrange pounded beef strips in a single layer on the trays of a dehydrator. Dry at the dehydrator's highest setting until jerky is done to your liking, at least 4 hours. Enjoy!
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Use the jerky gun to dispense jerky strips onto the dehydrator trays. Run the dehydrator 3 to 6 hours until the meat is done. Remove the jerky, blot, bag, and refrigerate. Ground beef jerky is made by combining dry spices and seasoning mix with liquid and hamburger meat to create a seasoned mixture.
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Next, the beef jerky slices should be placed on the racks in one even layer. Ensure that the pieces never touch or overlap to guarantee an even dehydration. Then turn the dehydrator on, set it to 155° F, and let it run for 4 to 6 hours. The total drying time will depend on the thickness of your beef jerky strips.
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Set the temperature at 70 degrees Celsius or up to 80, if you are in a hurry. Crack the oven door open by stick a plastic or wooden serving spoon at the top of the door. The goal here is to dry the meat but not to cook it. Let the meat dry for 3 hours then turn over each jerky. Do this for another 3 hours.
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The beef jerky dehydrator time depends on the thickness of the meat, humidity and the amount of jerky that you are going to dry in the machine. It usually takes 4 to 15 hours to dehydrate beef jerky in the food dehydrator. You have to marinate the meat of the beef at least 6 to 8 hours and keep it overnight.
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The perfect beef jerky should be dry to the touch but pliable enough to bend without breaking. To test for doneness, remove a strip from the dehydrator and allow it to cool slightly. Bend it gently; if it snaps, it's over-dehydrated. If it's still too moist, continue the dehydration process.