Dehydrated Recipes

Smoky Hot Jerky | Commercial Dehydrators

This is my go-to marinade for beef and game.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 3/4 pound jerky
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 2 pounds (900g) flank steak
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 2 pounds (900g) flank steak
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon liquid smoke
Instructions
  1. Trim the meat of any visible fat, then partially freeze. Cut into 1/4-inch (6 mm) thick slices or strips across the grain using a very sharp knife or meat slicer. Try to cut the meat as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. While the meat freezes, combine the remaining ingredients in a small saucepan. Place over medium heat and stir until the sugar dissolves. Let cool, then carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate until the meat is no longer red, about 24 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should bend but not snap, and should show no signs of redness.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
This article continues
Premium COMMERCIAL & INDUSTRIAL FOOD DEHYDRATORS
ENGINEERED & DESIGNED FOR THOSE WHO ARE SERIOUS ABOUT DEHYDRATING
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Mesh Mats

Each
$ 54.95 
main image
Accessories

20 x 30cm Premium Silicone Non-Stick Solid Mats

Each
$ 49.95 
main image
Accessories

20 x 30cm Stainless Steel Mesh Tray

Each
$ 101.95 
SALE 28% OFF
Most Popular
Main image
SALE 54% OFF
Large Capacity
Main image
Main image
High-Capacity Industrial Dehydrators

1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area

starting
price
$ 42,559.00 
Main image
High-Capacity Industrial Dehydrators

2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area

starting
price
$ 59,995.00 
Main image
High-Capacity Industrial Dehydrators

4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area

starting
price
$ 89,995.00 
Machine recommendation
Main image
Prep time icon
Serves
Makes 3/4 pound jerky
Prep time icon
Prep time
24 hours
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 2 pounds (900g) flank steak
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 2 pounds (900g) flank steak
  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon liquid smoke
Instructions
  1. Trim the meat of any visible fat, then partially freeze. Cut into 1/4-inch (6 mm) thick slices or strips across the grain using a very sharp knife or meat slicer. Try to cut the meat as uniformly as possible for even drying. Place the strips in a large ziptop plastic freezer bag.
  2. While the meat freezes, combine the remaining ingredients in a small saucepan. Place over medium heat and stir until the sugar dissolves. Let cool, then carefully pour over the strips in the bag. Squish everything around to coat, then seal the bag and refrigerate until the meat is no longer red, about 24 hours, turning and squishing the bag about halfway through to ensure even coverage with the marinade.
  3. Drain off the marinade and place the strips in a single layer on dehydrator trays. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should bend but not snap, and should show no signs of redness.
  4. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F (135°C) oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
more recipes
Dehydrated Meats

Dehydrated Burgundy Jerky | Commercial Dehydrators

A rich, savory, and perfectly balanced jerky with a bold flavor is a rare find. Luckily our recipe for this Burgundy Jerky delivers exactly that. It's the perfect combination of flavors and tenderness that will make this one of your favorite jerky recipes.

Read more
Dehydrated Meats

Deer Jerky With Creole Seasoning | Commercial Dehydrators

This creole deer jerky brings spicy flavors of creole seasonings to this amazing deer jerky. Depending on your creole spice blend you can customize this recipe to your tolerance of spice to make the perfect deer jerky with a beautiful bite.

Read more
Dehydrated Meats

Classic Jerky | Commercial Dehydrators

This is the perfect recipe for beginners just starting to make jerky. Its super easy, and remarkably tasty. This recipe is perfect for beef, lamb or venison.

Read more
Dehydrated Meats

Chewy Turkey Jerky | Commercial Dehydrators

The flavor of turkey packs a real punch which makes it a perfect starting point in this turkey jerky recipe. Turkey is also lower in fat than beef jerky, making it a healthier option. Turkey jerky makes a delicious, high-protein snack. Pack it up for a hike, long car ride, or simply keep it on hand for when hunger strikes.

Read more
Back to TopBack to Recipes Home

Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/