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

Red Beans And Rice | Commercial Dehydrators

This is the best Red Beans and Rice recipe! It's rich, hearty and so flavorful! This is one of those dishes that you keep in your back pocket for when you need something quick to throw together.

Read more
Dehydrated Meats

Pastrami Jerky | Commercial Dehydrators

Pastrami jerky takes the great flavor of cured meat and captures it in a jerky-style snack. Whole spices give it the taste and appearance of deli-style pastrami.

Read more
Dehydrated Meats

Orange Flavored Beef Jerky | Commercial Dehydrators

If you are craving Chinese takeout, this flavorful jerky has all the taste of a Chinese classic and can stay fresh for a month in the refrigerator. The jerky can also be frozen for up to several months.

Read more
Dehydrated Meats

Mexican Burrito | Commercial Dehydrators

This delicious mexican burrito is a delicious meal full of tasty flavors making you want to make another batch tomorrow. The cheese and chicken blend together in perfect harmony with a tomatoey jalapeno salsa making for a mouth watering dish that will have you coming back for more. The perfect meal to take with you when traveling or camping.

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/