Dehydrated Recipes

Spicy Ginger Jerky | Commercial Dehydrators

I love using this marinade with flank steak but it also works with pork and fish. Grinding the meat will give the jerky a different textureless tough and easier to chew. You'll need a jerky gun for this. It works much like a pastry bag (which you can use instead), in that you fill it with the ground meat mixture and can then squeeze it out into thin strips or sticks in a uniform manner, making a more attractive jerky stick.

Shop Nutrition Products
Machine recommendation
Recommended machine
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds (680g) flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 1 & 1/2 pounds (680g) flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Instructions
  1. In a meat grinder or food processor, grind the flank steak until it has the consistency of ground beef. Transfer to a large bowl and add the remaining ingredients. Mix until well blended.
  2. Place the mixture in a jerky gun or pastry bag fitted with a 1/4- or 1/2-inch tip (6-12 mm). Line the dehydrator trays with drying sheets. Squeeze the gun or bag to create lines of the mixture on the drying sheets that are 1/2 inch (12 mm) wide and 8 inches (20 cm) long. Lightly pat them so they are flat, and not round like a Tootsie roll. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should just bend but not snap.
  3. 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 1/2 pound jerky
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds (680g) flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
  • 1 & 1/2 pounds (680g) flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Instructions
  1. In a meat grinder or food processor, grind the flank steak until it has the consistency of ground beef. Transfer to a large bowl and add the remaining ingredients. Mix until well blended.
  2. Place the mixture in a jerky gun or pastry bag fitted with a 1/4- or 1/2-inch tip (6-12 mm). Line the dehydrator trays with drying sheets. Squeeze the gun or bag to create lines of the mixture on the drying sheets that are 1/2 inch (12 mm) wide and 8 inches (20 cm) long. Lightly pat them so they are flat, and not round like a Tootsie roll. Dehydrate at 160°F (71°C) for 6 to 8 hours. When done, the jerky should just bend but not snap.
  3. 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

Western Meat Jerky | Commercial Dehydrators

Western Meat Jerky is unlike any jerky you’ve ever eaten. The recipe combines classic flavors and makes store-bought jerky taste like trash. This Western Meat Jerky will make you question why you ever ate store bought jerky and begs for you to check out the rest of our meat snacks.

Read more
Dehydrated Meats

Venison Jerky | Commercial Dehydrators

If you love deer meat, this jerky will make you want to have this as your main jerky. Incredible flavor and texture.

Read more
Dehydrated Meats

Thai Sweet Chili Jerky | Commercial Dehydrators

Thai sweet chili sauce is a combination of chili peppers, vinegar, sugar, salt and starch. It is a popular Asian condiment, but also works well as a marinade for beef and chicken. The sugar in the sauce balances the heat from the peppers and complements the umami flavor of the jerky.

Read more
Dehydrated Meats

Teriyaki Beef Jerky | Commercial Dehydrators

Although you can find pre-made beef jerky at the store, nothing compares to the taste and texture of homemade. Whether you enjoy it for breakfast alongside fruit and yogurt, or as a protein-packed snack after work, this salted, sweet homemade Teriyaki Beef Jerky will definitely become a new addition to your list of favorites!

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/