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

Smoky Hot Jerky | Commercial Dehydrators

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

Read more
Dehydrated Meats

Smokey Mexican Jerky | Commercial Dehydrators

The chipotles in this Mexican Jerky impart a distinct smoky flavor. You can f d canned Chipotle peppers in the Latin aisle of most supermarkets. Remember to crape the seeds from the peppers or the heat will overpower the jerky.

Read more
Dehydrated Meats

Smoked Turkey | Commercial Dehydrators

This recipe for turkey jerky is simple but has a deep flavor that comes from the smoke-infused ingredients. Because turkey is not naturally very flavorful, it goes well with many different, bold flavor combinations.

Read more
Dehydrated Meats

Smoked Salmon Chowder | Commercial Dehydrators

This smoked salmon chowder is truly comfort food in a bowl. The smoky salmon combines with a creamy, comforting base to create an amazing dish you’ll never want to stop eating.

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/