Are you a fan of beef jerky but tired of paying high prices for store-bought options?
Why not try making your own with Cabela’s Dehydrator?
Not only is it a fun and rewarding process, but you can also customize the flavors to your liking.
However, before diving in, it’s important to understand the proper food safety guidelines and techniques for dehydrating meat.
In this article, we’ll guide you through the steps to make delicious and safe beef jerky using Cabela’s Dehydrator.
So grab your apron and let’s get started!
How To Make Beef Jerky With Cabela’s Dehydrator?
Step 1: Choose Your Meat
The first step in making beef jerky is selecting the right cut of meat. Look for lean cuts such as flank steak or sirloin, and trim off any visible fat.
Step 2: Prepare Your Marinade
Next, it’s time to create your marinade. This is where you can get creative and experiment with different flavors. A basic marinade can consist of soy sauce, Worcestershire sauce, brown sugar, paprika, pepper, garlic powder, and onion powder. Mix the ingredients together and let the meat marinate overnight in the fridge.
Step 3: Load Your Dehydrator
Once your meat has marinated, it’s time to load up your Cabela’s Dehydrator. Make sure to leave space between each piece of meat to allow for proper airflow.
Step 4: Dehydrate Your Meat
Set your dehydrator to 160 degrees Fahrenheit and let it run for about 8 hours or until the moisture is gone. It’s important to maintain a constant temperature during the drying process to ensure that any bacteria present will be destroyed by wet heat.
Step 5: Store Your Jerky
After your jerky is done drying, let it cool before taste testing. Then, wrap it in aluminum foil or wax paper and store it in a thick plastic food storage bag or container. Be sure to remove as much air as possible before sealing.
Vacuum sealing is ideal for keeping dried foods fresh for longer periods of time. Jerky should be stored in a cool, dark, dry place between 50-60 degrees Fahrenheit. If properly dried, jerky can be stored at room temperature for 1-2 months or up to 6 months in the freezer.
Understanding Food Safety Guidelines For Dehydrating Meat
When it comes to dehydrating meat, food safety is of utmost importance. Follow these guidelines to ensure that your beef jerky is safe to eat:
1. Choose lean cuts of meat and trim off any visible fat to reduce the risk of bacterial growth.
2. Use clean equipment, utensils, and work surfaces when handling meat products. Wash your hands thoroughly with soap and water before and after working with meat.
3. Marinate your meat in the refrigerator and discard any leftover marinade to prevent cross-contamination.
4. Dry your meat in a dehydrator that has an adjustable temperature dial and can maintain a temperature of at least 145 degrees Fahrenheit throughout the drying process.
5. Use a food thermometer to check that the internal temperature of the meat reaches 165 degrees Fahrenheit before removing it from the dehydrator or oven.
6. Store your beef jerky in a cool, dark, dry place between 50-60 degrees Fahrenheit. Vacuum sealing is ideal for keeping dried foods fresh for longer periods of time.
By following these food safety guidelines, you can enjoy delicious and safe homemade beef jerky made with your Cabela’s Dehydrator.
Choosing The Right Cut Of Beef For Jerky
When it comes to making beef jerky, the cut of meat you choose can make a big difference in the texture and flavor of the final product. Cuts of beef with more intramuscular marbling tend to make for more tender jerky. Two great options for jerky are lifter or pectoral meat.
It’s important to choose lean cuts of meat and trim off any visible fat before marinating and dehydrating. Flank steak and sirloin are both good options. Avoid using frozen and thawed meat, as it can affect the texture of the jerky.
While the cut of beef is important, the processing technique will have an even bigger impact on the tenderness of your jerky. If you prefer a softer or more tender jerky, try recipes that have ingredients such as sugar, soy sauce, and vinegar, which can break down the muscle fibers. Additionally, reducing the cook and dry time slightly can help achieve more moisture. Just make sure to adequately dry the jerky for full shelf-stability.
Preparing The Meat For Dehydration
Before dehydrating your meat, it’s important to properly prepare it to ensure that it is safe to eat and has the best possible flavor and texture. Here are some steps to follow:
Step 1: Slice Your Meat
Begin by slicing your meat into thin, even strips. This can be done with a sharp knife or a meat slicer. Make sure to cut against the grain of the meat to ensure a tender final product.
Step 2: Remove Any Visible Fat
Trim off any visible fat from the meat as it can go rancid during the drying process and ruin the flavor of your jerky.
Step 3: Prepare Your Marinade
Mix together your chosen marinade ingredients in a bowl or ziplock bag. Make sure all ingredients are well combined.
Step 4: Marinate Your Meat
Add your sliced meat to the marinade and stir well so that all of the pieces are evenly coated. Marinate in the refrigerator for at least 6 hours, but preferably overnight, to allow the flavors to fully penetrate the meat.
Step 5: Drain and Pat Dry Your Meat
After marinating, drain off any excess marinade and pat dry each piece of meat with paper towels. This will remove any excess moisture and help speed up the dehydration process.
Step 6: Dehydrate Your Meat
Load your prepared meat onto the trays of your Cabela’s Dehydrator, making sure there is space between each piece for proper airflow. Set your dehydrator to 160 degrees Fahrenheit and let it run for about 8 hours or until the moisture is gone.
Following these steps will result in delicious and safe beef jerky that you can enjoy as a snack or take on your next outdoor adventure.
Marinating The Meat For Flavor
Marinating the meat is an essential step in making beef jerky with Cabela’s Dehydrator. It not only adds flavor to the meat but also helps to tenderize it. The longer you marinate the meat, the more flavorful it will be.
To marinate the meat, start by slicing it against the grain into strips about 1/4 inch thick. Then, mix together your marinade ingredients in a bowl. You can experiment with different flavors and ingredients to create your own unique marinade.
Once you have your marinade ready, place the sliced meat into a large resealable plastic bag and pour the marinade over it. Make sure that all of the meat is covered with the marinade. Seal the bag and refrigerate it for at least 2 hours, but preferably overnight.
If you’re short on time, you can also use a vacuum sealer to speed up the marinating process. Simply place the meat and marinade into a vacuum-sealed bag and use the vacuum sealer to remove all of the air from the bag. This will force the marinade into the meat, reducing marinating time to just a few hours.
When you’re ready to dehydrate your meat, remove it from the marinade and pat it dry with paper towels. Load it onto your Cabela’s Dehydrator trays and start the drying process. The flavors from the marinade will infuse into the meat as it dries, resulting in a delicious and flavorful jerky.
Testing For Doneness And Storing The Jerky
Testing for Doneness:
It’s important to ensure that your beef jerky is thoroughly dried before storing it. To test for doneness, try bending a piece of jerky. It should bend and crack but not break. You should also see white fibers in the meat when bent. If it snaps, it’s over-dried and will be too tough to eat.
Storing the Jerky:
Safe handling and preparation of meat products is crucial to ensure that the jerky stays fresh and safe to eat. Wash your hands thoroughly with soap and water before and after working with meat products. Use clean equipment, utensils, and work surfaces. A sanitizing solution can be made from 1 quart of warm water and 1 teaspoon of unscented liquid chlorine bleach.
Refrigerate meat and poultry at 40 degrees Fahrenheit or slightly below. Use ground beef and poultry within two days; whole red meats, within three to five days or freeze for later use. Defrost frozen meat in the refrigerator, not on the kitchen counter. Marinate meat in the refrigerator and don’t save marinade to re-use.
When storing jerky, wrap it in aluminum foil or wax paper and store it in a thick plastic food storage bag or container. Be sure to remove as much air as possible before sealing. Vacuum sealing is ideal for keeping dried foods fresh for longer periods of time. Jerky should be stored in a cool, dark, dry place between 50-60 degrees Fahrenheit.
If properly dried, jerky can be stored at room temperature for 1-2 months or up to 6 months in the freezer. It’s important to check your jerky periodically for any signs of spoilage such as mold or an off smell. If you notice any signs of spoilage, discard the jerky immediately.
