Are you a fan of jerky but tired of the same old beef or turkey options?
Why not try making ham jerky in a dehydrator?
Not only is it a delicious and unique snack, but it’s also easy to make at home.
In this article, we’ll guide you through the steps of preparing and dehydrating ham jerky, as well as provide tips for ensuring food safety.
So grab your dehydrator and let’s get started!
How To Make Ham Jerky In A Dehydrator?
First, you’ll need to prepare the ham. Cut it into smaller pieces, with half of the ham sliced for jerky and the other half cubed for use in soups and casseroles.
Next, mix the rest of the ingredients in a bowl to create a marinade. Make sure to thoroughly stir the mixture so that all the seasonings bring out the optimal flavor for the ham jerky.
Submerge the ham slices in the marinade, making sure to hand-mix them so that they are properly coated. The meat should soak in the marinade fully, which is a crucial part of dehydrating. Cover the bowl and refrigerate overnight.
After refrigeration, cut the ham slices into strips and drain the marinade from the meat. Place the meat strips in a single layer on dehydrator trays, ensuring that no two pieces are touching. Dehydrate at 165F for 4 to 6 hours, checking after 4 hours and turning over pieces to ensure even drying.
If your dehydrator doesn’t reach 165F, dry the jerky at 145F until done, then pasteurize in your oven. Drying time of homemade jerky at 165F is 6 to 8 hours. At 145F it will take a little longer.
Selecting The Right Ham For Jerky
When selecting the right ham for jerky, it is important to consider the cut of meat. Choose a lean cut of ham, such as the ham steak or boneless ham. Avoid using ham with excess fat, as this can cause the jerky to spoil quickly.
It is also important to look for ham that has not been pre-seasoned or cured. While these types of ham may be delicious for other purposes, they are not ideal for making jerky. Instead, opt for fresh, unseasoned ham that you can marinate in your own blend of seasonings.
Additionally, consider the thickness of the slices when preparing the ham for jerky. Thinner slices will dry faster and result in a crispier texture, while thicker slices will take longer to dry and result in a chewier texture.
Preparing The Ham For Dehydration
When preparing ham for dehydration, the first step is to remove any excess fat. This is typically found around the edges of the slices and in the middle. While small bits of fat in the ham itself can be left alone, it’s recommended to remove any visible excess fat.
If you’re using ultra-thin sliced deli ham, which is a great choice for dehydrating, you can skip the slicing step. However, if you’re using solid regular ham, you’ll need to slice it into thin strips. A meat slicer or having the deli slice it for you at the grocery store is recommended. You can also use a food processor if you don’t have access to a meat slicer.
Cut your ham into strips that are about 3/4 to 1 inch wide. If your ham slices are thicker than 1/4 inch, it’s recommended to increase the boiling time to ensure that they’re fully cooked and safe to eat.
Once you’ve cut your ham into strips, it’s time to marinate them. Mix all of the marinade ingredients in a bowl and thoroughly stir until all the seasonings are evenly distributed. Submerge the ham slices in the marinade, making sure that each piece is properly coated. Cover the bowl and refrigerate overnight.
After refrigeration, drain the marinade from the meat and place the ham strips in a single layer on dehydrator trays. Make sure that no two pieces are touching to ensure even drying. Dry at 145F for approximately six hours or until fully dehydrated.
Once your ham jerky is fully dehydrated, let it cool down before storing it in an airtight container. You can also use your homemade ham jerky in a variety of recipes, such as soups and casseroles, for added flavor and protein.
Marinating The Ham For Flavor
To create a delicious and flavorful ham jerky, marinating the meat is essential. The marinade should include a combination of sweet, spicy, and tangy flavors.
To make the marinade, blend together ingredients such as sugar, wine, water, onion, carrot, thyme, rosemary, bay leaf, salt, and pepper until the mixture is smooth. You can also add brown sugar, honey, pineapple juice, and minced garlic for added sweetness and depth of flavor.
Once the marinade is prepared, place the ham slices in a large bowl or food storage bag and pour the marinade over the meat. Mix the ham slices by hand to ensure they are fully coated with the marinade. Cover the bowl or bag and refrigerate overnight to allow the flavors to fully penetrate the meat.
After refrigeration, drain the marinade from the meat and cut the ham slices into strips. Arrange the strips in a single layer on dehydrator trays and dehydrate at 165F for 4 to 6 hours. Turning over pieces every 2 hours will ensure even drying.
By marinating the ham slices in a flavorful mixture overnight before dehydrating them, you can create a delicious and satisfying ham jerky that is perfect for snacking or adding to your favorite recipes.
Dehydrating The Ham Jerky
Dehydrating the ham jerky is a crucial step in the process of making ham jerky in a dehydrator. Once you have prepared the ham and marinated it, it’s time to start dehydrating.
Begin by cutting the ham slices into strips and draining the marinade from the meat. Make sure to place the meat strips in a single layer on dehydrator trays, ensuring that no two pieces are touching. This allows for even drying of the meat.
Set your dehydrator to 165F and let it run for 4 to 6 hours, checking after 4 hours and turning over pieces to ensure even drying. If your dehydrator doesn’t reach 165F, dry the jerky at 145F until done, then pasteurize in your oven. Drying time of homemade jerky at 165F is 6 to 8 hours. At 145F it will take a little longer.
It’s important to note that the drying time may vary depending on the thickness of your meat slices, so keep an eye on them and adjust accordingly. You want your jerky to be dry but still slightly chewy.
Once the ham jerky is fully dehydrated, let it cool down before storing it in an airtight container. You can enjoy it as a snack or add it to your favorite recipes for added flavor and protein.
Testing For Doneness And Storing The Jerky
Once the jerky is fully dehydrated, it’s important to test for doneness. The jerky should bend and crack but not break when finished. You should also see white fibers in the meat when bent. If the jerky is still moist or pliable, it needs more time in the dehydrator.
Once the jerky is done, remove any pieces that are fully dry and continue dehydrating until all the jerky is completely dry. Drain any excess oil from the jerky before storing.
To store the ham jerky, it’s best to vacuum seal it in a jar or mylar bag. Vacuum sealing removes any excess air and helps to prevent spoilage. If you don’t have a vacuum sealer, you can store the jerky in an airtight container in the refrigerator for up to a month or in the freezer for up to six months.
It’s important to reseal the jar or bag of jerky immediately after opening it. If left unsealed, the jerky will go rancid within a couple of weeks. To make resealing easier, consider using a handheld vacuum sealer that can quickly seal your vacuum-sealed jars or bags.
By following these steps, you can make delicious ham jerky that is perfect for snacking or taking on camping trips. Just remember to test for doneness and store the jerky properly to ensure that it stays fresh and tasty for as long as possible.
Safety Tips For Making Ham Jerky In A Dehydrator
When making ham jerky in a dehydrator, it is important to follow safety guidelines to prevent any risk of foodborne illness. Here are some safety tips to keep in mind:
1. Use only fresh and high-quality ham for jerky. Make sure the ham is properly refrigerated before use.
2. Always sanitize your hands, utensils, and work surfaces before handling the ham.
3. Be sure to follow the dehydrator manufacturer’s directions when heating the product at the end of drying time. An internal temperature of 160oF is necessary to eliminate disease-causing bacteria such as E. coli O157:H7, if present.
4. If you want to have a safety net, you should heat the meat before you dry it. You can do this by pouring the meat and marinade in a pan and letting them boil for around 5 minutes. If your cuts are thicker than 1/4 inch, then you need to increase the heating time. Ideally, the boiling temperature should not be lower than 165 degrees Fahrenheit.
5. After boiling, drain the meat and let it dry for a while.
6. When dehydrating the ham jerky, make sure that no two pieces are touching each other on the dehydrator trays to ensure even drying.
By following these safety tips, you can ensure that your homemade ham jerky is safe and delicious to eat.
