Packed with protein for the perfect snack, this homemade jerky won't last long in your home! First gather your meat -- whether ground or muscle, beef or venison -- and marinade it with spices for an extra kick of flavor, then pop in the dehydrator. Enjoy!
Simply pack the jerky gun canister full of meat and fill dehydrator trays with single layer jerky strips. Parchment paper may be used for an easier clean up. It is better if the strips aren’t touching for optimal cooking and air circulation.
If you are using muscle meat, drain the marinade if necessary from the meat. Place pieces of meat on dehydrator trays.
Set dehydrating temperature to 150 degrees Fahrenheit. The jerky will take 5 to 9 hours, depending on the brand and quality of the dehydrator.
Taste test until you're happy with it! Look for no pink in the meat, and a good crisp chew to the texture, but not too chewy, like it might be undone. Some meats are fattier, and using a paper towel to blot the fat off may be useful.
2-1/2 pounds of meat dehydrates down to about 12 ounces.
If you don't have a dehydrator, you can use the oven instead.
Homemade Jerky https://traditionalcookingschool.com/food-preparation/recipes/not-so-tough-jerky/