Health Benefits of Homemade Beef Jerky vs. Store-Bought Options

First of all, making your own jerky gives you complete control over the ingredients used, after all we all know that store bought jerky may come in varieties with preservatives and artificial additives like sodium nitrate or monosodium glutamate (MSG) to enhance flavor and extend shelf life. Excessive consumption of these additives can have adverse health effects.

Additionally, homemade beef jerky typically uses lean cuts of meat and natural seasonings, making them lower in fat and calories than many store-bought products. Homemade beef jerky is great if you want to maintain your weight, isn't it?

While some nutrient loss may occur during dehydration, research shows that this process can help preserve important nutrients such as protein, iron, and zinc. In contrast, store-bought beef jerky may undergo high-temperature processing methods that reduce the nutritional quality of the product.

It is worth noting that although homemade beef jerky is healthier, be sure not to overdose. Like any food, it should be consumed as part of a balanced diet and lifestyle.

Optimal Settings for Dehydrating Beef Jerky

The ideal temperature and time can vary based on factors such as the thickness of the meat slices, the humidity of the environment and personal preference.

In general, it is recommended to set the temperature of your beef jerky dehydrator between 145°F and 160°F (63°C and 71°C). This temperature range helps kill any harmful bacteria present in the meat while preserving its texture and flavor. It's important to make sure the jerky's internal temperature reaches at least 160°F (71°C) to make it safe to eat.

In terms of time, the dehydration process usually takes 4 to 6 hours, but may vary depending on the thickness of the slices of meat and the specific dehydrator model. Thinner slices will dehydrate faster, while thicker slices may require more time. It is important to check the progress of the jerky regularly throughout the dehydration process and adjust the time as needed.

Additionally, proper air circulation is critical for even dehydration. Be sure to place the meat slices in a single layer on the dehydrator tray, leaving space between each slice to allow for adequate airflow. Rotating the tray during the spin process also helps ensure even drying.

The following 5 beef recipes have been compiled to help you newbies find your favorite beef jerky flavor. They are all very simple, most of them requiring only 5 steps!

Classic Beef Jerky

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1. Stir salt, sugar, liquid smoke and pepper into water until salt and sugar are completely dissolved. Cover and refrigerate until ready to use. Can be prepared up to 3 days in advance.
2. Cut the meat into even slabs between ^1/8and ^3/8 inch thick.
3. Immerse beef strips in marinade, cover, and refrigerate 1 to 8 hours.
4. Remove the meat from the marinade, drain, and pat thoroughly dry.
5. Place the marinade meat on Septree Food Dehydrator drying trays evenly.
6. Dry at 165°F to 185°F for 6 hours, or until done.

Bulgogi-Style Korean Dried Beef

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1. Combine the soy sauce, brown sugar, sesame seeds, pear powder, scallion powder, ginger powder, garlic powder, black pepper, and chile powder (if using). Cover and refrigerate up to 3 days.
2. Trim and cut the meat into squares or strips. Bulgogi is traditionally cut into thin (1/8-inch-thick) squares. Add the meat to the marinade, toss until evenly coated, cover, and refrigerate for 1 to 2 hours; longer may be too strong for thinly sliced meat.
3. Remove the meat strips from the marinade and drain well, but do not pat dry. Place the strips on drying trays without touching.
4. Dry meat at 165° to 185°F for 4 to 6 hours, or until done.
5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

Teriyaki Beef Jerky

1. Trim the meat and cut into slabs or strips
2. Combine the soy sauce, brown sugar, sake, pineapple and tomato powders (if using), scallion powder, pepper, garlic powder, and ginger powder. Cover and refrigerate for 1 to 8 hours to enhance the flavor.
3. Over medium-high heat, boil the meat strips in the teriyaki marinade for 5 minutes, or to an internal temperature of 160°F.
4. Remove the meat strips from the marinade, drain, and pat thoroughly dry.
5. Dry the meat at Septree food dehydrator trays evenly until the strips crack when bent but do not break, 130° to 140°F for 4 to 6 hours.
6. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.

Hot Chile Pepper Beef Jerky

Prep Time: 2 to 9 hours

Drying Temp: 165° to 185°F

Drying Time: 4 to 6 hours

Yield: 4 to 8 ounces

1 ^1/4  pounds lean beef such as round, sirloin, or flank steak

1 tablespoon granulated or brown sugar

1 to 2 tablespoons crushed or ground hot chiles

1 teaspoon kosher salt

1. Trimand cut the meat into squares or strips.
2. Combinesugar, 1 tablespoon of the cayenne pepper and salt. Add beef, toss until evenly coated, cover, and refrigerate 1 to 8 hours.
3. Removemeat from marinade bubble, drain, and pat dry. If desired, sprinkle both sides of the meat with the remaining 1 tablespoon of cayenne pepper.
4. Arrangethe meat on Septree food dehydrator drying trays.
5. Drymeat at 165° to 185°F about 4 to 6 hours, or until done.
6. Pat the meat with a towel to remove any visible beads of oil. Cooluntil no longer warm, about 30 minutes.

STORAGE: 1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.

Mexican Dried Beef (Carne Seca)

Prep Time: 9 hours to 2 days

Drying Temp & Time: 165° to 185°F   

Drying Time:4 to 6 hours

Yield: 7 to 10 (1-ounce) servings

2 tablespoons sweet or smoked paprika, or a combination

1^1/2 teaspoons table salt or 1 tablespoon kosher salt

1 teaspoon ground cumin

1 teaspoon crushed dried oregano leaves

1 teaspoon onion powder

^1/2 teaspoon garlic powder

^1/2 teaspoon hot chile powder

1 tablespoon fresh lime zest or 1 teaspoon chopped dried lime zest or ^1/8 teaspoon lime zest powder (optional)

1^1/4 pounds beef round or brisket

2 tablespoons fresh lime juice (optional)

1. Combinethe paprika, salt, cumin, oregano, onion powder, garlic powder, chile powder, and lime zest (if using).
2. Trim and cut the meat into squares or strips. If using the lime juice, rub it over the meat then rub with the spice mixture. Or, rub the spice mixture directly over the meat. Cover and refrigerate for 8 to 48 hours.
3. Remove the meat from the marinade and pat dry. Place the meat on the drying trays without touching.
4. Dry the meat at 165° to 185°F for 4 to 6 hours, or until done.
5. Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cooluntil no longer warm, about 30 minutes.

STORAGE: 1 to 2 weeks at room temperature (68°F) in a dark, dry location in an airtight container, 1 to 2 months refrigerated, or 6 months frozen.