Taylor329
02-19-2018, 06:52 PM
I've got a dehydrator, fairly basic one with no specific temp or time settings, just an on-off switch and 5 tray levels. I've made about 7 batches of elk jerky, and a couple of different fruits with it so far. Getting the hang of it, and loving it, but I'm limited on recipes.
Post your favorite dehydrator meals/snacks in this thread, share the wealth!
Below is my jerky marinade to start us off. Dehydrating times vary with how thick/thin I cut the meat, but generally no more than 1/4 inch slices.
For every 1 pound of meat, you will need:
4 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1 tbsp. ketchup
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. onion powder
¾ tsp kosher salt
red pepper flakes to taste (I also use Montreal steak spice here and it's great)
I like to have the meat still fairly frozen, but pliable enough to put a knife through, makes for easier cutting on the thinner slices, everything stays put. I marinade the slices for 24 hrs minimum in a ziploc bag in the fridge, dehydrating takes 5-10hrs depending on thickness.
Doesn't last more than a day until it's eaten, and it's made believers out of many a non-hunter!
Post your favorite dehydrator meals/snacks in this thread, share the wealth!
Below is my jerky marinade to start us off. Dehydrating times vary with how thick/thin I cut the meat, but generally no more than 1/4 inch slices.
For every 1 pound of meat, you will need:
4 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1 tbsp. ketchup
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. onion powder
¾ tsp kosher salt
red pepper flakes to taste (I also use Montreal steak spice here and it's great)
I like to have the meat still fairly frozen, but pliable enough to put a knife through, makes for easier cutting on the thinner slices, everything stays put. I marinade the slices for 24 hrs minimum in a ziploc bag in the fridge, dehydrating takes 5-10hrs depending on thickness.
Doesn't last more than a day until it's eaten, and it's made believers out of many a non-hunter!