How to Make Delicious Beef Jerky Using a Cabela’s Dehydrator

Beef jerky is a tasty and healthy snack that’s perfect for hiking road trips or just enjoying around the house. Making your own jerky at home is easy and allows you to control the ingredients. A food dehydrator like the ones made by Cabela’s are the perfect appliance for making beef jerky. In this article, I’ll walk you through the entire process of making beef jerky start to finish using a Cabela’s dehydrator.

Choosing the Best Cut of Meat

The first step is selecting the right cut of beef. You’ll want a lean cut that is low in fat. Extra fat can go rancid during the drying process. Here are some of the best options:

• Eye of round roast
• Top or bottom round roast
• Flank steak
• Sirloin tip roast
• 93% lean ground beef

I recommend choosing eye of round or another round roast These cuts come from the rear legs of the cow Roasts offer nice long slices perfect for jerky,

You can find these cuts fresh at your local grocery store or warehouse club like Costco. For even better prices, check your local warehouse club like Sam’s Club. Right now, Sam’s Club has a promotion where you can get their membership for free!

Slicing the Meat

Once you have your roast, it’s time to start prepping it. First, trim off any excess fat or silver skin from the meat Next, place the roast in the freezer for 1-2 hours until it is slightly frozen but not solid. This makes it easier to slice the meat nice and thin

Remove the partially frozen roast and slice it into 1⁄4 inch strips. Use a sharp knife or an electric meat slicer if you have one. I recommend cutting the strips with the grain instead of against it. This will make the jerky have a pleasant, chewy texture.

Making a Simple Marinade

Now for the fun part – making your marinade! This savory marinade takes only a few ingredients:

• 1⁄4 cup soy sauce
• 1⁄4 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1⁄2 teaspoon red pepper flakes

Combine all the ingredients in a bowl or gallon ziplock bag. Mix well until thoroughly combined.

Add your sliced beef to the marinade. Make sure all the strips are coated evenly. Seal the bag or container and refrigerate for 12-24 hours. The longer you marinate, the more flavor the jerky will have.

Dehydrating with a Cabela’s Dehydrator

Once your beef is marinated, it’s time to start the dehydrating process. Remove the strips from the marinade and pat them dry with paper towels. Arrange them in a single layer on the trays of your Cabela’s dehydrator. Make sure the pieces aren’t touching each other.

Cabela’s dehydrators typically have a temperature range between 95-160°F. For beef jerky, you’ll want to set it to 155°F. Dehydrate the jerky for approximately 5-7 hours. Check it periodically once you hit the 5 hour mark.

You’ll know the jerky is done when it bends and cracks but doesn’t break when bent. Look for white fibers to appear when you bend a piece. The jerky should be dry to the touch but not brittle.

Storing Your Homemade Jerky

When your jerky has finished dehydrating, turn off the dehydrator but leave the jerky inside for 1-2 hours to cool. Warm jerky will sweat if you immediately put it into an airtight container.

Once cooled, store the jerky in zip top bags or airtight containers. It will keep for 1-2 weeks at room temperature. For longer storage, keep it refrigerated or frozen.

Now relax and enjoy your delicious homemade beef jerky! Customizing the flavors with different marinades allows you to create unique jerkys every time you use your Cabela’s dehydrator.

Frequently Asked Questions

What is the best temperature to dehydrate beef jerky?

155°F is ideal when using a Cabela’s dehydrator. This allows the jerky to slowly dry while still reaching the safe internal temperature of 160°F recommended by the USDA.

How long does it take to make beef jerky in a dehydrator?

It typically takes 5-7 hours to dehydrate beef jerky to the proper texture in a Cabela’s dehydrator. Thinner slices may dry faster.

Can I use a marinade with sugar in a dehydrator?

Yes, sugar can be used in small amounts in a beef jerky marinade. Limit it to 1-2 tablespoons per pound of meat. The sugar may cause the jerky to dry stickier.

Do I need to use curing salt (pink salt) in my recipe?

Curing salts help preserve meats but are not required. For best food safety, dehydrate jerky to an internal temp of 160°F and store properly after drying.

What meat slicer works best for cutting meat thin for jerky?

Electric deli slicers make slicing jerky a breeze. Good manual options are the Weston Jerky Slicer or a mandoline with a meat slicing blade.

Can I make turkey, venison, or other meat jerkys in a dehydrator?

Absolutely! A dehydrator works great for poultry, fish, and wild game jerkys. Adjust marinade flavors as desired.