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Dehydrated Recipes

Spicy Ginger Jerky | Commercial Dehydrators

I love using this marinade with flank steak but it also works with pork and fish. Grinding the meat will give the jerky a different textureless tough and easier to chew. You'll need a jerky gun for this. It works much like a pastry bag (which you can use instead), in that you fill it with the ground meat mixture and can then squeeze it out into thin strips or sticks in a uniform manner, making a more attractive jerky stick.

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Machine recommendation
Spicy Ginger Jerky | Commercial Dehydrators
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
Instructions
  1. In a meat grinder or food processor, grind the flank steak until it has the consistency of ground beef. Transfer to a large bowl and add the remaining ingredients. Mix until well blended.
  2. Place the mixture in a jerky gun or pastry bag fitted with a 1/4- or 1/2-inch tip. Line the dehydrator trays with drying sheets. Squeeze the gun or bag to create lines of the mixture on the drying sheets that are 1/2 inch wide and 8 inches long. Lightly pat them so they are flat, and not round like a Tootsie roll. Dehydrate at 160°F for 6 to 8 hours. When done, the jerky should just bend but not snap.
  3. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Machine recommendation
Spicy Ginger Jerky | Commercial Dehydrators
Servings Icon
Serves
Makes 1/2 pound jerky
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
6-8 hours
Ingredients
  • 1 & 1/2 pounds flank steak
  • 1 cup ginger ale
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 2 teaspoons dry mustard (like Colman's)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon liquid smoke
Ingredients
macros
Instructions
  1. In a meat grinder or food processor, grind the flank steak until it has the consistency of ground beef. Transfer to a large bowl and add the remaining ingredients. Mix until well blended.
  2. Place the mixture in a jerky gun or pastry bag fitted with a 1/4- or 1/2-inch tip. Line the dehydrator trays with drying sheets. Squeeze the gun or bag to create lines of the mixture on the drying sheets that are 1/2 inch wide and 8 inches long. Lightly pat them so they are flat, and not round like a Tootsie roll. Dehydrate at 160°F for 6 to 8 hours. When done, the jerky should just bend but not snap.
  3. Remove the jerky from the dehydrator, arrange on baking sheets in a single layer, and place in a preheated 275°F oven for 15 minutes. Allow the jerky to cool completely before placing in an airtight container.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/