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Dehydrated Recipes

Spicy Harissa Flavored Jerky | Commercial Dehydrators

The chili powder and other seasonings in this recipe come together to create a harissa flavor. This dry preparation produces a less oily jerky which tends to stay fresh for a longer time. When dehydrating meats, always read machine instructions for time and temperature recommendations - meats are typically dehydrated for anywhere from 4 to 12 hours.

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Machine recommendation
Spicy Harissa Flavored Jerky | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 3 pounds lean beef, such as bottom round or eye of round
  • 2 Tbsp. salt
  • 1 Tbsp. brown sugar
  • 1 Tbsp. chili powder
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cumin
  • 1 Tbsp. coriander
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1/4 tsp. cayenne pepper
Ingredients
macros

(per 1-oz serving): Calories: 56, Sodium: 692 mg, Dietary Fiber: 0.9 g, Total Fat: 1.8 g, Total Carbs: 3.5 g, Protein: 6.9 g.

Instructions
  1. Cut each slice of beef into 1/4 inch thick strips.
  2. Combine ingredients and pour into Ziplock bag. Add the meat strips and and refrigerate overnight.
  3. Remove from refrigerator and let meat come to room temperature.
  4. Lay meat on dehydrator sheets and dehydrate at 145-155 degrees for 6-10 hours.
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Machine recommendation
Spicy Harissa Flavored Jerky | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
12 hours (Overnight)
Dehydration time icon
Dehydrating time
6-10 hours
Ingredients
  • 3 pounds lean beef, such as bottom round or eye of round
  • 2 Tbsp. salt
  • 1 Tbsp. brown sugar
  • 1 Tbsp. chili powder
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cumin
  • 1 Tbsp. coriander
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1/4 tsp. cayenne pepper
Ingredients
macros

(per 1-oz serving): Calories: 56, Sodium: 692 mg, Dietary Fiber: 0.9 g, Total Fat: 1.8 g, Total Carbs: 3.5 g, Protein: 6.9 g.

Instructions
  1. Cut each slice of beef into 1/4 inch thick strips.
  2. Combine ingredients and pour into Ziplock bag. Add the meat strips and and refrigerate overnight.
  3. Remove from refrigerator and let meat come to room temperature.
  4. Lay meat on dehydrator sheets and dehydrate at 145-155 degrees for 6-10 hours.
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Author Details

Kate Joncheff

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

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