Cabela’s dehydrators are excellent appliances for making delicious homemade beef jerky. With proper technique, you can use a Cabela’s dehydrator to produce jerky that is tender and full of flavor.
In this comprehensive guide, we’ll walk through the entire process step-by-step, from selecting the right cut of meat all the way to storing the finished jerky Follow these tips and tricks for flawless jerky every time
Choosing the Right Meat
The first key step is picking a lean cut of beef with minimal fat content. The less fat in the raw meat, the better your final jerky will turn out. Recommended cuts include:
- Eye of round roast
- Bottom round roast
- Top round roast
- Flank steak
- Sirloin tip roast
For this recipe, we’ll be using a 2 lb eye of round roast. Eye of round has excellent leanness and produces jerky with great chew and texture.
Slicing the Meat Properly
Once you have your roast, it’s time to slice it Evenly cut slices will dry faster and more uniformly.
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First, trim off any thick fat cap or large pieces of visible fat from the exterior of the roast.
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Next, place the roast in the freezer for 1-2 hours until it firms up but is not completely frozen. This makes slicing easier.
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Remove from freezer and cut 1⁄4” thick slices against the grain. This produces an easy chew texture.
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Cut across any long grain lines so the fibers break apart more easily.
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Try using a jerky slicer for fast, consistent cuts.
Making a Great Marinade
Now it’s time to infuse the meat slices with bold flavor using a homemade marinade. Mix together the following in a large bowl or resealable plastic bag:
- 1⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 Tbsp brown sugar
- 1 tsp each of:
- Black pepper
- Salt
- Onion powder
- Garlic powder
- 1⁄2 tsp liquid smoke
Add the sliced beef and toss until fully coated. Refrigerate for 6-24 hours, shaking occasionally to redistribute marinade.
Dehydrating with the Cabela’s
Once the meat has marinated, it’s ready for the dehydrator. Pat the slices dry with paper towels. Lay them flat on the dehydrator trays without overlap.
Set the Cabela’s temperature to 160°F and dehydrate for about 4-5 hours. After 2 hours, rotate or flip the trays 180° to ensure even drying.
Testing for Doneness
After 4 hours, begin periodically checking the jerky. Let a piece cool briefly and then bend it. Properly dried jerky will bend and crack but not break.
If needed, continue dehydrating in 1 hour increments, testing frequently. Jerky normally takes 4-6 hours total in the Cabela’s dehydrator.
Storing Your Delicious Jerky
Once dried, let the jerky sit at room temperature for 2-3 hours to cool. Then transfer to airtight bags or jars. Stored properly, jerky will last 1-2 months refrigerated or 6 months frozen.
Now enjoy your awesome homemade jerky! With a few easy tips, the Cabela’s dehydrator consistently produces jerky that is tender, full of flavor, and safe to eat.
Helpful FAQs About Making Jerky
Q: Is curing salt necessary for jerky?
A: No, but it helps extend shelf life and improves flavor. Use 1 tsp of curing salt per 5 lbs of meat.
Q: Can I use a rub instead of wet marinade?
A: Yes, just add 1-2 Tbsp of water per lb of meat so the rub adheres.
Q: Do I need a meat slicer?
A: No, but it makes slicing faster and more consistent. A sharp knife works fine.
Q: Can I use other meats besides beef?
A: Yes, you can substitute venison, turkey, chicken, or other meats. Adjust cook times as needed.
Q: How do I know if the jerky is fully dried?
A: Test by bending a piece. It should crack but not split apart when ready.
We hope these tips help you become a jerky pro using your Cabela’s dehydrator! Let us know if you have any other questions. Happy jerky making!