Making Delicious Homemade Ham Jerky in Your Dehydrator

Jerky is the perfect high-protein snack to throw in your purse or backpack for an energy boost on busy days. But with its high sodium content and mystery meat ingredients store-bought jerky can be unhealthy. Luckily, it’s easy to make your own fresh, flavorful ham jerky at home using a dehydrator. Customize it to your taste and control what goes in it. In this guide I’ll walk through the foolproof process for making tender ham jerky in a dehydrator.

Why Make Your Own Ham Jerky?

Homemade jerky has many benefits over store-bought:

• You control the ingredients – no harmful preservatives or chemicals

• It’s cheaper – just a fraction of the cost of commercial brands

• It’s versatile – flavor it sweet savory or spicy

• It uses leftovers – great way to use holiday ham

• High protein – perfect for an on-the-go snack

• Long shelf life – stores at room temp when properly sealed

With just a dehydrator, you can create tons of tasty ham jerky. Follow the easy steps below for success.

Ingredients Needed

• 1-2 lbs cooked boneless ham, sliced 1/4 inch thick

• Jerky seasoning or marinade (store-bought or homemade – see recipes below)

• Curing salt (optional but recommended – see safety tips)

That’s it! Simple and affordable ingredients. Now let’s go over prep.

Prep Tips for Ham Jerky

• Use fully cooked ham. Raw pork must reach an internal temp of 160°F to be safely dehydrated.

• Slice against the grain into 1/4 inch strips. This makes it tender when dry.

• Trim off excess fat, which can go rancid.

• Partially freeze the ham to make slicing easier.

• Marinade for added flavor and food safety (especially if not using curing salt).

• Pat dry before dehydrating to prevent sticking.

Safely Drying Ham for Jerky

Ham is already fully cooked, so dehydrating it is safer than raw meat. However, the USDA recommends taking a few precautions:

• Use curing salt containing nitrites to prevent botulism. Follow package instructions.

• Dehydrate at 145-160°F to quickly remove moisture that bacteria needs.

• Store in the refrigerator once dried to be extra safe.

Curing salts are optional but recommended for homemade jerky. They impart flavor while preventing harmful botulism spores.

Marinade and Seasoning Options

Adding flavor through a marinade or dry seasoning makes a big difference in homemade jerky. Here are some options:

Savory Jerky Marinade

• 1⁄4 cup soy sauce
• 2 Tbsp Worcestershire sauce
• 2 tsp brown sugar
• 2 tsp garlic powder
• 1 tsp onion powder
• 1⁄2 tsp black pepper

Whisk together and marinade ham slices for 1-2 hours. Pat dry before dehydrating.

Sweet Teriyaki Jerky Marinade

• 1⁄2 cup teriyaki sauce
• 1⁄4 cup pineapple juice
• 2 Tbsp honey
• 1 tsp fresh ginger, minced
• 1 garlic clove, minced

Marinade ham for 1-2 hours. Drain and pat dry before dehydrating.

Spicy Jerky Dry Rub

• 2 Tbsp brown sugar
• 1 Tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1⁄2 tsp salt

Mix and coat ham slices just before dehydrating.

Simple Jerky Seasoning

• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp pepper
• 1⁄2 tsp salt

Sprinkle on ham slices just before dehydrating.

Mix up your favorite marinade or spice blend to make your ham jerky one-of-a-kind.

Step-By-Step Instructions for Making Ham Jerky

Follow these simple steps for foolproof ham jerky every time:

1. Slice fully cooked ham into 1/4 inch strips

Cut with the grain for chewy jerky or against the grain for more tender, brittle jerky.

2. Trim off excess fat

Fat can cause jerky to spoil quicker.

3. Marinate for 1-2 hours (optional)

See marinade ideas above.

4. Pat slices dry with paper towels

Remove any moisture that could impede dehydrating.

5. Arrange on dehydrator trays in a single layer

Don’t overcrowd. Some overlap is ok.

6. Dehydrate at 145-160°F for 4-8 hours

Check for doneness. Jerky should be dry but slightly pliable.

7. Blot oil during dehydrating

This prevents spoilage from fat beads on surface.

8. Cool completely

Allows jerky to further dry and firm up after removing from dehydrator.

9. Store in airtight container or bags

Refrigerate up to 2 months or freeze up to 1 year for best quality.

It’s that easy! Customize flavors to make unique versions every time.

Storage Tips for Homemade Ham Jerky

Proper storage is key to homemade jerky lasting more than a few days. Here are some tips:

• Let cool completely before packing. This prevents moisture buildup.

• Store in resealable bags or airtight containers. Press out air before sealing.

• Refrigerate for up to 2 months for maximum freshness.

• For longer shelf life, freeze jerky for up to 1 year.

• Vacuum seal portions in mylar bags if taking camping or hiking.

• Rehydrate jerky with a damp paper towel if it dries out after long storage.