Nesco FD-80A Food and Jerky dehydrator, White reviewed by Skillet Director
Nesco FD-61WHC Snackmaster Encore Food dehydrator, Gray reviewed by Skillet Director
Nesco FD-37A Food & Jerky dehydrator, 1, Speckled reviewed by Skillet Director
Nesco FD-1040 Gardenmaster Food dehydrator, White reviewed by Skillet Director
Nesco FD-28JX JerkyXpress dehydrator, White reviewed by Skillet Director
Nesco FD-80A Square-Shaped Dehydrator
Nesco FD-61WHC Snackmaster Express Food Dehydrator
Nesco FD-37A 1gfd Dehydrator
Nesco FD-1040, Gardenmaster Food Dehydrator
Nesco FD-28JX Jerky Xpress Dehydrator Kit with Jerky Gun
Prime Benefits
Nesco FD-80A Food and Jerky dehydrator, White reviewed by Skillet Director
Nesco FD-80A Square-Shaped Dehydrator
Prime Benefits
Nesco FD-61WHC Snackmaster Encore Food dehydrator, Gray reviewed by Skillet Director
Nesco FD-61WHC Snackmaster Express Food Dehydrator
Prime Benefits
Nesco FD-37A Food & Jerky dehydrator, 1, Speckled reviewed by Skillet Director
Nesco FD-37A 1gfd Dehydrator
Prime Benefits
Nesco FD-1040 Gardenmaster Food dehydrator, White reviewed by Skillet Director
Nesco FD-1040, Gardenmaster Food Dehydrator
Prime Benefits
Nesco FD-28JX JerkyXpress dehydrator, White reviewed by Skillet Director
Nesco FD-28JX Jerky Xpress Dehydrator Kit with Jerky Gun
Prime Benefits

Making Beef Jerky With a Nesco Dehydrator (FD-75PR)

going ahead and making some beef jerky
today so gotta have some beef to start
off with these are really thinly sliced
steaks this is a top round steaks sliced
thin these are already probably a little
less than a quarter of an inch thick so
pretty thin stuff I’m going to go ahead
and cut off the fat and any gristle now
you don’t want a lot of fat left on the
meat because it just the fat doesn’t
take as well to the drying process and
the longer that you’re planning on
storing your jerky
the fat is going to spoil first so you
want as little as possible on there so
you do want to start with a pretty lean
cut I’m not too particular because in
our house beef jerky never last too long
I usually eat it up pretty quick so you
know I just go for whatever it looks to
be the least expensive and it’s already
thinly sliced course if you go to your
grocery store a local produce store the
the butcher will typically slice it as
thin as you want right when you get
there so if they don’t have something
prepackaged that you want you can
usually you know request that they’ll
cut it to your specifications but this
was this these pieces don’t have too
much fat on them in this little bit this
little bit of marbling that’s in the
middle that’s going to be just fine and
like I said it’s not going to last long
enough to where any of that’s going to
spoil before I get a chance to eat at
all now I’m going to go ahead and cut
the meat into the pieces that I want so
at this point you just basically make
them whatever size you want they are
going to shrink so you’re going to want
to make them a little bit bigger than
what you want in the end and really this
just comes down to preference you know
you can make you can make them into
strips or little squares or however you
want I’m going to cut them into long
strips probably anywhere from you know
four to six inches long and you can cut
them if you cut them cross-grain they’re
a little bit easier to tear apart as you
bite into them so I mean and I’m not
going to be very precise about this but
I’ll just go ahead and cut off one piece
here this might seem kind of big but
again it’s going to shrink down to a
much smaller size so something about
like that
and they don’t you know they don’t
to be very uniform at all this parts
pretty a pretty self-explanatory and
really the only thing that you want as
far as uniformity is you want all of the
pieces to be the same thickness beyond
that it doesn’t you know it doesn’t
really matter as far as the the length
of the strips or how many pieces you cut
each piece of meat into as long as
they’re the same thickness they should
dry in about the same time okay for the
next step I’m going to go ahead and add
the cure now I just so happen to have
one last package of the nesco branded
spice and cure that’s in here and what
this mostly is is a few different
seasonings and then some salt and sodium
nitrite also used to help cure the meat
if you don’t have one of these packets
in fact I’ve made it before without it
you depending on how quickly you’re
going to eat it and how quickly you dry
it it’s not quite as crucial I’ve found
to use sodium nitrite so I simply
usually will just use a lot of salt and
soy sauce and that seems to cure the
meat enough to where I’ve never had any
you know bacterial issues or anything of
that nature so in this case I’m just
going to use up this last packet but for
the next batch that I do I’m probably
just going to use soy sauce salt and
some water with whatever other little
seasonings I want to put in there
as far as what’s in the seasoning packet
on this one it doesn’t really say I
think it’s just a your typical blend of
you know it’s got obviously it has salt
again it’s got pepper I think there
might even be a little bit of like
garlic or onion flakes in there or
I’m also going to add some diced
jalapeno to this because I want to make
this a little spicy and I might even put
a few dashes of one of my hot sauces so
I’ve got a quarter cup to a half a cup
of water already in the container there
I’m going to add a little bit of hot
lime sauce this is a habanero peppers
and lime juice just for a little bit of
interesting flavor and I never really
think too much about what’s going to go
into the Cure or the flavoring I just
sort of start dumping stuff in there and
see what happens I’ve got a freshly
opened can of jalapenos so I’m going to
put a little bit of that in here now
these are these are cured in
vinegar in here now I want to put too
many of those because my wife doesn’t
want the she doesn’t like the beef jerky
when it’s too hot I don’t want to over
kill the flavor there so I got that in
there let’s go ahead and cut open the
packet of the spice and cure I don’t
know where my kitchen knife just went oh
now I see it but anyway
too late I’ve already got my Spyderco
indirect so open that up go ahead and
dump those in again at this stage you
can simply use salt and whatever other
ingredients you like to marinate the
meat I’m going to just go ahead and stir
this up looks really gross but should be
pretty good and it’s all done I’m
probably actually going to add a little
bit more water than this get all that
stirred up pretty good that’s got a
scent coming off of it that is strong
it’s potent but that’s good that’s what
we want okay
then drag over the strips of beef over
here that are off camera but you’ll see
them as I bring them in and I’m going to
go ahead and lay these all in here
now the reason that I’ll use this
resealable ziploc container like you see
is that after I get all the meat laid
into this container I’m going to go
ahead and put the lid on and then hold
the lid really tight and kind of shake
it all around turn it upside down and
kind of get the marinade to to kind of
soak all over the meat let’s do a little
bit more water in there and why not a
little bit more of the lime and habanero
sauce go ahead put the lid on and again
I’ll do this off to the side the camera
just in case them kind of make a little
bit of a mess
okay everything’s pretty thoroughly
mixed in there set that down and show ya
let me set it on the edge of my cutting
board and then I’ll lift off the lid and
show you and then I’m going to kind of
use the spoon to sort of flatten all the
pieces of meat in there you can see it’s
kind of swirled around on everything
pretty good so I’ll just sort of smush
everything down a little bit lower so
they’re all soaking in it a bit better
that looks really gross at this stage if
I do say so myself
smells really good though okay let’s get
everybody mushed down in there and then
I’m going to let this soak you can let
this soak you probably want to let it
soak for at least a minimum of a couple
hours about two hours I’ll probably let
it soak for about three hours maybe a
little bit longer and I think this
stuff’s only going to take it’s probably
going to take somewhere between four and
six hours to dry completely in the food
dehydrator so I’m going to go ahead and
put this in the fridge and let that
chill out for like I said two three
hours then I’ll come back and show you
the next step landed into the dehydrator
the beef has been marinating for
actually about four hours it marinated
longer than I expected it to but I had
some chores to do so while I was doing
that this got a little bit of extra soak
time so I actually turned it over and
pressed all the meat down a couple times
make sure that everything got a good
coating that’s all ready to go so now
it’s all about just getting it laid into
the dehydrator here so go ahead and take
the lid off and as you those of you who
own a nesco dehydrator one of these
rings dehydrators know you’ve just got a
series of stackable rings that have
these little these little masher slotted
little grill type surfaces and then it’s
really just a simple matter of taking
these strips of beef jerky or soon to be
beef jerky and laying them in there
there’s really not a whole lot to it now
that I’m doing this I think I might even
do some apples and strawberries after
this dry out some of those those are
nice my wife particularly likes the
dried strawberries I like them too
they’re they’re kind of cool you can
actually make up a bunch of dried
strawberries and then keep them if
they’re very dry and keeping the
cupboard for a couple weeks or even
longer depending on just how dry they
are if they’re a little bit moist put
them in a ziplock bag and throw them in
the fridge and then it’s kind of nice
because instead of having to keep fresh
strawberries on half you have like a
bowl of cereal or some yogurt ice cream
you just grab out some of the dried
strawberries and throw them on there to
kind of you know make it just that much
nicer I’ve been wanting to make this
video for a while and I also didn’t want
to need to dry some more jerky so I
didn’t really wait for a good price but
if you wait for a really good price on
the meat then this is actually I mean I
guess beef Jerky’s never really quite
economical but I’ll say that it’s it’s a
lot better than you know buying it in
the bag from the grocery store or
wherever you can save quite a bit of
money by making it yourself so that’s
all of that loaded up on there I’m going
to put the lid on and I’m actually going
to plug this in in the garage I’m going
to take this out to the garage and plug
it in because it gets a little warm not
unbearably so unless you’re using this
if you’re using this sucker in the
summertime if I have this on the kitchen
counter it’s almost unbearable because
it’s not that it gets very hot itself
but when the room is already pretty warm
and then you turn this on and it kind of
pushes up the temperature by a few
degrees it can get a little blah so I’m
going to put this out in the garage and
let it warm up a little bit out there
it’s also a little bit noisy if it’s
quiet or if it’s late at night I kind of
like having it you know not anywhere
near where I’m hanging out in our
kitchen is near our living room so I’m
going to put this out of the garage this
is probably going to go I’m going to
check it after about three or four hours
but it’s probably going to be about four
to six hours and then this should all be
done probably closer to four so it
shouldn’t be too long before this is all
finished but that’s it it’s already set
to the highest setting which is 100 in
sixty degrees I believe sitting there
yeah 160 and that’s what I’m going to
use for the jerky so 160 like I said
I’ll check it out about three to four
hours and probably around the four hour
mark to as long as six hours depending
that’s when it’s going to be finished
and then you’ll see another video on
that so I’ll see you back in a little
bit I’m going to take off the lid here
and show you the finished product so you
can see from that top layer I think I
snitched a couple pieces off this off of
this tray but you can see the final
result considering you know how large
the pieces were before and how much real
estate they took up they’ve shrunk down
quite a bit so that’s what you’re going
to be left with and if you can kind of
see a little bit of gleam on some of
these there’s a little bit of shininess
tomb there’s a little bit of oil from
the fat in the meat that has risen to
the surface and so what I’m going to do
now before I enjoy my newly made beef
jerky is I’m going to take the pieces
and place them on a paper towel on a
plate and then I’m going to Pat them
down with another paper towel just
lightly just to soak up some of that oil
and that will help them to stay fresher
a little bit longer you don’t want them
going rancid like I said in this house
beef jerky does not last long enough to
actually go bad but it’s still a
important step to keep in mind so that’s
pretty much it let me maybe tear into
one of these pieces and the I like I’m
pretty thin I like my beef jerky pretty
dry and fairly thin so let me see if I
can get it to focus on that so these are
it’s still pretty tender I can feel it’s
got some give to it but I prefer it to
be really really dry that’s just my own
personal preference cool part about
doing this yourself is you can stop this
at any stage within reason I mean you
don’t really want that you know you do
want it to dry fairly thoroughly but you
can stop at any stage if you like your
beef jerky more tender you know you just
stop the process earlier just for
references sake this was about four
hours and it was about three hours 45
minutes to four hours when I stopped it
and I’m pretty happy with the end result
and go ahead and try peace and
delicious just a hint of spice from the
jalapeno that I put in there but only
the lightest bit so my wife will still
be pretty happy with this I don’t think
she’s going to think it’s too spicy I’m
going to go ahead and empty this out Pat
these dry with paper towels and I’ll be
good to go at some new beef jerky okay I
just wanted to make one last little note
this was originally one point six six
pounds and has resulted in approximately
10 ounces of beef jerky so you know what
okay and my wife just stole a piece it
uh thanks anyway
so for our one point six pounds of beef
at six dollars thirteen cents and making
about ten ounces of beef jerky if you
consider the average bag of beef jerky
is probably you know three and a half
ounces for about four or five bucks
you’re looking at you know you’d
somewhere between twelve to fifteen
dollars worth of beef jerky for six
dollars a little bit of your time and
you know obviously the little extras the
salt soy sauce whatever little sauces
are married eight you want to add but I
think it’s worth it I think it’s a
pretty good value by comparison and it
always tastes better when you make it
yourself at home there you go thanks so
much for watching talk to you soon bye

A product price updated on 2020-03-29 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.