Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic jerky made using a seasoning  from Hi Mountain that I picked up at our nearby Cabela’s. The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. It’s a really, really tasty jerky that you’ll enjoy more than you may want (so make a double batch!).
cracked-pepper-n-garlic-ground-beef-jerky-on-the-nesco-snackmaster-proI grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea, so take the time to say ‘hi’ even if you don’t need anything from him or her the next time you see them.

Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
Ingredients
Instructions
  1. NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
  2. Place beef in a resealable bag or container.
  3. Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
  4. Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Pepperoni Jerky on the Nesco Snackmaster Pro

By golly, this jerky tastes EXACTLY like pepperoni. I didn’t need a pizza to get that great cured sausage flavor. I just needed my Nesco Snackmaster Pro, some ground beef (I used top round that I ground myself after first trimming off any fat), and a package of seasoning from Hi Mountain.
Make sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Pepperoni Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
Ingredients
Instructions
  1. Place beef in a resealable bag or container.
  2. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  3. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  4. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  5. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  6. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  7. Let cool before storing in an airtight container.

Dehydrated Marshmallows on the Nesco Snackmaster Pro

Oh there’s no question that its hot cocoa time here in Indianapolis. We’ve had day after day of sub-zero temperatures. And if I’m making hot cocoa, I need marshmallows. Not those teensy weensy shriveled up ones that they put in cocoa mix, either. Nice, perfectly shaped and perfectly crunchy marshmallows. Nothing is easier than dehydrating marshmallows on the Nesco Snackmaster Pro. Just load them up, turn it on and come back later to great marshmallows.
To answer your next question: Yes. Yes, these dehydrated marshmallows would be fantastic in cereal. Who hasn’t polished off a bowl of Lucky Charms only to wish they’d had more marshmallows floating in the milk? That’s right, no one. I would definitely recommend using Kraft’s Jet-Puffed Funmallows (like you see in the picture above). They come in orange, strawberry, lemon and lime flavors.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Dehydrated Marshmallows on the Nesco Snackmaster Pro
Author: 
Cook time: 
Total time: 
 
Ingredients
  • Miniature marshmallows
Instructions
  1. Fire up your Nesco Snackmaster Pro dehydrator for drying at 120 F.
  2. Line your trays with dehydrator screens to prevent sticking (optional).
  3. Add marshmallows but do not crowd.
  4. Dry for 6 or until crunchy. If using more than 4 trays, rotate the trays every 2 hours.
  5. Note: The marshmallows will get even crunchier after they cool. To test, I take a marshmallow out of the dehydrator and place in the freezer for 5 minutes and then test for crunchiness.)
  6. Let cool before serving

Spicy Jalapeno Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This spicy jalapeno ground beef jerky is right up my alley: a nice kick, but not overwhelming. I’m a big fan of spicy jerky, and though the heat here isn’t high, it’s there just enough to really enjoy. And share. The jerky has the perfect ‘bite’, just a little tug.

Spicy Jalapeno Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Spicy Jalapeno Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Cajun Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet BBQ ground beef jerky has a nice mellow smoky BBQ flavor that is definitely not overwhelming. It has a bit of sweetness, but it’s definitely not candy-like. The meat has the perfect ‘bite’, just a little tug.

The Cajun flavoring from Eastman Outdoors has a bit different flavor than the version from AC Leggs. I love them both. This one has a stronger Cajun flavor, but is less spicy than the one from AC Leggs.

Cajun Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Cajun Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Chipotles in Adobo

I go thru a lot of chipotles in adobo sauce. I have an entire section of one of my pantry shelves devoted to cans of them. So it occurred to me that I should try my hand at making them at home. These chiptoles in adobo came out fantastically. Great smoky flavor and a bit of heat. They do take a bit of time to prepare, but they are oh so worth the trouble.
I dried my smoked jalapenos in my Nesco Snackmaster Pro dehydrator. If you don’t have a dehydrator you can place the jalapenos on a baking sheet and place in the oven at the lowest temperature setting. Rotate the jalapenos every few hours until dried.

You can also skip the smoking and drying of the jalapenos and buy dried chipotles at your marketplace. In our grocery store the dried peppers can be found by the produce section.

Chipotles in Adobo
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 54 hours
 
Ingredients
  • 12 jalapenos
  • Boiling water
  • 1 cup tomato puree
  • 1 teaspoon honey
  • 1/2 cup water
  • 1 medium onion, sliced thin
  • 4 large garlic cloves, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon Kosher salt
  • 1/2 tablespoon black peppercorns
Instructions
  1. Fire up a smoker for smoking at 250 F. Use a strong wood such as hickory.
  2. Add the jalapenos to the smoker and smoke until browned and shriveled, at least 4 hours.
  3. Remove and let cool slightly then transfer to a dehydrator and dry at 135 F for 24-48 hours or until completely dried.
  4. Remove the stems (and seeds, if desired) and transfer to a large bowl.
  5. Cover with hot water. Cover with a plate to weigh the peppers down into the water and let soak for 20 minutes.
  6. Remove 4 of the peppers and transfer to a blender.
  7. Add the tomato puree and honey and 1/2 cup of the soaking water.
  8. Blend until you have a paste.
  9. Take the remaining peppers and the soaking liquid and transfer to a pot. Add in the paste.
  10. Add the onion, garlic, vinegar, salt and peppercorns.
  11. Bring to a boil then reduce to a simmer and simmer for 1-2 hours until thick. If the sauce gets too thick add a bit of water.
  12. Store in the freezer or use within a month.


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Sun-Dried Tomatoes on the Nesco Snackmaster Pro

Wow! I was so happy with how sun-dried tomatoes came out after drying them on my Nesco Snackmaster Pro. The process was about as easy as you can possibly get. What you end up with are pliable but not leathery tomatoes that can be used anywhere jarred sun-dried tomatoes are called for, like sun-dried tomato hummus, which I made immediately after the tomatoes were ready. I used roma tomatoes because they are cheap and don’t require me to remove the seeds. If you use bigger tomatoes you’ll have to seed them after removing the skins.
sun-dried-tomatoes-on-the-nesco-snackmaster-proThese sun-dried tomatoes aren’t packed in oil like those in jars. And I opted to not season them at all, though you can surely add basil or thyme or whatever flavors you want. I just wanted good, dried tomatoes and that’s what I got. It takes a lot of tomatoes to make a batch of sun-dried tomatoes. I made a big batch, and froze the leftovers in vacuum-sealed bags in the freezer.

Sun-Dried Tomatoes on the Nesco Snackmaster Pro
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 5 pounds ripe Roma tomatoes
Instructions
  1. Fill a large bowl with ice and add water to create an ice bath.
  2. Bring a large pot of water to a boil.
  3. Working in small batches (4-5 tomatoes at a time), add tomatoes to boiling water and boil for 45 second to 1 minute at the most. If your tomatoes are small, 45 seconds should be enough. You aren't trying to cook the tomatoes, only loosening the skin.
  4. Remove tomatoes to ice bath and let cool for 5 minutes before removing and peeling the skin. Most of my tomatoes peeled easily, but for some I had to use (gently) a vegetable peeler.
  5. Cut the tomatoes into quarters lengthwise and remove and tough green parts along with any stems.
  6. Add tomatoes to the dehydrator. I used screens, but you don't need them.
  7. Turn dehydrator to 145 F and dry until the tomatoes are leathery, but not crispy. There should be no visible signs of water and no water should escape when you squeeze the tomatoes. Rotate the trays every hour to ensure consistent drying. Larger pieces may require longer drying times.
  8. Let tomatoes cool before using, or freeze and vacuum pack for later use.

Whiskey Pepper Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This whiskey pepper ground beef jerky has a really great peppery flavor, with a hint of whiskey. For me, the peppery flavor was a big hit. I could eat this jerky all day long (and did).

Whiskey Pepper Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Whiskey Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.