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!

5 from 1 reviews
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.

5 from 1 reviews
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.

Fig Newtons on the Nesco Snackmaster Pro

Oh my goodness! It worked! Fig newtons on the Nesco Snackmaster Pro came out absolutely fantastically! Moist, tender, and packed with figgy flavor. I could not have been happier. I haven’t had a fig newton in what seems like a hundred years. Now I can make them at home, and easily.
fig-newtons-on-the-nesco-snackmaster-proThe steps for making your own fig newtons using your Nesco Snackmaster Pro are pretty straightforward. You form a dough, first, and then roll it out so that’s 6″ deep and it-doesn’t-matter how long.

fig-newtons-on-the-nesco-snackmaster-pro-1Then you form a paste of the figs and just a bit of water using your food processor. Spread the paste down the center 2″ of the dough rectangle. Try not to eat all of the figs while you’re doing this.

fig-newtons-on-the-nesco-snackmaster-pro-2Fold the sides over to form a big log of figgy goodness. Cut into 2″ (or so) sections and transfer to the dehydrator. Dry at 115 F for about 48 hours then devour!

fig-newtons-on-the-nesco-snackmaster-pro-3

Fig Newtons on the Nesco Snackmaster Pro
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 servings
 
Ingredients
  • 4 cups almond flour
  • 1/2 cup almond milk
  • 2 teaspoons vanilla extract
  • 8 ounces fresh figs
  • Water
Instructions
  1. Place the flour, milk and vanilla extract in a large bowl. Mix with your hands until it forms a dough. The dough will be slightly dry but will still hold its form when pressed.
  2. Place the figs into a food process.
  3. Add 1/4 cup of water and pulse a few times. If the figs form a paste you are done. If not, add a bit more water and pulse again. Continue until you get a firm paste, but do not add too much water that it becomes runny.
  4. Roll the dough out on a flat surface. Form a rectangle that is 6" deep and about 1/4" thick. Don't worry about the width of the dough.
  5. Spread the fig paste down the center 2" of the dough, leaving 2" above and below to the edges of the dough.
  6. Fold the edges over the fig filling. The dough might split a bit along the edges. Use your fingers to pinch it back together.
  7. Use a pastry or pizza cutter or sharp knife to cut the dough into 2" pieces.
  8. Transfer cookies to the Nesco Snackmaster Pro trays. Note: Our fig newtons were pretty thick so they they did like to stick to the tray above them. Don't fret that, they'll come out fine. I do recommend that you do not place any cookies on the top rack, the one closest to the dehydrator motor as they may stick to it.
  9. Set the temperature to 115 F and dry for up to 48 hours or until the dough is soft but dry.

Mesquite 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 mesquite ground beef jerky has a really great smoky flavor to it, but it’s not overwhelming. The flavor is a bit stronger than the hickory-flavored seasoning that Eastman Outdoors sells. Not strong bad but strong good! The meat has the perfect ‘bite’, just a little tug.

Mesquite 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 Mesquite 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.

Red Pepper Flake on the Nesco Snackmaster Pro

Ever since I bought my Nesco Snasckmaster Pro I have been looking forward to drying chile peppers to make my own red pepper flake. I use a ton of red pepper flake in the many dishes I cook, and I thought it’d be awesome to grown my own peppers and dry them. So, that’s what I did. My pepper harvest wasn’t very bountiful, but fortunately it doesn’t take a lot of peppers to make a good-sized batch of red pepper flake. Packed with heat and great flavor, I couldn’t have been happier with the end result.
Red Pepper Flake on the Nesco Snackmaster ProI hand-crushed the dried peppers with a mortar and pestle. You could use a blade coffee grinder or even blender, but I think you’ll end up with chile powder (my next project) instead of coarse flake. You get much better control over the end product using the mortar and pestle.

Red Pepper Flake on the Nesco Snackmaster Pro
Author: 
Recipe type: Spice Mix
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chile peppers
Instructions
  1. Cut the stems off of the peppers. Do not remove the seeds.
  2. Place peppers on the dehydrator trays. Set the dehydrator temperature to 165 F.
  3. Dry for 8 hours or until the peppers are crispy and brittle.
  4. Working in batches, place the peppers into a mortar and grind with the pestle until the desired consistency is achieved.
  5. Store in an airtight container.

Raisins on the Nesco Snackmaster Pro

I’ve been having a blast with my new dehydrator, a Nesco Snackmaster Pro. I’ve been making a lot of jerky, so I figured I’d take a break and make something different. And that different is raisins. They take a few days to dehydrate, but boy are they fantastic! Tender and sweet. Soooooo much better than store-bought.
Raisins on the Nesco Snackmaster ProRaisins on the Nesco Snackmaster Pro are fun to make and eat! You can fit about a pound of grapes per tray (outfitted with screens). You should rotate the trays every few hours to guarantee even drying, but be careful rotating the trays when you first start out. Them lil grapes like to roll around!

After 2 days the smaller grapes may be dried completely, so check through the trays for any that are done.

Raisins on the Nesco Snackmaster Pro
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
You can fit about a pound of grapes per tray in the Nesco Snackmaster Pro. Do not overcrowd the grapes.
Ingredients
  • Ripe grapes
Instructions
  1. Remove the stems from the grapes.
  2. Rinse under cold water.
  3. Pat the grapes dry. The drier, the better.
  4. Place grapes onto the dehydrator screens. Try to not let them touch.
  5. Close the dehydrator and turn onto high.
  6. Dehydrate on high for 24 hours, rotating the trays every 2 hours or so. Don't fret if you don't rotate the trays at night while you're sleeping!
  7. Turn the dehydrator down to 135 F and continue drying for a total of 3 days, rotating the trays every 2 hours or so. I like to move the grapes around a bit as they are drying to keep them from sticking to the screens.