I love loading up my Nesco Snackmaster Pro with freshly-ground lean ground beef and making a big batch of jerky. I have 12 trays, so I can make a good amount at once, all different flavors if I like. I recently picked up a package of Sweet and Spicy jerky mix from Hi Mountain. Their mixes make it super easy to make great jerky in no time. Though I tend to be more a spicy jerky guy, I love a great balance between the heat and sweet, and this mix nails it perfectly. Not so spicy that it’ll scare off those that fear a little kick. And not so sweet that it tastes like candy. Really a great balance and very addicting to eat, that’s for sure.
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!
- 1 pound lean ground beef
- 1 heaping tablespoon Hi Mountain Sweet and Spicy Jerky Seasoning and Cure
- 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
- 1/4 cup water
- Place beef in a resealable bag or container.
- In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
- Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
- Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
- 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.
- 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.
- Let cool before storing in an airtight container.