Sous Vide Pepper and Garlic Jerky on the Nesco Snackmaster Pro

I’m a big fan of beef jerky, I’ve made it for years. And as good as it always was, I was always searching for a way to perfect my technique. More flavor. More tender, but still with a slight tug. Sous vide has done that for me and more. It’s the only way I make jerky now, drying it on my Nesco Snackmaster Pro. Sometimes I make my own flavors and sometimes, I order packages seasonings, like this Pepper and Garlic flavor from Wilton’s. This is great peppery jerky. It has a hint of garlic, but the main flavor is wonderful pepper and lots of it. I loved it!

Sous Vide Pepper and Garlic Jerky on the Nesco Snackmaster Pro

This approach to jerky is simple and highly repeatable so it’s not like you have to stress over the next batch being just as good as the last. Just mix up the seasoning with a bit of cure and add to thinly-sliced beef. A few hours in sous vide then onto the Nesco Snackmaster Pro dehydrator until perfectly dried. Not too tender, not too tough. Each and every time. Sous vide Pepper and Garlic Jerky on the Nesco Snackmaster Pro is easy and fantastic!

I like my jerky to be pretty flavorful so I usually end up adding a bit more seasoning than the manufacturer recommends. The Pepper and Garlic flavored seasoning definitely packs the pepper punch. But a little more punch is… better!

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

Sous Vide Pepper and Garlic Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Sous Vide Pepper and Garlic Jerky on the Nesco Snackmaster Pro

I like my jerky to be pretty flavorful so I usually end up adding a bit more seasoning than the manufacturer recommends. The Pepper and Garlic flavored seasoning definitely packs the pepper punch. But a little more punch is… better!
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro, spicy
Prep Time 15 minutes
Cook Time 9 hours
Servings 1 pound
Calories 2304kcal

Ingredients

Instructions

  • Set up your immersion circulator for 108 F sous vide.
  • Combine the jerky seasoning and salt cure per package instructions. Wilbur's has an excellent conversion chart if you need to adjust your quantities for the amount of beef being used. For the cure, visit this link here. For converting the sure cure quantity, visit this link.
  • Place the meat into a large bowl and sprinkle with the seasoning/cure mixture. DO NOT ADD WATER. Using your hands, mix the seasonings and meat well.
  • Transfer the meat to a sealable bag and vacuum seal. Make sure there are no leaks.
  • Transfer bag to sous vide setup and heat for 2 hours.
  • Increase temperature to 130 F and heat for an additional 4 hours.
  • Turn on your dehydrator and heat it to 160 F.
  • Remove the meat from the bag and transfer to the dehydrator. Do not overlap the pieces.
  • Dry for 2-3 hours. Let cool before storing.

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 608mg | Potassium: 2449mg | Calcium: 163mg | Iron: 18mg

Nutritional values are approximate.

Dried Dill on the Nesco Snackmaster Pro

I tend to be a dry-herb kind of guy, but sometimes a recipe needs fresh instead. To keep from wasting any unused fresh herbs I just toss them onto my Nesco Snackmaster Pro dehydrator and let them dry for later use. I needed dill for a dish I was making (a creamy cucumber salad!), and had a few stems left. I could’ve kept the dill intact, but I opted to remove it from the stems instead. Dried Dill on the Nesco Snackmaster Pro is great either way!

Dried Dill on the Nesco Snackmaster Pro

I keep the dried dill made on the Nesco Snackmaster Pro in air-tight containers. So I remember what is what, I write the contents on a small piece of blue painter’s masking tape. The tape is great for marking items, dry or in the freezer or wherever. It peels off so easily, you never have to worry about fussing with it.

I also use blue painters tape to identify my trays in the dehydrator. I write numbers on them so if I have to rotate the trays I can keep track of them. It just makes things a bit easier.

You can dry any fresh herbs in the Nesco Snackmaster Pro. Like cilantro, rosemary and basil.

Dried Dill on the Nesco Snackmaster Pro
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5 from 1 vote

Dried Dill on the Nesco Snackmaster Pro

I keep the dried dill made on the Nesco Snackmaster Pro in air-tight containers.
Course Dehydrator
Cuisine American
Keyword dehydrator, herbs, nesco snackmaster pro
Prep Time 5 minutes
Cook Time 6 hours
Servings 1
Calories 0.4kcal

Ingredients

  • 1 bunch dill fresh, rinsed, patted dry

Instructions

  • Rinse the dill to remove any foreign material.
  • Dry well with kitchen towels.
  • Optionally: remove the dill from the stems.
  • Place onto the Nesco Snackmaster Pro trays. Do not let the stems overlap.
  • Dry at 95 F for 4-6 hours. Rotate the trays every hour or so.
  • If drying whole stems, remove the dill from them.
  • Grind if desired.
  • Store in an air-right container.

Nutrition

Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 7mg | Fiber: 0.02g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Nutritional values are approximate.

Sous Vide Honey Jerky on the Nesco Snackmaster Pro

I’m a big fan of beef jerky, I’ve made it for years. And as good as it always was, I was always searching for a way to perfect my technique. More flavor. More tender, but still with a slight tug. Sous vide has done that for me and more. It’s the only way I make jerky now, drying it on my Nesco Snackmaster Pro. Sometimes I make my own flavors and sometimes, I order packages seasonings, like this Honey flavor from Wilton’s. This sous vide Honey Jerky on the Nesco Snackmaster Pro is a great slightly sweet jerky. Almost a dessert jerky!

Sous Vide Honey Jerky on the Nesco Snackmaster Pro

This approach to jerky is simple and highly repeatable so it’s not like you have to stress over the next batch being just as good as the last. Just mix up the seasoning with a bit of cure and add to thinly-sliced beef. A few hours in sous vide then onto the Nesco Snackmaster Pro dehydrator until perfectly dried. Not too tender, not too tough. Each and every time.

I like my jerky to be pretty flavorful so I usually end up adding a bit more seasoning than the manufacturer recommends. The Honey seasoning is great as is, but a little more is… better. I liked the additional sweetness I got by adding more.

Also try my sweet BBQ jerky and my sous vide pepper and garlic jerky.

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

Sous Vide Honey Jerky on the Nesco Snackmaster Pro
Print Pin
5 from 1 vote

Sous Vide Honey Jerky on the Nesco Snackmaster Pro

I like my jerky to be pretty flavorful so I usually end up adding a bit more seasoning than the manufacturer recommends. The Honey seasoning is great as is, but a little more is… better.
Course Appetizer
Cuisine Appetizer
Keyword jerky, nesco snackmaster pro, sous vide
Prep Time 15 minutes
Cook Time 9 hours
Servings 1 pound
Calories 2304kcal

Ingredients

Instructions

  • Set up your immersion circulator for 108 F sous vide.
  • Combine the jerky seasoning and salt cure per package instructions. Wilbur's has an excellent conversion chart if you need to adjust your quantities for the amount of beef being used. For the cure, visit this link here. For converting the sure cure quantity, visit this link.
  • Place the meat into a large bowl and sprinkle with the seasoning/cure mixture. DO NOT ADD WATER. Using your hands, mix the seasonings and meat well.
  • Transfer the meat to a sealable bag and vacuum seal. Make sure there are no leaks.
  • Transfer bag to sous vide setup and heat for 2 hours.
  • Increase temperature to 130 F and heat for an additional 4 hours.
  • Turn on your dehydrator and heat it to 160 F.
  • Remove the meat from the bag and transfer to the dehydrator. Do not overlap the pieces.
  • Dry for 2-3 hours. Let cool before storing.

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 608mg | Potassium: 2449mg | Calcium: 163mg | Iron: 18mg

Nutritional values are approximate.