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Sous Vide Honey Jerky on the Nesco Snackmaster Pro
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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