Introduction to Dehydrating Jerky
Dehydrating jerky is a popular method of preserving meat, and for good reason. Not only does it allow for a long shelf life, but it also brings out the natural flavors of the meat. Cabela’s dehydrator is a popular choice among jerky enthusiasts, and for those who are new to dehydrating, it can be a bit overwhelming to determine the optimal cooking time. In this article, we will delve into the world of dehydrating jerky and provide a comprehensive guide on how long to cook jerky in Cabela’s dehydrator.
Understanding Dehydrating Jerky
Before we dive into the cooking time, it’s essential to understand the dehydrating process. Dehydrating jerky involves removing the moisture from the meat, which prevents bacterial growth and allows for a longer shelf life. The dehydrating process typically involves three stages:
Stage 1: Preparation
In this stage, the meat is prepared for dehydrating. This includes slicing the meat into thin strips, marinating it in a mixture of seasonings and spices, and placing it on the dehydrator trays.
Stage 2: Dehydrating
In this stage, the meat is placed in the dehydrator, and the temperature and time are set. The dehydrator blows hot air around the meat, removing the moisture and drying it out.
Stage 3: Monitoring and Storage
In this stage, the jerky is monitored for dryness and texture. Once it reaches the desired level of dryness, it’s removed from the dehydrator and stored in an airtight container.
Cabela’s Dehydrator Jerky Cooking Time
The cooking time for jerky in Cabela’s dehydrator depends on several factors, including the type of meat, the thickness of the slices, and the desired level of dryness. Here are some general guidelines for cooking jerky in Cabela’s dehydrator:
Beef Jerky
- Thin slices (1/8 inch): 3-4 hours at 160°F (71°C)
- Medium slices (1/4 inch): 4-5 hours at 160°F (71°C)
- Thick slices (1/2 inch): 5-6 hours at 160°F (71°C)
Turkey Jerky
- Thin slices (1/8 inch): 2-3 hours at 160°F (71°C)
- Medium slices (1/4 inch): 3-4 hours at 160°F (71°C)
- Thick slices (1/2 inch): 4-5 hours at 160°F (71°C)
Chicken Jerky
- Thin slices (1/8 inch): 2-3 hours at 160°F (71°C)
- Medium slices (1/4 inch): 3-4 hours at 160°F (71°C)
- Thick slices (1/2 inch): 4-5 hours at 160°F (71°C)
Factors Affecting Dehydrating Time
While the above guidelines provide a general idea of the cooking time, there are several factors that can affect the dehydrating time. These include:
Meat Thickness
The thickness of the meat slices is one of the most significant factors affecting dehydrating time. Thicker slices take longer to dehydrate than thinner slices.
Meat Type
Different types of meat have varying levels of moisture content, which affects the dehydrating time. For example, beef tends to have a higher moisture content than turkey or chicken.
Temperature
The temperature of the dehydrator also affects the dehydrating time. A higher temperature can speed up the dehydrating process, but it can also lead to overcooking.
Humidity
The humidity level in the dehydrator can also affect the dehydrating time. A higher humidity level can slow down the dehydrating process.
Tips for Dehydrating Jerky
Here are some tips for dehydrating jerky in Cabela’s dehydrator:
Use a Meat Thermometer
A meat thermometer can help ensure that the jerky is cooked to a safe internal temperature. The recommended internal temperature for jerky is 160°F (71°C).
Monitor the Jerky
It’s essential to monitor the jerky during the dehydrating process to ensure that it doesn’t overcook. Check the jerky every hour or so to ensure that it’s not too dry or too moist.
Use a Dehydrator with a Temperature Control
A dehydrator with a temperature control can help ensure that the jerky is cooked at a consistent temperature. This can help prevent overcooking and undercooking.
Conclusion
Dehydrating jerky in Cabela’s dehydrator can be a bit overwhelming, especially for those who are new to dehydrating. However, by following the guidelines outlined in this article, you can ensure that your jerky is cooked to perfection. Remember to monitor the jerky during the dehydrating process, use a meat thermometer, and adjust the temperature and time as needed. With a little practice, you’ll be making delicious homemade jerky in no time.
| Meat Type | Thin Slices (1/8 inch) | Medium Slices (1/4 inch) | Thick Slices (1/2 inch) |
|---|---|---|---|
| Beef | 3-4 hours at 160°F (71°C) | 4-5 hours at 160°F (71°C) | 5-6 hours at 160°F (71°C) |
| Turkey | 2-3 hours at 160°F (71°C) | 3-4 hours at 160°F (71°C) | 4-5 hours at 160°F (71°C) |
| Chicken | 2-3 hours at 160°F (71°C) | 3-4 hours at 160°F (71°C) | 4-5 hours at 160°F (71°C) |
By following these guidelines and tips, you can ensure that your jerky is cooked to perfection and enjoy a delicious and healthy snack.
What is the ideal temperature for dehydrating jerky in a Cabela’s dehydrator?
The ideal temperature for dehydrating jerky in a Cabela’s dehydrator is between 135°F and 155°F. This temperature range allows for the perfect balance of drying and flavor retention. It’s essential to note that temperatures above 160°F can cause the jerky to dry too quickly, leading to a tough and chewy texture.
It’s also crucial to ensure that the temperature is consistent throughout the dehydrating process. Cabela’s dehydrators are designed to provide even heat distribution, but it’s still important to monitor the temperature to ensure that it remains within the ideal range. By maintaining the correct temperature, you can achieve tender and flavorful jerky that’s perfect for snacking.
How long does it take to dehydrate jerky in a Cabela’s dehydrator?
The dehydrating time for jerky in a Cabela’s dehydrator can vary depending on the thickness of the meat strips, the temperature, and the desired level of dryness. On average, it can take anywhere from 3 to 6 hours to dehydrate jerky. However, it’s essential to check the jerky regularly to ensure that it reaches the desired level of dryness.
It’s also important to note that over-dehydrating can lead to tough and brittle jerky. To avoid this, it’s recommended to check the jerky every hour after the 3-hour mark. You can use a food thermometer to check the internal temperature of the jerky, which should be at least 160°F to ensure food safety.
Can I dehydrate jerky at a lower temperature for a longer period?
Yes, you can dehydrate jerky at a lower temperature for a longer period. In fact, this method is often referred to as “low and slow” dehydrating. By dehydrating the jerky at a lower temperature, you can help preserve the natural flavors and textures of the meat.
However, it’s essential to note that dehydrating at a lower temperature can increase the risk of bacterial growth. To minimize this risk, it’s recommended to dehydrate the jerky at a temperature of at least 135°F. Additionally, you should always follow safe food handling practices when dehydrating jerky, including handling the meat safely and storing it in a clean environment.
How do I know when the jerky is done dehydrating?
There are several ways to determine when the jerky is done dehydrating. One method is to check the texture of the jerky. When it’s done, it should be slightly flexible but not too chewy. You can also check the color of the jerky, which should be a deep reddish-brown.
Another method is to use a food thermometer to check the internal temperature of the jerky. The internal temperature should be at least 160°F to ensure food safety. You can also check the jerky by cutting into one of the strips. If it’s dry and slightly flexible, it’s done. If it’s still too moist, you can continue to dehydrate it for another hour and check again.
Can I add marinades or seasonings to the jerky during the dehydrating process?
Yes, you can add marinades or seasonings to the jerky during the dehydrating process. In fact, adding flavorings during the dehydrating process can help enhance the flavor of the jerky. You can brush the jerky with a marinade or sprinkle seasonings on top of the jerky during the last hour of dehydrating.
However, it’s essential to note that adding too much liquid to the jerky during the dehydrating process can slow down the dehydrating time. This is because the liquid can add moisture to the jerky, which can make it take longer to dry. To avoid this, it’s recommended to use a small amount of marinade or seasoning and to apply it during the last hour of dehydrating.
How do I store dehydrated jerky to maintain its freshness?
To maintain the freshness of dehydrated jerky, it’s essential to store it in an airtight container. You can store the jerky in a glass jar or a plastic container with a tight-fitting lid. It’s also recommended to store the jerky in a cool, dry place, such as a pantry or cupboard.
When storing dehydrated jerky, it’s also essential to keep it away from direct sunlight and moisture. Direct sunlight can cause the jerky to become stale, while moisture can cause it to become moldy. By storing the jerky in an airtight container and keeping it in a cool, dry place, you can help maintain its freshness for several weeks.
Can I dehydrate jerky in a Cabela’s dehydrator with the door open?
No, it’s not recommended to dehydrate jerky in a Cabela’s dehydrator with the door open. Dehydrating with the door open can cause the jerky to dry unevenly, leading to tough and chewy texture. Additionally, dehydrating with the door open can also cause the jerky to lose its flavor and aroma.
Cabela’s dehydrators are designed to provide even heat distribution and to maintain a consistent temperature. By keeping the door closed, you can ensure that the jerky is dehydrated evenly and that it retains its flavor and aroma. If you need to check on the jerky during the dehydrating process, it’s recommended to open the door briefly and then close it again to maintain the temperature and humidity levels.