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Risotto with Lemon and Shrimp
Vortex Plus - Ultimate Beef Jerky
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Ingredients
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Instructions
- Place meat in a zip-top bag and freeze for 1-2 hours to firm up the meat for cutting.
- Slice the meat against the grain into
1/8 inch -1/4 inch strips. - Mix remaining ingredients in a zip-top bag, then add steak and coat well. Marinate in the refrigerator for 3-6 hours.
- Remove the meat and pat dry. Divide the steak strips onto the cooking trays in an even layer.
- Place the drip pan in the bottom of the cooking chamber and insert one cooking tray in the top-most position and one tray in the middle position.
- Using the display panel, select DEHYDRATE, then adjust the temperature to 160 degrees and the time to 3 hours, then touch START.
- At 1.5 hours, switch the trays.
- When the Dehydrate program is nearly complete, test a piece of jerky by bending it at a 90-degree angle.
- If any moisture seeps out, return for an additional 20-30 minutes. If it bends, but there is no moisture seepage, it is done. If it cracks and breaks, it is overdone.
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Tasted good but lacking salt because I used low sodium soy sauce. I had to add salt and doubled the honey in my marinade to the rest of the beef and it was perfect. We used 3 lbs of round beef from Costco.
Excellent! Jerky was perfect using this recipe. I marinated the first batch overnight. I marinated the second batch for 3 hours while waiting for the first batch to finish. The longer marinade was better so in future I’ll marinate a greater quantity of beef overnight. Also, I got my local butcher to cut the meat for me. I don’t think i could have cut it so evenly.
Absolute hit! Everyone who sampled it was in LOVE!
How does this convert to using the Vortex plus 6?
Has anyone tried this without the liquid smoke? I don’t have any and would prefer not to have to buy any. Is it necessary?
How would I adjust the time and temp (if at all) if I were to use 90/10 ground beef and a jerky gun instead of sliced meat?
After 4 hours the meat was dry enough to be considered jerky, but the texture was a bit uneven and tough in some spots. Dehydrating likely isn’t the most common use of this lid, given that it can broil, bake and air fry. It’s also worth noting that this isn’t the first swing at air frying Instant Brands has made that can dehydrate. We had better results with the Instant Vortex Plus air fryer, a countertop air fryer we tested last year.
This is a great recipe and helped launch me into the world of jerky making! Very easy to follow and excellent output
Wow, this was tasty! My five year old inhaled it – he’s a meat lover. And we used organic beef shanks instead of veal, but the result was the same: a taste sensation. Visit us: https://www.beckandbulow.com