Store Pages

Navigation

Dehydrator Recipes

We put together a few of our favorite Dehydrator Recipes to make using your Excalibur Food Dehydrator.

We will add more Dehydrator Recipes so check back again soon!

Jerky:

Western BBQ Jerky

A great Dehydrator Recipe with an authentic BBQ flavor.

  • 1 lb lean meat
  • 1 tsp salt
  • 3 T brown sugar
  • 1/4 tsp ground black pepper
  • 1/3 C red wine vinegar
  • 1/8 tsp. cayenne pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dry mustard

Mix all ingredients except meat in shallow dish or bowl. Stir well. Cut meat into 3/16″ thick pieces. Place in marinade making sure meat is covered.  Cover and refrigerate for at least 12 hours.  Place meat on dehydrator trays and dry at 155° F / 68° C until meat cracks.  Approx. 5-6 hours.

Terriyaki Jerky

Spice up your jerky with teriyaki flavor, a Dehydrator Recipe you are sure to love.

  • 1 lb Meat of your choice
  • 1/8 tsp Pepper
  • 2 Tbs Brown Sugar
  • 1/4 cup Soy Sauce
  • 1/2 tsp Ginger

Cut meat into 3/16. Combine all ingredients into a bowl making sure meat is completely covered in marinade. Cover for 4-10 hours. Place on Excalibur dehydrator trays and dry at 155° F / 68° C until meat cracks. This takes approximately 6-8 hours.

Hamburger Beef Jerky Recipe

  • 5 pounds 90% lean ground Beef
  • 4 1/2 tsp non-iodized Salt
  • 2 1/4 tsp Accent seasoning
  • 3/4 tsp Garlic Powder
  • 1/2 tsp Crushed Red Pepper flakes
  • 2 1/4 tbsp Meat Tenderizer
  • 3/4 tbsp Pepper
  • 3 tbsp Brown Sugar
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Liquid Smoke
  • 1/2 cup Ketchup
 MIx all spices with ground beef except for Worcestershire sauce, liquid smoke and ketchup. Press into strips with a jerky gun. Coat strips with sauce. Place strips on your Excalibur Dehydrator tray. Dehydrate at 155° / 68° C for 4-8 hours or until leathery.

Frontier Jerky

Something to nibble on as you tell stories around the campfire.

  • 1 tsp. Salt
  • 1/4 tsp. pepper
  • 1 tsp garlic powder
  • 2 T Worcestershire sauce
  • 2 T liquid smoke
  • 1 lb lean meat, thinly sliced (3/16″ –  1/4″ thick)

In a small bowl, combine all ingredients except meat.  Stir to mix well. Place meat 3 or 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer.  Cover tightly.  Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. Place strips on your Excalibur Dehydrator tray. Dehydrate at 155° / 68° C for 4-8 hours or until leathery.