Welcome to our in-depth review of the Ronco Dehydrator and Beef Jerky Machine. After rigorously testing this appliance through six successful batches of homemade jerky, we’re ready to share our comprehensive insights, highlighting both its strengths and weaknesses. If you’re considering diving into the world of DIY jerky, this review will help you determine if the Ronco Dehydrator is the right addition to your kitchen arsenal.
Ronco Dehydrator Review: The Ultimate Beef Jerky Machine for Home Enthusiasts
Our family leads an incredibly active lifestyle, with tennis being a central passion. My sons and husband hit the courts three times a week, while I’m out there almost daily, relishing the fresh air of outdoor courts over the confines of a gym. This constant activity means we’re always on the lookout for nutritious, convenient, and portable snacks that can easily be tossed into a tennis bag.
Our go-to snack? Jerky, in all its delicious forms. Whether it’s beef, pork, or turkey jerky, we simply can’t get enough. However, regularly purchasing pre-packaged jerky can quickly become an expensive habit. The cost of a few bags adds up significantly over time, prompting us to explore the more economical and rewarding option of making our own.
Historically, our homemade jerky setup involved a considerable investment: a powerful 200-watt Kalorik Meat Slicer (priced under $100) paired with a robust Excalibur 5-Tray Dehydrator (a significant $210 investment). For meat, we favored London Broil due to its rich flavor, minimal connective tissue, and low fat content, typically costing around $10 per pound. It’s a simple equation: five pounds of raw meat yields roughly one pound of finished jerky. While the results were undeniably delicious, this method proved to be an expensive endeavor for a daily snack.
The Quest for Affordable Homemade Jerky: Introducing the Ronco Dehydrator
Driven by the desire for a more budget-friendly approach, we turned our attention to the Ronco Beef Jerky Machine. Priced at less than $35, it’s undeniably accessible. What caught our eye was that the package includes a beef jerky extruder along with several tips, specifically designed for use with ground meat rather than whole muscle cuts. This promised a completely different jerky-making experience.
Ground Meat vs. Whole Muscle Jerky: A Detailed Comparison
Our journey with the Ronco Dehydrator marked our first foray into making jerky with ground meat. This method presents distinct advantages and characteristics compared to traditional whole-muscle jerky. Understanding these differences is key to appreciating the versatility and appeal of the Ronco machine.
Cost-Effectiveness: A Major Advantage
One of the most compelling reasons to use ground meat for jerky is the significant cost savings. While prices vary by location and retailer, ground beef typically ranges from $3.50 to $5.99 per pound. In contrast, premium whole muscle cuts like London Broil often cost upwards of $9.99 per pound. Over time, these savings accumulate, making homemade jerky a genuinely affordable snack option.
Texture Differences and Culinary Applications
The texture of jerky varies significantly between ground and whole muscle preparations. Jerky made from sliced whole meat, like London Broil, tends to be much chewier, retaining some of the natural connective tissues. (It’s worth noting that I prefer not to use sodium nitrate for curing, which can also influence texture; my process is simply slicing, marinating, and dehydrating.) This results in a firm, hearty chew that truly gives your jaw a workout. Ground meat jerky, however, offers a softer yet still satisfyingly chewy texture. It’s easier to bite through and pull apart, making it a more approachable snack for those who find traditional jerky too tough.
Flavor Absorption and Fat Management
When using London Broil, I typically marinate the slices overnight, allowing ample time for the seasonings to penetrate the dense muscle fibers. With ground beef, this extended marination isn’t necessary. The increased surface area of ground meat allows it to absorb flavors much more quickly. Simply mix in your desired seasonings, load the jerky gun, and you’re ready to go – a significant time-saver. While ground beef can be fattier than lean cuts like London Broil, you have the option to control the fat content by selecting leaner ground beef or even grinding your own meat to achieve the perfect lean-to-fat ratio.
Versatility for Poultry and Other Meats
The ground meat method truly shines when making chicken or turkey jerky. Attempting to dehydrate sliced chicken or turkey breast often results in a product that’s disappointingly dry and hard, resembling pet treats rather than edible snacks. Using ground poultry, however, yields a tender, flavorful jerky that retains its moisture and chewiness, making it a far superior choice for these leaner meats. This versatility extends to other ground meats like venison, offering endless possibilities for custom jerky creations.
Why Ground Beef Jerky Became Our New Favorite
After years of exclusively making whole-meat sliced jerky, the switch to ground beef jerky with the Ronco machine has been a revelation. The difference in texture is remarkable—it’s much easier on my jaw, making it a more enjoyable and less strenuous snack. Coupled with the significant cost savings, ground beef jerky has quickly become our family’s new preferred method for homemade jerky.
Mastering the Ronco Jerky Gun
The Ronco Dehydrator package includes a convenient jerky gun, which is essential for working with ground meat. The process is straightforward: first, mix your chosen spices thoroughly into the ground beef. For our batches, we used a simple yet effective combination of soy sauce, ginger powder, garlic powder, and black pepper, creating a savory and aromatic blend. Once the meat is seasoned, simply fill the jerky gun tube.
The jerky gun features a clever ratcheting mechanism, which makes extruding the meat onto the dehydrator trays surprisingly easy and consistent. It requires minimal effort, allowing for smooth, uniform strips or sticks of jerky.
PRO: The jerky gun is incredibly simple to operate and remarkably easy to clean. All its components are dishwasher safe, which is a huge bonus for busy kitchens, saving valuable time on cleanup.
CON: Our only minor critique is that we wished the jerky gun’s tube had a larger capacity. We found ourselves having to stop and refill frequently, which can interrupt the flow of the jerky-making process when working with larger batches of meat.
One small practical consideration is the dehydrator’s round shape. While functional, it can be a little awkward to arrange the extruded jerky strips efficiently on the circular trays. A bit of creative placement is needed to maximize the space.
Performance and Design of the Ronco Dehydrator
The operational characteristics of a dehydrator can significantly impact the user experience, and the Ronco Dehydrator stands out in a key area: noise. Our previous Excalibur dehydrator, while powerful, was notoriously loud. Its internal fan, designed to circulate hot air horizontally across its trays, generated a constant, intrusive hum. This often forced us to move the unit outdoors to our patio, where the noise wouldn’t disrupt the household – though the local flies certainly appreciated the new aroma!
PRO: The Ronco Dehydrator is incredibly quiet. Lacking a fan, it operates with virtually no noise. In fact, it’s so silent that if not for the irresistible aroma of dehydrating beef jerky wafting through the kitchen, you might easily forget it’s even running. This quiet operation is a massive advantage for home use, allowing the machine to run overnight or throughout the day without being a distraction.
The Ronco’s heating element is strategically placed at the bottom of the machine. It operates on a vertical airflow principle, where hot air naturally rises through the stacked trays. This design, while contributing to its quiet operation, means that heat distribution isn’t as actively circulated as in fan-driven horizontal flow dehydrators. Consequently, you’ll need to rotate the trays more frequently—perhaps a couple of times during the dehydration cycle—to ensure even drying. However, for us, the trade-off is well worth it: a quiet machine that doesn’t disturb our peace far outweighs the minor inconvenience of occasional tray rotation. The Excalibur’s fan is necessary precisely because its trays insert horizontally, requiring a forced horizontal airflow.
CON: A notable design element is the exposed heating element at the bottom of the Ronco Dehydrator. This requires careful attention to prevent any marinade from dripping onto it, which could potentially cause a fire hazard or damage the unit. It’s crucial to properly arrange the jerky and avoid overfilling to minimize drips.
CON: We did encounter an issue after our very first batch of beef jerky: the machine unexpectedly stopped working. It’s hard to pinpoint the exact cause—perhaps a loose wire, or moisture affecting a component, possibly related to the exposed design of the heating element and motor at the bottom. However, Ronco’s customer service was highly responsive and efficient, promptly sending out a brand new replacement machine. This quick resolution turned a potential negative experience into a testament to their customer support.
Our Jerky Creations: From Beef to Pork
First Batch: Classic Ground Beef Jerky
We let the Ronco Dehydrator work its magic overnight, and the results were fantastic. The ground beef jerky was perfectly dried, flavorful, and had that ideal chewy-but-not-too-tough texture we crapped. It was a true testament to the machine’s capabilities.
My husband, ever the creative one, even turned some of the jerky strips into artistic shapes, proving that homemade jerky can be both delicious and a fun culinary experiment!
Second Batch: Exploring Ground Pork Jerky
For our second culinary adventure with the Ronco, we ventured into making ground pork jerky, marinated in a delicious Korean BBQ style. It’s fascinating to note that pork jerky is a much more popular snack in many Asian cultures, offering a different flavor profile and texture compared to its beef counterpart. The Ronco handled the pork beautifully, producing tender, flavorful strips.
The texture of the pork jerky was excellent, with the characteristic lines from the dehydrator grid visible, indicating thorough and even drying.
Tips for Making Exceptional Homemade Jerky with Your Ronco
To help you get the most out of your Ronco Dehydrator and Jerky Machine, here are some essential tips for crafting perfect homemade jerky every time:
- Meat Selection: Always opt for lean ground meat. While the Ronco can handle some fat, excess fat can spoil and reduce the shelf life of your jerky. If grinding your own meat, aim for a lean-to-fat ratio of 90/10 or higher.
- Marinade Mastery: Experiment with various marinades to find your favorite flavors. Ensure your ground meat is thoroughly mixed with the seasonings. For ground meat, a shorter marinating time (30 minutes to a few hours) is often sufficient due to its increased surface area.
- Loading and Spacing: When extruding jerky onto the trays, ensure there’s adequate space between each strip or stick. Overcrowding inhibits airflow and can lead to uneven drying. Don’t be afraid to get creative with arranging the jerky on the round trays to maximize space.
- Dehydration Time and Temperature: Follow the recommended dehydration times and temperatures for ground meat, typically around 160°F (71°C) for several hours, until the jerky is dry and pliable but not brittle. Remember to rotate your trays periodically (every 2-3 hours) to ensure even drying, especially with a vertical airflow dehydrator like the Ronco.
- Proper Storage: Once your jerky is done, allow it to cool completely before storing. Store homemade jerky in airtight containers or vacuum-sealed bags in a cool, dark place, or for extended freshness, in the refrigerator or freezer.
Final Verdict: Is the Ronco Dehydrator Right for You?
In conclusion, I wholeheartedly recommend the Ronco Dehydrator and Beef Jerky Machine. This machine has completely transformed our jerky-making process. The convenience of not having to drag out and clean a separate meat slicer, coupled with its remarkably quiet operation and affordable price point, makes it an outstanding choice for anyone looking to make homemade jerky. The inclusion of the jerky gun with various tips provides incredible versatility, especially for those who prefer ground meat jerky or want to experiment with different types of meat.
For families like ours who need healthy, portable snacks, or for anyone who appreciates the cost savings and customized flavors of homemade jerky, the Ronco Dehydrator offers exceptional value. It’s simple, efficient, and delivers delicious results.
A Nod to Ronco’s Legacy: Beyond the Dehydrator
PRO: On a personal note, my positive experience with the Ronco Dehydrator reinforces my long-standing appreciation for the Ronco brand. This isn’t a paid endorsement; rather, it stems from genuine satisfaction. For example, my absolute favorite, foolproof, one-step method for making a perfect prime rib is with the Ronco Rotisserie. If you’re curious, you can read my review of the Ronco Rotisserie machine here.
Ronco Dehydrator Beef Jerky Machine Giveaway
Stay tuned for exciting news regarding a giveaway for the Ronco Dehydrator Beef Jerky Machine! We’ll be announcing details soon, giving you a chance to experience the joy of homemade jerky for yourself.