Homemade beef jerky

Ingredients

Lean Beef

  • 1 lb eye of round or other lean cut

Marinade

  • ¼ cup Worcestershire sauce

  • ¼ cup soy sauce

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 2 teaspoon brown sugar

  • 2 teaspoon liquid smoke

  • 1 teaspoon red pepper flakes

Directions

Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.

  • In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well.

  • Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.

  • Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.

  • After marinating, dry slices with paper towels to remove any excess marinade.

  • Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.

  • Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.

  • Allow jerky to cool for several hours before storing.

Inspired by: Jerkyholic

recipesEva Larson