By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Dehydrators
- 1/2 tsp. chopped dried garlic
- 1 tbsp. brown sugars
- 1/4 c. soy sauces
- 1/4 tsp. seasoned salt
- 1 tbsp. cider vinegars
- 1 tsp. liquid smoke
- 1/4 c. Worcestershire sauces
- 1/2 tsp. chopped dried onion
- 1 tsp. salt
- 2 lbs. lean beef (chuck or round)
- 1 tbsp. hot sauces (optional)
Step1
Trim all fat from meat.
Step2
Freeze meat until solid enough to slice easily.
Step3
Cut across grain into 1/8-inch slices.
Step4
Cut slices into 1- to 1 1/2-inch-wide strips.
Step5
Combine soy sauce, Worcestershire sauce, brown sugar, cider vinegar, hot sauce, dried onion, garlic, liquid smoke, salt and seasoned salt to make the marinade.
Step6
Marinate meat overnight in refrigerator.
Step8
Place strips on dehydrator trays. Don't overlap pieces.
Step9
Dry for 4 hours at 140 degrees F.
Step10
Turn strips and rotate trays.
Step11
Dry for 6 to 8 hours or until jerky is dark, fibrous-looking and brittle enough to splinter when bent in half.
Comments
Anonymous said
on 8/8/2006 Dry jerky at 200 degrees with the oven open slightly. Use a fork to release moisture and kill any bacteria. It takes only 1 to 4 hours to dry. Start testing after 1 1/2 hours.
Anonymous said
on 6/30/2006 Drying time is directly proportional to thickness of strips. Slice meat with an electric knife for ease of precision. Marbled meat retains the highest level of flavor. Completely sealed containers can promote early spoiling, best to dry thoroughly and let cool in open air, then determine dryness. Store in old pickle-type jar with icepick holes in the lid.