Beef Jerky
Category:
Courtesy of Kate Payne
Choose lean cuts such as flank steak, round steak or muscle meats. I used an eye of round roast. A 1¾-pound roast produced a quart jar of finished jerky. The majority of this batch took approximately 4 hours in the dehydrator, and a small segment of the batch took 3 hours in the oven.
Easy
Email
PrintIngredients
For 1 Batch(es)
Recipe
- 1/4 cups tamari
- 2 tablespoons barbecue sauce (I used Franklin's)
- 2 garlic clove(s)
- 1 1-inch piece(s) ginger, peeled and mined
- 1/4 teaspoons cayenne pepper (or more, to taste)
- 1 pounds meat, cut into 1/4-inch (or less) strips)
Beef Jerky Directions
- Combine the first 5 ingredients in a bowl or directly in a 9-by-13-inch glass casserole dish, then coat each strip of meat in the marinade and layer in the dish.
- Cover and allow to marinate for at least 2 hours or as long as overnight.
- Dehydrate using your preferred method. I also experimented with precooked, garlic-and-herb-crusted eye of round from the deli case, which produced an easy, no-marinade beef jerky. The texture was comparable, but the jerky was not as richly seasoned as the raw, marinated project.
|
|
|