Category:
Side Dishes

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

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.