Beef Jerky

Beef Jerky

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Prep Time: 45 minutes
Cook Time: 2 hours
Marinade: 1 day
Total Time: 1 day 2 hours 45 minutes
Course: Snack
Keyword: Disc Golf Snack, Low Carb, Paleo
Servings: 16
Calories: 100kcal

Equipment

  • Blender
  • Dehydrator
  • Sharp Fillet Knife

Ingredients

  • 1 pound Beef, bottom round or eye of round
  • 1 cup Soy sauce
  • 1 tablespoon Sugar, or maple syrup
  • ¼ cup Sriracha
  • 2 cloves Garlic
  • 2 tablespoons Black Pepper
  • Optional - extra coarse black pepper

Instructions

  • Place the beef in the freezer for about 30 minutes. This will make slicing easier.
  • In a blender, add all the rest of the ingredients, except the optional extra coarse black pepper,  and blend until smooth.
  • Remove the beef from the freezer and thinly slice against the grain. The slices should be about ⅛ thick. Too thin, and it will be very brittle; too thick will take longer to dehydrate. You will want to experiment with the thickness as everyone’s taste differs.
  • In a large no-reactive container, such as glass or plastic, pour the contents of the blender into it.
  • Add the beef slices to the marinade a few at a time to make sure all sides are well coated.
  • Cover and place in the fridge for 24 hours.
  • Remove from the fridge and layer the beef on your dehydrator trays in a single layer.
  • If desired, crush extra coarse black pepper over the slices.
  • Set the dehydrator to its highest setting, typically 155F-165F.
  • Dehydrate for approximately 2 hours. If the desired doneness isn’t obtained, return to the dehydrator and check it every 30 minutes until done.
  • Allow to cool and store in zip-top bags in the refrigerator.

Nutrition

Serving: 1ounce | Calories: 100kcal
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