Beef Jerky

Beef Jerky

5 from 1 vote
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Prep Time 45 minutes
Cook Time 2 hours
Marinade 1 day
Total Time 1 day 2 hours 45 minutes
Servings: 16
Course: Snack
Calories: 100
Ingredients Equipment Method

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

Equipment

  • Blender
  • Dehydrator
  • Sharp Fillet Knife

Method
 

  1. Place the beef in the freezer for about 30 minutes. This will make slicing easier.
  2. In a blender, add all the rest of the ingredients, except the optional extra coarse black pepper,  and blend until smooth.
  3. 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.
  4. In a large no-reactive container, such as glass or plastic, pour the contents of the blender into it.
  5. Add the beef slices to the marinade a few at a time to make sure all sides are well coated.
  6. Cover and place in the fridge for 24 hours.
  7. Remove from the fridge and layer the beef on your dehydrator trays in a single layer.
  8. If desired, crush extra coarse black pepper over the slices.
  9. Set the dehydrator to its highest setting, typically 155F-165F.
  10. Dehydrate for approximately 2 hours. If the desired doneness isn’t obtained, return to the dehydrator and check it every 30 minutes until done.
  11. Allow to cool and store in zip-top bags in the refrigerator.