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Recipes
Classic Beef Jerky
Homemade Jerky? This classic is protein-rich, low-fat and healthy. No nitrates! No chemical
additives! No nothing YOU don't want... and everything YOU do!
HINT: Ask your butcher to cut meat into 1/4-inch thick strips.
Serves 4
•
1/2 – 3/4 lb. London broil or flank steak
•
1/2 teaspoon black pepper
•
1/2 teaspoon chili powder
•
1/2 teaspoon garlic powder
•
1/2 teaspoon cayenne pepper, or more to
taste
1.
For ease of trimming, meat should be partially frozen. Trim fat from meat. Cut steak 1/4-inch
thick; then into 4-inch strips.
2. Add all marinade ingredients to a zipper bag or covered container.
3. Mix well. Add meat. Cover and refrigerate overnight.
4. Dry meat using a clean kitchen towel or paper towels. Arrange steak strips onto the crisping
racks so that pieces do not touch.
5. Choose DEHYDRATE (
05:00 to 06:00 hours. Flip meat and rotate crisping racks halfway through drying. Jerky is done
when meat is dried to your liking.
6. To store, place jerky into tightly covered containers or zippered bags.
) menu option. Adjust TEMPERATURE
•
1/2 teaspoon onion powder
•
1/8 cup soy sauce (may substitute low
sodium)
•
1/4 cup Worcestershire sauce
•
1/8 cup hot sauce, optional
(
18
to 145º and TIME
)
(
to
)
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