Beef Jerky

Yum. Seriously this is all I can say as my mouth is busy chewing delicious homemade jerky!

nom nom nom

We got a dehydrator for Christmas and T has mastered the art of making jerky. It’s spicy, chewy, and sugar/nitrate free. This recipe requires a dehydrator, for what I hope are obvious reasons.

Spicy Jerky
1lb lean, thin cut, top round (trim off all visible fat)
1tbsp salt
1tsp onion powder
1tsp garlic powder
1 tsp red pepper
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
1 tbsp black pepper
1/2 cup soy sauce (T wants you to use good soy sauce like Tamari not the yucky Kikoman stuff)
1 tsp liquid smoke

Mix spices in a bowl and transfer to a shaker or small container. You will not use all the spice for this pound. Use it for future jerky and/or any grilling endeavors.
Generously sprinkle both sides of the meat and let sit on baking tray for 30 minutes.
Place all seasoned, meat pieces into zip top bags and add liquids. Keep the ratio of 1/2 cup 1tsp per pound of meat.
Refrigerate overnight.
Dehydrate for 4-6 hours at 160.

It’s hard to make jerky pretty.

This can last for about a week and a half. Of course, we wouldn’t know when it goes bad as there is never any left after that long. But, if you’re worried you can keep it in the fridge and grab a few pieces as you wish.
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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

2 responses to “Beef Jerky

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