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.
1lb lean, thin cut, top round (trim off all visible fat)
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.
Dehydrate for 4-6 hours at 160.