Jerky

Beef jerky is a salty, chewy, delectable experience. My husband and I made some utilizing a variety of methods. First you slice the still slightly frozen meat as thin as possible. It’s best to use the leanest cut you can. Less lean cuts can be used, just make sure to trim them well.

Once your meat is cut, you marinate. Marinades can vary, many call for liquid smoke (which I have always found creepy for some reason, so obviously we didn’t use that). We opted for soy sauce, garlic, pepper, and salt. Marinate your meat in a plastic bag, I lay mine in a casserole dish, just in case it leaks, for about 12 hours. You can go a little less or a little more depending on how saturated you want your meat. We then seasoned the meat with a rub made of salt, pepper, and paprika.

The next step is drying. We didn’t have enough room in the dehydrator, so we used the oven method for the overflow. The dehydrator was set on the highest temp, 145 degrees, and the oven was set on the lowest temp, 170 degrees. We dried it for about three hours in both and it came out roughly the same. I think the fan in the dehydrator made up for the lower temperature.

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Further reading about making jerky, http://www.wikihow.com/Make-Beef-Jerky, http://www.nesco.com/files/pdf/food_dehydrator.pdf.

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