Beef jerky

Ingredients

Meat

• Top round beef (or vennison)

Marinade

• Onion powder, approx 2 Tbsp
• Garlic powder, approx 2 Tbsp
• Cayenne powder, 1 tsp
• Red pepper flakes, ½ tbsp
• Charred sesame sauce, 80 oz
• Soy sauce (100% soy sauce)
• Liquid smoke, 40 oz
• Lemon juice, 20 oz
• Mesquite seasoning (e.g. Grill Masters or McCormick’s)

Recipe

1. Trim outer fat from meat. Cut steaks in half for easier handling. They are roughly 2½ inches long.

2. Place meat in freezer for 1½ hours, flipping halfway through, until meat is pliable yet solid on exterior. This allows for easier slicing.

3. Slice meat approximately ¼ inch thick.

4. In a large bowl, combine all marinade ingredients. Place sliced meat in a ziplock bag with the marinade. Place bag in a large casserole dish to capture any leakage. Refrigerate 2-3 days, rotating and massaging the bag daily.

5. Trim slices of imperfections on both sides.

6. Arrange slices on dehydrator racks. Very lightly sprinkle with additional seasoning if desired.

7. Dehydrate for 1½ hours, flip racks, then finish for another 1½ hours.

8. Let cool, then separate any pieces that need further dehydrating. Meat should be somewhat pliable yet fully cooked.

9. Store long term using a food saver or in airtight containers.