- Preparation: 12 h
- Cooking: 6 h
- Ready in: 18 h
- Thinly slice the meat* and cut off all visible fat.
- Pound slices with a meat tenderiser mallet ( or rolling pin) until pieces are uniform thickness (aprox nickel width).
- Place the beef strips in a zip-top bag. Mix remaining ingredients and pour over beef.
- Cover & marinate for 12-36 hours. Shake the bag a few times as it's marinating to make sure the beef is evenly coated.
- Spread the meat in a single layer, shaking off any excess marinade, on the dehydrator trays.
- Dry at 74c for 4-6 hours, occasionally blotting off any fat droplets that appear on the surface. Test using a cooled piece. Properly dried jerky, when bent, should crack but not break.
- Package jerky in and air-tight container or vacuum seal (*see storage notes below). Store in a cool, dark & dry place.
*Partially freezing meat makes it easier for you to cut. For a chewier jerky, cut with the grain. Cut against the grain to make tender and more brittle pieces.
Storage Notes Properly dried and packaged, jerky can be kept at room temperature for up to one week in a regular zip top bag, up until a month in an airtight container, up to three months in the fridge and up to one year in a vacuum sealed container and stored in freezer.