Beef Jerky - Gluten Free Optional
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Thursday, June 18, 2015
By Brinda
This recipe came about because I have a girlfriend whom I use to work with and she made the best beef jerky I ever had. I use to call it MEAT CANDY and I would devour it every time she would bring it to work. Well we don’t work together anymore so out of complete necessity I had to try to recreate. This stuff is amazing. You will need a dehydrator to make it easy. You could also set your oven to the lowest temperature and keep the door cracked but you will need to check on it every few hours. Basically you can use any meat marinade you love. Just follow the process and your good.
THANKS KE!
Ingredients:
1.5 Pounds eye of the round steak, trimmed or all fat and sliced about 1/8 of an inch thick. Have your butcher slice it for you. Or if your doing this yourself then freeze the meat for 40 min first, it will make it easier to cut.
2/3 Cup soy sauce or Tamari if you are gluten free
2/3 Cup Worcestershire sauce 2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon liquid smoke
2 teaspoon brown sugar
1 teaspoon red pepper flacks 2 teaspoon pepper
Directions:
1. Marinade meat over night or up to 24 hours 2. Place into racks of dehydrator for:
- a. 6 hours for chewy jerky
- b. 8 hours for semi chewy with a bit of crunch (which is how I love it)
*Meat can be stored in air tight container in a cool dark place for up to 2 months. But it won’t last that long!
YUMMY