Dehydrated Beef Jerky

Is there anything better than beef jerky? Yuummmm. I have been waiting to add to our jerky stash for a long time. I prefer to use London Broil, and I have been waiting for it to come on sale at my grocery store.

I have a food slicer at home, and have sliced my own jerky before, but it's hard to turn down the free service of my grocer's meat department...they will cut any meat to your specification free of charge. You can't beat that! This is personal preference, but I like to have the meat sliced across the grain. This makes the jerky easier to bite off and chew.

I own an Excalibur 9 tray, and I can get almost 1 pound of jerky per tray. I filled 8 trays with 6 lbs 10 oz of meat. I like many different flavors of jerky, this particular batch was a recipe from Alton Brown (Alton Brown's Jerky). This makes some pretty spicy jerky, especially if you use fresh ground black pepper.

 

yummy beef jerky jerky vacuum sealed in bags

 

 

 

 

 

 

 

 

 

Here is the basic recipe. I tripled it for the 6 lbs 10 oz of meat I made into jerky.

 

2/3 cup Worcestershire sauce

2/3 cup soy sauce

3 tsp ground black pepper

2 tsp onion powder

1 tsp liquid smoke

1 tsp red pepper flakes

1 TBSP honey

 

1. Have 2 lbs of meat sliced thinly, around 1/8 inch. If you slice it yourself, put it in the freezer for an hour or so, it will slice easier.

2. Trim any noticeable fat off of meat strips. Put in refrigerator while making the brine.

3. Add all ingredients to a mixing bowl (everything but the meat), and mix well. Add the meat and mix in well. Cover, and put into refrigerator overnight.

4. Mix meat mixture one more time, and then place into a food colander to drain. Let drain for a few minutes.

5. Layer paper towels and put meat on top. Blot the strips with more paper towels. You don't need to get it too dry, you just don't want it dripping while filling your trays.

6. Fill each tray being careful not to overlap at all. Dehydrate according to your dehydrator's directions.

7. When the jerky is dried to your liking, let cool, then package. I usually package some up in a Ziploc bag, and that is for short term storage. For long term storage, I vacuum seal jerky with my sealer. I store all jerky in the freezer.

 

 

Beginning weight of meat (trimmed of fat/not in brine) - 6 pounds 10 ounces

Dehydrated weight of Beef Jerky - just over 2.5 pounds