Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe.
CUTS OF BEEF USED FOR JERKY
In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don’t contain a lot of connective tissue, and are relatively inexpensive. Cuts high in fat need to be avoided since fat will not dehydrate properly, and will turn your jerky rancid.
JERKY RECIPE USED
For every 1.5 – 2 pounds of thinly sliced beef, you’ll need:
* 1/2 C Water
* 2 Tbl Soy
* 2 Tbl Worestershire
* 2 Tbl Rice Wine Vinegar
* 1 tsp Powdered Ginger
* 2 tsp Gran Garlic
* 2 tsp Gran onion
* 1 Tbl Black Pepper
* 2 Tbl Turbinado Sugar
* ½ tsp Kosher Salt
RECOMMENDED TOOLS (affiliate links)
* Large Dehydrator – https://amzn.to/35gjOou
* Small Dehydrator – https://amzn.to/2ZJLJfa
* French Rolling Pin – https://amzn.to/2rM957D
* Wooden Meat Mallet – https://amzn.to/2Qh1Qy3
* Glass Mixing Bowls – https://amzn.to/2SMBCVt
* Measuring Spoon Set – https://amzn.to/2ZNRKHV
Source
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