Do you make your own jerky? You need to… it is ridiculously easy. Unless I order online, I do not have access to any quality jerky. The jerky that is sold in our grocery stores is N.A.S.T.Y. Ever read the ingredients label? And why do the bags have the same little tiny absorption packets that come in my shoes? It’s not right… please don’t eat it… ever.
Anyway, all you need is
- some beef- I prefer to use london broil, but you can use a roast or a steak. (Tip: partially frozen makes it easier to slice)
- a sharp knife-
- a dehydrator- I own this one. (You can also use your oven)
- marinade (the recipe I like is linked below)
1. Trim your beef of any visible fat. Using a sharp knife, slice the beef against the grain as thinly and as uniformly as you can and place it into a bowl or container.
2. Mix the marinade (I like this Maple Sage recipe) and pour it over the beef. Mix it around a little bit. Cover and refrigerate overnight. You should try to pull it out of the fridge and mix it around a couple of times so that the marinade can distribute evenly… but, again, you don’t need to get all crazy about it… the end result will still be good.
3. Place the strips in your dehydrator (or you can use racks on top of baking sheets if you are using your oven) and set at 135-145 degrees. Depending on your dehydrator, this will probably take 3-5 hours. I start checking the jerky after 3 hours. The thinner pieces dry faster, so you may need to remove those while any thicker pieces continue to dry. If using your oven, set it on the lowest setting and check it after 2 hours or so.