Beef Jerky

Ingredients

Directions

  1. Trim away all the fat from the beef. The fat can go rancid, even after drying.
  2. Cut beef against the grain into strips about 4 mm thick and 1 to 2 inches wide.
  3. Combine remaining ingredients in a bowl, add the beef, and toss to coat evenly.
  4. Cover and refrigerate for 24 hours.
  5. Place strips of beef in a dehydrator at 145 F for 7 hours. Check periodically for texture. The beef should be completely dry to the touch, dark, and stiff.
  6. Store in an airtight container. It will keep for several months or longer at room temperature.

Notes

References

Estimated Nutrition

History


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