2 lbs lean beef brisket, eye of round or flank steak, trimmed completely of fat and cut across grain
Instructions
To aid in slicing the meat to 1/4 inch thick, freeze the meat slightly until ice crystals are formed.
Blend all ingredients except meat in a small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight.
In a dehydrator arrange meat on trays in a single layer and dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in cool, dry area.
Originally Submitted
4/10/2010
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