Servings: 25 / Time:5 minutes prep + 8-10 hours for dehydrator
- 1-1/2 pounds lean boneless beef
- 1/4 cup soy sauce (or reduced sodium soy sauce if desired)
- 1 teaspoon Worcestershire sauce (or reduced sodium Worcestershire if desired)
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon liquid smoke
- 1 vegetable oil cooking spray
- To ease cutting meat, freeze meat until firm but not hard if desired; then cut into 1/8 to 1/4-inch-thick slices.
- In a medium-size bowl, combine soy sauce, Worcestershire sauce, onion powder, pepper, garlic powder, and liquid smoke. Stir to dissolve seasonings. Add meat and mix until all surfaces are thoroughly coated. Cover tightly and refrigerate for at least 6 hours, stirring occasionally.
- Drying the jerky: Evenly coat dehydrator racks or metal racks with cooking spray. If oven drying, place racks over rimmed baking pans. Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together, but not overlapping, on racks. Dry in oven on lowest possible setting until pliable but dry. If dehydrator drying, arrange trays according to manufacturer’s directions and dry at 140 degrees F until a piece of jerky cracks, but does not break, when bent (8 to 10 hours; let jerky cool for 5 minutes before testing).
- Pat off any beads of oil from jerky. Let jerky cool completely on racks.
- Can be stored in an airtight containers in a cool, dry place. Can also be stored in freezer or refrigerator if preferred.
Nutritional Facts – Calories: 94 / Total Fat: 4g / Sat Fat: 1.7g / Carbohydrates: 1g / Dietary Fiber: 0g / Sugar: 0g / Protein: 12g / Sodium: 398mg / Cholesterol: 28mg