-11-
Jerky:
Beef jerky
Preparation: 10 minutes (+ 12 hours marinating time)
Drying time: 5 hrs
Ingredients:
1 lb beef, top or bottom round
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 teaspoon salt
1. Slice the meat across the grain thinly and uniformly. Each slice should be of equal thickness and as
thin as possible. Partially freezing the meat first makes slicing much easier and is recommended.
2. Place the sliced beef in a dish and combine the remaining ingredients. Cover with plastic wrap and
place in the fridge, turning occasionally, for 12 hours to marinade. Drain. Discard marinade.
3. Arrange beef on drying racks. Dry on 158°F for 5 hours, rotating racks halfway through the drying
process.
TIPS
• Choose lean meat without much fat distributed throughout.
• Store the marinated meat in the fridge for up to 12 hours. Drain well.
• Always slice the meat across the grain. Meat sliced with the grain falls apart and can have a chewy
texture.
• Dehydrated meat needs to be stored in an airtight container in the fridge for up to
3-4 weeks. For a longer storage, label, date and freeze for up to 3 months. Thaw in fridge overnight.
IMPORTANT: Meat must be stored in the fridge or freezer only. Storing meat at room temperature could
promote the growth of bacteria if not dried thoroughly.
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