$ $ $ $ $
• • • • •

Dehydrating at Home
We suggest using flank or any other lean cut of beef for jerky.
The reason for using lean meat is that fat can turn rancid and cause
the jerky to spoil. You can easily change any of the seasonings in
this recipe to suit your taste.

Yield: 10–12 servings
Prep time: 12 hours 30 minutes
Drying time: 6–10 hours

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2021 Michelle Keogh / Quarto · Reproduced with permission. · Dehydrating at Home: Getting the best from your dehydrator, from fruit leathers to meat jerkies by Michelle Keogh, published by Apple Press (£12.99), is out now. Available at QuartoKnows.com
  • Step 1

    Prepare the beef by cutting away all visible fat and slicing it with
    the grain into strips 2.5 cm (1 inch) wide by 5 mm (¼ inch) thick.

  • Step 2

    Prepare the marinade by placing the soy sauce, Worcestershire
    sauce, honey, liquid smoke, black pepper and garlic powder into a
    large mixing bowl and mixing well.

  • Step 3

    Add the beef strips to the bowl and mix until all the beef is well
    coated in the marinade. Press the beef down into the marinade as
    much as possible, cover the bowl with cling film and refrigerate for
    6 to 12 hours, or overnight.

  • Step 4

    Remove the beef strips from the marinade and pull each strip
    flat and straight before arranging them onto the dehydrator trays.
    Avoid overcrowding because air needs to circulate around them.

  • Step 5

    Sprinkle lightly with chilli flakes, to taste.

  • Step 6

    Dry at 68˚C (155˚F) for 6 to 10 hours, rotating the trays a few
    times during dehydrating, until the meat is dry to the touch and
    cracks, but doesn’t break, when bent. Store in an airtight container
    at room temperature.

Made this project? Share your version »


Square 2021 07 15 050034 dsc03911

More Projects