Ingredients:
- 3 LB Beef (Eye of Round or Other Lean Cut)
- 2 TSP Salt
- 1 ½ TSP Black Pepper
- 1 ½ TSP Garlic Powder
- 1 ½ TSP Onion Powder
- 1 ½ TSP Smoked Paprika
- ½ Cup Brown Sugar
- ½ Cup Soy Sauce
- 1 TBSP Worcestershire Sauce
- 6 TBSP Water
Instructions:
Put the meat into the freezer until cold and firm, but not frozen (30-60 minutes).
Mix the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, soy sauce, Worcestershire sauce, and water in a large bowl until well mixed and the sugar has dissolved.
Take the meat from the freezer and trim all external fat. Using a sharp knife, thinly slice the meat between ⅛” and ¼” across the grain.
Add the meat to the marinade, piece by piece, and mix well to ensure contact between the meat and marinade.
Transfer to a plastic bag, seal and refrigerate for at least 8 hours and up to 24 hours.
Remove the meat from the marinade. Let the marinade drop off and lightly pat with paper towels to remove excess marinade without wiping the meat clean.
Lay the strips of meat on the mesh dehydrator trays. Make sure not to overlap the meat.
Place in the dehydrator and cook for 3 to 6 hours at 165°F.
Start checking the jerky at the 3-hour mark.
Once the jerky has been cooked, remove from the dehydrator, and let cool.
Store in an airtight container and enjoy.
Results: Flavor is pretty nice, but the pre-sliced meat I used is far too thin.
