Beef Jerky

This is a pretty tasty way to make your own beef jerky. Requires some specialized equipment though.

Ingredients

~2.5lbs Lean Beef, thinly Sliced

1 Cup Low Sodium Soy Sauce

1/4 Cup Brown Sugar

1 oz (1/8c) of Worchestershire Sauce

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tsp Black Pepper

1/2 Tsp MSG (Optional)

Specialized Equipment

Deli Slicer

Smoker

Dehydrator

Notes:

I've been usually using some form of either beef Chuck or Top Round for this whichever I can get cheaper, though , though anything that is very lean will work. The fattier it is, the worse off you'll be.

Cutting this yourself is a pain. The Deli slicer helps, but you need to be careful and that is pretty specialized. You can do it with a sharp knife as well but it takes a while. My experience in my freezer (Sits at about 0F), is to either a) Freeze it from thawed for 2-3hrs or b) Let it defrost from fully frozen for about 30min-1hr. Then you can slice it. This is with both the knife and the deli slicer. I highly recommend cutting against the grain of the meat, it makes it easier to eat.

The MSG is optional. Your preference if you are scared of it or not (Other than generalized stuff about sodium intake, it is no better or worse for you than salt, most of the danger noises were somewhat racist based myths).

The Dehydrator is key to getting this really right, though I have done it entirely on the smoker before. It takes a long time to fully dehydrate it, so you'll need to approach it carefully if you want to do it on the smoker.

Instructions

1. Mix everything but the beef together in a big "zip-top" bag or in a sealable plastic container.

2. Dump the beef in and make sure to shake or toss it around so everything gets coated.

3. Marinate in the fridge for at least 12 hrs. There is likely a max to this, but I don't think going longer will do much. Flip stuff around at least once to get a more even coating

4. Either pat the beef dry before or after you lay it out. I put a paper towel under the smoking mats I used, and then pat the top dry. Avoid any puddles of marinade on top of the meat.

5. Lay the beef out flat, making sure nothing overlaps. You will make probably 4-6 sq ft of stuff, with 2.5lbs, so be aware. (Don't forget to pat it dry)

6. Grind fresh black pepper over the top. You can vary it here what you put on top.

7. Let sit to dry for 15-30min.

8. Fire up the smoker at 165F (Or the lowest setting, don't go below 155F though). I've been using mesquite wood for this, but it likely doesn't matter much. I think hickory would also be good and appropriate.

9. Place in the smoker for 2 hrs. It is fully cooked after this and safe to eat if you want to snack on it.

10. Fire up your Dehydrator at 155F (Mine has a temp setting, I don't know how many others do). Dehydrate for at least 12 hrs. You want it to start to crack and look a bit stringy as you bend it. If its still flexible, it probably needs more time. You can take it off sooner, just be aware that you'll have a shorter shelf life (And I recommend just keeping it in the fridge then).

Storage:

Store in an air tight container where you don't cram it all in. You want some space around it and to try to minimize the area touching the plastic sides. Basically you want to store it in a bin over a plastic bag if possible. Place it in someplace dark and dry (like your pantry).

I'm not sure how long this will last exactly, but at least a month or two. If you take it off sooner, I suggest keeping it in the fridge in a similar container.