Cooking Instructions
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Step 1
Tenderize
Beef (8 oz)
by pounding it thin.
Step 2
Add
Canola Oil (1 Tbsp)
,
Rice Vinegar (1/2 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Toasted Sesame Oil (1/2 Tbsp)
,
Sriracha (1/2 Tbsp)
,
Brown Sugar (1/2 Tbsp)
,
Ground Ginger (1/2 Tbsp)
and Small Minced
Garlic (1 clove)
in one bowl. Stir together.
Step 3
Mix in the beef. Finish with
Kosher Salt (1/2 tsp)
and
Crushed Red Pepper Flakes (1/4 tsp)
Step 4
Add
Extra-Virgin Olive Oil (1 Tbsp)
,
Apple Cider Vinegar (1/2 Tbsp)
,
Bourbon (1 tsp)
,
Worcestershire Sauce (1 Tbsp)
,
Pure Maple Syrup (1/2 Tbsp)
,
Ketchup (1 Tbsp)
,
Liquid Smoke (1/2 tsp)
and
Hot Sauce (1/2 Tbsp)
in another bowl.
Step 5
Add in Small Minced
Garlic (1 clove)
and stir it up.
Step 6
Add in the beef. Finish with
Kosher Salt (1 tsp)
and
Freshly Ground Black Pepper (to taste)
. Mix!
Step 7
Marinade for 24 hours.
Step 8
Spread out meat on dehydrator trays, then set dehydrator to 5.5 hours at 160 degrees F (70 degrees C) to dry pieces. It will last about a week in a Ziploc bag or mason jar. To make sure the beef jerky is ready, tear off a piece of dehydrated beef to check for redness (rawness).
Step 9
Remove excess grease by patting jerky dry with paper towels after it is dehydrated. Serve and enjoy!
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