"Homemade Beef Jerky

By RoketJSquerl

Ingredients

• Marinade:
• 2pounds2 pounds beef round roast (thinly sliced)
• 2/3cup2/3 cup Worcestershire sauce
• 2/3cup2/3 cup Soy sauce
• 1teaspoon1 teaspoon Liquid smoke
• 1tablespoon1 tablespoon Smoked paprika
• 1tablespoon1 tablespoon Brown sugar
• 2teaspoons2 teaspoons Freshly ground black pepper
• 1teaspoon1 teaspoon Cayenne pepper
• 1teaspoon1 teaspoon Garlic powder
• 1teaspoon1 teaspoon Onion powder

Details

Adapted from foxvalleyfoodie.com

Preparation

Step 1

"Beef jerky is done when it is no longer moist to the touch and does not bend without cracking. The jerky should bend slightly and then break, having an internal temperature of at least 160 degrees. If it breaks immediately, like a cracker, it is overdone. You should check the jerky throughout the cooking process to check for doneness. If you cut your jerky sufficiently thin it should finish cooking in under four hours."


Instructions
(Optional) Place beef in freezer for two hours. This will make it easier to slice thinly.

Slice beef thinly against the grain.

Add all ingredients for the marinade into a bowl and mix to combine.

Place sliced beef in ziplock plastic bag (gallon sized) and pour in marinade. Ensure it is evenly coating the meat and place in the refrigerator overnight.

Remove beef from bag and pat dry with a paper towel (this will speed cooking time).

Lay in a single layer on dehydrator sheets and set the dehydrator at 160 degrees. (this can be done on wire racks in the oven as well)

Dehydrate, rotating racks each hour, for 4 hours, or until the beef jerky is dry and cracks when you bend it.